Product Information
Colston Bassett is a small dairy co-operative, with 4 local ‘member’ farms that supply all the milk for cheese-making. Their Stilton is rich and buttery, with that characteristic blue-green veining of earthy blue mould that delivers a full, strong flavour. The perfect after-dinner cheese – serve with a good port and some muscatels.
Region: Nottinghamshire, UK
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
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Chabichou du Poitou
A semi-matured goat’s cheese from the Loire Valley in France. The fresh, clean flavours of goat’s milk are complimented by a rich nutty flavour coming from the wrinkly white rind. Under the rind the texture is smooth, with a slightly chalky centre. Pairs well with a Sauvignon Blanc or Pinot Noir.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
Pecorino Stagionato in Fossa
This cheese is made according to the ancient practise of ‘pit-maturation’ – this process can’t be rushed and is well worth the wait. Young cheeses are wrapped in a cheese-cloth then placed inside a small stone pit in the ground, which is sealed over to restrict oxygen flow. After a few months the cheeses are retrieved, transformed by the unique environment. A rich, savoury flavour and pronounced bite develop to compliment the sweet, grassy notes in the cheese.
Region: Tuscany, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
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
Size: approx 180g
Gorgonzola Mountain Piccante Dop – Airfreighted
One of the best-known Italian cheeses, Gorgonzola Piccante is a relatively strong blue with a pungent, spicy bite developing early on. The finish is smooth with hints of cream and sweet milk from the lush dairy pastures of the Valsassina region – the original birth-place of this cheese.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Calcagno Pecorino Casa Madaio
A full-flavoured, mature pecorino from Sardinia hand-made with milk from small, local farms and aged in natural caves for around 1 year. Calcagno is a classic southern pecorino with a balanced savoury, piccante bite and a long-lasting finish. The texture is firm and flaky, but not dry – perfect for serving on antipasti platters with olives and meats. From artisan cheese-makers and affineurs Casa Madaio.
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Whole Morbidi Forte Scuro Pecorino Gift Box
Love your pecorino? Buy a whole wheel of Forte Scuro – a mature Tuscan pecorino rubbed with olive oil and ash.
Contains:
A whole wheel of Forte Scuro Pecorino (approx 2.5kg)
All packed in a cheese box with ribbon.
The cheese:
Forte Scuro translates to ‘strong, dark’ – reflecting the sharp flavours and crumbly texture of this matured cheese rubbed with ash and olive oil during an extended maturation. Even though up-front this cheese is quite bitey, the finish is still well-balanced and grassy – characteristic of good Tuscan pecorino. This is a great cheese for anyone looking for a full-flavour that isn’t too salty or piccante.
Region: Tuscany, Italy
Milk: Sheep
Tenerone (tre latte robiola) Cow Goat Sheep approx 1.4kg wheel
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 1.4kg
Perenzin Capra Bio ‘Timo’ Coated with Thyme
Winner of the Gold Medal at the Caseus Veneti for two years in a row! A semi-matured organic goat’s milk cheese coated with Sicilian thyme leaves to create an elegant flavour with a strong Mediterranean character. The flavours of fresh, zesty goat’s milk marry perfectly with the herbaceous thyme. Located in Veneto, Northern Italy, the Perenzin family have been hand-making traditional cheeses for five generations, using milk sourced from local dairies in the Veneto region and from the National Park of Belluno in the Dolomites.
Ideal for using in baked dishes like vegetables gratins. It can also be served on antipasti platters and is a great picnic cheese to enjoy with olives and cured meats. Pair with a well-structured white wine such as Catarratto or Greco di Tufo.
Region: Veneto, Italy
Milk: Pasteurised Organic Goat
Rennet: Animal
Size: 250g wedge, cut to order
Brillat Savarin Triple Cream 500g (whole wheel)
Named after famous French gastronome and avid cheese-lover Jean Anthelme Brillat-Savarin, this cheese is pure indulgence without being over the top. Under the thin, white rind the triple cream interior has a soft, whipped texture and a rich flavour with a light, lingering finish. Like other double and triple creams, it does have added salt, but it is very subtle on the finish.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g whole wheel
Local Sydney & Melbourne Metro Delivery Only
Bussu Fiore Sardo DOP Organic Presidio Slow Food
A rustic organic smoked pecorino made by the shepards from the island of Sardinia in Southern Italy. It has a subtle, smoky, rustic flavour and round grassy, slightly sheepy notes to finish. During maturation the texture becomes firm and slightly crumbly. A member of the Slow Food Presidio. Ideal to serve with antipasti platters, or on a cheese board with our Brezzo Chestnut Honey.
Region: Sardinia, Italy
Milk: Sheep
Size: approx 250g wedge, cut to order
