This artisan produced pasturised ewes milk cheese possesses a perfectly textured, ivory coloured, creamy paste. It is slightly salty on the palette with a mild acidity.
Characterised by a deep white mould rind, a typical sheep aroma and a superb lingering finish on the palate.
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.
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.
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.
This cheese takes its name from the mold traditionally used to shape cheeses around thevillage of Ambert. Legend has it that Gallic druids used it in their rituals! The rind is rough gray to reddish. The paste is pale yellow with erratic patches of really blue mold. The texture is rich and buttery with a subtle flavor of roasted hazelnut. This cheese is more supple and dense than most blues with perfume of fruit and wood and a savory nutty flavor. Very mild, it is often referred as the “connoisseur’s blue cheese” because its flavor works well with all other cheeses.
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...
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.
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.
The Roquefort AOP Xavier David is made from a strain of Penicillium Roqueforti specially developed and selected by our master cheese maker and the Papillon dairy. It is patented and registered at the Pasteur Institute, and is reused each year for new productions. That’s how...
You can see how this popup was set up in our step-by-step guide: https://wppopupmaker.com/guides/auto-opening-announcement-popups/
Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega Rotolo directly at (08) 8362 0455. Thank you
Bottega Rotolo will be closed from January 1st to January 19th. Please, be patient while we take a short break and we will be sending out all online orders upon our return.
Thank you for your understanding and Happy New Year!
