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La Tur
Luscious, with notes of citrus. A cheese with an ice-cream texture and the richness of a triple cream. The mixed milk adds a pungency of aroma, and depth.
Pasteurised -
Carboncino
Delicate and creamy. Tradition and milks combine to make this little charcoal cheese. Three separate milks are used, that of cows, goats and sheep, and ash is then sprinkled on the young cheeses to form a stylish and characteristic rind.
Pasteurised -
Cravanzina
Clean and buttery, with a decadent texture. Enriched with a touch of cream, this mixed milk robiola is utterly luscious. Accompanied by a chilled glass of Moscato d’Asti, it’s Piemontese summer on a plate.
Pasteurised -
Halloumi 200g
Delicate, almost bland in flavour, Haloumi has a wonderfully elastic texture that makes it perfect for grilling and frying.
Vegetarian
Pasteurised -
Making cheese from mixed milk is common practice in Italy, where small-scale famers pool the milk from all their livestock. This means they can make chese all-year round, without having to stop when the animals are resting before the birth of their young.