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The Stinking Bishops
Order
Pick Up
Delivery - OrderUp
Delivery - Uber Eats
Menus
Café Menu
Restaurant Menu
Cheese Bible & Drinks Menu
Cheese & Wine Pairing
Restaurant Dessert Menu
Events
PRIVATE FUNCTIONS
Grazing Tables
GIFT CARDS
Contact
0
0
Reservations
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Folder: Menus
Back
Café Menu
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Pick Up Bufala al Glera
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Bufala al Glera

from $14.00
Sold Out

An ubriacatura or drunken cheese, this semi hard buffalo milk cheese is a tribute to the region. Latteria Perenzin is located at the foot of the Prosecco hills in Veneto, a UNESCO World Heritage site and the Glera grape is the predominant variety that must be used in the production of DOCG Prosecco.

Local buffalo milk sourced from the Veneto region is used to make this natural rinded pressed curd cheese which is matured in the underground cellars for around 5 months.

Organic Glera marc, the residual solids after the grapes have been pressed, sourced from the nearby Perlage Winery, is then applied to the rind of the cheese. The thin rind allows the Glera marc to infuse the rich, dense paste with mellow wine aromas, bringing hints of cellar, wood and grappa.

Milk: Buffalo

Origin: ITA

Animal Rennet

Weight:
Add To Cart

An ubriacatura or drunken cheese, this semi hard buffalo milk cheese is a tribute to the region. Latteria Perenzin is located at the foot of the Prosecco hills in Veneto, a UNESCO World Heritage site and the Glera grape is the predominant variety that must be used in the production of DOCG Prosecco.

Local buffalo milk sourced from the Veneto region is used to make this natural rinded pressed curd cheese which is matured in the underground cellars for around 5 months.

Organic Glera marc, the residual solids after the grapes have been pressed, sourced from the nearby Perlage Winery, is then applied to the rind of the cheese. The thin rind allows the Glera marc to infuse the rich, dense paste with mellow wine aromas, bringing hints of cellar, wood and grappa.

Milk: Buffalo

Origin: ITA

Animal Rennet

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An ubriacatura or drunken cheese, this semi hard buffalo milk cheese is a tribute to the region. Latteria Perenzin is located at the foot of the Prosecco hills in Veneto, a UNESCO World Heritage site and the Glera grape is the predominant variety that must be used in the production of DOCG Prosecco.

Local buffalo milk sourced from the Veneto region is used to make this natural rinded pressed curd cheese which is matured in the underground cellars for around 5 months.

Organic Glera marc, the residual solids after the grapes have been pressed, sourced from the nearby Perlage Winery, is then applied to the rind of the cheese. The thin rind allows the Glera marc to infuse the rich, dense paste with mellow wine aromas, bringing hints of cellar, wood and grappa.

Milk: Buffalo

Origin: ITA

Animal Rennet

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Contact

Shop 5
63-71 Enmore Road
Newtown, NSW

(02) 9550 6116

RESTAURANT Hours

TUE–FRI: FROM 5:00 PM
SAT: FROM 12:00 PM

CAFé Hours

SUN–FRI:
7:00 AM–2:30 PM