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.
Aged for two months, this alpine style cheese has a distinctive nutty flavour and a silky smooth texture.
It can be eaten as a table cheese, with a smooth, creamy taste that is neither too salty nor sharp or more traditionally it is grilled or melted over potatoes, vegetables, cured meats and bread.
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.
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 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.
One of the most famous cheese from the Veneto region.
Asiago has a firm pale straw-yellow paste with tiny ‘eyes’ or holes.
It has aromas of yoghurt and butter as well as a sweet, mild and lightly tangy flavour.
This cheese is exclusively made in Valle d’Aosta with the cheese being made no more than two hours from milking.
It is seasoned with salt and rotated for three months before being aged in caves to give the cheese an orange- brown rind. The flavour is mild with hints of mushroom, herbs and is most suited to melting.
The Xavier David Beaufort AOP Chalet d’Alpage is a rare cheese. It is made in the Courch- evel mountain pasture, one of the last 15 mountain pastures to make Beaufort according to traditional methods: seasonal production over 100 days from June to September and tran- shumance of the cows between 1500 and 2600 meters above sea level.
Hard cheese made from raw cow’s milk.
Xavier David Comté has the best ripening process from the Marcel Petite cheese dairy: “slow ripening”. The cheeses are pampered 14 to 18 months at a low temperature (8 degrees Celsius) in the cellars of the Saint-Antoine Fort, a unique place in cut stone. Our master cheese- maker goes there every 3 months to taste and select the very best wheels.
Hard cheese made from raw cow’s milk.
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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