Product Information
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
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Mila Stelvio Dop
Another classic mountain cheese from the Trentino Alto-Adige region in northeastern Italy – and this one is strong and stinky! Don’t be put off by the pungent smell – Stelvio has a delicious savoury flavour with hints of cured meats and fried mushrooms on the finish. The texture is smooth and semi-firm, a little supple with some small eyes through the centre. A great addition to cheese and antipasto platters.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Calcagno Pecorino Casa Madaio
A full-flavoured, mature pecorino from Sardinia hand-made with milk from small, local farms and aged in natural caves for around 1 year. Calcagno is a classic southern pecorino with a balanced savoury, piccante bite and a long-lasting finish. The texture is firm and flaky, but not dry – perfect for serving on antipasti platters with olives and meats. From artisan cheese-makers and affineurs Casa Madaio.
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Gorgonzola Mountain Piccante Dop – Airfreighted
One of the best-known Italian cheeses, Gorgonzola Piccante is a relatively strong blue with a pungent, spicy bite developing early on. The finish is smooth with hints of cream and sweet milk from the lush dairy pastures of the Valsassina region – the original birth-place of this cheese.
Region: Lombardy, Italy
Milk: Pasteurised Cow
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
Beaufort Chalet d’Alpage Aop
Beaufort is rightfully known as the ‘Prince of Gruyères’ for its smooth texture and lingering flavours of melted butter and sweet floral notes. We select only the d’Alpage (alpine) version: these cheeses can only be made in mountain chalets with rich Summer milk. Beaufort can often seem mild at first, but after a few moments the depth of flavour overtakes your entire palate – creamy, floral, herbaceous and nutty with hints of yeastiness.
Region: Rhône-Alpes, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Brillat Savarin Triple Cream 500g (whole wheel)
Named after famous French gastronome and avid cheese-lover Jean Anthelme Brillat-Savarin, this cheese is pure indulgence without being over the top. Under the thin, white rind the triple cream interior has a soft, whipped texture and a rich flavour with a light, lingering finish. Like other double and triple creams, it does have added salt, but it is very subtle on the finish.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g whole wheel
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Cremoso di Bufala Rosso di Casa Madaio
We source this cheese directly from a farmhouse buffalo dairy we found on our travels in Northern Italy – they make cheese each day with milk from their own herd. Rosso is a bit like a buffalo milk version of Taleggio – a pungent, savoury rind on the outside and a creamy, semi-firm texture inside with a beautiful sweet finish thanks to the rich buffalo milk – delicious on cheese or antipasto platters and paired with a glass of Pinot Grigio or Pinot Noir.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
Délice de Bourgogne -Triple Cream 250g slice cut to order
Délice des Crémiers translates to ‘delight of the cheese-maker’ – and it certainly lives up to its name! Under the thin white rind the interior is super-decadent – rich and creamy with a cakey, whipped texture. There is a note of tangy crème fraîche and a hint of salt on the finish. Enjoy before dinner with a glass of bubbles.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx. 250G cut to order
Caprotto Mature Goat’s Cheese Casa Madaio
A delicious semi-firm goat's cheese from artisan cheese-makers and affineurs Casa Madaio in southern Italy. Caprotto has a smooth, balanced flavour with zesty flavours of goat’s milk on the mid palate, a herbaceous finish and an aromatic aroma of flowers and roasted hazelnuts. Delicious on a cheese board, or shaved into a mixed-leaf salad.
Region: Campania, Italy
Milk: Goat
Size: Approx 250g wedge, cut to order
Monte Veronese di Malga DOP Slow Food Presidio
The mountains around Verona, the Monti Lessini, are particularly well suited to pasturing cows, with gentle grassy slopes and a long growing period. The local cheeses are almost always made using milk that has already been skimmed for butter production. The term “Monte” in the name probably refers to the production technique, which involves the processing of milk from multiple milkings (monte in dialect). Mountain Pasture Monte Veronese, which is suited for aging, is made in Alpine dairies (malghe) with milk from grazing cows, while typical Monte Veronese can be made with the milk of cows living indoors at lower elevations.
The Monte Veronese di Malga DOP is aged for at least 10 months before we get it. The cheese is made using raw milk from cows that have been feeding on the lush pastures of the mountainous Lessinia region. This cheese is also part of Slow Food Presidia, which has a focus on preserving traditional foods around the world. The cheese has notes of tropical fruit, hay and a subtle sweetness that is at once nutty and fruity. Cheese made from mountain-pasture milk is often not properly valued. Several decades ago, there were over 100 mountain pastures in the Lessini mountains, but they have now been transformed into holiday homes or are used for grazing beef cattle. The milk produced by cows grazing in the mountain pastures is often mixed with milk from cows kept indoors. The Presidium unites a few dairies that have decided to separate the milk produced in the Lessini pastures and to make Malga Monte Veronese, to promote its quality.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
