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Montefiore Cheese
Award Winning Cheeses

About Us

At Montefiore, we’re passionate about cheese and not just any cheese.

We take pride in creating the very highest quality Italian-style cheese for the Australian market.

Our cheese features the finest in fresh ingredients and is made according to time-honoured Italian recipes.

The combination of nutrition, texture and taste are testament to our commitment to producing only the very best. Try Montefiore Cheese and you’ll agree:

Montefiore is magnificent!


Our cheeses feature the finest in fresh, natural ingredients and are made according to time-honoured Italian recipes.

The Montefiore range:

Click one of the products to learn more.


Delicious classic mozzarella, perfect with salads, pizza, or just on their own.

Bocconcini is the Italian word for small mouthfuls, which accurately describes these small, semi-soft balls of mozzarella. Usually packaged in whey or water, bocconcini are spongy in texture and absorb the flavours of the foods around them.

Available in 200g and 1kg NET tubs.



Deliciously smooth mozzarella cheese made the Italian way.

‘Fior di Latte’ means ‘Flower of Milk’ in Italian. Traditionally made in the Agerola region, it is similar to mozzarella but, as its name suggests, is made with 100% cow’s milk. Semi-soft and with an elastic texture, it is suspended in water to retain both its freshness and its delicate flavour.

Available in 200g and 1kg NET tubs.



Traditional Italian soft cheese. Ideal for desserts and savoury dishes.

Thought to originate from the Lombardy region of Italy, mascarpone is a fresh cream cheese, milky white in colour. Soft enough to spread, it is made from pure enriched cream. The name probably comes from the Italian dialect word mascarpa, referring to any cheeses made from whey.

Available in 250g, 500g and 1kg NET tubs.



Traditional Italian smooth creamy cheese, naturally low in fat.

A whey cheese that originated in the countryside around Rome, ricotta is a low-fat and highly nutritious liquid cheese with a slightly grainy texture that is similar to but smoother than cottage cheese. Made from the whey drained off while making cheeses like mozzarella, ricotta is white, moist and has a slightly sweet flavour.

Available in 375g, 2kg and 3kg random weight tubs.



Classic mozzarella with a delicious mild & milky flavour.

Ovoline is the same cheese as Bocconcini, only with smaller, egg-shaped balls of mozzarella. As with Bocconcini, they have a soft, spongy texture and are packaged in either whey or water. They are a great addition to many dishes since they absorb the flavours of the foods around them.

Available in 200g and 1kg NET tubs.



Classic Italian clear & soft curd. Sweet and fresh flavour, ideal for pizza.

Hailing from the Campania region of Italy, mozzarella is a fresh, mild-tasting white cheese that’s made using the special pasta filata process. In this process, the curd is dipped into hot whey then stretched and kneaded to the desired consistency. The origin of its name is from the Italian verb mozzare, which means “to cut”.
Available in 400g and 1kg



A delicious assortment of our finest cheeses.

A combination of Bocconcini, Ovoline and Fiordilatte cheeses, ideal for antipasto platters.

Available in 400g NET tub



Pasta filata, hand platted curd. Ideal as a centre piece for cheese platters.

Pleasing to the eye and flavour mild and refreshing, Trecce is a braided fresh, soft cheese (In Italian, Trecce means ‘braid’). Trecce has a firm and springy body and texture that allows melting and shredding in long strands. Similar to Bocconcini, this fresh cheese has a delicate milky flavour. Trecce is superb as an appetizer, in salads, as a spunky addition to a meat board or can perfectly accompany roasted vegetables.

Available in 1kg NET tub.


Gnocchi with Mascarpone, Breadcrumbs, Garlic & Spinach

250g Montefiore Cheese Mascarpone
2 tbsp extra virgin olive oil
2⁄3 cup coarse breadcrumbs, ciabatta bread or similar
4 garlic cloves, finely sliced
A pinch of ground nutmeg
1 tbsp lemon rind, finely grated
2 x 500g packets potato gnocchi
200g baby spinach, chopped


Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the breadcrumbs, stirring occasionally, for 5 minutes until golden brown and crisp. Remove from the pan. Add remaining oil and add the garlic. Cook for 1 minute or until soft. Reduce heat to medium-low. Add mascarpone, nutmeg and lemon rind. Stir until smooth. Cook, stirring occasionally, for 10 minutes.

