The Ultimate Wine & Cheese Night. Perfectly paired, Italian excellence. This celebration of Italian excellence is a great gift or the perfect night in with artisan products and tasting notes. Designed for 2-4 people. Disclaimer: Images may differ slightly to product you receive, please see content list in the second image for more detail. Products may vary due to artisan supply.
WINE 
Kirùna Montepulciano d’Abruzzo

Profile
Name: Kirùna Montepulciano d’Abruzzo
ABV: 13.5%
Grape: Montepulciano 
Country: Italy

Tasting
Tasting notes of spices, cherry plum and jam.


Ruby red in colour with a strong fruity scent, containing hints of spices, cherry plum and jam. Well balanced and plenty of length. This is a rich, deeply savoury, complex version of that old Italian classic.

 


CHEESE I
PIAVE DOP VECCHIO

Profile
Name: Piave DOP Vecchio
Age: 6+ Months
Country + Region: Italy, Veneto, Belluno
Milk Type: Cows
Pasteurised: Yes
Strength Of Cheese: 3
Style Of Cheese: Hard
Texture: 5

Discover
Piave is a hard, cooked DOP cheese made in the province of Belluno the northernmost part of the Veneto region in north-eastern Italy exclusively from the finest quality raw materials, with no colouring or preservatives.


It is distinguished by its flavour: sweet and intense, never spicy, with a full aroma reminiscent of Alpine herbs and flowers.


The production technique for Piave DOP cheese has been handed down from generation to generation in the Belluno area and its origins date back to the end of the 19th century, when the first mountain “turnarie” dairies in Italy were established.

Pairing
At The Deli Society, we think hard cheeses are both a staple on any cheese board, and a good match to pretty much any wine.


The hard texture stands up to the body of the wine nicely. At first both products come off quite ‘hard’ but the more you get to know them, you realise they’re actually quite mild in temperament.


Production
PIAVE DOP cheese is made by adding specific milk enzymes, “lactic starter” and “serum starter”, to Belluno-produced milk. These enzymes are also produced on site from raw milk and processing whey respectively, and contain indigenous strains of enzymes, which are essential for giving the product its specific organoleptic properties. After coagulation, activated by the addition of rennet, the curd is cooked and shaped in moulds, then salted by soaking it in a solution of water and salt. Lastly, the cheese is ripened in temperature- and humidity-controlled storerooms. The ripening process varies depending on the type of cheese: from 20 to 60 days for Fresco, over two months for Mezzano, over 6 months for Vecchio, over 12 months for Vecchio Selezione Oro and over 18 months for Riserva. Each of these types can boast the protected designation of origin. The area in which the milk is collected and Piave DOP cheese is made is legally defined as exclusively the province of Belluno.

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CHEESE II
LANGHERINO ALTA LANGA

Profile
Name: Langherino Alta Langa 
Country + Region: Italy, Piedmont
Milk Type: Cow and Sheep (Plus cream)
Pasteurised: Yes
Strength Of Cheese: 3
Style Of Cheese: Soft ripened
Texture: 2

Discover
With its unmistakable scents, the palate is delicate, smooth and delicious. Its creamy heart reveals nice butter and hay flavours, while its tender and slightly mouldy rind gives underbrush sensations. This cheese is seriously creamy and so tasty!

Pairing
The buttery, creamy flavours play nicely with the wines peachy cherry notes.

We think some traditionalists wouldn’t have dreamt about pairing these two together, in worry the wine may overpower it. But we tried it, multiple times, and it absolutely works. One of our absolute favourites.

Production
The Dairy is immersed in the nature of the Piedmont hills, a small village called Bosia in the Alta Langa.


The origins are important to the producers Caseificio dell’Alta Langa, and the production process is the result of traditions passed down by locals.
This dairy is based on centuries of the small herding of goats, sheep and cows, milked every day in modest quantities and often mixed for practicality. Milk for production is thermalized, which allows many of the milk’s original characteristics to shine through.

