Key
Un-PasteurisedPasteurised OrganicSuitable for Vegetarians
UPPOV
BUFFALO MOZZARELLA
Madefrom the milk of the Water Buffalo and hand-moulded into balls.  Creamyand light in texture, with a faint fresh, lemony taste. 
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FONTINA
A buttery flavour pressed cheese with an oiled rind.



TALEGGIO
A washed rind, young cheese with a creamy, fresh, fruity flavour. 
UP V

PARMESAN REGGIANO
Made around Parma, south of the river Po and matured for between 2 and 3 years.  A hard cheese with a brittle, crumbly melt-in-the-mouth texture and sharp, very fruity flavour.
UP

PECORINO NERO
A pure ewes’ milk cheese also from Mt Amiata.  It is a hard, mature cheese that is ideal for grating or shaving. 
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PECORINO DOLCE
Also from Tuscany, this cheese is creamy and intended to be eaten when fresh.  Try it grilled and drizzled with chestnut honey. 
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TORTA GORGONZOLA
An incredibly rich cheese made up of layers of Gorgonzola and Mascarpone. 
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MOUNTAIN GORGONZOLA
A spicy, medium-sharp, blue veined cheese with a firm texture. 
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CREAMY GORGONZOLA
A deliciously creamy cheese.  Rich with a sharp finish. 
UP

RICOTTA
A mild, fresh curd cheese made from cows milk. Excellent in cooking such pizza toppings and in ravioli. 
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MASCARPONE
A triple cream cheese made from cows milk from the Lombardy region of Italy. Used in sweet and savoury dishes such as tiramisu and risotto. 
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