This cheese is a bit of an oxymoron - an Italian Camembert? Mon Dieu what is this! In fact it is made by artisan co-operative in the piedmont region who exclusively supplies the Gorgonzola cheesemaker for sale in his shop, it is an unpasteurised, cows + sheep + goats mixed milk cheese, handmade to a camembert-style recipe and it truly is utterly beautiful.
It can be eaten young and mild, after only two weeks of affinage, or it can be aged a little bit longer if a stronger flavour is preferred. It develops a very characteristic flavour – the bacteria is allowed to develop on the rind and break down the lactic, chalky core to give a rich, sumptuous cream-line and deep, buttery, but slightly fruity flavour. The texture is creamy, smooth and quite runny at room temperature.
We are so lucky to be able to stock this cheese, you cannot get this anywhere else in the UK.. it is certainly one we don't want to live without!

: raw mixed milk and animal rennet.

: creamy, rich, buttery, fruity and gooey, but not strong

: a total crowd pleaser

: price per cheese (approx 400g)

Italin Camembert from the Dolomites

  • Meaning "sweet" in Italian, Gorgonzola "Dolce" is a soft, blue, buttery cheese made with uncooked cow's whole milk. This cheese comes from the foothills of the Dolomites very close to Lake Maggiore. It has a white or pale yellow, buttery and melty paste speckled with a homogeneous distribution of blue coloured veins. The rind is compact, rough, hard and grey/pinkish in colour but not edible. Flavours are not very assertive but sweet, mild with notes of sour cream and lactic tang. It takes a minimum of 50 days ageing to let Gorgonzola demonstrate its unique characteristics.     For us it is unmissable.