Product Information
A semi-hard ewes-milk cheese carefully matured in PCC cellars, Cheviot Royale is aged for 12 months with regular washing of the rind to develop an orange surface and resulting complex savoury & bacon flavours. Slow yeast fermentation creates a fruity tang in the firm but smooth, close textured paste. Great savoury cheese for a cheeseboard or to be shaved in a salad. Vegetarian rennet. Goes well with a Dry White Wine or Shiraz, or Wheat Beer.
Region: South Gippsland
Milk: Sheep
Size: approx 250g wedge cut to order
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NB: Cheese delivered to selected postcodes within the greater Sydney metropolitan area only.
Latteria Vecchio is an incredibly popular choice for cheese and antipasto platters. Our artisan version has everything you expect from a well-matured, hard Italian cheese – notes of milk and herbs on the front palate and then a slightly savoury bite to finish with a whisper of fruitiness. Notes of salted caramel or butterscotch might be present in extra mature cheeses. The name ‘latteria’ is a variation on the Italian word for community dairy (latterie) and vecchio = old/matured.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Petit Brillat Savarin 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
Mothais sur Feuille
When young, Mothais has a soft, almost runny texture and light, lemony flavour. As it matures, the texture becomes more dense, and the flavours more complex and concentrated. Mothais is wrapped with a leaf (feuille) – a long standing tradition for many French goat’s cheeses.
Region: Poitou-Charentes
Milk: Pasteurised Goat
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Gouda Boeren Oplegkass Slow Food Presidio 36 months
A truly unique aged Artisan Gouda. Only made during the summer season when cows graze on the open pastures of the Green Hart region, between the cities of Amsterdam, Rotterdam and Utrecht, this Gouda has a dense rich butterscotch flavour. “Opleg” meaning “aged” in Dutch, Boeren Goudse Oplegkaas is aged a minimum of 1 year, up to 4 years. As it’s a small production, this Gouda is part of the renown Slow Food Presidium.
Region: South Holland, Holland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
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
Taleggio Dop
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
Brunet Goat’s 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
Barilotto Buffalo Milk Ricotta Salata 575g (whole wheel)
A unique cheese – a little like ricotta salata, but not so salty. It’s a firm, fresh cheese made with buffalo milk and buffalo whey, lightly salted and matured for 40 days. It has a rich, milky flavour and a firm, smooth, slightly chalky texture. Barilotto is delicious shaved into a salad or grated onto fresh pasta in tomato-based sauces. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Buffalo
Size: 550g each
Caprotto Mature Goat’s Cheese
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
Toma Blue alla Erbe
NB: Cheese delivered to selected postcodes within the greater Sydney metropolitan area only.
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
