Description
Origin : Italy
Milk: Raw
Texture : Soft with bloomy rind
Fat (%) : 24
Pairing: Sweet white wine
Season: May-October
Animal : Cow
Intensity : strong
PDO/AOP : No
Appearance : creamy
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Creamy Gorgonzola by Spoon – 300g
$124
Gorgonzola is a soft, creamy Italian blue cheese that is a member of the Stracchino family of cheeses. Gorgonzola originated in the town of the same name near Milan, Italy in the 8th century. Prior to being called Gorgonzola, the cheese was generically called “green stracchino”. By 1970, a Consortium for the protection of Gorgonzola cheese was created in order to protect and oversee the production of Gorgonzola. In 1996, Gorgonzola was granted PDO (Designation of Protected Origin) status, which governs how and where Gorgonzola is produced in either the Piedmont or Lombardy regions of Italy.
Portion of 300g
Best before: 1 week after the delivery
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Traditional saucisson – 375g
$243Original and practical, its small hessian bag will preserve its old-fashioned, natural taste well into the future!
Piece of 375g (+/- 15%).
Origin : France, Rhone Alpes
Animal : pork
Eat by date: 7 days after the delivery
Valencay – 220g
$129Valençay cheese is one of the classic French cheeses made in the province of Berry in central France. It is named after the town of Valençay in the Indre department, France.
This cheese comes in two types: the one coated with wood ash and produced on farms is called Valençay Fermier while the other coated with vegetable ash and made in dairies or industries is called Valençay Laitier.
Valençay is an unpasteurised goats-milk cheese. Its rind has a rustic blue-grey colour which is made of the natural moulds. The rind is then darkened by dusting charcoal powder. It is available usually between March and December, with peak manufacture between April and August.
Valençay cheese used to have a shape of a perfect pyramid with a pointed top. But when Napoleon returned to the castle of Valencay after his unsuccessful expedition in Egypt, he saw the cheese, in a fit of rage drew his sword and cut off the top of the cheese. Since then the cheese has always been made with a flattened top.
Piece of 220g
Best before: 1 week after the delivery
