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Join us for an Italian wine and cheese tasting this Saturday 2-4pm

Come and sample la dolce vita with us this Saturday 18 June, with free Italian cheese and wine tasting from 2pm to 4pm.

We will have 10% off all the fantastic cheeses we have on tasting: G.Cravero Parmigiano Reggiano DOP, Casa Madaio – Il Canestrato, Perenzin - Millefoglie Al Marzemino, Il Forteto - Boschetta Al Tartufo and Mauri - Taleggio Di Grotta.

 

G.Cravero Parmigiano Reggiano DOP
Selected by Will Studd


One of our favourite cheeses at Harper & Blohm is G. Cravero Parmigiano Reggiano. The Cravero family has been maturing cheese in Bra, Piedmont since 1855. Once you try this cheese you will understand why we love it so much.

Parmigiano Reggiano is known as ‘The King’ of Italian cheese. G.Cravero Parmigiano Reggiano is selected for sale to Australia at two years of age. Its succulent, moist, nutty texture has a complex fruity, caramel sweetness that is very different to the dry and often bitter cracked commodity cheese matured by large co-ops.

TIP: keep your cheese rinds and add them to your next minestrone soup or Bolognese sauce

Download the full tasting notes

Visit the G.Cravero website

 

Casa Madaio – Il Canestrato


Canestrato is an artisan type of Pecorino cheese, handmade using ewe's milk from small local herds. It has a natural brown, scored rind with traditional markings from the basket that it was made in.

It is matured by Casa Madaio, a company of traditional cheesemakers in the heart of the Cilento National Park in Southern Italy. Canestrato has strong milky aromas with hints of dry hay and roasted hazelnuts. The flavour is sharp and well structured with a slightly spicy finish.

Download the full tasting notes

Visit the Casa Madaio website

Casa Madio Il Canestrato

 

Perenzin - Millefoglie Al Marzemino


Millefoglie al Marzemino is an aged handmade Montasio cheese made in the Italian alpine foothills. It is made by Perenzin family firm in Bagnolo south of Veneto, who have been making traditional cheese for four generations.

The semi-hard cow's milk cheese has been pierced and steeped for 10 days in Marzemino di Refrontolo Passito, a rare and slightly sweet red wine of the region. During this time wine makes it way throughout the layers of the cheese, infusing it with intense flavour and subtle sweetness. The grapes of this wine are dried prior to fermentation, creating a concentrated raisin-like flavour.

Download the full tasting notes

Visit the Perezin website

 

Il Forteto - Boschetta Al Tartufo


Il Forteto, (the fort) is a commune tucked away in the Muggelano Valley, 30 km from Florence. The co-operative produces some of the best Pecorino in Tuscany. This fresh semi hard Pecorino is made with a combination of rich creamy ewe's milk and whole cream cow's milk with the addition of fresh black truffles from the surrounding Tuscan countryside.

Dense and moist in texture, this deliciously aromatic cheese can be used as a table cheese or melted in to sauces, pasta or scrambled eggs. It is one of a few cheeses with truffle that truly capture the real favour.

Download the full tasting notes

Visit Il Forteto website

 

Mauri Formaggi HQ


Mauri - Taleggio Di Grotta


In 1920’s Emilio Mauri built a large factory in the small mountain village of Pasturo in Lombardy to not only collect and ripen local cheese but to also make cheese.

Today specially selected Mauri Taleggio is chosen for further aging in the Mauri families natural caves (grotto) for up to 50 days. Taleggio di Grotta is transformed from a creamy, yeasty cheese, to a slightly firmer, richer and meatier version of the original with a heavier and more pronounced rind.

Download the full tasting notes

Visit the Mauri website

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