Product Information
A feast for the sense !! This is a unique cheese – a modern interpretation of an ancient recipe. In local dialect, the term Cusie translate by “What’s in the cheese” meaning that the cheeses is made with whatever milk is available, However with new herd management this cheese is only crafted with cow and goat’s milk. The milk comes from animals that freely roam the summer pastures. The cheese is solid and compact, with dry fruits pressed on top and soaked in grappa. Matured for at least four months in the Valcasotto cellars and refined on boards of local wood from the valley , Cusie Grappa di Moscato e Frutta has a crumbly sweet and melting texture in the mouth with the hint of grappa on the back palate.
Region: Piedmont, Italy
Milk: Pasteurised Goat & Cow’s milk
Size: approx 250g wedge, cut to order
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Region: Veneto, Italy
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Region: Piedmont, Italy
Milk: Pasteurised Cow/Goat/Sheep blend
Size: approx 1.4kg
Caciocavallo Podolico Slow Food Presidio
Caciocavallo is a unique style of cheese commonly found throughout southern Italy. It is always made in a pear shape, then twisted into a knot at the top and tied together in pairs. This particular caciocavallo is made with the milk from Podolico cows – a rare breed of native cow that produces very high quality milk in very low quantities which gives the cheese an amazing aromatic complexity that lingers on the palate. The flavour is full and piccante with a pronounced bite. This cheese is a member of the Slow Food Presidium.
Region: Basilicata, Italy
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Size: approx 250g wedge cut to order
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Region: Lombardy, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Mila Alta Badia
A classic mountain cheese made with whole milk from local farms in the lush mountainous region of Alto-Adige. Alta Badia has a smooth texture and slightly savoury, spicy, nutty flavour which is rich but certainly not strong – it is a little reminiscent of a gruyère, but the texture is a little softer. It is aged for 6 months.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Cremeux de Bourgogne with Truffle 200g
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
Cremoso di Bufala Rosso di Casa Madaio
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Region: Lombardy, Italy
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Size: approx 250g wedge cut to order
Mimolette
Known for its striking deep-orange colour, Mimolette was apparently created to mimic Dutch cheeses during a time of trade restrictions. While the colour may suggest a ‘strong, bitey’ cheese, the flavour is actually quite round and smooth. It has a predominantly hazelnutty flavour with hints of salt and butterscotch on the end palate. Mimolette is very wine friendly, pairing well with a variety of sparkling, white and red wines.
Region: Nord-Pas-de-Calais, France
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
L’Etivaz Aop
In the 1930s a group of Gruyère makers formed their own co-operative to make L’Etivaz, named for the tiny village around which they all lived. It is made in the style of traditional artisan Gruyère and protected by appellation law which states it can only be made by hand in a copper cauldron with raw milk from cows grazing on Summer alpine pastures (May – October only). L’Etivaz has a rich, nutty flavour with hints of dried fruit, grassy meadows and melted butter. The flavour is round and long-lasting and will be subtly different from wheel to wheel – a true reflection of terroir.
Region: South-western alps, Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Canestrato Pecorino Casa Madaio
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Region: Basilicata, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
