MADELEINE x MAKER & MONGER
Located in the heart of Prahran Market, Maker & Monger is one of Australia’s most reputable cheese stores and a champion of fine dairy from both Australia and abroad.
Chief-Monger and Founder, Anthony Femia, is incredibly passionate about every item behind the glass - but across this extensive range, there are a few cheeses that really excite him. One such being the Parmigiano Reggiano PDO from Giorgio Cravero.
This lauded ‘mountain’ cheese is made from the raw milk of pasture-fed cows in the Tuscan-Emilian Apennines. It is then selected by the Cravero family and matured in Bra, Piedmont, for at least 24 months. These impressive wheels are flown directly to Anthony and his team, to share with those fortunate to grace the Maker & Monger counter.
With a desire to shine a light on this spectacular cheese, Anthony came to us with an idea - a Cacio e Pepe butter.
Using Madeleine Cultured Butter as a base, we’ve combined Maker & Monger’s outstanding parmesan with ground premium Cambodian peppercorns from Pep to create a buttery riff on Rome’s most foundational pasta dish.
Dinner for two…
Cook 240g pasta of choice to al dente.
Stir through 120g of Cacio e Pepe Cultured Butter.
Garnish with parsley (optional) and serve.
Mop up juices with soft white bread.
MADELEINE x MAKER & MONGER
Located in the heart of Prahran Market, Maker & Monger is one of Australia’s most reputable cheese stores and a champion of fine dairy from both Australia and abroad.
Chief-Monger and Founder, Anthony Femia, is incredibly passionate about every item behind the glass - but across this extensive range, there are a few cheeses that really excite him. One such being the Parmigiano Reggiano PDO from Giorgio Cravero.
This lauded ‘mountain’ cheese is made from the raw milk of pasture-fed cows in the Tuscan-Emilian Apennines. It is then selected by the Cravero family and matured in Bra, Piedmont, for at least 24 months. These impressive wheels are flown directly to Anthony and his team, to share with those fortunate to grace the Maker & Monger counter.
With a desire to shine a light on this spectacular cheese, Anthony came to us with an idea - a Cacio e Pepe butter.
Using Madeleine Cultured Butter as a base, we’ve combined Maker & Monger’s outstanding parmesan with ground premium Cambodian peppercorns from Pep to create a buttery riff on Rome’s most foundational pasta dish.
Dinner for two…
Cook 240g pasta of choice to al dente.
Stir through 120g of Cacio e Pepe Cultured Butter.
Garnish with parsley (optional) and serve.
Mop up juices with soft white bread.
