Cheese

For our first 3 years in business we sold only Parmesan. Finding the very best of all 400 dairies took a lot of trips to Italy and fairly constant ...

The creamy, slightly sour flavour and velvety texture of our mozzarella comes from using the freshest buffalo milk. The delicate rind is the result...

Our Gorgonzola dolce is aged for 90 days, ignoring the consortium minimum of 50. It is consistently the softest, creamiest Gorgonzola we have ever ...

The pecorino that we take from Emilio is his semi-stagionato, a medium matured cheese that is aged for about 2 months. It is made with the raw milk...

Over the last few years cow's milk burrata has become a regular on restaurant menus across the country; there's just something about slicing into a...

Our scamorza is from La Perla. Made in a similar way to their mozzarella, it's smoked over straw and then aged for 2 weeks. Brilliant for melting...

In Trentino some dairies within the production zone for Grana Padano broke away from the cheese behemoth to create Trentingrana. The cheese is alig...

A semi soft, washed rind cheese with a distinctive orange rind. Taleggio is excellent as a table cheese or melted on pizza and potatoes, in risotto...

Pecorino Fresco is the mild, milky sheep milk cheese that we take from Emilio Spada from early spring into autumn when sheep's milk is abundant. It...