Italian Cheese Selection

All our cheeses are made by small-scale, artisan producers using traditional methods and are served with a selection of home made preserves

Goat’s milk: Rocchetta - lovely and creamy robiola combining the flavors of goat's, cow's and sheep's milk into a harmonious balance of flavor. Dense, semi-soft and smooth in texture(PIEDMONT); Brunet- a light creamy cheese with a mild & youthful taste (PIEDMONT) The fig leaf imparts an earthy flavor and prevents the luscious white paste from cracking as it ages (PIEDMONT); La tur - Caprine milk. Typical cheese from Langhe, where also Nebbiolo grape is produced. Straw-coloured with a soft surface, delicate & harmonious, fine & tasty (PIEDMONT)

Cow’s milk: Nostrano product of Val Trompia in the Brescia Province. Semi pasturised, grainy texture, spicy flavour with a bitter aftertaste reminiscent of straw. Aged between 2 and 4 months (LOMBARDY); Cenerino is a cheese matured under the ashes. It is a medieval way to mature the cheese and the sterility of the ash ensures cheese’s genuinity. Slightly spicy and intense flavour (UMBRIA); Taleggio A rich, creamy cheese with a dark orange crust, very strong taste, matured for 2 months (LOMBARDY); Crosta di Pane literally “bread crust”, this is a large, flat, raw cow milk cheese that is aged for 3 months in beer and bran. Soft interior with a pliant texture and a mild flavour with hints of hay and bread (PIEDMONT); Rebruchon a name that clearly derives from the famous Savoy cheese reblochon, which in the local dialect means “second milking”. Fat-rich milk, thin, oily, reddish yellow in colour, soft, sometimes with faint eyes, ivory-white in colour (PIEDMONT)

Ewe’s milk: Piacentino di Enna a hard cheese flavoured with saffron & spiked with black peppercorns (SARDINIA); Pecorino Maremmano al ginepro artisanal cheese produced in the heart of tuscan Maremma. Aged for at least 80 days in barriques with balsamic vinegar and juniper berries. White and grainy texture, pungent taste (TUSCANY); Grana di pecora same texture of classic grana Padano DOP but obtained from ewe’s milk. Brown crust and slightly crumbly crust, matured for about 20 months (SARDINIA)

Blue cheeses: Gorgonzola dolce cow's milk blue cheese; milder version of the traditional aged Gorgonzola. Much milder and sweeter than other blue cheeses due to being ready when very young. The dolce is aged for a shorter amount of time giving it a sweet flavor. (LOMBARDY); Gorgonzola artigianale a very strong, full flavoured & slightly crumbly blue cheese made from cow’s milk, allowed to age for six months or more resulting in a strong, sharp flavor and aroma (LOMBARDY); Caprino in vinaccia is matured covered in red pressed grapes of “Cagnulari”, a very ancient vineyard of Sardinia. Very complex and slightly spicy taste (SARDINIA)