| Key | |||
| Un-Pasteurised | Pasteurised | Organic | Suitable for Vegetarians |
| UP | P | O | V |
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
GRANA PADANO
Similar to Reggiano but made north of the Po river and matured for less time; not quite as strong.
V
PECORINO ROSSO
A hard tangy, ewes milk cheese from Mt Amiata in Tuscany. The rind is darkened using pulp from sundried tomatoes.
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.
UP
PECORINO DOLCE
Also from Tuscany, this cheese is creamy and intended to be eaten when fresh. Try it grilled and drizzled with chestnut honey.
UP
TORTA GORGONZOLA
An incredibly rich cheese made up of layers of Gorgonzola and Mascarpone.
UP
DOLCELATTE
A charming, creamy, blue cheese, sweeter and milder than Gorgonzola.
V
MOUNTAIN GORGONZOLA
A spicy, medium-sharp, blue veined cheese with a firm texture.
UP
CREAMY GORGONZOLA
A deliciously creamy cheese. Rich with a sharp finish.
UP