Our Favourite Cheeses — Unpasteurized
Brett Hooper
Cacio di Bosco
Cacio di Bosco al Tartufo is one of the finest Tuscan pecorino made from both sheep's and cow's milk and has tiny specks dark truffles scattered throughout its friable pate.
Brett Hooper
Red Leicester
The history of the cheese dates back to the 17th century when farmers recognized the need to make and look their cheeses apart from cheese made in other parts of the country. They decided that the colour of the cheese should denote its richness and creaminess.
Brett Hooper
Monts Des Cats
The cheese has a subtle taste and melts slowly in your mouth, you will enjoy it. The pate is hard, uncooked, pressed and has small holes.
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