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.
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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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.
A commitment born from 5 lovers of excellence, who combined transversal skills to create a Gin conceived differently, and then embrace all aspects of nutraceuticals.
A union created with a single goal. “Kindly” extract the excellent things Nature offers us, getting the best from what is simply good. For products that intend to become new classics, just as we owe their name to classicism.
Vitro is the result of high-efficiency molecular extractions of dried tomato, Sichuan pepper and PDO Bronte pistachio resin. All balanced and perfectly blended with a base of distilled juniper and basil.
A gentle process at lower temperatures that results in a very rich concentrated extracts of the botanical matrices. This process produces molecular richness and unparalleled organoleptic fidelity, which cannot be achieved with traditional infusion.
Oyster shell and coastal character with a hint of lemon making for a lovely bright palate. Citrus, juicy, salty notes. Deep lingering flavours. Well intergrated.
Pane Carasatu or sheet music bread, is the artisan staple from the island of Sardinia. The bread was originally baked for nomadic island shepherds, who enjoyed it with sheep’s milk cheese and olive oil. The ‘Panificio’ (bakery) Giulio Bulloni was created in 1970 by Celeste...
From a small dairy in the Champagne region of France, the milk is enriched with crème fraîche, resulting in a cheese which is smooth in texture, pale yellow in colour, with a palate that is creamy, elegant and slightly sour. The cheese is matured for two weeks to develop the white mould, with the rind remaining very thin. The cheese is traditionally decorated with fern leaf.
Style: White mould
Milk: Pasturised cow
Rennet:Animal
Fat: 72%
Sizes: 150 g
Affinage: 14 days
Origin: Champagne, France
Direct from the Heilala Vanilla plantations in Tonga, the beans extremely bold and pronounced with a very unique aroma and flavour profile. Heilala Vanilla Beans are Bourbon-variety, but more moist than a typical Madagascar bean. The high moisture content results in a dark, glossy skin texture and color. The skin is soft and very supple, like a giant raisin.
No chemicals or nasty synthetic imitations here. Only the best organic vanilla beans are used before the cold extraction and unique ageing process takes place, resulting in a true vanilla aroma and the purest taste imaginable. This versatile extract is perfect for all your baking needs or whenever a recipe calls for vanilla extract or essence and really is the icing on the cake in terms of 100% pure vanilla.
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Made to a secret recipe this superstar vanilla paste is the real deal. After extensive trialling and research, Heilala Vanilla Paste is made by reintroducing Vanilla seeds to the Vanilla Extract and adding a natural seaweed thickener to produce a paste that is not laden with fillers, thickeners or sugar to achieve the magic consistency. With an NZ Food Award in 2010 and Supreme Runner Up of the 2011 Cuisine Artisan Award in tow, this paste is a fantastic alternative to using a pod as it is convenient and economical in any recipe where you want to add a gourmet touch by showcasing the seeds alongside the full vanilla flavour.
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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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