Caciocavallo PodolicoAn very rare and traditionally made version of this popular Calabrian cheese. It is sharp, spicy, and crumbly and made from the raw milk of the Podolica breed of cattle. Caciocavallo actually means horse cheese owing to the fact that pairs of the gourd shaped cheese are tied together & hung over wooden rods as they age, as if straddling a horse. Unlike other Caciocavallos, flavours are intense in this handmade, long aged version with herbal notes

classic chicken pot pie with mushroom

Pick-up subscription boxes are ready on the first Friday of each month

this Scottish cheddar has been expertly married with the intense

the open wood fires over which the milk is cooked

Sardinillas (sardines hand-floured and toasted in olive oil before being packed in that celebrated sauce)

Amazingly balanced cheese from PEI

Isigny's terroir (unique ecological characteristics that influence the flavours of the milk) gives Beurre d'Isigny a flavour that cannot be duplicated

It’s rich

A traditionally made and robustly flavoured Roquefort

Epatta rosé has a deep

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delicate texture with a bright