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...

Luisa and Sebastiano Agostino keep pigs, cow’s and sheep high up in the beautiful Nebrodi mountains, Sicily. Their hand worked Provola is a type o...

Branzi is unpasteurised and hard pressed and in the style of many Alpine cheeses such as Gruyere or Fontina. It's traditionally eaten in buckwheat ...

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

Our Christmas Cheese Box is packed with our most popular cheeses and includes a 120g fig and almond salami as the perfect accompaniment. CONTENTS...

Our Christmas Classics Box is exactly what it says – our all time classics – all you need for your Christmas table. CONTENTS Gorgonzola Dolce...

Caciotta Fresca or Formaggio Fresco is the mild, milky mix of sheep and cow's milk that we take from Emilio Spada over the autumn and early winter ...

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...

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...

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...