Aged Cheese

AGING, THE MOST IMPORTANT STAGE OF CHEESE, DEVELOPING TEXTURE, FLAVOUR & AROMA

MADE WITH LOCAL A2 TESTED COWS MILK

Our aged cheeses, are slowly matured to develop rich textures and deep flavours. Discover the creamy richness of Gorgonzola, the gentle spice of Peppercorn Caciotta, and the bold Mediterranean flavours of Monello, infused with oregano, rosemary, and chilli.

Our Pecorino, made with pure sheep’s milk, offers a rich, slightly nutty flavour with a beautifully savoury finish , a true expression of traditional Italian cheesemaking.

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Fontal

Fontal is a wonderful versatile cheese. It melts beautifully, making it perfect for cooking, fondues, or simply enjoyed on a cheese board alongside fresh, light white wines.

Fontal was created in northern Italy, in the Alpine region in the 1950s, as a milder, pasteurised alternative to Fontina, a stronger raw milk alpine cheese. It brings together the character of both Fontina and Swiss Emmental, and its name reflects this heritage.

Gorgonzola

Gorgonzola is a classic Italian blue cheese, made in a softer dolce style, with a gentle marbling that is more subtle than traditional blue cheeses. It has a rich, creamy centre and a natural rind, giving it a smooth and approachable character rather than an intense blue profile.

Highly versatile, it works beautifully in cooking, especially in risottos and pasta dishes. Also holds its place on a cheese board, where its mild flavour and creamy texture can be fully enjoyed.

Monello

Monello is a semi-hard cheese, aged for 2–3 months, with a warm aroma and a distinctly Mediterranean character. Infused with rosemary and oregano, it delivers a savoury flavour, finished with a subtle hint of chilli for a gentle kick.

Balanced and expressive, it brings a taste of the Mediterranean to the table, ideal for adding extra flavour to dishes or enjoying on its own.

Peppercorn Caciotta

Our Peppercorn Caciotta is a semi-soft fresh cheese with a compact yet creamy texture. Delicate milky notes and a mild tangy sweetness are balanced by whole peppercorns, adding a gentle spicy kick for pepper lovers.

A versatile everyday cheese, perfect for sandwiches and salads. It also melts beautifully in pies, raclette, and all your favourite cooked dishes.

Ricotta Salata

“Salata” means salted. Ricotta Salata is a firmer, more savoury version of traditional whey-made ricotta, carefully pressed, salted, and aged.

Milky white in colour with a firm texture and delicate salty flavour, it’s perfect crumbled over salads, pasta, roasted vegetables, or finely grated onto your favourite dishes.

Scamorza

Scamorza is a lightly dried mozzarella-style cheese with a smooth, semi-soft texture and delicate milky flavour. Traditionally hung and aged for a short time, it develops a richer, more savoury character while still melting beautifully.

Perfect grilled, baked, or enjoyed in sandwiches, toasties or melted over bruschetta and pizza.

Pecorino - Sheep Milk

Pecorino is a traditional Italian hard cheese made from sheep’s milk. Our Pecorino has a firm texture and a distinctive aroma, with a bold, sharp, and nutty flavour that develops character as it matures.

Perfect for cheese boards, it’s also widely used to finish pasta dishes, adding depth and savoury intensity. It works beautifully combined with Parmigiano to create a rich, flavourful pesto.

Smoked Caciocavallo is made using a traditional cold-smoking and curing method applied to our classic Caciocavallo.

Meaning “cheese on horseback” in Italian, Caciocavallo gets its name from the traditional way it is tied with rope and hung in pairs over a wooden beam to drain and mature. As it ages, it develops deeper complexity with earthy undertones and subtle fruity aromas, while its colour shifts from milky white to a rich golden yellow.

The cold-smoking process adds delicate layers of smoky, slightly meaty and toasted notes,

enhancing the natural depth and character of the cheese without overpowering it.