PECORINO DI FILIANO
250g - Sheep, Raw Milk
From the mountainous volcanic slopes of Basilicata. Made in moulds lined with rushes, and matured in natural tuff caves. After 20 days, the rinds are rubbed with extra virgin olive oil and wine vinegar, and the cheeses are then matured for a minimum of 160 days. Full-flavoured and robust, with a crystalline texture and a sweet, tropical-fruit finish.
240g - Cow / Sheep / Goat, Pasteurised
La Tur has an ice cream texture and the richness of a triple cream. It is straw coloured, with a delicately bloomy rind. The mixed milk adds a pungency of aroma, and a depth and piquancy of flavour.
BLU DI BUFALA
230g -Buffalo, Pasteurised
An award-winning blue with a smooth taste and open texture. Has a gentle enough flavour to seduce even non-blue cheese lovers. Made by the Gritti family in Bergamo, Italy from the milk of their herd of water buffalos.
TRUFFLE BREADSTICKS 120g
Delicious as an accompaniment for cheese, charcuterie, salami, salads and soups.
THE FINE CHEESE CO. DOTTATO FIGS 200g
These exceptional, sweet Dottato figs come from Calabria, southern Italy.
Perfect with Pecorino, Gorgonzola, and any soft cheeses.
SALAME CON CINGHIALE 190g
The Falorni family has kept their secret for curing Cinghiale for centuries. Made from Tuscan Wild Boar, it may be small in size, but it is big in flavour.
|Brand||The Fine Cheese Co.|