Product Information
This truffle 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 250g wedge cut to order
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Prefere De Nos Montagnes
This Reblochon style cheese is a pasturised version of the classic Reblochon. Made in the Rhone Alps this mild washed rind has a slight scent of the cellar, a creamy texture and a nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine and perfect to make Tartiflette.
Region: Rhone Alps
Milk: Pasteurised Cow’s Milk
Size: Approx 250g
Gorgonzola Dolce Latte Dop – Airfreighted in
This is the milder version of Gorgonzola – sweet and gentle, rich and creamy. There is still a touch of spice from the pale blue mould, but it is quickly tamed by the incredible creaminess of this cheese. Gorgonzola Dolce Latte has a luscious texture with some super-runny patches here and there. Even people who say they don’t like blue cheese like this.
Region: Lombardy, Italy
Milk: Pasteurised Cow
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
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
Fiore Sardo Pecorino DOP Busso Slow Food Presidio
A rustic pecorino 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, but not overly dry. Ideal to serve with antipasti platters, or on a cheese board with our Brezzo Chestnut Honey.
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Brunet (Goat 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
Gran Kinara 250g portion
A grana cheese made with non-animal (thistle) rennet! It takes considerable skill to produce a hard cheese using thistle rennet that will mature evenly for such a long time (12 months minimum) and create such a rich, deep flavour with a balanced sweet-savoury bite to finish. The texture is slightly softer than parmesan: smooth; even and moist – perfect for shaving into salads, serving with antipasti or grating into baked dishes. From Fattorie Fiandino – an artisan cheesery committed to sustainable farming practices and using 100% locally-sourced milk.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge
Buffalo Mozzarella Dop 125g Italian
Accept no imitations – this is the real deal. Fresh mozzarella made to DOP specifications using buffalo milk in Campania, Italy. Once you have tasted the unique flavour – milky, lactic, mossy and sweet – you can NEVER go back. Break it apart with your hands to admire the supple ‘angel hair’ texture. Use it to make a simple caprese salad or on top of woodfired pizza. Air-freighted to guarantee freshness.
Region: Campania, Italy
Milk: Pasteurised Buffalo
Size: approx 125g
English Cheddar Cave Matured
A classic British cloth-bound cheddar – big and bitey with a hint of cultured butter on the finish. The cloth covering allows the cheese to breath during maturation, creating that distinctive open, crumbly texture. Enjoy with a glass of Cabernet Sauvignon.
Wookey Hole Cave Aged Cheddar is a traditional PDO cheddar made on the Ashley Chase Estate in the heart of West Dorset.
The key ingredient for this unique cheddar is the highest quality rich milk sourced from dairy cows that graze the lush pastures of the surrounding countryside. The cheese is made to traditional methods by a highly skilled team of cheese makers. Each stage of the process is performed by hand, from the turning of the curds to the wrapping of each truckle in cheesecloth.
The Cheddars are then taken to the Somerset Caves to mature naturally in an environment which ensures they remain mouth wateringly moist and packed full of the distinctive, earthy and nutty flavours of the Caves.
Wookey Hole Cave Aged Cheddar is the only PDO traditional West Country Farmhouse Cheddar to be matured in Caves.
Region: Somerset, England
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Monte Veronese di Malga DOP Slow Food Presidio
This unique cheese has been matured for 3 years to create a dry, crumbly texture and a very sharp bite with fruity overtones. Some would describe the flavour as a cross between cheddar and parmesan – but this doesn’t quite do the cheese justice. Monte Veronese has its own unique charm and reflects the terroir of the grassy, alpine region where it is made (malga = mountain pastures). This cheese is a member of the Slow Food Presidia.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