Meanwhile, cook gnocchi in a large saucepan of boiling, salted water, following packet directions, until just tender. Drain and reserve ½ cup of the water. Return gnocchi to the pot. Add mascarpone mixture and spinach to gnocchi. Add approx. ¼ cup of the reserved water and stir through. Cook for 1 to 2 minutes or until spinach has wilted and stir through. Season to taste. Serve topped with toasted breadcrumbs.


Minted Broccoli Pea & Mascarpone Soup

1/4 cup Montefiore Cheese Mascarpone
2 medium broccoli clusters (500g)
1 tbsp of sea salt
1 cup fresh or frozen peas
1⁄4 cup mint leaves plus few leaves to garnish
1 tbsp extra virgin olive oil
Fresh cracked black pepper to serve
Baguette sliced thinly

Preheat oven to 180°C. Wash broccoli and cut the florets away from the core. Bring a medium saucepan of water to a rapid boil and add salt. Add broccoli florets to boiling water and replace lid. Cook broccoli until it can be pierced easily with a knife (about 5 minutes) but still bright green.

Remove from water with a slotted spoon and place in a blender; reserving the cooking water. Bring water back to boil and cook peas a few minutes until tender but still bright green. Add peas and mint leaves also to blender with 11⁄2 cups of reserved water and pulse until soup has a smooth velvety texture.

Finally add mascarpone and pulse until blended evenly. Taste soup for seasoning.Add salt to taste if necessary. Cook baguette slices on oven tray in preheated oven for a few minutes until crisp. Pour soup into shallow bowls and add drops of extra virgin olive oil, mint leaves and freshly cracked black pepper. Serve with the warm baguette.


Blueberry & Lemon Tart

500g Montefiore Cheese Mascarpone
1 tbsp finely grated lemon rind
½ to ¼ cup icing sugar, sweetened to taste, sifted
1 punnet of blueberries

For the pastry:
1⁄3 cup almond meal, 1¼ cups (185g) plain flour (sifted), 125g cold butter (chopped), ½ cup icing sugar (sifted), 3 egg yolks, 2 tsp vanilla extract, 1 tbsp iced water, icing sugar for dusting

To make the pastry, place the almond meal, flour, butter and icing sugar in a food processor and process until the mixture resembles breadcrumbs. While the processor is running, add the egg yolks, vanilla and iced water and process until the dough starts to come together. Tip the mixture onto a lightly floured surface and bring it together to form a ball and flatten it into a disc. Wrap in cling film and refrigerate for 30 minutes.

Preheat oven to 180ºC (350ºF). Roll the pastry out between 2 sheets of non-stick baking paper to 3mm thick. Line a lightly greased 33cm x 9cm loose-bottomed rectangular tart tin with the pastry. If the pastry tears while transferring the dough to the tin simply press the dough together with your fingers. Prick the base a few times with a fork. Refrigerate for 30 minutes.

Line the pastry case with non-stick baking paper, fill with baking weights or rice and bake for 10 minutes. Remove the paper and the weights and bake for a further 10 minutes or until golden. Set aside to cool. To make the filling, in a bowl, mix to combine the mascarpone, lemon and icing sugar. Spread onto the base of the tart shell, top with the blueberries and dust with icing sugar.


Caprese Salad

400g Montefiore Cheese Fiordilatte
500g ripened grape tomatoes or small vine tomatoes
1 bunch fresh basil
Olive oil
Salt and pepper

Strain the fiordilatte and tear into rough strips. Halve the tomatoes, and tear the basil leaves. Divide the ingredients amongst 4 bowls and season with salt and pepper and a drizzle of olive oil. Serve with crusty bread.


Grilled Zucchini & Proscuitto Bocconcini

200g Montefiore Cheese Bocconcini
2 zucchini
6 thin slices prosciutto
Olive oil

Slice the zucchini in to ½ cm thin strips, lengthways. Rub the strips with olive oil and grill on a very hot grill plate until soft. Remove and set aside. Halve the prosciutto by cutting each slice down the middle. Also halve the zucchini slices in the same way. Strain the bocconcini. Wrap each ball firstly with the prosciutto then the zucchini. Drizzle with some extra virgin olive oil and serve with grissini.


