1. Home
  2. Login
  3. View Basket
  4. Checkout

Italian Cheeses

Page:  1  2   >   >>   View All (15)

Bitto DOP

Bitto DOP

Lombardy

This very mature cheese is produced from June to September in the lush valleys of Lombardy. It has a strong, perfumed character, with a beautiful balance of fruit and acidity.
3.70 per 100g

Bufala affinato al glera

Bufala affinato al glera

Veneto

Matured with the residue from Prosecco wine-making, and matured for 4 months, this delicious cheese is sweet and delicate, with a fruity note from the grapes.
3.70 per 100g

Cacciattona di Capra al Fieno

Cacciattona di Capra al Fieno

Veneto

The Perenzin family have been making cheese for 4 generations in the Valle del Paive. This firm, subtle goat's milk cheese, matured with natural hay, is both sweet and salty, with hints of grass and flowers.
3.60 per 100g

Dolci di Maremma

Dolci di Maremma

Tuscany

This semi-soft cheese from Tuscany has a buttery, creamy texture and a sweet, lingering flavour.
2.40 per 100g

Fontina

Fontina

Fontina is a speciality of the Val d'Aoste, which is overlooked by Mont Blanc. Similar to Gruyere, but more buttery, it can be used in cooking, a fondue or as a Raclette.
2.70 per 100g

Gorgonzola

Gorgonzola

Lombardy

The famous Gorgonzola has a heavy, creamy paste with an irresistable and long-lasting flavour.
2.40 per 100g

Mozzarella di Buffala

Mozzarella di Buffala

Mozarella has been made famous by the worldwide spread of the pizza. Buffalo, milked to make this cheese, were originally introduced to Northern Italy to cultivate the rice fields.Due to short shefl life, only available for special order, Please contact us 250g.
6.00

Ol Sciur

Ol Sciur

Lombardy, Italy

This blue-veined goat's milk cheese is covered in a mixture of red fruits and rose petals. The flavour is intense and complex, and the aroma of the fruit adds yet another dimension
4.00 per 100g

Parmigiano Reggiano

Parmigiano Reggiano

Central Italy

The most famous of all Italian cheeses. It has a straw-yellow, crumbly, grainy paste with a superb fruity flavour. Ours is 22 months old giving the best balance of texture and flavour.
3.60 per 100g

Pecorino Fiore Sardo

Pecorino Fiore Sardo

Sardinia

Pecorino is this generic term for sheeps milk cheese. Made in Sardinia this Pecorino is matured for a minimum of seven months, giving a fruity cheese with a salty, fiery bite.
3.00 per 100g

Pecorino di Fossa DOP

Pecorino di Fossa DOP

Emilia Romagna

This unique cheese is matured in umderground pits, lined with straw, for at least 90 days. It acquires exceptional fragrance and flavour.
3.50 per 100g

Puzzone di Moena

Puzzone di Moena

Trentino Alto Adige

Produced near the Swiss and Austrian borders, this cheese is washed periodically in brine as it matures, producing a sticky rind and a sweet, fruity flavour with notes of the farmyard and cellar
2.70 per 100g

Page:  1  2   >   >>   View All (15)

TB!A,FT!GF,SX_ID!12,SX_IN!1,S_1_66188_0!,S_1_66189_0!,S_1_66190_0!,S_1_66191_0!,S_1_66199_0!,SO!1_3_4_0,FILTERPAGE!Teddington_Cheese_Italian_16.html,Action!Search