Cheese

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"Mini Tartufaio" Truffle Cheese (460g) - L'Antica Cascina

£11.99

Cheese and truffle combined together makes for a strong flavour that needs no accompaniment.

Made from cow\'s and sheep\'s milk, this semi-hard cheese will disappear very quickly once opened. Truffle and cheese is simple, yet luxurious and the earthy, mineral aroma of the truffle is perfectly married to the deep, grassy flavour of sheep\'s milk. Its strong, distinctive flavour makes this truffle cheese the ideal product for those who love the flavours of Italy, and goes well as part of antipasti, where it can reap all the attention.

Pit Aged Cheese (250g) - L'Antica Cascina

£9.99

This pit-aged cheese has a unique history and a delicate, sweet yet slightly spicy taste.

The technique for making formaggio di fossa dates back to the 15th century, and involves "burying" the cheese in ditch-like caves - fosse. The cheese matures around 60/70 days before being placed in these pits, which are also lined with straw. The pit remains closed for 90 days, meaning that the oxygen available to the cheese is limited, and thus anaerobic fermentation occurs. Recent studies on the product have shown that the cheese has many health benefits including a significant difference in the amount of pathogenic germs it carries, as well as greater digestibility due to bacteria that break dow fats and bring out the spicy flavours and typical pungent smell of aged cheeses. This is certainly one of Italy\'s most delicious cheeses: the flavour is delicate, almost sweet, and then becomes more spicy, with a slightly bitter aftertaste and an earthy odour. It adds a delicious twist to a variety of meals and is a true taste of Italy\'s culture. Try it in regional soups like cappelletti or grated over pasta, although it\'s also great on its own, paired with a little honey or balsamic vinegar, and perhaps a some bread or piadina. This version is made with both cow and sheep\'s milk.

"Fiore Sardo" Pecorino DOP (100g) - Cossu

£2.79

Hard cheese rich in flavour, aged for 6 months. DOP* certified.

"Fiore Sardo" Pecorino DOP is a cheese made using the ancient techniques of Sardinian shepherds. According to tradition, full-fat raw sheep\'s milk is matured for 6 months to create a hard cheese wonderfully rich in flavour, with a caramel sweetness, a salty tang and just a slight hint of nuttiness. *DOP: DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). This certification ensures that products are locally grown and packaged, using traditional method. This product comes in vacuum pack.

Stracchino Soft Cheese (250g) - Poggiocastro

£3.70

A soft, melt-in-the-mouth cheese that perfectly expresses the natural flavour and aromatics of a good quality milk.

Also known simply as Crescenza, Stracchino (also known as Crescenza) is characterised by a delicate yet velvety taste, full of the natural flavour and aromatics of a good quality cow milk. It is a soft cheese, with a smooth, almost paste, consistency. Spread it on crostini, or melt it into a grilled sandwich or into a cream sauce over pasta.

Parmigiano Reggiano DOP - Aged 30 months (~200g)

£8.50

This award-winning Parmigiano Reggiano DOP* is unlike any other Parmesan you\'ve tasted before.

Considered by some to be the greatest cheese on earth, the King of Italian cheeses has a rich, nutty yet delicate flavour, and real Parmigiano-Reggiano is so much more than just your ordinary table condiment. From the middle ages to present day, this delicious cheese owns its title, and must meet certain requirements to earn its name. It can only be made in a specific designated region of Italy, from high quality pastures and milk, produced using the same artisanal methods that have remained unchanged for seven centuries. Its natural aging process and the complete absence of preservatives, additives or colouring agents help to place Parmigiano as undeniably one of the world\'s greatest cheeses. Grana means grainy, which explains Parmigiano\'s unrivalled texture, which can be eaten hundreds of different ways. Nibble of delicious chunks of it alone, or perhaps drizzled with balsamic vinegar, grate over a carpaccio, or eat for dessert with pears. Its texture and flavour can also be included in risottos, pastas and salads, making real, good quality Italian Parmigiano the perfect kitchen investment. *DOP: DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). This certification ensures that products are locally grown and packaged, using traditional method.

"Fuochino" Semi-Aged Cheese with Chilli (500g) - L'Antica Cascina

£10.99

Slightly spicy, yet balanced out with its creamy, semi-mature sheep and cow cheese.

