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. 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’. 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. Ingredients: Milk, salt, cheese cultures and rennet.