The cheeses that I love: Bruno Zuccola, Valentina Deli

When it comes to cheese, Valentina Deli owner Bruno Zoccola, is naturally drawn to Italy.

Scooping Gorgonzola

Few cheeses seem to spark curiosity quite like this one: it seems to be having a real moment, and our customers are instantly drawn to its luscious, spoonable texture and the idea of something a little bit decadent. This young Gorgonzola is aged for a shorter time to create a mellow, tangy-sweet flavour and a rich, buttery finish that melts on the tongue. With its gentle blue veining and irresistibly creaminess, it’s a standout on any cheeseboard and particularly popular with those who are usually nervous about stronger blues.  We like to serve it with figs, walnuts, or a drizzle of honey for peak indulgence.

Parmigiano Reggiano

The ‘King of Cheeses’ needs no introduction - and for good reason. Ours is aged up to 36 months to develop its signature crystalline crunch and deep, nutty intensity. This DOP-protected cheese is made using centuries-old traditions, with raw cow’s milk and natural rennet, then aged in vast wheels. Its intense umami depth makes it essential for grating over pasta, snacking in slivers, or shaving onto everything from risottos to roasted vegetables. For us, it’s a pantry staple that elevates the everyday and reminds us of cooking back home in Italy!

Mozzarella di Bufala Campana

When people think of Mozzarella they often think of the rubbery versions found in supermarkets. This is in a different league. Made exclusively from the rich, fatty milk of buffalo in designated regions of Italy, this cheese is PDO-protected and prized for its delicate, elastic skin and soft, oozing centre. It has a slightly tangy flavour and a luscious texture that’s best enjoyed fresh - ideally with ripe tomatoes, basil, and a drizzle of good olive oil: a true icon of Italian cheese.

Pecorino Romano

With its origins in Ancient Rome, Pecorino Romano has serious pedigree. Made from sheep’s milk and aged to develop a punchy, salty tang, it’s bold, bracing, and packed with flavour. Its crumbly, grainy texture makes it perfect for grating, and it’s the beating heart of iconic pasta dishes like Cacio e Pepe and Carbonara. We love its taste and how a little goes a long way - it’s unapologetically strong and undeniably delicious.

Taleggio

Taleggio is a washed-rind cheese with a distinctively earthy aroma that hides a surprisingly mild, fruity, and creamy cheese. Originally from Lombardy, Taleggio is fantastic melted into polenta or risotto, layered into sandwiches, or simply enjoyed with a glass of Barolo. We eat it all the time and think it’s an under-the-radar gem that more people should try.

Burrata

Burrata is a true indulgence. The outside looks like mozzarella but inside is a creamy explosion of stracciatella (shreds of mozzarella mixed with cream) that spills out when cut. It was first made in Puglia, and is the epitome of indulgence, rich and silky with a fresh milky flavour. I like to serve it with minimal fuss: a good tomato, a pinch of salt, and olive oil are all it needs: simple, but absolutely heavenly.

Stracchino (Crescenza)

This fresh, rindless cow’s milk cheese is soft and spreadable with a slight tang. Made in Northern Italy, its name is thought to derive from stracche, or tired cows - traditionally made from the milk of cows returning from alpine pastures. It’s mild, milky, and supremely creamy, ideal for spreading onto warm focaccia or stuffing into flatbreads.  We love it because it’s easy to eat and versatile - pure creamy joy.

Fontina Val d’Aosta

Fontina is a semi-soft, raw cow’s milk cheese with a DOP designation that is known for its nutty, earthy flavour and excellent meltability. Aged in Alpine caves, it is the heart of fonduta (Italy’s version of fondue) and toasted sandwiches – and our team love to eat and cook with it as it’s rustic, rich, and warming.

Caciocavallo

Often likened to provolone, Caciocavallo is a stretched-curd cheese that is hung to age in pairs, which gives it its unusual teardrop shape. It’s a Southern Italian cheese made using the pasta filata method (like mozzarella and provolone). Initially it is smooth, mild, and milky, and then as it ages, it becomes firmer and tangier, with a sharper finish. Its versatility is part of the appeal: it’s works perfectly at home on a cheeseboard or grilled until golden and gooey.

Roquefort

Roquefort is one of the oldest blue cheeses in the world.  Made from sheep’s milk and aged in the limestone caves of Roquefort-sur-Soulzon in France, it’s sharp, salty, and creamy, with unmistakable blue veins. Our customers love its boldness and heritage, along with its velvety crumble - they like to crumble into a salad, melt onto steak, or eat for pudding with pears and sweet wine.