Rich, creamy and piquant.
- Sheep's Milk
Mario Olianas moved to Yorkshire from Italy in 2001. Hailing from a budding family of Italian gourmets and cheese-makers, Mario uses sheep’s milk from Harrogate to create this smooth, rich and creamy Leeds Blue.
Made by Mario Olianas in Adel, near Leeds, West Yorkshire.
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Brought up in Sardinia, Mario Olianas comes from a strong family of Italian gastronomes.
Moving to Leeds in 2001, he quickly set about realising his passion for food – by setting up Italian supper clubs and baking fine foods. Upon hearing about his family’s diversification into cheese-making, however, Mario decided he wanted to create a better Italian cheese than his brothers’, who make pecorino-style cheeses in their homes in Sardinia in the classical Italian way.
Getting hold of a small vat, he started making cheese in a specially converted room within his house, following an adapted Gorgonzola recipe. He uses fresh sheep’s milk which he collects daily from just outside Harrogate, and cultures imported from Italy.