Idiazabal

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Cacio di Bosco al Tartufo

In stock in last couple of weeks?: 
Yes
Producer: 
Cacio di Bosco al Tartufo Italy

A beautiful balance between garlicky truffle and nutty, sweet, almost caramelized aged sheep's milk. This delicious cheese is firm, smooth, and oily, dotted with big flecks of truffle.

Made in Italy by Il Forteto, a farmers cooperative founded in 1977.

Etorki

In stock in last couple of weeks?: 
Yes
Etorki France

Etorki, meaning “origin” in Basque language, is a pasteurized sheep’s milk cheese made in French Basque region of the Pyrénées. The milk used to make this cheese is sourced from local black- or red-faced Manech ewes herded by local shepherds and dairy farmers. It takes six gallons of ewe’s milk to produce one wheel of Etorki.

The smooth, supple and velvety interior is a consistent white with occasional holes or slits. It has a sweet and earthy aroma suggestive of the caramel flavours released by the pressed and aged sheep’s milk.

Ossau Iraty

In stock in last couple of weeks?: 
No - Currently not Carried
Ossau Iraty

Ossau Iraty is a classic sheep's milk cheese made in France with the milk of the Manech and Basco-Bearnaise ewes.

While it complies with strict Appellation d'Origine Controlée (AOC) regulations, the shape of each wheel can vary from region to region.

Ossau is aged for a minimum of ninety days until its paste has turned a luscious ivory; its fragrance is reminiscent of toasted hazelnuts, and its taste encapsulates the sweet, buttery flavors that a great sheep's milk cheese can deliver.

Pecorino Moliterno al Tartufo

In stock in last couple of weeks?: 
Yes
Producer: 
Truffle Sheep Milk Cheese

Produced on the island of Sardinia off the coast of Italy, Pecorino Moliterno al Tartufo is a raw sheep's milk cheese shot through with thick veins of truffle. Moderately sharp, salty and rich this beautifully aged cheese has intense truffle flavour.

Tomme au Poivre

In stock in last couple of weeks?: 
No - Currently not Carried
Tomme au Poivre Quebec

This farmstead cheese is made from raw sheep's milk and ripened for at least 5 months allowing the Tellicherry pepper to infuse its semi-firm paste. The pepper remains subtle at first taste, then a few seconds later, expresses itself a little more firmly and makes way for a multitude of mixed aromas. La tomme au poivre goes well with almost any meal.

Wine pairing:  Syrah, port, syrupy wines, dark beer.
Look for a powerful red wine that can match the peppery style of this cheese.

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