(Price includes shipping. If you want a full wheel, please order 4 1/4 wheels)Tomme Corse Ottavi is a masterfully crafted pecorinu cheese from Fromager Antoine Ottavi, a local cheese-maker that has been making cheese for generations.
This is a raw sheep's milk made in Ghisonaccia, a coastal region of Eastern Corsica. It bears a natural, taupe-colored rind that takes on a light white or orange-colored bloom from natural bacteria which flourish in the aging caves, where the cheese matures from 6 to 8 months. Like a good sourdough starter, the Tomme de Brebis cheese takes on flavors from its particular location, in this case its the breezy sea air that creates its special nuance.
The interior is endlessly smooth, with a nutty flavor and firm bite.
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We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
Hello! This Italian pizza flour is so amazing! I have been making sourdough pizza dough for a few years now and it’s never been as delicious as when I make the dough with the Caputo 00 flour from your shop. Grazie mille! -Scotty
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Best Cocoa Ever
If you care about using the best cocoa on the face of the planet, buy this. -Angela
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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