Cheese & Dairy

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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.

"Bianco Cossu" Italian Feta Cheese (200g) - Cossu

£2.60

Creamier than its Greek counterpart, the term feta comes from the Italian "fetta" (slice).

Although widely associated with Greece, the word feta actually comes from the Italian fetta - meaning slice. Made from 100% sheep\'s milk from the North-West part of Sardinia, its crumbly texture and slightly sour taste makes it perfect for salads and grilled vegetables, or to be added to pasta dishes.

"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.

Buffalo Mozzarella Bites (300g) - Aziende Agricole Associate

£4.99

One of Italy\'s most sought after exports - in bite-sized pieces.

As well as having a lower cholesterol than regular milk, Buffalo milk is also extremely rich in calcium and a good source of minerals (especially magnesium, potassium and phosphorus). Mozzarella di Bufala is well known all around the world for its decadently rich, slightly acidic milk, full of dense flavour, and stringy texture. The good stuff like this is almost unrealistically soft, so these little "bites" are especially handy. It\'s so easy to love them (and to finish them!). Before eating mozzarella, immerse it (while still in the packet) in a bowl of warm water for 20 minutes to release all its flavours.

Buffalo Mozzarella DOP (250g) - Aziende Agricole Associate

£4.40

One of Italy\'s most sought after exports, fully natural and authentic.

As well as having a lower cholesterol than regular milk, Buffalo milk is also extremely rich in calcium and a good source of minerals (especially magnesium, potassium and phosphorus). Mozzarella di Bufala is well known all around the world for its decadently rich, slightly acidic milk, full of dense flavour, and stringy texture. Before eating mozzarella, immerse it (while still in the packet) in a bowl of warm water for 20 minutes to release all its flavours. Eat as part of a caprese, or go all out by cooking a mozzarella in carrozza.

Lactose-Free Buffalo Mozzarella (125g) - Aziende Agricole Associate

£1.99

The lactose-free version of one of Italy\'s most sought after exports. So you don\'t have to skip the good stuff.

Continue to enjoy your favourite Italian dishes with this lactose-free version of Italian Buffalo Mozzarella. The producer states that \'the use of milk produced in our own farms provides a system of total traceability, that begins with feeding the buffalo and ends in our mozzarella, as we aim to establish a strong trust with our customers. All of our products also undergo regular inspections at all stages of production at our internal analysis lab.\' Before eating mozzarella, immerse it (while still in the packet) in a bowl of warm water for 20 minutes to release all its flavours.

Organic Buffalo Mozzarella DOP (250g) - Aziende Agricole Associate

£4.99

Made with Buffalo milk, fully natural, authentic and 100% organic. DOP* certified.

As well as having a lower cholesterol than regular milk, Buffalo milk is also extremely rich in calcium and a good source of minerals (especially magnesium, potassium and phosphorus). Mozzarella di Bufala is well known all around the world for its decadently rich, slightly acidic milk, full of dense flavour, and stringy texture. Before eating mozzarella, immerse it (while still in the packet) in a bowl of warm water for 20 minutes to release all its flavours. *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.

Spreadable Truffle Cream Cheese (100g) - L'Antica Cascina

£3.99

Appetizing Cheese and Truffle dip: creamy and tempting.

The aroma of truffle is embraced by the lusciousness of the cheese: it can hardly get more lavish than this. Not only the "Crema Tartufaia" spread is very rich in flavour, but it is also very versatile. Spread it over a crostino or a bruschetta, or use it to cook your risotto or as a preparation for your sauces, either for your pasta or for meat and game. You will be delighted at how intense and penetrating the flavour is.

Cow's Mozzarella (125g) - Poggiocastro

£1.60

Mozzarella with a unique milky taste and texture. A winner with everyone.

Our mozzarella is made from the finest, fresh, homemade cow\'s milk, which gives it a unique milky taste and texture that is incomparable to industrial versions. Made daily on the land, the mozzarella dough is soft, elastic and delicately flavoured. Best served at room temperature, fresh mozzarella is delicious just as it is, or with a bit of salt, pepper, basil, fresh marjoram or oregano - all topped off with a good extra virgin olive oil of course.

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.

Cow's Milk Ricotta "Fiocco di Neve" (500g) - Poggiocastro

£3.20

Ricotta\'s delicate flavour pairs well with both sweet and savoury dishes. Ideal for healthy baking and pasta sauces!

Made without any additives, naturally low in fat and rich in proteins, undoubtedly, the best ricotta you’ll ever experience comes straight from the farm - such as this one. An underrated cheese if ever there was one, this soft, white and delicately sweet ricotta is great on its own, but also marries beautifully with both sweet and savoury dishes. A light, fresh variety whose potential comes through best when it\'s a supporting actor, its delicate, creamy flavour compliments other ingredients rather than clashing with them, mellowing out strong, robust flavours and lending creaminess to dry foods. From salty cured hams, fresh figs and honey to classic spinach and ricotta ravioli, to ricotta salads, to desserts such as cannoli and Neapolitan pastiera and even pancakes.

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.

Unsalted Artisanal Butter (250g) - Poggiocastro

£2.50

A light butter that tastes like nature.

Unsalted butter of the highest quality, produced by centrifuging the milk just milked, and always coming from a spinneret at a low temperature. This keeps many of the excellent characteristics of the milk from which it derives. Its fat has the characteristic of melting at a temperature of 30° C, lower than that of the human body. This makes this butter easily digestible and rapidly assimilable.

"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 (80g) - 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.