Product Information
This full-flavoured cheese is created exclusively by Beppino Occelli. It is produced with sheep and cow’s milk and enriched with a generous amount of black and pink peppercorns – there is a sharp, peppery bite and a long, lingering finish with hints of cream and cultured butter. It is aged for at least 4 months on locally sourced wooden boards in the cellars at Valcasotto. Under the natural crusty rind the texture is moist, crumbly and open.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Sheep
Size: Approx 250g wedge, cut to order
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Infossato is matured in a pit in the ground lined with hay and ferns – an ancient practice through-out central and southern Italy. Over time the cheese develops a sharp sweet/savoury bite, a deep golden colour and firm, crumbly texture. Ideal for anyone who likes a full-flavoured pecorino with some bite – but not too salty. A great choice for antipasti platters or shaving into salads and onto woodfired pizza. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge, cut to order.
Brunet Goat’s Milk Robiola
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Region: Piedmont, Italy
Milk Type: Pasteurised Goat
Size: Approx 250g each
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Region: Campania, Italy
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Region: Lombardy, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Toma Blue alla Erbe
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This cheese may look unassuming, but don’t be fooled – it has a strong, spicy flavour. After spending 2 months aging on wooden boards, the wheels are coated with herbs and packed into wooden barrels to mature even further – it is during this time that the bold earthy flavours, herbaceous notes and deep spiciness develop.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Roquefort AOP Carles
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: approx 250g wedge cut to order
Stilton Colston Bassett
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Region: Nottinghamshire, UK
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
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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
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Blu di Moncenisio is a mild blue cheese named after the mountainous region from which it hails. It is made with whole milk to create a rich, creamy flavour and a dense, buttery texture. The overall sensory experience is gentle and elegant with a long, smooth finish – not too strong and not too mild, but just right.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
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Region: South-western alps, Switerzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