Crusted Veal Cutlet with Mozzarella & Olive Salad

400g Montefiore Cheese Mozzarella

For the cutlets:
4 veal cutlets, 100g pine nuts, 100g bread crumbs, 2 tbsp fresh thyme leaves, ½ cup flour, 1 egg, 1 tbsp of butter

For the salad:
200g marinated green olives, Olive oil, 1 lemon, Rocket to serve

Pre heat the oven to 180°. Finely chop the pine nuts and combine with bread crumbs, salt & pepper and fresh thyme leaves. Spread the mixture on to a plate. Place flour on a separate plate and crack the egg in to a bowl big enough to dip the cutlet. Whisk the egg. Coat both sides of the veal with flour, then dip in egg wash. Finally, coat with the crumb mixture.

In a frypan, heat olive oil and butter and lightly brown each cutlet before placing in the oven to cook through. Slice the mozzarella into discs and halve the marinated green olives. When cutlets are ready, arrange salad on plate with some washed rocket leaves, and a wedge of lemon.


Ovoline & Roasted Capsicum Tartlet

200g Montefiore Cheese Ovoline
4 sheets shortcrust pastry
400g roasted red and yellow capsicums
1 red onion
½ bunch fresh oregano
1 tbsp of red wine vinegar

Pre heat the oven to 180° degrees. Line the tart tins with pastry and remove the excess. Fill the tart with dried beans or lentils and blind bake for 20 minutes. Remove the filler and allow tart to cool. Fill the tart with strained ovoline, roasted capsicums, thinly sliced red onions and fresh oregano leaves. Drizzle each tart with olive oil and a small amount of red wine vinegar. Serve at room temperature with salad.



500g Montefiore Cheese Mascarpone
250g Savoiardi ladyfinger biscuits

For the flavouring syrup
200ml coffee shots (espresso), 100ml marsala, 50g sugar

For the custard:
3 eggs, 120g castor sugar, 25ml brandy, 30ml marsala, 100g shaved chocolate, cocoa powder

Place a steel bowl over a simmering saucepan of water and make a sabayon by gradually whisking sugar in to the eggs. When the mixture is at a soft peak and has some form quickly whisk in liquor.

Allow to cool and gently fold in mascarpone to make the custard. Dissolve the sugar in hot coffee. Place a small amount of custard on the bottom of the serving dish, just enough to secure the ladyfingers.

Dip ladyfingers in the flavoured syrup and place on bottom of the serving dish.Alternate layers of fingers and custard, sprinkling with chocolate as you go. Dust the top with cocoa, allowing to sit refrigerated, for at least 1 hour before serving.


Ricotta & Pesto Tagliatelle

350g Montefiore Cheese Ricotta
500g tagliatelle
150g basil pesto
½ bunch fresh basil
100g shaved parmesan
Zest of one lemon

Boil the pasta as directed on packet and strain reserving approximately 1 cup of the boiling water. Return the pasta to the pot and stir in ricotta, pesto and grated lemon zest. Add the cooking liquid and stir in, season with salt and pepper, check for taste. Divide amongst 4 bowls and garnish with shaved parmesan and basil leaves.



