Italian cheese selection

All our cheeses are made by small-scale, artisan producers using traditional methods and are served with a selection of home made preserves.



Cow's - Buffalos milk

A rich, creamy cheese with a dark orange crust and a strong taste, matured for two months (LOMBARDY)


Fontina Valdostana
Smooth, straw coloured cheese with a brown rind. Delicate, nutty, buttery sweet flavour (VAL D'AOSTA)


Parmigiano Reggiano
Also known in English as Parmesan, is a hard, granular cheese, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, and Bologna, and Mantova



Ewe's milk

Pecorino Medoro
Is a tasty soft raw table cheese, in a compact white form, with a typical full and distinctive flavour. When mature it acquires greater consistency (SARDINIA)


Ricotta Mustia
Is a particular type of fresh ricotta, salted and smoked. Soft and delicate texture with a slightly smoky aroma (SARDINIA)



Blue Cheeses

Gorgonzola Dolce
A cow's milk blue cheese; it is the milder version of the traditional aged Gorgonzola. It is aged for a shorter amount of time giving it a sweet flavour (LOMBARDY)


Gorgonzola Artigianale
A very strong, full flavoured & slightly crumbly blue cheese made from cow'smilk. Aged for six months or more resulting in a strong, sharp flavour & aroma (LOMBARDY)

Discretionary service charge of 12.5% will be added to your bill. VAT included.
Please note that smoking is not permitted in any part of the restaurant.



Quirinale Restaurant - North Court 1 - Great Peter Street - London SW1P 3LL
Tel: 020 7222 7080   |   Email:   |   Privacy