Our Italian Cheese collection

An ancient soft cheese dating back to the 10th century, Taleggio is named after Val Taleggio in Lombardy. Sweet and delicate with a creamy, slight sour taste, a quality Taleggio must have the 4 leafed stamp of the Consorzio Tutela Taleggio. Taleggio was originally called stracchino from the Italian stracch: tired. That’s because it was […]

Spicy red chilli peppers join the mild Pecorino Dolce aroma – there is no doubt this combination works. Very eye catching due to the red-orange chilli flakes in the pale cheese (and a good choice for your Halloween cheese board).

The third and most mature of our plain Pecorinos from Tuscany. ‘Nero’ refers to its black rind and indicates a maturity stage of 4-6months. Only slightly more yellowy than the younger Pecorino Rosso and already quite crumbly, the distinctly herby taste of wild thyme and sage has intensified.

This Pecorino from our Tuscan range only matures for 3-5 weeks and is still very soft (for a firm cheese) and has a creamy finish. Wonderfully fresh and gently flavoured, this cheese won’t last long on the cheeseboard.

Over 2000 years ago this hard cheese was already on the go. Literally. It was part of the rations for Roman soldiers as it travelled and kept well and was an excellent source of protein, calcium, fat and salt. Salty it certainly is and very crumbly at a year old – hence not much of […]

Pecorino means three things: 1)Italian 2)firm cheese 3)made from ewes milk. This particular one is from Tuscany and has matured for 2-3 months, resulting in a yellowy-white cheese with a firm and smooth texture. ‘Rosso’ refers to its red rind, which is naturally coloured with tomato pulp.

Pecora = sheep. Pecorino = Italian hard cheese made from ewes milk. This traditional cheese is made entirely from the organic and pasteurised milk of a herd of a 1000 free grazing sheep in central Sardinia and has matured for 6 months. You can taste their rich and herby diet in this slightly pungent hard […]

The perfect after dinner cheese and yet another flavoured Pecorino Dolce (see Pecorino Dolce/Pecorino Chilli). Fine truffles mixed in with the curd are giving this beautifully mild young cheese a real touch of luxury.

The quality of this most famous Italian cheese is fiercely protected by the Consorzio del Formaggio. It can only be made in designated areas (Parma, Reggio Emilia, Bologna, Modena and Mantua) and only using milk from cows that have been fed fresh grass or hay. The taste should be fresh and sweet, fruity and not […]

Grana Padano is similar to Parmigiano Reggiano, but a great cheese in its own right. An absolute ‘must try’ ,if you haven’t discovered it yet. A hard cheese with a crumbly grainy (grana) texture, it is more subtle tasting than Parmigiano with sweet, fruity and caramel flavours. Like Parmigiano, Grana Padano must be made to […]

A fabulous soft blue cheese with oodles of buttery creaminess cut with salt and piquant tanginess. Gorgonzola is said to be one of the oldest blue cheeses in the world and we’re not going to argue when something tastes this good. There are two main types of Gorgonzola – Gorgonzola Dolce which has a note […]

An Italian cheese with a rich nutty flavour. Semi soft when young, it hardens as it ages. Made from unpasteurised cow’s milk. Fontina Val d’Aosta comes from the Aosta valley in the Alps. Creamy and nutty with a very slight hint of sweetness, this rich cheese has a straw coloured interior pitted with tiny holes. […]