Made with pasteurised cows milk and suitable for Vegetarians.

A milder version of Gorgonzola, commercially made. Bronze medal winner at 2002 World Cheese Awards.Silver at the World Cheese Awards 2005. Made with pasteurised cows milk and suitable for Vegetarians.

A copy of Fontina cheese which has been made in the Aosta Valley, in the Alps since the 12th century.Cheaper and more available. A tender and buttery flavour. Made with pasteurised cows milk.

Not as pungent as legend makes out. A very good creamy, mature blue that will compliment any cheese board. One of our best sellers. Made with pasteurised cows milk.

A soft, white, fresh, cream cheese from the Lombardy region of southern Italy. In fact, it is not cheese at all, but rather the result of a culture being added to the cream skimmed off the milk, used in the production of Parmesan.This whitish to straw-yellow, creamy, mild fresh cheese is compact, but supple and spreadable and it is added to famous Italian desserts such as Tiramisu, sometimes accompanied by cognac.75% Fat.. Made with pasteurised cows milk and suitable for Vegetarians. Sold in tubs of 250g. Price is per tub. Please enter the quantity required.

Mozzarella is a mild, white fresh cheese that's made by the special pasta filata process, whereby the curd is dipped into hot whey, then stretched and kneaded to the desired consistency. Sold in bags suspended in brine. Made with pasteurised cows milk. Price is per bag. Please enter the quantity required. We usually stock the brand shown but may substitute another brand if necessary.

Mozzarella is a mild, white fresh cheese that's made by the special pasta filata process, whereby the curd is dipped into hot whey, then stretched and kneaded to the desired consistency. Sold in bags suspended in brine. Made with pasteurised buffalo milk. Price is per bag. Please enter the quantity required. We usually stock the brand shown but may substitute another brand if necessary.

Parmigiano-Reggiano is a "grana", a hard, grainy cheese, cooked but not pressed, named after the producing areas of Parma and Reggio Emilia. It is matured for 2 years or more. Very strong and slightly sweet flavour. Ideal for grating over pasta. DOP. Made with unpasteurised cows milk.

Pecorino Sardo is a traditional cylindrical, semi-cooked hard cheese. It takes eight to 12 months to mature, during which time it develops its characteristic flavour - salty, with a fruity tang that becomes steadily more robust. Pecorino cheeses can be a good substitute to Parmesan, although sharper in flavour. Made with pasteurised ewes milk.

Pecorino with chilli is a much younger Pecorino than the Sardo. The curds are mixed with pieces of red chilli before the cheese is moulded. Much milder in flavour and softer in texture than the Pecorion Sardo. Good chilli flavour and heat. Made with pasteurised ewes milk.

Pecorino with Olives is a much younger Pecorino than the Sardo. The curds are mixed with pieces of green olives stuffed with pimiento before the cheese is moulded. Much milder in flavour and softer in texture than the Pecorino Sardo. Made with pasteurised cows milk.

Traditional, creamery, whey cheese which is white and wet but not sticky.Ricotta should be firm, not solid and consist of a mass of fine, moist, delicate grains, neither salted nor ripened. It is white, creamy and mild. Made with pasteurised cows milk. Sold in 250g tubs. Price is per tub. Please enter the quantity required.

From Alpine Lombardy and named after a small town near Bergamo. This cheese is uncooked and unpressed in the Stracchino style.Soft and creamy. Mild flavour that strengthens a little with age. Made with unpasteurised cows milk.

Alternate layers of mascarpone and gorgonzola. Very rich and creamy.An indulgent, luxurious cheese. Made with pasteurised cows milk.