Asiago Pressato DOP 200g
From the high plains of the Veneto. Asiago is made from pasteurised cows' milk, and makes an ideal accompaniment for hot dishes, as it melts well on pasta, rice or in soups. It can be grated and sliced easily.
Robiola di Langa Tre Latti min 200g
Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and it's made with varying proportions of unpasteurised cow’s, goat’s milk and sheep milk. It has a smooth, full, tangy and mildly sour flavour.
Pecorino-Caprino Saraceno Sardo 200g
Pasteurised goat and ewe's cheese from Sardegna. A salt brine matured cheese matured for a minimum of 4 months in a reed basket. The ageing process gives the cheese a salty yet sweet flavour and a crumbly texture.
Blu di Capra 200g
A pasteurised goat's cheese erborinato made in Piemonte. Creamy and sharp, a delightful addition to your cheeseboard.