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CHEESE III
BOCCONCINI DI LANGA

Profile
Name: Bocconcini di Langa
Age: Fresh
Country + Region: Italy, Piedmont
Milk Type: Goats
Pasteurised: Yes
Strength Of Cheese: 3
Style Of Cheese:
Soft ripened
Vegetarian: No
Texture: 3

Discover

The goat milk used has a typical lightly pungent flavour which perfectly combines with the sweetness of the cream used.


Bocconcino di Langa has a good aromatic complexity. In the mouth, the very tender and wet consistency of this little cheese melts revealing lactic, herbal, animal and underbrush feeling.

Pairing
The woody tones of the wine really enhances the slightly chalky flavours of this cheese.


Again, some traditionalists wouldn’t dare go near a goat’s cheese and a deep red wine because of the power of the red wine, and as a rule of thumb we would tend to agree. But this particular wine falls into a ‘very drinkable’ red wine category, which means it pairs nicely, with a medium textured and flavoured cheese like this Bocconcini. We don’t think anything gets overpowered. 


Producer
The Bocconcini is produced by the same producers that make the robiola. The origins are important to the producers Caseificio dell’Alta Langa, and the production process is the result of traditions passed down by locals. This cheese is used with pasteurised goats milk from the local farmers and mixed with cream for a perfect consistency.

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CHARCUTERIE
THE DELI SOCIETY ORGANIC FENNEL SALAMI

Profile
The Deli Society partners with artisan producers that put animal welfare first. Produced in partnership with a fourth-generation family-owned business.This delectable bio-organic fine-cut salami is made with fennel seeds, dry cured and fully matured. This Organic Fennel Salami is the tasty result of a completely bio-owned supply chain, which allows us to see and know why this salami tastes so good!

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CHOCOLATE
PANCRACIO ARTISAN CHOCOLATE

Profile
The classic pairing of rich milk chocolate, zesty orange and crunchy almonds. Terry move over. Pancracio selects the best cocoa beans from the most exclusive harvesting estates and create their chocolate by enhancing the characteristics that render them unique. *Chocolate flavour may vary*

Tasting
Milk chocolate with candied orange peel has a creamy and crunchy texture thanks to the beautifully roasted Marcona almonds. The perfect sweet treat.

Producer
Pancracio is a Spanish artisan luxury chocolate company originating in Cadiz, Spain. Founded in 2003 by Pedro Alvarez who had a dream of making chocolate of the highest quality. Alvarez has an unmistakable passion for good taste and a keen eye for the aesthetics which can be admired in the brand's beautiful packaging. One of their main goals has always been to create original products with personality, simplicity and elegance. Alvarez was inspired to start a chocolate brand because his grandmother would make him and his siblings bread with chocolate. He called the company ‘Pancracio’, as the name alludes to something vintage, traditional and elegant. He wanted the brand to carry a retro image while at the same time evoking something clean and modern. 

In 2017, Alvarez sold Pancracio to Valencian investors, but his original vision of the brand remains intact. The product keeps its clean yet vintage identity. They also keep their commitment to quality. The company offers unique artisanal chocolate flavours such as crunchy chocolates, chocolate covered nuts, chocolate with salted chips and raspberry and roses chocolate to name a few. They put a keen focus on the originality of their products and a commitment to the finest quality chocolate.

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MILLERS CRACKERS
About
Millers crackers are creamy, crunchy and wheaty. Made by artisan producers in Ashbourne, England.

Tasting
Miller’s is a range of crackers to partner cheese, pâté and dips, created with honest values and an emphasis on the goodness of natural ingredients.

Producer
Miller's is a long-standing family baker based in Derbyshire Peak District, in a national park. They started over 100 years ago and in that time the way they make their biscuits has barely changed. They use the same bronze rollers and biscuit molding method that has been used for decades. They use only the best quality natural ingredients in everything they bake.

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