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.
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.
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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