PRODUCTS

“Like you build a house brick by brick, I built my business bit by bit. At the beginning I had no customers then one by one and word of mouth my business started growing and now I’m known for making the best halloumi and ricotta in Melbourne, and regular customers keep coming back for more.”

Biagio Bongiovanni

FRESH CHEESE

We provide a wide variety of fresh cheese including Bocconcini, Cherry Bocconcini, Mozzarella Fior Di Latte, Ricotta, Mozzarella Mille Fiori, Mozzarella Da Forno and Pecorino Fresco (Plain and with Chilli).

Fresh cheese is the simplest of cheese. It is young cheese that has not been heat treated to the same extent as hard cheese and has a much shorter shelf life. Fresh cheese has a soft and smooth texture and it is high in moisture and has a delicate and milky flavour.

The flavour of fresh cheese relies purely on the quality and the flavour of the fresh milk and the ingredients that it is produced from.

It is best known for its versatility in cooking. Its mild taste helps to balance flavours and compliment subtle flavours without overpowering them. It is also much lower in fat content than hard cheese.

Bocconcini

It's simply means ‘mouthful’ in Italian. Bocconcini is a bite-sized mozzarella made from curd that is stretched and kneaded until smooth and then shaped into small egg sized balls. Like other mozzarella cheeses it is a semi-soft white cheese with a mild flavour.

It originated in Naples, in southern Italy and was traditionally made with the milk of water buffalo but now like most of today’s mozzarella it is made from cow’s milk.

It is rich in calcium, iron, phosphorous and Vitamin A and B. It has 25 percent less fat than cheddar and is ideal for people who are watching their weight and are looking for a low fat alternative.

It is used in a variety of dishes including pasta, pizza, lasagna and is also mixed in fresh salads or served on crackers with basil.

Ingredients:
Pasteurised Cow’s Milk, Salt, Non-animal Rennet, Starter Cultures.
No artificial preservatives are used.

Sizes available:
200gm Tub
1kg Pail

Cherry Bocconcini

Is a delicate cheese that is perfect for melting. It is smaller than traditional bocconcini and is more the size of large cherries.

It is a semi-soft cheese and is kept in lightly salted water which allows the cheese to develop its delicate flavour. It has an elastically textured and goes well on pizzas, pastas and with salads, dips and other side dishes.

It was traditionally made with the milk of water buffalo but now is made with cow’s milk.

Ingredients:
Pasteurised Cow’s Milk, Salt, Non-animal Rennet, Starter Cultures.
No artificial preservatives are used.

Sizes available:
1kg Pail

Fior Di Latte – Pail

Mozzarella fior di latte simply means mozzarella which is made with cow’s milk.

There are basically two types of mozzarella cheese. Mozzarella di buffalo or buffalo mozzarella, made with the milk of water buffalo and mozzarella fior di latte which is made from fresh pasteurised or unpasteurised cow’s milk.

Ingredients:
Milk, Salt, Non-animal Rennet, Starter Cultures.

Sizes available:
1kg Pail

Ricotta – Tub & Large pack

Ricotta is a creamy white fresh cheese with a mild and slightly sweet flavour and has a soft texture. Good ricotta is firm but not solid and consists of a mass of fine, moist delicate granules.

It is an Italian whey cheese made traditionally from sheep, cow, goat or buffalo milk whey left over from the production of cheese such as mozzarella.

In Italian ricotta literally means ‘recooked’. Ricotta is low in fat content and ounce by ounce it has five times more calcium than cottage cheese which it closely resembles but is different from.

It can be eaten as is with adding just some salt, pepper and fresh herbs and is popularly used in pasta dishes. It is highly favoured in desserts because of its sweet taste and makes an excellent addition to any cheesecake recipe. Ricotta can be eaten with berries, melon, tangerines, bagels, sweet rolls or crusty bread.

Ingredients:
Milk, Salt, Rennet

Sizes available:
375gm Tub and 3Kg Large

Mozzarella Mille Fiori

Mille fiori simply means ‘milk of flower’. Mozzarella Mille Fiori is made in the same tradition as the Italian bocconcini curd cheese and has a smooth finish with a light and mild taste. It comes in the shape of a log.

Ingredients:
Pasteurised Cow’s Milk, Salt, Non-animal Rennet, Starter Cultures.

Sizes available:
1kg Log

Mozzarella Da Forno

Mozzarella da forno simply means Mozzarella ‘for the oven’ and is mozzarella that is especially made in the traditional style of Italian mozzarella that is best for baking.

Nonna Sofia’s Mozzarella da Forno is a semi-soft fresh cheese made in the style of Italian mozzarella. It belongs to the pasta filata family of cheese and has a smooth elastic consistency and is great as a cheese used as pizza topping and for other baked cheese dishes.

Ingredients:
Milk, Salt, Non-animal Rennet, Starter Cultures.

Sizes available:
2kg Pail

Ricotta

Ricotta is a creamy white fresh cheese with a mild and slightly sweet flavour and has a soft texture. Good ricotta is firm but not solid and consists of a mass of fine, moist delicate granules.

It is an Italian whey cheese made traditionally from sheep, cow, goat or buffalo milk whey left over from the production of cheese such as mozzarella.

In Italian ricotta literally means ‘recooked’. Ricotta is low in fat content and ounce by ounce it has five times more calcium than cottage cheese which it closely resembles but is different from.

It can be eaten as is with adding just some salt, pepper and fresh herbs and is popularly used in pasta dishes. It is highly favoured in desserts because of its sweet taste and makes an excellent addition to any cheesecake recipe. Ricotta can be eaten with berries, melon, tangerines, bagels, sweet rolls or crusty bread.