New South Wales

Thomas Dux – Crows Nest
13-19 Willoughby Road Crows Nest NSW


Thomas Dux – Hornsby
Shop 2009, Westfield Hornsby
Pacific Highway Hornsby NSW


Thomas Dux – Lane Cove
62 Burns Bay Road Lane Cove NSW


Thomas Dux – Mona Vale
12-14 Park Street Mona Vale NSW


Thomas Dux – Paddington
Five Ways 220 Glenmore Road Paddington NSW


Thomas Dux – Surry Hills
285A Crown Street Surry Hills NSW



Altona Fresh Centre
62-76 Second Avenue Altona North


Basile Fruit Supply
Station Street Lalor


Bill’s Farm
Shop 17-18 Victoria Market


Boccaccio Cellars
1030 Burke Road Balwyn


Bolton Deli & Liquor
Bolton Street Eltham


Boundy’s IGA Supermarket
25 Keilor Road North Essendon


Brunswick IGA
614 Sydney Road Brunswick


Cardamone Supermarket
Station Street Fairfield


Ciabotti Quality Meats
Factory 2 106 McBride Street Fawkner


Claudio’s IGA
Shop 4 15-23 Fawkner Street West Meadows


Clover Valley Foods
Broadway Reservoir


Continental Poultry
5 Lipton Drive Thomastown


Cozzella Licensed Supermarket
111 Dundas Steet Preston


Craigieburn Plaza Deli
Shop 11 West Craigieburn Road Craigieburn


Prahan Market Prahan


Delicut Deli
Aquaduct Road St Helena


Northland Shopping Centre


Donnybrook Farmhouse
915 Donnybrook Road Donnybrook


Europa Cheese
2 Attenborough Street Dandenong


Farinacci’s Deli
Preston Market


Fawkner Foodworks
Bonwick Street Fawkner


Foodworks Sunshine
Sun Avenue Sunshine


Fresh and Plus
294 Hampshire Road Sunshine


Fresh on Young
34-38 Young Street Moonee Ponds


Gerrys Deli
Preston Market


Gourmet Delights
Shop 6 Gladstone Park Shopping Centre


Granmonte Supermarket
296 Station Street Lalor


Greenbrook Licensed Grocer
Shop 1 53 McDonalds Road Epping


Greenvale Poultry
French Road Greenvale


Gusto Deli & Fine Foods
Shop 15 1Greenvale Drive Greenvale


Hudson Deli
95-99 Keilor Park Drive Tullamarine


Ivanhoe Pasta Deli
7C Ivanhoe Plaza Shopping Centre


King & Godfree
293-297 Lygon Street Carlton


Kingsbury Foodworks
Link Street Kingsbury


Lakes Fresh Fruit Market
58-70 Shoppers Lane Taylors Lakes


Leonardos Fine Food
26 Assembly Drive Tullamarine


Leos Fine Food & Wine Heidelberg
133 Burgandy Street Heidelberg


Leos Fine Food Kew
Princess Street Kew


Marias Deli
Nicholson Street Carlton


Mediterranean Wholesalers
482 Sydney rd Brunswick


Michaels Deli
Lalor Plaza Shopping Centre


Milleara International
Shop 35 Milleara Mall Milleara rd East Keilor


My Fine Foods
Westfield Shopping Centre South Morang


North Essendon IGA
7 Rose Street North Essendon


North Melbourne IGA
20-26 Errol Street North Melbourne


Piedimonte IGA
43 Best Street North Fitzroy


Piedimonte IGA
366 Bell Street Pascoe vale


Plaza Deli
Northcote Plaza High Street Northcote


Preston Foodworks
Gilbert Road Preston


Provincial Meats
Plenty Road Mernda


Reservoir IGA
26-30 Edwards Street Reservoir


Retenya Deli
Shop 2C 73 Manningham Road Bulleen


Roxburgh Park IGA
Ravenhill Road Roxburgh Park


Sacca’s Deli
Epping Plaza Shopping Centre


Sama Deli
Broadmeadows Shopping Centre


Taste of Earth
Victoria Market


The Bratwurst Shop
Victoria Market


The Colour of Earth
Victoria market


Thomas Dux – Armadale
1068 High Street Armadale VIC


Thomas Dux – Black Rock
40 Bluff Road Black Rock VIC


Thomas Dux – Glen Waverley
Shop 2.200, Centro The Glen 235 Springvale Rd Glen Waverley VIC


Thomas Dux – Port Melbourne
Shop 1, 120 Bay Street Port Melbourne VIC


Thomas Dux – Richmond
153 Bridge Road Richmond VIC


Thomastown IGA
Edgars Road Thomastown


Top Shelf Fruit
North Concourse Beaumaris


547 Malvern Road Toorak


Toscano’s of Kew
217 High Street Kew


Tripodi Wholesalers
Barry Road Campbellfield


Tuscan Sun Cafe & Deli
41 Bonwick Street Fawkner


P/L Gervasi 870 Sydney Road Brunswick


Zia Rosa’s Deli
Barrymore Road Greenvale