Product Information
One of the classic goat’s cheeses from France, made in a traditional log shape. Younger cheeses have a creamy, lemony tang. As the cheese matures, the nutty and earthy flavours from the rind become stronger, and the texture becomes firmer.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 250g each
Description
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Region: Lombardy, Italy
Milk: Pasteurised Cow
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Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Goat Gorgonzola
This cheese is modeled on the famous ‘Gorgonzola Piccante’ but made with 100% goat’s milk. There is a sharp note of blue mould at the beginning that gently rolls away to a creamy mid-palate and a delightfully clean, lemony finish with hints of fresh, sweet goat’s milk.
Region: Lombardy, Italy
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
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Cheese and wine combined – this is one of the famous ‘drunken’ hard cheeses of Italy, matured for a minimum of 24 months. This full-flavoured cheese is soaked in the local red wine, which stains the rind dark purple and seeps into the cheese creating ‘purple veins’ and amazing depth of flavour. It is strong and bitey with pronounced wine and grape flavours. The texture is firm, smooth and slightly flaky – the wine soaking helps to keep it moist.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
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Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
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Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g wheel
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Buffalo milk is sweet and rich and can be used to make some incredible cheeses – like this blue vein ‘Blu di Bufala’. The texture is smooth and even and the flavours are deep and long-lasting – the earthy blue mould and the sweet, milky notes in the buffalo milk are in perfect balance. This farmhouse cheese is made with the milk from the cheese-maker’s own herd of buffalo.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
