Made with a drizzle of honey added to pure goat milk for a cashew-like nutty sweetness. Slightly sweet, full of flavor, yet not strong or salty. Easy to slice, grate or cube, wonderful in salads or as a snack with fruit.
From a friable and slightly sour paste. The long maturation balances the taste of pecorino with the strong taste of truffle. A well marked cheese and harmonious in taste.
Pecorino aged over four months. The paste is yellowish white in colour and friable. With a sweet and flavour taste. The flavours are complex and various.
Made of cow milk, sheep milk, goat milk, ferments, salt, rennet.
Cylinder shaped, lightstraw yellow colour, edible soft and wrinkled rind, weight about 230 g (8 oz).
A soft and very light texture held by a cramy rind features this cheese. Obtained by a long maturation of three milks, the curd is gently processed by hand. La Tur has a great sweetness with cream and butter sensations, followed by acidic notes and yeast flavours.
Tasting suggestions: at room temperature.
Packaging: 6 wheel cases, case weight about 1,4 kg (3 lb).
Storage recommendations: keep at +4°/+8° C (39/46° F).
Delice des Cremiers is a rich, indulgent triple cream cow’s milk cheese with a soft, sweet and buttery flavour. Crème fraîche is added to the milk during the manufacturing process and gives a slight sourness and a hint of spice on the palate.
It is covered in a fully white mould that will soften the outside of the cheese when allowed to ripen.
Style: White mould
Milk: Pasturised cow
Rennet: Calf
Fat: 75%
Size: 100g
Affinage: 3 weeks
Origin: Burgundy, France
Delice des Cremiers is a rich, indulgent triple cream cow’s milk cheese with a soft, sweet and buttery flavour. Crème fraîche is added to the milk during the manufacturing process and gives a slight sourness and a hint of spice on the palate.
It is covered in a fully white mould that will soften the outside of the cheese when allowed to ripen.
Style: White mould
Milk: Pasturised cow
Rennet: Calf
Fat: 75%
Size: 1kg
Affinage: 3 weeks
Origin: Burgundy, France
The Lingot d’Argental inherited its creaminess and ease of cutting from the Pavè d'Affinois. This is a soft cheese with a bloomy white rind.
It’s texture is especially mild and smooth, comparable to a triple-cream cheese. The flavour is fresh, delicate and melting.
Style: White mould
Milk: Ultrafiltrated cow
Rennet: Animal
Fat: 60%
Size: 1kg
Affinage: 3 weeks
Origin: Lyon, France
The greyish rind of mature Mimolette is the result of cheese mites intentionally introduced to add flavour by their action on the surface of the cheese.
When younger, its flavour resembles that of Parmesan. Most cheese-lovers appreciate it most when it is “vieux” (old) and the flavour has developed very much to that of hazelnuts.
Style: Hard
Milk: Cow
Rennet: Animal
Fat: 40%
Size: 3 kg
Affinage: 18 months
Origin: Normandy, France
Pressed, washed, uncooked cheese made from Murcian goats’ milk and cured for a minimum of 45 days for large cheeses and 30 days for small ones. Macerated in red wine during ripening to give the rind the characteristic color and aroma.
A pleasantly sharp aroma and unsalty flavor. The red wine in which the cheese is soaked during ripening gives a flowery aroma and a pleasant aftertaste with reminiscences of goat’s milk and cream. The texture is creamy and elastic.
Cylindrical in shape, the height is 6-7 cm (2½ -3”) and the diameter 7-9 cm (3-3½”) in cheeses weighing 300-400 g (10-14 oz) and, in the larger ones weighing 1-2 kg (2.2-4-4 lb), the height is the same but the diameter is 12-18 cm (5-7”). The rind is smooth, very light and a characteristic wine color. The paste is dense, compact when cut, ivory-colored and may have a few small holes.
This cheese is naturally smoked with real oakwood chips using a cold smoke technique - no artificial ingredients, flavoring or processing are used! It's creamy, smooth, mellow and lightly smoky, slices well and melts beautifully. Ideal for BBQ Parties, melted on steaks or burgers. It's a perfect complement to meats and cold cuts, delicious with mustard.
This pasturised ewe’s milk cheese from the Pyrenees is made with the milk of Manech and Basco-Bearnaise ewes and has been aged for a minimum of 90 days.
The thick ivory coloured rind gives way to a sweet, buttery slightly toasted hazelnut flavour.
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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