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.
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
Four kinds of milk: Buffalo, Sheep, Cow and Goat milk, have been paired together into this one fine cheese. The combination of four grass fed milks seem to to have composed a cheese symphony. It is just an amazing cheese, creamy and full of layers upon layers of flavor.
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.
Epoisses is one of France’s most infamous cheeses. Made from pasteurized cow’s milk, it has a firm centre and an orange-reddish rind. The Germain Epoisses is fruity in flavour, with a strong aroma and rich, creamy interior. This handcrafted cheese is first washed in brine, then cured in humid cellars for four weeks. After this brief aging period, the rind is rinsed with Marc de Bourgogne, a liqueur that is a by-product of the local wine industry.
Langres is a French cow’s milk cheese that originated from the plateau of Langres in the region Champagne-Ardenne, France. Surrounded by a white penicillium rind, the central pate is soft and crumbly, and appears creamy in colour. It is a well-balanced cheese with a fruity taste. It looks great on the cheeseboard and goes well with a salad, red wine or champagne.
The Germain Triple Crème is the most decadent of all cheeses. The cheese was created by the renowned Fromagerie Germain Company, based in Chalancey, France. It is a ripened cow’s cheese in which cream was added to make it even creamier. It has a smooth butter-like texture and creamy flavour. As the rind is made with geotrichum, the cheese is less bitter and more velvety. This cheese is ideal for a cheese plate.
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Epoisses is one of France’s most infamous cheeses. Made from pasteurized cow’s milk, it has a firm centre and an orange-reddish rind. The Germain Epoisses is fruity in flavour, with a strong aroma and rich, creamy interior. This handcrafted cheese is first washed in brine, then cured in humid cellars for four weeks. After this brief aging period, the rind is rinsed with Marc de Bourgogne, a liqueur that is a by-product of the local wine industry.
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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