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.
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.
Pico is a petite goat’s milk soft cheese, likened to a Camembert, but with a flavour all of its own. It is a delicate cheese, with a goaty tang, but with a rich buttery creaminess. The cheese is aged to produce an earthly and tender rind. Try it with a fruity Champagne for a flavour harmony that is sure to please.
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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.
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.
Aphrodite Galotyri is produced under strict PDO regulations in Greece established in 1996. It was specially selected by Will because the recipe has close associations with the Sarakatsani tribe, which has a very long tradition of making cheese in Northern and Central Greece.
Galotyri ‘milk cheese’ was once a seasonal treat, produced in summer by shepherds that roamed the hillside pastures of the Epirus and Thessaly regions of ancient Greece. At that time of year, the late-lactation milk they collected from free-ranging flocks of sheep and goats was exceptionally rich in solids. After natural acidification and salting, the curds were slowly drained in a cloth and cooled in a running stream in clay pots. The result, after several months of ripening, was a unique soft creamy curd cheese, with savoury flavours and the refreshing and nutritional properties of yoghurt.
Soft and spreadable, this pure white cheese has an unforgettable texture, refreshing acidity and a delicious milky finish. Perfect as a simple snack or as a versatile ingredient in the kitchen, it also makes an interesting addition to rich roasted meat dishes. No surprise really, as this is how it was originally served by the shepherds who created it. Just don’t forget the spoon!
Aphrodite Halloumi was originally created by Cypriot shepherds as a unique and very practical way of preserving surplus milk during the spring, but today most examples are made throughout the year using cow’s milk.
Will came across this authentic handmade halloumi while filming in Cyprus and immediately fell for its delicious texture and flavour, which is quite different to its mass-produced industrial cousins.
Aphrodite Halloumi is one of the few examples of halloumi still formed into pockets by hand, the traditional old-fashioned way. It is made from a combination of goat’s and ewe’s milk.
Ewe’s milk is high in fat, which causes a delicious brown crust to form when the cheese is grilled or fried, while the goat’s milk provides a firm yet elastic texture, and a subtle lingering lemony tang.
Aphrodte halloumi is handmade and a random weight product.
Aphrodite Kefalotyri Saganaki is hand-made especially for Will in the small fertile town Epirus located in northwestern Greece, using a traditional recipe combining ewe’s and goat’s milk. Fresh milk is collected on a seasonal basis from shepherds’ milking animals that freely forage on the natural vegetation growing on the steep, rugged mountain slopes of the region.
After pressing and brine salting, the cheese is ripened for 3 – 4 months until the hard, slightly irregular texture has developed a mild distinctively herbaceous tang. Traditional Kefalotyri is considered to be the authentic cheese used for Saganaki in Greece. When pan-fried in thick slices, the combination of non-bovine milks produces a dish with a delicious brown crust, rich moist texture and lingering savoury finish. Simply serve with a squeeze of lemon. It can also be grated in cooking and melted on top of pasta, mac & cheese, and pies. A fantastic vegetarian alternative for any backyard barbecue.
Le Marquis Chèvre de Rambouillet Bleu is a pure goat milk chèvre, is hand made on a farm not far from the famous castle of Rambouillet, which housed a model dairy built for Marie Antoinette during the reign of Louis XVI.
It’s difficult to find a goats milk blue cheese that is in optimum condition, as the composition of the milk has a tendency to produce very strong flavours. The secret of this soft, supple cheese is that it starts with exceptional quality fresh milk collected from the farm’s pristine herd of 350 Alpine Chamoisée and Murciano-Granadina breeds.
The traditional coat of fine charcoal encourages a unique rind to form a protective coat, while selected strains of Penicillium Roqueforti mould form an intricate web of dark blue veins inside. The result is a triumph of modern farm cheese-making techniques. Will selected Le Marquis Bleu de Chèvre, for its enticing, mild, savoury blue flavours, which gradually develop as the cheese ages.
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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