Milk: Sheep  
Origin: Tuscany, Italy  
Style: Hard  

Il Magnifico represents everything magnificent about true Tuscan pecorino—and everything Australians are missing by treating pecorino as merely "cooking cheese." This centuries-old tradition deserves the same reverence we give Parmigiano, yet most Australians have never experienced pecorino as table cheese, missing one of Italy's greatest contributions to the cheese world.

Crafted from rich Tuscan sheep's milk, Il Magnifico ages in natural caves where it develops its characteristic basket-weave rind pattern—evidence of traditional rush baskets used for draining. The ivory-to-pale-gold paste achieves remarkable balance: firm enough for clean shaving, yet maintaining creamy richness that coats the palate. 

The flavour journey begins with brown butter and butterscotch, evolving through roasted pine nuts into that distinctive sheep's milk sweetness—almost caramelised, with hints of lanolin richness unique to pecorino. There's a savoury depth reminiscent of aged meat, balanced by surprising fruitiness. None of the aggressive saltiness plaguing industrial versions—just pure, concentrated essence of sheep's milk.

Australia's Italian immigrants knew pecorino's table potential, but somewhere we reduced it to pasta garnish. Il Magnifico demands better—serve in generous chunks with fresh pear, chestnut honey, and proper Chianti. Let's restore pecorino to its rightful place.

Storage: Wrapped in parchment at 10-12°C

150 g

Milk: Pasteurised goat  
Origin: Deux-Sèvres, France  
Style: Soft-ripened  

Dusted with fine vegetable ash, this romantic, heart-shaped treasure embodies French chèvre artistry. Laurent Mons selects these 150g beauties at the ideal moment - when the paste beneath the ash-dusted rind shows perfect textural contrast: creamy edges gradually firming toward a dense, chalky centre.

What most don't realise: the ash isn't decorative - it neutralises surface acidity, encouraging proper rind development while adding subtle mineral notes. Fresh and citrusy when young, it develops remarkable complexity over time: lemon zest mellows into roasted hazelnuts, while grassy notes evolve into hay sweetness. The texture transforms from firm to flowing at room temperature. Magnificent with Sancerre.

Milk: Pasteurised goat  
Origin: Poitou, France  
Style: Soft-ripened  

This week's featured Chabichou represents twelve centuries of Poitou cheesemaking excellence. The name itself tells history - derived from "cheblis," the Arabic word for goat, commemorating the Saracens who established the region's goat cheese tradition during their 8th-century occupation. When they retreated, their goats remained, forever changing French cheese.

The distinctive truncated cone shape - approximately 6 cm tall, wider at top than base - creates optimal conditions for moisture control during maturation. AOC regulations demand minimum 10 days ageing, though exceptional examples mature considerably longer. Each 150 g cylinder develops its signature wrinkled, brain-like rind pattern through natural dehydration and beneficial mould growth.

Flavour evolves dramatically from rind to centre: the creamy outer layer delivers immediate hazelnut sweetness and cultured butter notes, while the firm, chalky heart provides bright citrus tang and mineral freshness. Between these extremes lies the sweet spot - semi-firm paste balancing lemony brightness with emerging nuttiness. As it warms, fresh grass notes transform into honeyed hay, while the initially assertive tang mellows into gentle creaminess.

Perfect with crisp Loire whites - Sancerre or Pouilly-Fumé showcase its complexity brilliantly. Serve at room temperature with walnut bread, local honey, and fresh pears for the complete Poitou experience.

Storage: Original wrapping at 8-10°C, optimal within 5-7 days

180 g

Milk: Pasteurised cow  
Origin: Champagne, France  
Style: Washed-rind  

Langres' signature sunken top forms because it's never flipped during maturation - a unique tradition creating the perfect well for marc de Champagne. Laurent Mons ages these wheels in his caves until they achieve perfect ripeness: sticky orange rind from repeated brine washing, creamy paste threatening to collapse.

What most miss: the flavour transforms dramatically from cold to room temperature. Initially mild, it explodes into bacon fat richness, forest floor earthiness, and fermented fruit notes when properly tempered. The texture becomes spoonable beneath that wrinkled, sunset-coloured rind. Intimidating aromatics—think farmyard after rain—give way to surprisingly delicate, savoury complexity. Phenomenal with Champagne or Burgundy.