The exceptional Parmigiano Reggiano is produced by Gianluca Bonati in his small dairy farm from his herd of 100 cows. He makes only 4-5 wheels per day, depending on the milk production. The quality of the milk, expertise and tradition in cheese-making produce a Parmigiano Reggiano that is capable of aging far better and longer than other Parmigiano cheeses.

Four varieties of Farmhouse cheeses from around France. Our cheese selections are influenced by the seasons as Mother Nature is always in control; she guides each of our choices in order to offer you exceptional cheeses. 1kg will serve of 5-6 people.

Very Creamy Parmesan, aged for 60 months, rich in taste and with darker colour. perfect for a pasta or a risotto dish, but also eaten as an appetizer with nuts and dried fruits. Shawed on a salad with pears, pine nuts and extra virgin olive oil; with rucola and prosciutto. Or just with good olive oil and aged Balsamic Vinegar.

The cheese is still made according to centuries-old tradition, without any artificial fermentation agents or preservatives. The cows feed solely on the various mountain herbs found on the Alpine pastures at 1400-2000 meters. 10-20% of the goats's milk is added to the cow milk, giving the cheese special flavour and persistence. At the beginning of its ripening process the taste of Bitto cheese is sweet and delicate. After the first year it develops a sharper and richer flavour and its nobility increases. it has the capability to age more than most of other cheeses, up to 15 years. Vintage 2001

King Island Dairy Roaring Forties Blue is a full flavoured blue with a sweet, slightly nutty character, a rich mouth feel and good aftertaste. The rindless cheese is matured in its wax coating, which cuts off the oxygen supply, promoting its sweet and fruity flavour. The wax also assists in retaining the blue's moisture, creating a smooth and creamy texture. The cheese is named after the infamous Roaring Forties gales which frequently bring westerly winds of more than 100km per hour to the island which lies on 40 degrees latitude.

King Island Dairy Roaring Forties Blue is a full flavoured blue with a sweet, slightly nutty character, a rich mouth feel and good aftertaste. The rindless cheese is matured in its wax coating, which cuts off the oxygen supply, promoting its sweet and fruity flavour. The wax also assists in retaining the blue's moisture, creating a smooth and creamy texture. The cheese is named after the infamous Roaring Forties gales which frequently bring westerly winds of more than 100km per hour to the island which lies on 40 degrees latitude.

King Island Dairy Roaring Forties Blue is a full flavoured blue with a sweet, slightly nutty character, a rich mouth feel and good aftertaste. The rindless cheese is matured in its wax coating, which cuts off the oxygen supply, promoting its sweet and fruity flavour. The wax also assists in retaining the blue's moisture, creating a smooth and creamy texture. The cheese is named after the infamous Roaring Forties gales which frequently bring westerly winds of more than 100km per hour to the island which lies on 40 degrees latitude.

The honey is organic, made from acacia flowers, with the adition of white truffles. It can be nicely matched with the aged cheeses, but also used in many desserts.

Prefect served with fine chees, dips & pates. Made in Australia.

The product of their resident honeybees, Araujo Estate honey speaks of the terroir of the Estate in the same way our wines do. The honey is harvested in the fall, and sometimes in spring as well, and the flavors reflect the passing of the seasons in their aromatic flowerings, similar to the maquis scent of Provence. Intensely herbal and floral in one spoonful, the honey seems alive and pure, light in weight but intense in flavor. The honey is bottled raw and unheated.

Tasmanian Heritage Camembert is a time-honoured creamy style camembert with a rich earthy flavour and aroma which is enhanced as the cheese matures. Over time as the cheese ripens and matures the flavours will become more pronounced, but not pungent and its character will become stronger in flavour and its centre will ooze.

Tasmanian Heritage Double Brie is a soft surface ripened cheese with a rind that helps to preserve and breakdown the interior of the cheese to form an exquisite creamy texture and a strong hearty aroma that develops with age. This double brie is made with added cream which produces a mild and delicate nutty taste with a clean finish, offering a creamier and fuller flavour compared to traditional bries.

Mil Lel Parmesan has been awarded the coveted award of “World’s Best Parmesan” at the World Cheese Championship in Wisconsin in March 2008. Mil Lel Parmesan is hand crafted using the finest ingredients and is carefully aged up to 12 months to provide a full, well rounded parmesan flavour.

Aged up to 8 months, this cheddar has a full, well-developed flavor with just the right degree of sharpness to satisfy real cheese lovers.

This delectable cheese is for those who love a mild, sweet, nutty flavor and prefer a semi-soft texture. Partial to sandwiches, salads, fondue and casseroles.

Feta is a fresh cheese whose curd is preserved in a salt brine, which gives it a characteristic flavor and a specific texture. Originally created in Romania, Feta is now best known as a Greek cheese. However, this staple is made all around the circumference of the Mediterranean, including in southern France. Made from cows milk this cheese typically eaten as a table cheese around the Mediterranean.

The great taste of feta with reduced fat. Feta is a fresh cheese whose curd is preserved in a salt brine, which gives it a characteristic flavor and a specific texture.

Halloumi is a white cheese with a texture similar to mozzarella but it has a high heat tolerance. Fry the cheese without any oil in a non-stick pan until brown on all sides. In the warmer weather, try Halloumi with watermelon. The salty taste balances well with the sugars of the refreshing chilled melon.

We’ve brought together two specialty cheeses – creamy Mozzarella and smoky Provolone – and added a delightful Whole Milk Mozzarella created by Burnett Dairy, located in Northwestern Wisconsin for over 100 years, using centuries-old techniques. From a bruschetta appetizer, to soup, to a pasta main dish, you can’t beat the mouth-watering taste.