Ricotta

Is a versatile traditional Italian style low fat cheese. Noted for its fine texture.
Excellent filling for pasta such as cannelloni, ravioli, tortellini and lasagne.
Ideal for sweets, cheesecakes, pastries, spread on crackers or toast with vegemite, jam or honey and banana.

Baked Ricotta

Is a versatile, low fat Italian style cheese. Noted for its fine texture.
A reduced fat alternative to regular cream cheese.
Excellent filling for pasta such as cannelloni, ravioli, tortellini and lasagne.

Dry Ricotta 

Is a versatile traditional Italian style cheese. Noted for its fine texture.

A lower fat alternative to regular cream cheese.

Excellent filling for pasta such as cannelloni, ravioli, tortellini and lasagne.

Ideal in soups, muffins, dips, sweets, cheeses cakes, spread on crackers or toast.

A bite size Italian cheese ball of fresh, semi soft Mozzarella.
A rindless, unripened, mild cheese. Soft and stretchy when cooked.
Ideal in raw salads. Crumb and fry for an entrée.

Great for antipasto. A perfect centre for meatballs.

Mozzarella

Mozzarella is a is a semi-soft cheese originating in Italy.
Fior Di Latte is semi-soft, fresh cheese made in the style of Italian mozzarella.

Ideal in raw salads. Crumb and fry for an entrée.

Fior Di Latte 

A well-known Italian style cheese made famous by its stretching qualities when melted.

It has a sweet mild taste, and a smooth soft body.

Mainly used in cooked dishes such as pizza or pasta, but can be eaten in raw salads.

Fetta

A traditional Greek style cheese that has a soft to firm or crumbly texture.
It is characterised by its salty flavour and is often sold in a brine solution.

Fetta is wonderful in salads and savoury pastries.

Marinated Fetta

A traditional Greek style cheese that has a soft to firm or crumbly texture.

It is characterised by its salty flavour and is often sold in a brine solution.

Fetta is wonderful in salads and savoury pastries.

Renowned for its excellent grating characteristics and very strong flavour. It has a relatively long shelf life. Parmesan needs to age up to 18 months to guarantee a bold flavour. For a stronger flavour it needs to age for up to 30 months to guarantee a full bitey taste which will compliment any meal.

Excellent as an accompaniment to soups, sauces, pasta, risottos, salads, meat dishes or crumbed coatings.

A well known cheese made famous by its stretching qualities when melted.
It has a sweet mild taste, and a smooth soft body.

Mainly used in cooked dishes such as pizza or pasta, but can be eaten in raw salads or just pan fried.

An Italian style cheese with a slight, delicate, sweetish flavour, similar to Camembert.
It has a firm yellow rind and a creamy soft centre.

A fine cheese for cheeseboards, or fondues. Crumb and fry for an entrée.

A soft fresh white cheese sweet in flavour.
It has a short shelf life of 7 days, because it has no salt.

Serve alone with a sprinkle of salt. Ideal for cheeseboards.