Fresh Cheeses
BESACE du BERGER
Raw Goat's Milk Animal Rennet from Périgord-Saint-Beauzeil, France Fromagerie Chèvrefeuille pair with... Light dry whites (Vouvray, Pinot Gris) Dome shaped and moulded in fine muslin, covered with ash, the flavours are clean, crisp and rich. The texture is smooth and spreadable. This is a fresh cheese, so it is best eaten young. |
BEURRE de BARATTE
Pasteurised Cows' Milk from Normandy, France Rodolphe le Meunier The Baratte process constitutes of separating the milk, spinning the heaviest part into a creamy and thick consistency, and later reïnjecting the butter with cream, for a decadent and sumptuous texture and flavour. |
CAPRINO PRATA FIORITO
Raw Goat's Milk Animal Rennet from Piedmont, Italy Luigi Guffanti pair with... Lagers, Marmalade, Maschitano Bianco Fresh, citric goat's cheese is covered (by us) in seasonal herbs and flowers, which imbue their unique scents and flavours to the luscious paste. Seasonal. |
CREAM CHEESE
Pasteurised Cows' Milk Naturally Acidified from Willows, California Sierra Nevada Cheese Company Whether you're making bagels or cheesecake, it's hard to go wrong with this old-fashioned favourite. |
CRÈME FRAÎCHE
Pasteurised Cows' Milk Bacterial Culture from Sonoma, California Bellwether Farms An essential kitchen ingredient, perfect for desserts, eggs, fish, pasta sauces, and so much more. |
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GERMAN BUTTER
Pasteurised Cows' Milk from Allgäu, Germany Fond O'Foods Hand-crafted of delicious and sweet alpine milk, this is the only butter you need for baking, finishing sauces, glazing meats everything else. Just delicious. |
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HALLOUMI
Pasteurised Cows', Ewes' & Goat's Milk Vegetarian Rennet from Cyprus, Greece Christis Dairies pair with... Raki! (Mimosas also do in a pinch) A staple of the Greek diet, Halloumi is best enjoyed hot off the grill with eggs, veggies and crusty toast. A bit of mint is used in the recipe which gives a fresh kick in the aftertaste. |
HARLEY FARMS FRESH CHÈVRE
Pasteurised Goat's Milk Vegetarian Rennet from Pescadero, California Harley Farms pair with... Rich Whites (Chardonnay, Arneis, Falanghina) or Rosé We are proud to carry fresh goat's milk cheeses from nearby Harley Farms; Logs (some with chives or herbs), Fromage Blanc, and "Van Goat", decorated with beautiful edible flowers. |
MASCARPONE
Pasteurised Cows' Milk Naturally Acidified from Websterville, Vermont Vermont Creamery Often referred to as "Italian Cream Cheese", many a dessert and pasta dish would find itself woefully inadequate without this sweet, velvety cream. Find yourself with leftovers? Dip in some fresh berries for a luxurious breakfast. |
MOZZARELLA di BUFALA D.O.P.
Pasteurised Buffalo's Milk Animal Rennet from Campania, Italy Gustostella pair with... Fresh, dry whites are nice; stick with clean flavours Sweet, pure, clean and milky-everything exceptional mozzarella should be, with a faint note of acid and a very subtle aftertaste of banana. |
BASKET RICOTTA
Pasteurised Ewes' Milk Natural Culture from Sonoma, California Bellwether Farms Naturally acidified, the fluffy sweet and supple curds of this cheese make beautiful desserts and breakfasts and bake beautifully into pastas. |
RICOTTA di LIMONE al FORNO
Pasteurised Ewes' & Buffalo's Milk Animal Rennet from Puglia, Italy Caseificio Murgiano pair with... Dessert wines or Champagne One may think of think of this creation as ready-made dessert; baked with loads of lemon this is essentially cheesecake-yum! |
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TENERÌ RICOTTA di BUFALA
Pasteurised Buffalos' Milk Natural Culture from Eboli, Italy Casa Madaio You will be hard-pressed to find a more delicious Ricotta anywhere. Dense, rich, silky and hazelnut-scented buffalos' milk is the perfect candidate for this fresh, clean and delicate style of cheese. |