Today the Faella business and the art that is pasta manufacturing is managed by Gaetano's son, Mario and his family.

Making artisan Pasta requires a true dedication and attention to detail. Faella Artisan pasta starts with the semolina - not just any semolina though - it's selected by Mario and is actually a blend of semolina's. The dough is made with spring water, after being rested is then extruded through bronze dies. The drying time is crticial taking up to 48 hours in a steady but low temperature. Mario maintains the traditions of the older generations and his pasta is testament to these methods.

We have just recieved a delivery from Faella of their beautiful pasta in the new 500 gm format.

Click here for the full range.

As a snack, you cant just stop at one.

Perfect with coffee, even better with cheese. Valdeon blue or an aged Monet Enebro Goats cheese pair well with these.

Each Tortas is individually wrapped by hand.

Order now 

We have been enjoying the sinfully good Creme de St. Agur for some time now and the procurment of Saint Agur in the wedge format will enhance the iDELI offering.

The Creme de Saint Agur sells out every week and we expect that the St Agur wedges will as well. Get in early to avoid dissapointment.

When is brie a “brie”, and camembert a “camembert”?
The word brie and camembert refer to a style or type of cheese. Camembert and brie are made using virtually the same recipe with the main difference being size and, when under AOC law, the region.

That’s why this brie is made Normandy - the home of traditional camemberts.

Le Rustique collect all their milk from a maximum radius of 30km from the factory to ensure premium quality and consistent milk. The maturation process is critical with constant monitoring and turning by master cheese makers. Only at a critical stage of affinage (maturity) does the “Le Grand Rustique” get wrapped. Before wrapping, the distinctive portioning guides (small paper labels to assist cutting)  are applied. The brie continues to ripen and mature in its custom wooden box and wax paper. Jean Verrier – master cheesemaker -   developed this amazing flavoured pasteurized brie, from his skills of producing unpasteurized cheeses. His knowledge has translated to a cheese with raw milk characteristics in a pasteurised version.  

The Le Rustique brand is distinctive in its use of the wooden box and red gingham fabric. This feature was incorporated by chance when Verrier got the idea from a market trader who was stuck with a surplus of gingham cloth. The red and white gingham now make the Le Rustique brand instantly recognizable.

Texture:
Young- firm with little rind development when young.
Matured- The texture is unctuous gooey, rind rippled with some russet flecks appearing. As it matures further it will develop a more runny texture.

Aroma & Flavours: Young- On the palate is button mushroom with a milky creaminess and sometimes a hint of garlic.
Matured-Barnyard, earthy pastures flavours & aroma, rich mushroom/humus (an earthy/ rich organic aroma) with a pleasant saltiness & mouth feel on the palate.

Uses: Traditionally it is used as a table cheese and goes beautifully with crusty bread and good glass of wine. Match with apples, pears, muscatels, quince or fruit pastes and a big old fashioned chardonnay!

Technical info:
Nutritional analysis for 100 g of finished product
Fat: 23.0 g
Carbohydrates: 0.1 g
Proteins: 20.5 g
Sodium: 650 mg
Calories: 289.0/ Kj: 1201.0

Noteable fact! Most AOC (AOC-Appellation d’origine controlee) Brie’s can only be made in Île-de-France and from raw/unpasteurised milk.( Raw milk being why we don’t get AOC brie in Australia).

Chaumes- Manufactured by Bongrain
Milk: cow’s
Region/country: South West France
Style: Washed rind semi hard
Shape/ Size: flat wheel (tome shape/approx. 2kg)
Approx. shelf life: minimum 40 days

A classic cow’s milk cheese hailing from the South West of France. This cheese literally translates as “stubble” and was inspired by the traditional Trappist cheeses of yesteryear. The distinctive golden yellow rind hides the pale creamy paste which belies the full bodied rich flavour.

This cheese will become a deeper orange over time with the rind becoming sticker and more pungent. The rind is created by a regime of washing and brushing the cheese over a 2-3 week period by the cheese makers in carefully controlled temperature and humidity rooms.

Texture:
Soft and springy with a smooth creaminess similar to Port Salute.
The interior becomes creamier and softer with less pronounced ‘eyes’ (holes) as it ages.
Rind is slightly gritty, which becomes less so with age as it breaks down.

Flavour:
When young fruitiness is balanced by a hint of herbal bitterness such as endive/ chicory. The rind has hint of smokiness
As it ages the flvours become more pronounced. There is a hint of pine resin, nuts, medicinal herbs and a sweetness which shines through from the now soft spongy paste.

Uses:
Table cheese with nuts and fresh fruit, such as pears and apples.
Grilling on crusty bread, instead of cheddar/ Swiss cheese on burgers.
Cubed or grated (including the rind) for stuffing mushrooms, topping and layered in gratins.

Technical info
Nutritional analysis for 100 g of finished product
Fat : 25.4 g Saturated fatty acid : 17.3 g
Monounsaturated lipids : 7.4 g Polyunsaturated lipids : 0.

To purchase a wheel of this magnificent cheese, click here.

Merry Christmas to all our regular and future clients.

Calvin

La Perruche have discontinued the packs mentioned above and now offer a 750 gm pack instead.

Check it our here.