An ideal product for those who love spicy flavours! A semi-mature sheep and cow cheese, opulent in flavour, a creamy paste with added chilli flakes. It has a slightly spicy flavour that makes it perfect as appetisers or combined with meats such as chicken, pork, beef.

"Taleggio" Soft Cheese (100g) - Mazzoleni

£1.90

A mildly-flavoured whole cows’ milk cheese from Northern Italy with a soft texture and a fruity, creamy character. Irresistible!

"Taleggio" is a typical soft white cheese with an edible thin rind, naturally pink in colour with a characteristic light sage-coloured mould (green-grey). It is softer and creamier just under the rind. Dig in! This cheese has a delicate but at the same time intensive flavour, with an underwood aftertaste and a characteristic aroma. This product comes in vacuum pack.

Gorgonzola DOP Blue Cheese (100g) - Mazzoleni

£1.70

This Gorgonzola has a crumbly and soft texture with a nutty aroma. It can have a creamy-mild to sharp taste depending on its age. DOP* certified.

Gorgonzola DOP is the best-known blue cheese in the world! It\'s a cow\'s milk cheese produced in Northern Italy, between Lombardy and Piedmont. Erborinato means tinged with noble rot, and then edible; for this reason it is also called by his friends "green/blue cheese." The marbling gives me a nice spicy tone and stinging in the nose, but the body has doughy and round taste; together they create a complex cheese in your mouth, with thousand shades of flavour. *DOP: DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). This certification ensures that products are locally grown and packaged, using traditional method. This product comes in vacuum pack.

Spicy Gorgonzola DOP Blue Cheese (100g) - Mazzoleni

£1.90

The spicy Gorgonzola is aged, compact, with a distinct spicy flavor from the more developed blue cultures. DOP* certified.

With age, the creamy white colour becomes slightly darker, the supple texture transforms ever so slightly, perhaps dryer but sensual just the same, a more distinct personality arises still complimentary but less yielding. This could be the of a beautiful woman but we are talking about Gorgonzola cheese! The spicy version of Gorgonzola is obtained without the addition of milk cream and has a longer maturation; the grain thickens and becomes a gray-green-blue web, the body remains compact and very pasty. The flavour, in this case, it is decidedly spicy and at the nose arrive aromas of cellar, moss, wet earth. Wine to pair? Go for a meditation sweet wine with a nice alcoholic structure or a Barbaresco, Barolo, or Brunello di Montalcino wines are appropriate as well. *DOP: DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). This certification ensures that products are locally grown and packaged, using traditional method. This product comes in vacuum pack.

Burrata (2x125g) - Carnevale

£6.50

A fresh hand-made cheese made from pasteurised cow\'s milk. The outer shell is mozzarella stretched to form a ball. This is filled with the fresh cream (or "butter") of the milk creating a rich, decadent cheese.

Burrata, meaning "buttery" in Italian is a fresh cheese made from a mix of mozzarella and cream. The outside thin shell is a pasta filata curd made of cow\'s milk mozzarella while the insides contain a soft, doughy, stringy, mixture of curd and fresh cream. The cheese originated in the Apulia region of Italy known for sheep farming and agriculture. When you cut open a Burrata, it oozes with buttery and creamy panna containing scraps of mozzarella. Burrata is usually served fresh at room temperature and beyond 48 hours, it is considered past its prime. It goes well with salads, crusty bread, and prosciutto, fresh tomatoes with olive oil and with spaghetti.

La Capretta (100g) - L'Antica Cascina

£2.00

Semi ripened goat\'s milk cheese.

Semi ripened goat\'s milk cheese, bloomy milk-white colour rind inclined to ashy, squared shape, border slightly round, soft creamy and white straw texture, delicately intense smell with hint of goat’s, aromatic taste. This product comes in vacuum pack.

Caciotta Regina (100g) - Cossu

£2.25

An intense, sweetly tart flavour for such a young cheese. A soft texture, full of flavour.