Ingredients:
Milk, Salt, Non-animal Rennet.

Sizes available:
375gm Tub
3kg Large Pail

Pecorino Fresco (Plain and with Chilli)

The term ‘pecorino’ comes from the Italian work ‘pecora’ meaning sheep. The cheese has a long history and dates back to a time when sheep were the essential source of food for rural families in what is now modern Italy. Records show that the pecorino type cheese go back as far as 2,000 years ago and is featured in the writings of the famous Roman writer, Piny the Elder.

Pecorino is traditionally a drum shaped cheese and even though it was originally made using sheep milk, in Australia the cheese is now mostly made with cow’s milk.

Pecorino is generally of three types, fresco, semi-stagionato and stagionato. This is a series of classifications that are based on how long the individual cheese has been aged.

Our Pecorino fresco is a younger cheese giving it a softer texture and a mild creamy sweet taste with a unique aroma and nutty flavour.

Ingredients:
Milk, Salt, Non- animal Rennet, Starter Cultures

Sizes available:
500gm

 

SEMI MATURE CHEESE

Our range of semi-mature cheese includes Pecorino Pepata, Pecorino with Chilli and Pecorino Da Tavola.

Semi-mature cheese is cheese that has been matured for generally upto 3 months and has a soft texture and a generally longer shelf life than fresh cheese.

Pecorino Pepata

Pecorino Pepata is a semi-hard cheese that is dotted throughout with black peppercorns. The cheese was traditionally made with raw sheep milk but now is mostly made with cow’s milk. It originates from Sicily in Italy and is aged anywhere between 2 to 4 months during which is develops its unique flavours which can be described as salty, tangy and citrusy which are complimented by the spiciness of the peppercorns.

Our Pecorino Pepata has a subtle yellow tint and is creamy and soft with a light flaky consistency and spicy flavour that goes well with the flavour of Pecorino cheese.

It can be used as a table cheese or can be grated or shaved on fresh salads or fresh beans or pasta dishes.

Ingredients:
Pasteurised Cow’s Milk, Salt, Non-animal Rennet, Starter cultures

Sizes available:
Various

Pecorino with Chilli

Pecorino with Chilli is a semi-hard cheese that contains chill flakes which gives it a distinct flavour and a mild heat. It is a semi-mature cheese that has been matured anywhere between 2 to 4 months.

Our Pecorino with Chilli has a subtle yellow tint and is creamy and soft and with a light flaky consistency and is dotted with chilli. When cut it gives the cheese a unique look and is favoured by people who enjoy the taste of cheese with a bit of spice.

Serve it as a table cheese with crackers or use for grating on pasta and fresh salads or use it as a melting cheese on toast.

Pecorino Da Tavola

Pecorino da tavola simply means Pecorino for the table. Pecorino da Tavolo is semi-mature cheese that makes an ideal table cheese.

Our Pecorina Da Tavola has a subtle yellow tint and is creamy and soft with light flaky consistency and a mild but unique flavour.

Ingredients:
Pasteurised Cow’s Milk, Salt, Non-animal Rennet, Starter Cultures

Sizes available:
Tub and pail

 

MIDDLE-EASTERN CHEESE VARIETIES

Our range of Middle-Eastern inspired cheese range includes Feta-Greek style, Haloumi-Cypriot style and Mujaddal-Middle Eastern style brined.

Most of us consider cheese to be of European origin and variety but it might very well be that cheese might have originated from the regions of Middle-East from among nomadic goat herders.

Though no-one knows for sure where cheese originated from history does show evidence of cheese dating back 4,000 years from regions of the Middle East.

While some Middle-Eastern cheeses resemble their European counterparts, many have distinct characteristics and unique flavours of their own.

Feta-Greek Style

Feta is a brined curd cheese and is considered one of the oldest cheese varieties. It is Greek in origin and traditionally Greek feta is made with at least 70% sheep’s milk and 30% goat’s milk.

Feta in Australia is made with cow’s milk and is a rich and creamy soft cheese and its flavour is salty and tangy and the texture is crumbly.

Ingredients:
Pasteurised Milk, Salt, Cultures, Non-animal Rennet, Calcium Chloride (509)

Sizes available:
1kg and 2 kg Pail

Halloumi-Cypriot Style

Halloumi is originally from Cyprus in Greece. Halloumi in Greek simply means ‘little frying pan’. It is also sometimes referred to as the ‘grilling cheese’.

Halloumi was traditionally prepared with sheep or goat milk but nowadays it is made with cow’s milk. It is a soft unripened curd like cheese which is firm on the outside and melts from the inside when cooked. It has a delicious moist and salty flavour.

Halloumi has a high melting point and can be grilled, pan fried or served thinly sliced. It is generally eaten on its own after being cooked with fruit or salad and can be used as a vegetarian substitute in burgers.

Ingredients:
Milk, Salt, Rennet, Starter Cultures.

Sizes available:
1kg, 2kg and 8kg Pail

Mujaddal-Middle Eastern Style Brined Cheese

Mujaddal is a Middle Eastern style cheese that is matured and stored in brine which ensures long term storage. It is also sometimes referred to as pickled cheese as it is kept in a container suspended in brine.

The cheese is chalky white in colour and possesses a strong, clean, salty and acidic taste. The taste develops as the cheese ages.

Ingredients:
Pasteurised Cow’s Milk, Salt, Non-animal Rennet, Starter Cultures.

Sizes available:
450gm and 1.25kg Jar