Product Information
Made from 4 different milk this traditional italian tomme style cheese has an incredible reputation for its flavour. The paste harden has the cheese matures while keeping small eyes throughout. The cheese has a straw-yellow colour, with ochre tones as its slowly ages. It has a strong and intense taste, for all those seeking to rediscover the typical local scents and flavours of times gone by. A truly unique cheese.
Region: Piedmont, Italy
Milk: Pasteurised Sheep, Cow, Goat & Donkey
Size: Approx 250g wedge, cut to order
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Paglierino Pecorino Casa Madaio
A medium-matured pecorino, cave-aged for around 3 to 4 months. It is made with milk from sheep grazing in the National park of Cilento and the Valley of Diano. The flavour is balanced and gentle – slightly sweet, nutty, grassy flavours coming from the rich sheep’s milk with a mild, savoury finish. A delicious pecorino to serve on cheese platters, enjoy with a glass of Rosé or Pinot Noir. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Camembert French 250g
A French classic from the lush dairy region of Normandy – the texture is creamy and bulging and the flavour is rich and full with a subtle yeastiness and light mushroomy flavour coming from the rind.
Region: Normandy, France
Milk: Pasteurised Cow
Size: 250g each
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
Cinerino Pecorino Casa Madaio
Cinerino is a pecorino coated with aromatic ash from local myrtle trees. In the small town of Castelcivita, the feast of St Anthony is celebrated with bonfires where myrtle branches are burnt – this fine, grey ash is collected and used to coat the wheels of cheese to impart a flavour of myrtle and herbs which balances perfectly with the nutty, grassy notes in the matured cheese. A great choice for cheese and antipasti platters. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge, cut to order
Stracco di Capra
This cheese is a goat’s milk version of Taleggio. It has the same pungent, savoury rind but the goat’s milk adds a unique twist to the flavour – creamy with an underlying floral note and subtle lactic finish. Under the rosy rind the interior is smooth and creamy and melts in your mouth.
Region: Lombardy, Italy
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Comté AOP, Marcel Petite Fort St An. matured 36months+
Our 36 month Comté from Marcel Petite has been specially matured to develop an amazingly complex flavour that will have you coming back for more and more – sweet roasted nuts, hints of yeastiness, rich cream and an echo of grassy mountain pastures. The texture retains a smooth consistency, but becomes firm and condensed over time. Small, white amino acid crystals can be seen through-out the interior – the sign of a well matured cheese.
Region: Franche-Comté, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Capo di Stato
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
Parmigiano Reggiano Dop Bruna Alpina 200gm
The King of Cheeses – a great Parmigiano Reggiano like this is a kitchen staple. Our reggiano from Cantarelli is sweet and savoury with a well-balanced bite. It also has an amazing texture – crumbly and flaky, but still incredibly moist – the result of aging in the family’s naturally ventilated cheese caves, used since the 1800’s for maturing Parmigiano Reggiano. Aged for 30 months and certified organic don’t let a single gram go to waste, grate on pasta or use the rind to flavour soups and stocks. Each wedge comes freshly sliced off the block wrapped in wax paper and sealed to protect the cheese from oxidisation.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: small (approx 200g)
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
Drunken Cheese Selection
There is a long history of coating cheese with grapes and maturing cheese in wine in Italy. We import a number of these specialty ‘drunken cheeses’, most of which are made by hand in small quantities. This is a selection of the most popular and includes:
- Slice of Ubriaco Prosecco, a smooth, nutty cheese soaked in sparkling Prosecco
- Slice of Fragolone a firm stretched curd cow cheese soaked in white wine made of Fragola and Clinto grapes
- Slice of Occelli al Barolo, pressed with Nebbiolo wine grapes (a best seller)
- Slice of Occelli Cusie Malt D’orzo & Whisky, A mature cheese brushed with whisky and coated with malted barley.
- A packet of Mario Fongo Mini Mini Lingue 100g
- Gift Hamper Box $10 extra – please select your preference below from ‘Options’
NB: Each cheese is cut approximately at 200g. If an advertised cheese is not available, a similar cheese will be substituted. Wooden board, fruit, accompaniments and other equipment including knives and wine glasses shown in picture not included.
