Pasteurization

In olden times, cheesemakers used to insert a single piece of straw in the centre of the cheese in order to provide support while transporting it within the province. Based on the same tradition, Paillot de Chèvre is a ripened goat cheese shaped in a traditional log with plastic straws rolled along the length of the thin, bloomy, white exterior.

One of Italy’s oldest cheeses this sharp,hard and salty cheese is made from sheep milk. Excellent for grating over pasta, grilled vegetables, or use in place of Parmesan in any recipe. Excellent on a cheese board served with honey and Charcuterie.

Made just outside of Venice, this cow's milk cheese is a young, fresh tasting cheese. Perlagrigia contains flakes of the prized black truffle. After being carefully washed, it is rubbed with extra virgin olive oil infused with natural truffle flavour. This semi-soft cheese is covered in ash to preserve its flavours. The ash layer is made from drying and grinding the following herbs; cloves, cinnamon, nutmeg, coriander, licorice and nutmeg. All of these herbs are grown by local farmers using time honoured methods of cultivation and harvesting.

Picobello has a robust flavour with a touch of sweetness and a firm crystalline texture. Sweet notes of caramel, roasted nuts and toasted breads conclude in a long lingering finish.