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.
Born in Sardinia, Mario Olianas comes from a family of Italian Foodies.
He moved to Leeds in 2001, where he started making beautiful food for markets and supper clubs. A few years later decided to turn his hand to cheese making. He began making cheese at is home in Leeds, sourcing sheep milk from Harrogate. Making small batches of 30 day matured Pecorino and the result has been an amazing Pecorino that has gone on to win awards though-out the Uk.
What is an Urban Cheese?
We have put together what we think is an impressive range of cheeses made by a new generation of cheesemakers who have moved away from the traditional farmhouse into towns and cities. Obviously the milk still comes from the countryside, but these talented group of individuals are now producing cheeses that rival the very best traditional favourites.