Fiorella: The Flower-Shaped Brie Designed for Spring Tables – Spring is the season of light lunches, longer evenings and gathering around the table “just because”. It’s also the time of year when our food choices naturally shift away from heavy winter comfort and towards fresher flavours, brighter colours and meals that feel a little more celebratory.
And if there is one ingredient that effortlessly captures that springtime mood, it’s cheese, especially when it arrives in a form as striking as a flower.
Enter Fiorella di Tomino, the luxurious floral-shaped triple crème brie that is set to make a serious impression at the Farmshop & Deli Show this April at the NEC Birmingham, showcased by Tom Walker & Sons. With its indulgent creamy texture and beautifully petalled design, this is one cheese that feels made for Easter grazing boards, spring entertaining, and those long weekend lunches where everyone “just pops in” and ends up staying for hours.
A Cheese That Looks as Good as It Tastes
Fiorella® is no ordinary brie. Crafted in Germany using refined cow’s milk, it is the only German triple cream premium brie currently available in the UK, bringing something genuinely unique to British cheese lovers and deli counters.
Its standout feature is instantly obvious: its distinctive flower shape, made up of seven segments that resemble petals. But Fiorella’s design isn’t simply decorative. This clever format allows the cheese to ripen slowly from the outside in, resulting in two luxurious textures that meet in perfect harmony.
The outer layer becomes soft and velvety, while the inside remains creamy and fresh, creating a melt-in-the-mouth balance that feels indulgent without being overpowering.
And the flavour? Think delicate, buttery richness with a refined crème fraîche note, mild enough for even cautious cheese eaters, yet special enough to impress true food lovers.
Inspired by Alpine Meadows
Fiorella’s name comes from “Fiore”, meaning flower and the inspiration behind the cheese is rooted in nature. The shape reflects the alpine flowers and grasses on which cows graze during the summer months, giving it a distinctly European, countryside charm.
It’s a romantic detail, but also a reminder of what makes continental cheeses so appealing: their connection to place, tradition and craft.
Award-Winning Indulgence
This is not just a pretty cheese for Instagram (although it certainly is that too). Fiorella has serious credentials.
It received the Superior Taste Award in Brussels in 2023 and followed that success with both gold and silver awards at the International Cheese and Dairy Awards 2025. That kind of recognition doesn’t happen by accident, it speaks to the quality, consistency and craftsmanship behind every wheel.
With 68% fat in dry matter, Fiorella is unapologetically rich, the kind of triple crème brie that turns a simple cheeseboard into a moment.
It also happens to be naturally lactose and gluten-free, making it an inclusive choice for modern hosting.
Serving Inspiration: Two Ways to Enjoy Fiorella at Home
Fiorella is the kind of cheese that works equally well in a savoury dish or baked into something sweet. If you’re looking for ideas beyond the cheeseboard, these two recipes are worth bookmarking.
Italian Bowl with Fiorella di Tomino (Fresh, Light and Spring-Ready)
This dish is ideal for spring lunches or Easter weekend grazing. It combines couscous, juicy tomatoes, artichokes, creamy avocado and salty Parma ham – finished with cubes of Fiorella for a rich, silky bite.
Ingredients (Serves 4):
- 175g Fiorella di Tomino
- 250g couscous
- 200ml vegetable stock
- 50ml orange juice
- 4 tbsp light balsamic vinegar
- 1 tbsp honey
- Salt and pepper
- 6 tbsp olive oil
- 150g yellow cherry tomatoes
- 150g red cherry tomatoes
- 1 tin artichoke hearts (425ml)
- Basil (10 sprigs)
- 1 avocado
- 1 tbsp lemon juice
- 150g Parma ham
- 2 tbsp chia seeds
Method:
Bring the vegetable stock and orange juice to the boil, pour over the couscous and leave to soak for 10 minutes. Whisk the vinegar, honey, salt and pepper, then stir in olive oil to make the vinaigrette.
Prepare your vegetables: halve the tomatoes, slice the artichokes, chop most of the basil leaves and reserve a few for garnish. Slice the avocado and drizzle with lemon juice.
Fluff the couscous and mix with half the vinaigrette. Toss the tomatoes with the remaining dressing and stir in chopped basil. Cube the Fiorella and assemble your bowls with couscous, tomatoes, artichokes, avocado and Parma ham. Finish with Fiorella cubes and a sprinkle of chia seeds.
A bowl like this feels indulgent but still fresh – exactly what spring food should be.
Fiorella Pastry Bites with Strawberry & Pear (The Easter Treat, You Didn’t Know You Needed)
If you love the idea of a sweet-and-savoury Easter canapé, this is the one. Fiorella’s creamy richness pairs beautifully with strawberry jam, pear, walnuts and rosemary – all wrapped in flaky puff pastry.
Ingredients:
- 280g Fiorella di Tomino
- 250g strawberry jam
- Strawberries (optional garnish)
- 4 sheets frozen puff pastry (280g)
- 2 pears
- 70g walnuts
- 1 sprig rosemary
- Butter or cooking spray + flour (for muffin tin)
Method:
Toast walnuts in a dry pan, then cool. Dice pears, chop walnuts, strip rosemary leaves and cube the Fiorella. Combine everything with strawberry jam.
Stack and roll puff pastry into a rectangle (approx. 33 x 43cm) and cut into 12 squares. Press each square into a muffin tin, spoon in filling and bake at 200°C for 25–30 minutes. Cool slightly before serving.
These are perfect for Easter gatherings – a little unexpected, a little fancy, and absolutely delicious.
Why We Love It
Some cheeses are delicious. Some are beautiful. Fiorella is both.
Whether you serve it as the centrepiece of an Easter cheeseboard, cube it into a spring salad bowl, or bake it into sweet pastry bites, Fiorella is the kind of cheese that brings a little luxury to the everyday and that’s exactly what spring dining should be.
For more information, visit tomwalker.co.uk or explore the Farmshop & Deli Show at farmshopanddelishow.co.uk.
Poppy Watt