Product Information
The perfect mariage of a tuscan pecorino with black shaved truffle from piedmont. Still young in age the texture is smooth grassy and nutty from sheep’s milk cheese. The truffle throughout the cheese have a distinctive.The milk for all Morbidi cheeses is sourced from local farms in the Siena region and made into cheese within 24 hours of milking.
Region: Tuscany, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
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Appenzeller Extra 8 months
Appenzeller has been made in the Swiss Alps for over 700 hundred years. It is a bit like a gruyere, but with a more pronounced flavour and rich hints of cream and roasted almonds to finish. It is a great cheese for those who like a full flavour and a smooth, even texture that isn’t crumbly.
Region: Switzerland
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
Tennerone Tre Latte (Sheep Goat Cow milk)
This brie-style cheese has an incredibly smooth, unctuous texture that coats your entire palate and a rich flavour with an amazing length and depth. Notes from all 3 milk types marry together – milky, creamy, subtly nutty, grassy – absolutely delicious. The wrinkly rind contributes a light earthy flavour that may become more pronounced as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Cow/Goat/Sheep blend
Size: approx 250G cut to order
La Tur (3 milk robiola) Cow Goat Sheep
One of our most popular cheeses! The combination of 3 milk types creates a unique flavour that is gentle, but incredibly rich and creamy. The texture is thick and fudgey, with some runny patches under the thin, white rind – absolutely divine!
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep
Size: Approx 200g-220g each
Brillat Savarin with Truffle 500g (whole wheel) Local Sydney & Melbourne Metro Delivery Only
Just in case the triple cream cheese Brillat Savarin isn’t indulgent enough for you, we have this version with a layer of shaved black truffle through the middle. The characteristic of this cheese is thick and creamy, the interior is complimented by the delicate perfume of black truffles. It is like eating whipped cream with truffles. The texture is smooth and soft – not runny, but definitely ‘melt-in-the-mouth’ territory.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g whole wheel
Local Sydney & Melbourne Metro Delivery Only
Délice des Deux-Sèvres Cendree
A semi-matured goat’s cheese from the Loire Valley in France. Picked by Affineurs from the cheesemaker 10 days after making, Délice des Deux-Sèvre Cendree will spend a few extra weeks maturing nicely Traditionally ashed Délice des Deux-Sèvre Cendree has an oozy texture under the rind with a slightly chalky center. The clean citrusy and goat flavour pairs well with local a sauvignon blanc.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
Petit Brillat Savarin with Truffle 200g Local Sydney & Melbourne Metro Delivery Only
All the richness of a triple cream cheese with the extra indulgence of shaved truffle. The texture is light and whipped, the flavour is fresh and creamy with a subtle truffle perfume. Enjoy this cheese with someone you love!
Region: Burgundy, France
Milk: Pasteurised Cow
Size: approx 200g each
Brunet (Goat Milk Robiola)
Another one of our best sellers, this is a great choice for goat’s cheese lovers and novices alike. It's made in the style of the traditional ‘robiola’ cheeses of Piedmont. The flavour is rich and creamy with a fresh finish and clean goat’s milk flavours. The texture is smooth and even, dense and a little fudgey.
Region: Piedmont, Italy
Milk Type: Pasteurised Goat
Size: Approx 250g each
Epoisses Aop – 250g cut fresh off the wheel
One of the ‘super-stinkies’! This runny little cheese is washed with a local grape spirit during its maturation, to encourage the development of a sticky, orange rind with rich mushroomy and cured meat flavours. If you like strong cheese, you will love Epoisses.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: cut @ approx. 250g
Montasio Stravecchio Dop
Montasio is the most famous mountain cheese from the north-eastern Italian region of Friuli. We select only very mature wheels (around 3 years old) as the extended aging leads to the development of a subtle, savoury bite perfectly balanced with notes of cream and tropical fruit on the finish – especially pineapple. Montasio is a very popular cheese that works well with pre-dinner drinks, cheese boards and antipasto platters.
Region: Friuli Venezia-Giulia, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
