Vacherin Mont d'Or

A soft, rich, seasonal cheese contained in a grayish-yellow blanched rind. Made from cow's-milk in Switzerland or France, it is marketed in a round wooden cheese-box and can be served warmed in its original packaging and eaten like a fondue.

Stichelton

Stichelton is made with very small quantities of rennet giving a delicate curd that is ladled by hand, milled and salted but not pressed. The cheeses sit in hoops in a warm room called a hastener for five days. On the fifth day the outsides are smoothed by hand using kitchen knives. The resulting cheese has a gentle flavour and buttery texture

Roman Mammole Artichokes

Rome and artichokes are inseparable and the locals most appreciate them cooked with mint.  Some rank the Mammola as the finest artichoke in the world; rotund, known for its softness and used for the famous dish Carciofi all Giudea (Artichokes in the Jewish Style). . 

Atlantic Cod

Atlantic Cod is a superb whitefish to which chefs are coming back with renewed enthusiasm. Whole cod range from 500g to over 6kg with smaller fish known as Codling. it’s very versatile and takes most flavours, but requires care as it can easily be over-cooked.