Sheep\'s milk cheese is possibly to Sardinia what bacon is to England. The name caciotta derives from the Lation cacio, meaning cheese, and describes cheese originally made on a classic family-run farm in rural Italy. Semi-soft with a firm, yet creamy texture, caciotta cheese like that\'s made solely from whole sheep\'s milk has a uniquely mild and milky, yet sweet and tangy taste. This product comes in vacuum pack.

Pecorino Romano (100g) - Cossu

£2.00

Cossu Pecorino is a hard cheese ripened for six months.

"Pecorino Romano" is a unique cheese, made in the traditional way and guaranteed by the quality Mark of the ""Pecorino Romano Consortium. A cheese with Protected Designation of Origin (P.D.O.), made with full-cream, thermised sheep\'s milk and ripened for at least 6 months. In particular, consumers appreciate it for the balance achieved among flavor, aroma, texture and digestibility, a unique blend resulting from expert processing, dry salting and ripening, complying with the true Sardinian cheese-making tradition. This product comes in vacuum pack.

"Seunis " Pecorino (100g) - Cossu

£2.40

World renowned, this is partially cooked and slightly less strong than the "Fiore Sardo" Pecorino DOP.

"Seunis" Pecorino is one of the most popular cheeses in the Sardegna region.Made exclusively with whole sheep\'s milk, it is partially cooked, then aged for at least 60 days. Its distinctive straw-like yellow colour is delicately seasoned with a sweet, slightly pungent taste.Perfect for the cheese board or if you just can\'t wait till after dinner, as a delicious, guilt-free snack at any time of the day. This product comes in vacuum pack.

Parmigiano Reggiano DOP - Aged 24 months (100g) - Poggiocastro

£2.40

The King of the cheeses with hundreds of different uses. DOP* certified.

Considered by some to be the greatest cheese on earth, the King of Italian cheeses has a rich, nutty yet delicate flavour, and real Parmigiano-Reggiano is so much more than just your ordinary table condiment. From the middle ages to present day, this delicious cheese owns its title, and must meet certain requirements to earn its name. It can only be made in a specific designated region of Italy, from high quality pastures and milk, produced using the same artisanal methods that have remained unchanged for seven centuries. Its natural aging process and the complete absence of preservatives, additives or colouring agents help to place Parmigiano as undeniably one of the world\'s greatest cheeses. Grana means grainy, which explains Parmigiano\'s unrivalled texture, which can be eaten hundreds of different ways. Nibble of delicious chunks of it alone, or perhaps drizzled with balsamic vinegar, grate over a carpaccio, or eat for dessert with pears. Its texture and flavour can also be included in risottos, pastas and salads, making real, good quality Italian Parmigiano the perfect kitchen investment. *DOP: DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). This certification ensures that products are locally grown and packaged, using traditional method. This product comes in vacuum pack.

Fontina DOP (100g) - Panizzi

£2.10

A very popular semi-soft Italian cows\'-milk cheese, Fontina is deep golden-yellow in colour with a reddish-brown rind.

It has a firm, slightly springy texture with a delicate flavour. It melts easily, so is great to cook with. This product comes in vacuum pack.

Toma di Gressoney (100g) - Panizzi

£2.30

Toma is a cheese made from pasteurised cow’s milk.

Appreciated at the table, the Gressoney Toma cheese is still produced using traditional methods. The evening milk is left to rest for 24 hours and then skimmed. The morning milk undergoes a slight skimming after 12 hours of rest and is then mixed with the previous batch. When the temperature of the mixture reaches 35° C, calf rennet is added and the mixture is left to coagulate. We then proceed with the breaking of the curd in order that, once extracted, it is placed into molds in a generally dry room. This product comes in vacuum pack.

Bleu d'Aoste (100g) - Panizzi

£2.40

Blue d\'Aoste is a blue, creamy cheese made with whole cows milk and produced across the entire Valle d\'Aosta region.

Its compact and ivory texture is characterized by its peculiar dark green veins verging on blue. Strong and long taste. This product comes in vacuum pack.

Pecorino Cheese with Hemp Seeds (100G) - Canapa Campana

£3.49

An Italian Classic hard cheese in a new version with Hemp Seeds

This special version of pecorino cheese is low in fat, sodium and calories, contains zero cholesterol and is a good source of vegetable protein. Hemp seed has no drug content and is purely a health food item. This product comes in vacuum pack.