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 Hello cheese lovers,

Time for another exciting selection and this time, take a little tour of Italy with us. When you think of Italy, think of its amazing cheeses, over 450 varieties.
The Italians have been making cheese for a very, very long time.
The Romans had a special kitchen for making cheese, called Caseale.
And Pecorino Romano was part of the legionaries’ diet in ancient Rome, making it one of the most ancient cheeses.

Our selection comes from producers we discovered over recent visit to the biennale Cheese Festival in Bra.

Rocchetta, Torino Italy - 300g unit

First, we have the voluptuously tempting Rochetta.

Made by Caseificio dell’Alta Langa in Piemonte, and more importantly by two of the most good looking Italian young men we ever met, Rochetta is made with a mixture of cow’s, goat’s and sheep’s milk. The texture is soft and creamy with a delicate thin rind. This cheese is so sensual that the only other thing you will want with it is a good glass of Pinot Grigio or Prosecco and good company!

The second cheese is certainly one of our latest arrivals!

Margot Con Birra, Piemonte Italy - 250g piece

Made by the Caseificio Pier Luigi Rosso in the Biella area, Margot con Birra is one of the family’s more recent creations. Enrico and Riccardo are brothers and the 4th generation of cheese makers in the family.  Their great grand mother started the business in 1894.
They get their milk from 33 different little dairies (60 cows each) in the area. This semi-hard cow’s milk cheese is washed with a local beer (Canderium) and will surprise you and your family or friends. Enjoy matching it with some local beers until you find just the right one!

Baronerosso, Treviso Italy - 250g piece

The third cheese comes from La Casearia Carpenedo in the Venetto region. The history of this company started in the early 1900’s when Ernesto Carpenedo, Antonio’s father, began to work in a little cheese shop in the village of Preganziol. Antonio developed ‘affinatore’ (refining) skills and became an expert in ‘ubriaco’ (drunken) cheeses.
We visited their cellar recently and discovered some fascinating new techniques to mature cheese, such as old wine barrels filled with hay or the use of wine must to enhance an already delicious cheese.
We sat on a big long table with Antonio and his son Alessandro and drooled over so many great cheeses! Baronerosso was one of them. Made out of cow’s milk, this semi-hard cheese is aged in top quality Barbera grape must, imparting a fabulous and lingering wine flavour to the cheese. There are some great local Barbera wines to try with this cheese.

Luigi Guffanti Gorgonzola Piccante, Piedmonte, Italy - 250g piece

Finally, we have the oh-so-great Gorgonzola Piccante, from Luigi Guffanti. For those who have been following us for a while, you would probably be familiar with our famous Affinatore from Arona in the Piemonte region. If not, let me introduce Carlo Fiori Guffanti to you. The story starts in 1876, when great grand-father Luigi Guffanti began to mature Gorgonzola in a recently purchased old silver mine in Valgana in Varese province. Today, Carlo and his own sons Davide and Giovanni are proudly maturing a whole range of cheeses in this wonderful atmosphere. We met all of them again in Bra last year, and they were happy celebrating Carlo’s new-awarded title of “Compagnons d’Honneur” at the Guilde Internationale des Fromagers. So if you are a Blue Cheese aficionado, this Gorgonzola Piccante is not to be missed! Fabulous with a desert wine type. Salute!

Glace Clementines, Italy - 160g

To serve with this selection we have included some glace clementines. This small citrus fruit is a varitry of mandarin with sweet flesh, no seeds and smooth skin they are ideal to glace. Plump and syrupy they will not only brighten your cheese board but also go beautifully with the sharp Gorgonzola.

Smelly Cheese Club Recipe

Cauliflower Soup with Gorgonzola Recipe
(from A Year in my Kitchen by Skye Gyngell)

1 medium cauliflower
1 tablespoon unsalted butter

2 smallish brown onions, peeled and finely sliced
4 thyme sprigs
2 bay leaves

sea salt and freshly ground pepper
4 cups chicken stock
1 cup Gorgonzola cheese
1/3 cup creme fraiche

parsley for garnish

Remove the outer leaves from the cauliflower and break it into small florets (don't bother to remove the stalk - it only adds to the flavor). Set aside. Melt the butter gently in a saucepan (large enough to hold all of your ingredients) over medium heat. Add the onions and sweat gently for 5 minutes or so until translucent.
Add the cauliflower, thyme and bay leaves. Season with little salt and pepper, to allow the flavors to adjust and find their feet. Pour in the stock, stir and bring to a simmer. Then cover and simmer for 20 minutes or so, until the cauliflower is very soft.
Crumble in the Gorgonzola and stir over a low heat until it has melted into the soup. Add the creme fraiche and stir to combine.
Pick out the bay leaves and thyme stalks, then blend the soup until really smooth.
Return the soup to the pan and reheat gently. Taste and add a little more salt and pepper if you think it needs it.
Ladle unto warm bowls, serve topped with chopped parsley. Serves four.

This selection is no longer available.