Introducing a lovely Italian cheese from the Alta Langa region of southern Piedmont. The Nocciolo is a mixed cheese made with ewes’, goat and cows’ milk. Il Nocciolo, means “Hazelnut Tree”. Peeling back the wrapper reveals a straw-yellow, velvety rind; the paste is pale, dense and fudgy, becoming creamier as it warms. The flavour is lactic, tangy and salty, milky with hay and floral notes and a subtle yeasty flavour.

This is proving exceptionally popular in the deli at the moment.