Formaggio

Pizzette Mignon Mozzarella, 1.5kg. 

Yoghurt which has been strained in a cloth, paper bag or filter to remove the whey, giving a consistency between that of yoghurt and cheese, whilst preserving the yoghurts distinctive sour taste. 

Unsalted Butter 25kg 

A soft cheese that is made with pure 100% goat milk with a white mould rind. The rind is perfectly edible with a fresh mild flavour. 

Grana Padano is hard, matured and grainy. Made in Po Valley with cows fed silage, not just grass and hay. 

Smooth, soft, creamier and with flecks of truffle through. 

This is an old style of pressed sheep milk cheese. The cheese's buttery nutty flavour is enhanced with the addition of aromatic black truffles. 

Reggiano-Parmigiano is a hard, fat granular cheese used predominantly in cooking but can be enjoyed on its own. 

Fiori Di Latte Balls 1kg 

A rich blue cheese from the Auvergne region. This cheese matures for at least 30 days and should always be stored wrapped in foil. Made from full cream cow's milk the flavour is aromatic and creamy. 

A soft cheese from the Lyon region made from full cream cow's milk with a white mould rind. The more the Lingot d'Argental matures, the creamier its flavour becomes. 

Buffalo Reggiano Cheese - The king of Parmesan cheese made with traditional artisan methods using buffalo milk only, a fuller richer taste. 

From the Jura Mountains. A layer of coal ash is in the centre, matures for a least 6 weeks. Little cracks on the side of the morbier are a sign of a soft cheese and a creamy flavour. Made from full cream cow's milk. 

Pecorino di Vino is matured in wine and aged in terracotta pitchers. "Brillo" means high and merry in the Tuscan dialect. 

Fiori Di Latte Balls 3kg 

Auvergne region in south central France. Cow's milk, blue veining with a grassy, herbaceous, spicy and pungent taste. 

From the Burgundy area, this soft ripened triple-cream has a cre'me fraiche style centre. 

Sheep's milk cheese that has a firm and compact consistency with a buttery texture. Often contains small, unevenly-distributed air pockets. 

A Swiss/Fresh - Alpine Region Semi hard cheese from unpasteurised cow's milk. Distinctive, aromatic flavour. Fragrant creamy texture, scattered holes. Ideal fat and moisture ratio prevents separation when melting. 

Pecorino aged under the leaves of nut trees. The idea to mingle the different tastes of Tuscany with the strong flavour of the nut tree and the delicacy of the pecorino gives this cheese a unique taste and an unmistakable flavour.