Ingredient Spotlight — Our Selected Cheese
Our expansive selection of up to twenty-one cheeses derive from Italy and beyond; each one is chosen for its own rich distinctive flavour.
Soft + creamy selections: Taleggio, Brie, Fontal Alpinella. Gentle, melty cheeses for pizza, risotto, panini and baked dishes.
Semi-hard + mouth melting selections: Emmental Bavarese, Edam, Giotto, Provolone, Provola, Asiago. Easy, friendly cheeses that stretch and go well on pizzas, toasties and panini.
Aged + special selections: Formaggio delle Fosse Gozzi, Il Vero Formaggio Scoparolo, Gran Cru di Grotta, Formaggio al Barolo. These cheeses are matured in pits, in caves, or with Barolo wine, which gives them a rare depth. They’re made for a cheese board with a glass of wine.
Hard + grated selections: Pecorino Romano, Pecorino Sardo, Grana Padano, Parmigiano Reggiano, Formaggio Biraghi, Formaggio Cacio. The sharp, salty topping of carbonara, cacio e pepe, risotto and bruschetta.
Blue + bold selections: Gorgonzola and Pecorino Truffle. These cheeses only need a sprinkle in our sauces or salads.
Come try!
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