Quesos La Vasco Navarra, is very delighted to inform that our sheep´s milk cheese elaborated from Termized milk has been awared with a Gold Medal in the last edition of the World Cheeses Awards. We are proud to receive this award from the Jury, recognizing the great and careful dedication of our master cheese to the elaboration of this cheese.
Elaborated with selected milk and being analyzed every single batch of milk received for its elaboration, this cheese is later carefully ripened during 3-4 months. After this period, we obtain a product with proper tasting and organoleptic notes. With a firm and unctuous texture, this cheese offers a nice taste of nuts and is lightly buttery with a characteristic sheep note. With a nice smell intense and recognizable in the mouth, this cheese is a delicious for the most sophisticated palates.
As a sheep cheese provides a large amount of minerals, such as iron, calcium, zinc and phosphorus, helping to prevent diseases such as osteoporosis, anemia and decalcification. It contains many B Vitamins, essential for a good metabolism.
A pasteurised sheep’s milk cheese which is firm in texture and must be aged for at least three months under the appellation regulations, but is available as old as three years. The thick aromatic milk of the region produces a rich cheese that is stark...
A pasteurised sheep’s milk cheese which is firm in texture and must be aged for at least three months under the appellation regulations, but is available as old as three years. The thick aromatic milk of the region produces a rich cheese that is stark...
It is a hard cheese that ages for about a year and a half. The wheels are then wrapped in chestnut leaves which transform them and imbue them with a strong and exceptional flavour. It pairs well with important Langa wines but is ideal with important dark craft beer too.
Beppino Occelli has created an original and new cheese. Only a few forms, carefully selected, are aged over a very long period of time and then coated with malted barley and whiskey. The final result is a unique cheese with a strong and complex fragrance. The whiskey goes down wonderfully with the flavour of malted barley, so much so that it can be enjoyed with the same distillate.
A cross between Stilton and Cheshire, it is firmer with a sharp, creamy and slightly tangy flavour.
The striking yellow colour comes from the addition of Annatto a natural food colouring extracted from the seeds of the Achiote tree from South America which also helps to soften the cheese.
Clawson Blue Stilton is made in the heart of the Vale of Belvoir by Master Cheesemakers who began crafting cheese over 100 years ago. Each individual Stilton is individually graded and hand-selected to ensure finest quality. It will be ready at around eight weeks old and is crumbly and creamy with a bold and expressive flavour. The perfect Stilton will have the telltale blue veins radiating from the centre and a distinctive tangy flavour. The milk comes only from local farmers ensuring low food miles.
Long Clawson is only one of five dairies in the world able to make Stilton due to its PDO status.
As a French ewe’s milk washed rind, Brebirousse is quite a rarity. Not to mention it’s distinctive orange rind, which comes from being washed in a brine solution.
Whilst not an overly ‘stinky’ washed rind, it does have a creamy interior and a beautiful buttery, velvety texture, finishing with subtle flavours and a slight salty finish.
A soft white mould cheese with a slight hint of mushrooms and a delicious soft, silky interior.
Crémeux d’Argental is a cheese in its own right and should not to be confused with a French Brie. It has indulgent buttery characteristics as it is produced from milk that has been specially filtered to yield a silkier texture than Brie.
Style: White mould
Milk: Ultrafiltrated cow
Rennet: Animal
Fat: 60%
Size: 2kg
Affinage: 3 weeks
Origin: Lyon, France
Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you
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