Product Information
Includes a selection of strong & bitey hard cheeses, accompaniments and Cabernet Sauvignon;
Contains;
- Storico Ribelle Presidio Slow Food approx. 180g +
- Monte Veronese Dop Presidio Slow Food approx. 180g +
- Il Forteto Pecorino Affienato approx. 180g +
- Vigna Argento Balsamic Compagnia Del Montale IGP 250ml
- Bonci Fig Mostarda
- Mario Fongo Lingue onion 150g
- Cabernet Sauvignon Red Wine 750ml
Related Products
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
Infossato Pecorino Casa Madaio
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.
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
Occelli al Barolo
Cheese royalty meets wine royalty – once you taste this cheese you will be hooked! Full flavoured ‘testun’ cheeses are coated with the pressed grapes used to make Barolo wine – the flavours of the cheese and grapes mingle together to create a flavour that is bitey, creamy, sweet, winey, buttery and sharp all at once (testun loosely translates to ‘hard-headed’, referring to the texture of the cheese). Once you cut through the coating of crushed grapes, the texture is flaky and melt-in-your mouth soft.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Goat blend
Size: approx 250g wedge cut to order
Beaufort Chalet d’Alpage Aop
Beaufort is rightfully known as the ‘Prince of Gruyères’ for its smooth texture and lingering flavours of melted butter and sweet floral notes. We select only the d’Alpage (alpine) version: these cheeses can only be made in mountain chalets with rich Summer milk. Beaufort can often seem mild at first, but after a few moments the depth of flavour overtakes your entire palate – creamy, floral, herbaceous and nutty with hints of yeastiness.
Region: Rhône-Alpes, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Cremeux de Bourgogne with Truffle 500g (whole wheel)
Just in case the triple cream cheese 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
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
Rosso Pecorino coated with powdered red peppers Casa Madaio
A medium-matured pecorino from Campania coated with powdered Senise red chilli peppers from the neighbouring region of Basilicata. The texture is smooth and compact and the flavour is rich and sweet with a hint of spice from the peppers. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge, cut to order
Affidélice au Chablis 200g
An incredibly creamy cheese washed with Chablis wine during maturation to create a full, bold flavour and deep orange colour. Serve Berthaut Affidélice au Chablis in its wooden box with a spoon so your guests can dip into the luscious, gooey interior. Berthaut Affidélice au Chablis is similar to Epoisses.
Region: Burgundy, France
Milk: Pasteurised Cow
Size: 200g
Cremoso di Bufala Rosso di Casa Madaio
We source this cheese directly from a farmhouse buffalo dairy we found on our travels in Northern Italy – they make cheese each day with milk from their own herd. Rosso is a bit like a buffalo milk version of Taleggio – a pungent, savoury rind on the outside and a creamy, semi-firm texture inside with a beautiful sweet finish thanks to the rich buffalo milk – delicious on cheese or antipasto platters and paired with a glass of Pinot Grigio or Pinot Noir.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
