Olivia’s Fab Five
My top 5 products from our shop that I just can’t live without.
G.Cravero Parmigiano Reggiano (200g) – what would I do without Giorgio in my life. Not only is he one of the loveliest people in the world, this is one of the loveliest cheeses in the world. Unlike other industrial “parmesans” on the market, this bench mark Italian cheese is made on a small farm in Modena who only produce 6 wheels per day. Matured by the Cravero family in Bra, Piedmont, it is complex, sweet and fruity. Perfect on pasta, soups, salads and as an afternoon snack, it’s also a must have on a charcuterie board for me.
Sheridan’s Brown Bread Crackers (120g)are my go-to biscuit, made from just four ingredients and made for cheese by the cheese company that I worked for in Dublin a long time ago now.
Marcel Petite Fort Aged Comte (200g) – One of my go to cheeses, a must have in the fridge. Add to a omelette for breakfast, add to plate of pickled vegetables and ham for lunch, or as I do most days just have a few cubes as a snack. Its always in my cheese selection when I’m asked to bring the cheese, it’s an all round crowd pleaser, kids love it (warning) and you might even impress that grumpy relative that’s hard to please! Oh and it must be Marcel Petit.
My second food love after cheese is charcuterie. We sell a selection range free-range products from some amazing hard-working artisan producers. It’s hard to pick a favourite so I’ll go with our ‘Assorted Charcuterie Selection’ (150g) of sliced salami, capocollo & bresaola. The salami from De Palma is outstanding all-natural, handmade, slow aged and nitrite-free.
Barrel Aged Feta (250g) – another must have in the fridge. Barrel aged feta has a wonderful depth of flavour and character that you don’t see in regular feta. Made with a combination of sheep and goats milk, the cheese is matured in wooden barrels for three months to develop under the whey. What I like about the 250g tubs in brine is that you can just break off a little as required – pop in a Greek Salad or crumble roast vegetables. One of my favourite winter dishes is Baked Feta either as a side dish or centre stage with some crusty bread and salad. Recipe card included.
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