Product Information
Hornbacher is produced by cheese maker Michael Spycher also known for his Gruyere cheese, winning the title “world champion cheese” Made only from summer milk from the surrounding pastures fields, Hornbacher is a semi hard, great melting cheese with a floral and nutty flavour.
Region: Wasen, Switzerland
Milk: Raw Cow
Size: approx 250g wedge cut to order
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Canestrato Pecorino Casa Madaio
A traditional pecorino from Basilicata hand-made with raw milk from small farms and then cave-matured. Canestrato is named after the woven cane baskets the young cheeses are drained in, which leave a distinctive imprint on the rind. The flavour is full and round with a slightly savoury bite and an elegant but complex finish – each bite offers something different: hints of green grass, butterscotch, roast lamb and dried herbs. Absolutely delicious – it will have you coming back for more and more! Casa Madaio are artisan cheese-makers and affineurs. Their cheeses are aged in caves located in the National Park of Cilento and Vallo of Diano, and have been used by the family to mature cheese for 4 generations.
Region: Basilicata, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Asiago Pressato Dop Riserva San Rocco
This young Asiago is perfect for those wanting a milder cheese that still delivers on flavour. It has a smooth, supple texture with lots of eyes through-out, and a sweet, milky, slightly nutty flavour. It is great on panini, sandwiches and party platters. It also melts well and is very popular with children.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Taleggio Vecchio Valsassina Dop Ciresa Air Freighted
A little bit stinky and a whole lot of tasty, Taleggio is easily recognised by its deep orange washed rind. This Italian classic has a pungent aroma and a rich, creamy flavour with savoury hints of smoked meats and lightly fried mushrooms. It’s soft and smooth with a creamy finish – enjoy with a beer or glass of Pinot Grigio. Taleggio works well on a cheese platter or use it make a Taleggio, thyme and mushroom pizza – delicious!
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Pecorino Stagionato in Fossa
This cheese is made according to the ancient practise of ‘pit-maturation’ – this process can’t be rushed and is well worth the wait. Young cheeses are wrapped in a cheese-cloth then placed inside a small stone pit in the ground, which is sealed over to restrict oxygen flow. After a few months the cheeses are retrieved, transformed by the unique environment. A rich, savoury flavour and pronounced bite develop to compliment the sweet, grassy notes in the cheese.
Region: Tuscany, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Roquefort AOP 250g
Roquefort is one of the most famous French AOP cheeses. The flavour is big and bold with a burst of spicy blue mould on the front palate. The finish is creamy – but in an entirely different way to a cow’s milk cheese – more grassy and nutty, very deep and lingering. A salty note hums away in the background, bringing balance to all the flavours. Serve the French way – on a baguette with farmhouse butter and truffle honey.
Region: Midi Pyrénées, France
Milk: Unpasteurised Sheep
Size: 250g
Rosso Pecorino coated with powdered red peppers Casa Madaio
A medium-matured pecorino from Campania coated with powdered Senise red chilli peppers from the neighbouring region of Basilicata. The texture is smooth and compact and the flavour is rich and sweet with a hint of spice from the peppers. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge, cut to order
Mila Dolomiten
Dolomiten is one of the most familiar and popular cheeses in South Tyrol – Italy’s northern most province bordering with Austria and Switzerland. This cheese is made with milk sourced from small farms in the local valley and is similar in many ways to the mild Swiss cheese Emmenthal. The flavour is sweet and nutty with slight burnt caramel and floral notes. The texture is smooth and even, supple with characteristic ‘eyes’ throughout.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Comté Aop Marcel Petite Reservation 48mois – (ONLY AVAILABLE FOR DECEMBER 2026, PRE-ORDER NOW)
Our 40 month Comté reservation from Marcel Petite has been specially matured to develop an amazingly complex flavour that will have you coming back for more and more – sweet roasted nuts, hints of yeastiness, rich cream and an echo of grassy mountain pastures. The texture retains a smooth consistency, but becomes firm and condensed over time. Small, white amino acid crystals can be seen through-out the interior – the sign of a well matured cheese. Very Rare indeed!
Region: Franche-Comté, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Bitto DOP
Bitto is a rare cheese produced in alpine pastures in the summer months. All Bitto is made in the artisan manner with techniques dating back to the seventeenth century. It is made with a blend of approximately 90% cow’s milk and 10% goat’s milk and aged a minimum of 1 year, usually longer. The flavour is deep with a pleasant tangy bite to finish.
Region: Lombardy, Italy
Milk: Cow/Goat Blend
Size: approx 250g wedge, cut to order
Whole Morbidi Forte Scuro Pecorino Gift Box
Love your pecorino? Buy a whole wheel of Forte Scuro – a mature Tuscan pecorino rubbed with olive oil and ash.
Contains:
A whole wheel of Forte Scuro Pecorino (approx 2.5kg)
All packed in a cheese box with ribbon.
The cheese:
Forte Scuro translates to ‘strong, dark’ – reflecting the sharp flavours and crumbly texture of this matured cheese rubbed with ash and olive oil during an extended maturation. Even though up-front this cheese is quite bitey, the finish is still well-balanced and grassy – characteristic of good Tuscan pecorino. This is a great cheese for anyone looking for a full-flavour that isn’t too salty or piccante.
Region: Tuscany, Italy
Milk: Sheep
