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Home Shop Dairy Cheese

Blue Mould

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Blue Shropshire Clawson
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Blue Shropshire Clawson

$69.95 per Kg
A cross between Stilton and Cheshire, it is firmer with a sharp, creamy and slightly tangy flavour. The striking yellow colour comes from the addition of Annatto a natural food colouring extracted from the seeds of the Achiote tree from South America which also helps to soften the cheese.
Style: Blue mould
Milk: Pasturised cow
Rennet: Vegetable Fat: 48%
Size: 8kg 
Affinage: 12 weeks
Origin: Leicestershire, England
Mould: Penicillium Roqueforti
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Blue Stilton Clawson King William Road Store Adelaide PICK UP Only
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Blue Stilton Clawson King William Road Store Adelaide PICK UP Only

$69.95 per Kg
Clawson Blue Stilton is made in the heart of the Vale of Belvoir by Master Cheesemakers who began crafting cheese over 100 years ago. Each individual Stilton is individually graded and hand-selected to ensure finest quality. It will be ready at around eight weeks old and is crumbly and creamy with a bold and expressive flavour. The perfect Stilton will have the telltale blue veins radiating from the centre and a distinctive tangy flavour. The milk comes only from local farmers ensuring low food miles. Long Clawson is only one of five dairies in the world able to make Stilton due to its PDO status.
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Paul Dischamp Bleu d'Auvergne PDO King William Road Store Adelaide PICK UP Only
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Paul Dischamp Bleu d’Auvergne PDO King William Road Store Adelaide PICK UP Only

Paul Dischamp
$54.95 per Kg
Bleu d’Auvergne is a full bodied blue cheese inspired by Roquefort but made with cow’s milk in the heart of the Massif Central. It is produced in a short cylinder. The rind is thin and the paste is rich and creamy with a pretty ivory color. There are a few holes scattered throughout the paste with distributed greenish-blue veining. The cheese has a sharp aroma and a spicy flavor with a hint of herbs and melted butter. The overall flavor is piquant but not sharp: a cheese with an extraordinary personality.
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Vivaldi Gorgonzola Dolce Extra Creamy PDO King William Road Adelaide PICK UP Only
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Vivaldi Gorgonzola Dolce Extra Creamy PDO King William Road Adelaide PICK UP Only

Vivaldi
$79.95 per Kg
In a wooden box. The Gorgonzola Dolce Extra Creamy PDO is extremely soft and well balanced. Its velvety paste exudes the unmistakeable flavour of fresh cream, and it has an exquisite blue cheese aftertaste. This cheese can be enjoyed as a spread, and also makes...
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Vivaldi Gorgonzola Dolce PDO King William Road Store Adelaide PICK UP Only
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Vivaldi Gorgonzola Dolce PDO King William Road Store Adelaide PICK UP Only

Vivaldi
$59.95 per Kg
Gorgonzola Dolce is aged for 2-3 months. The shorter ageing period gives the cheese a mild and sweet flavour. With a 50% fat content the cheese is a lot softer than piccante version and in some cases spreadable.
Style: Blue mould
Milk: Pasturised cow
Rennet: Animal
Fat: 50%
Size: 12kg
Affinage: 2 months
Origin: Lombardy, Italy
Mould: Penicillium Glaucum
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Vivaldi Gorgonzola Piccante PDO King William Road Store Adelaide PICK UP Only
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Vivaldi Gorgonzola Piccante PDO King William Road Store Adelaide PICK UP Only

Vivaldi
$59.95 per Kg
Gorgonzola Piccante has been made since 879 AD. The Wheels are aged for 3-4 months at a low temperature at which time metal rods are inserted to create air channels which allows the blue mould to spread. Due to the ageing the cheese is firm, moist but also has a sweet yet sharp taste.
Style: Blue mould
Milk: Pasturised cow
Rennet: Animal
Fat: 48%
Size: 12kg
Affinage: 3 months
Origin: Lombardy, Italy
Mould: Penicillium Glaucum
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Will Studd Le Marquis Chèvre de Rambouillet Goat Bleu King William Road Store Adelaide PICK UP only
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Will Studd Le Marquis Chèvre de Rambouillet Goat Bleu King William Road Store Adelaide PICK UP only

Will Studd
$149.95 per Kg
Le Marquis Chèvre de Rambouillet Bleu is a pure goat milk chèvre, is hand made on a farm not far from the famous castle of Rambouillet, which housed a model dairy built for Marie Antoinette during the reign of Louis XVI. It’s difficult to find a goats milk blue cheese that is in optimum condition, as the composition of the milk has a tendency to produce very strong flavours. The secret of this soft, supple cheese is that it starts with exceptional quality fresh milk collected from the farm’s pristine herd of 350 Alpine Chamoisée and Murciano-Granadina breeds. The traditional coat of fine charcoal encourages a unique rind to form a protective coat, while selected strains of Penicillium Roqueforti mould form an intricate web of dark blue veins inside. The result is a triumph of modern farm cheese-making techniques. Will selected Le Marquis Bleu de Chèvre, for its enticing, mild, savoury blue flavours, which gradually develop as the cheese ages.
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Will Studd Le Roi Roquefort AOC by Carles King William Road Store Adelaide PICK UP Only
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Will Studd Le Roi Roquefort AOC by Carles King William Road Store Adelaide PICK UP Only

Will Studd
$159.95 per Kg
Roquefort is recognised as the Cheese of Kings and King of French cheese. Under strict AOC regulations all cheese bearing the famous name must be made from unpastuerised  ewe’s milk collected from the Lacaune breed in the Aveyron region and the Carles family is one of the smallest and most respected of all producers. It was Jacques Carles who helped Will overturn the Australian Roquefort ban way back in 2005 and we are delighted to continue this family link with the appropriately named ‘Le Roi’ Roquefort. Produced by Jacques’ daughter Delphine this cheese is the only Roquefort which is now entirely handmade using traditional old school methods passed down over generations. According to Delphine patience, empathy and respect are essential to ensure Roquefort reflects a genuine taste of place. In keeping with her family tradition cheesemaking begins in the afternoon using fresh raw ewe’s milk collected that morning from fifteen small farms. The late start is to ensure the natural flora and microbes in the ‘live’ milk actively are not compromised by cold storage and will contribute to the development of flavour and texture without the excessive use of commercial starter cultures. At the hooping stage a secret combination of Pencillium Roqueforti moulds cultivated on large carbon-crusted wood-fired loaves is sprinkled into the fresh hand ladled curds. The young cheese is then left to drain very slowly over two days in humidity-controlled rooms before being hand-salted and transported to the village of Roquefort for piercing and maturation. The family caves are naturally cooled by limestone fissures known as ‘fleurines’ that run beneath the crypt of the village church, and the damp microclimate found here is responsible for the unique steely blue moulds that grow inside the cheese. What makes this Roquefort extra special is that Delphine is the only producer to mature Roquefort the old-fashioned way directly on ancient oak shelving, rather than in plastic crates. As you would expect every batch of this remarkable artisan cheese is slightly different depending on the season and maturation period.  It has been carefully selected for its soft creamy texture and balance of rich, sweet, salty savoury flavours. It truly doesn’t get any better than this– enjoy!
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Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you

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