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“Luxury” The Decadent Cheese Selection

For cheese that has richness on tap,
Take this trip to luxury’s lap.

£33.00

How Much Cheese To Buy

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Product details

A rich and creamy blue, a truffle Pecorino, a luxurious mixed-milk and a silky buffalo cheese make for a ticket to paradise.

BEAUVALE
250g - Cow, Pasteurised
Inspired by soft, mild, European, blue cheeses like Gorgonzola Dolce, Beauvale is delicate, rich and buttery.

TRUFFLE PECORINO
250g - Sheep, Pasteurised
A sweet, delicate and yielding sheep’s milk cheese, made with a smattering of summer and black truffles throughout.

LA TUR
230g - Cow/Sheep/Goat, Pasteurised
A cheese with an ice-cream texture and the richness of a triple cream. The mixed milk adds a pungency of aroma, and depth.

CASATICA
250g - Buffalo, Pasteurised
When the cheese is young, the flavour is open and grassy with a pleasant springy texture, As it ripens, the full quality of the milk shines through, giving a silky, creamy texture, particularly around the rind, with a fuller and rounder flavour.

Store & Serve

Keep your cheeses refrigerated below 8°.

Hard Cheeses - Eat within 14 days of receipt.

Whole Cheeses - Eat within 7 days of receipt or the date shown on the pack. Once you have cut into the cheese, eat within 5 days.

Soft and Blue Cheeses - For pieces that are 500g or larger, eat within 14 days. Pieces smaller than 500g, eat within 10 days of receipt.

Semi-Soft, Washed Rind and Crumbly Cheeses - Eat within 10 days of receipt.

Delivery Info

FREE DELIVERY ON ORDERS OVER £20*

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What's included

La Tur

0.23kgs

A cheese with an ice-cream texture and the richness of a triple cream. The mixed milk adds a pungency of aroma, and depth.

Beauvale

1kgs

Inspired by soft, mild, European, blue cheeses like Gorgonzola Dolce, Beauvale is delicate, rich and buttery.

Casatica

1kgs

A semi-mature cheese (around 8 weeks old ), with a supple, almost 'springy' texture and a taste that is rounded but still delicate and creamy, thanks to the gentle water buffalo milk from which it is made. Produced by the Gritti family in Bergamo, Italy.