THE CHEESE shop
The best cheese of the week, fresh cut for you.
Our store offers a direct from the warehouse-style cheese retail experience, hosted by our Cheesemonger.
Artisan cheese will be selected each week, and will include a variety of the best cheeses from Australia and around the world.
Address
10-16 Syme Street, Brunswick 3056
Phone: 0447 800 414
opening hours
Hours
Thursday - 10am to 1pm, 2:30pm to 6pm
Friday - 10am to 1pm, 2:30pm to 6pm
Saturday - 10am to 1pm
We’ll see you at the Cheese Shop then!
feature cheeses
feature cheeses
Comté
Origin: Jura France
Milk: Cow
Style: Hard Cooked, Alpine Cheese
Our desert island cheese choice, Comte, for 60+ years has been a staple table cheese. Made in large format 40kg wheels and matured in special temperature and humidity controlled rooms, turned regularly and rubbed down with a salty brine solution to form the protective rind.
The cheese is sweet, has deep and complex savoury notes ranging from Vegemite to hazelnut. The paste melts in your mouth and yields.
LANGRES
Origin: France (Champagne)
Milk Type: Cow
Style: Washed Rind, Semi-Soft
This little orange beauty has a tangy bite and a creamy, almost oozing center. Its yeasty, nutty notes develop a depth that calls for contrast—hazelnuts, quince paste, or crisp bacon. Champagne is the classic pairing, traditionally poured into the top indentation to create a mini cheese fountain. A crisp pilsner also makes a refreshing match. Less aggressive than Époisses but with just as much
personality, it’s a cheese to be savored. Let it come to room temperature, slice into wedges, and enjoy with fresh baguette.
Époisses
Origin: France (Burgundy)
Milk Type: Cow
Style: Washed Rind, Soft
A true king of the washed-rind world, Époisses is bold, barnyardy, and unapologetically rich. The rind carries an assertive funk, but inside,
the texture is luxurious, silky, and intensely savoury. It loves truffle honey, roasted potatoes, and dark rye bread, each enhancing
its decadent character. A glass of Burgundy Chardonnay, a nutty Madeira, or a splash of Calvados can tame its wild side. Notoriously
banned from public transport in France due to its pungency, this cheese is best enjoyed with close friends who can handle its presence.
Serve in its wooden box with a spoon, or slather onto warm toast.
Joaquín Goat Pyramid
Origin: France (Loire Valley)
Milk Type: Goat
Style: Ash-Coated, Aged Chèvre
A striking Loire-style chèvre with a dense, fudgy texture, citrusy brightness, and a mild, earthy tang. The ash coating lends a slight
minerality, while the interior remains fresh and zesty. It shines with lavender honey, almonds, and roasted red peppers, bringing out both
its sweetness and depth. Loire Sauvignon Blanc is a flawless pairing, though a dry rosé or wheat beer also do justice to its delicate
balance. Slice it thin, drizzle with a touch of olive oil and sea salt, and let it steal the show on a cheese board.
red witch
Style: Hard Cooked, Raw Milk
Milk: Cow
Origin: Switzerland
From the Appenzel family of cheese, high mountain pasture, delightful sweetness and a perfume of red fruits from the rind with a sharp, bright and mildly acidic cheese inside, elastic texture that brittles as it comes to temperature in your mouth, the cheese yields into a creamy, complex and heady concentration of nutty, savoury and sweet
flavours. We get a little dried pear, Vegemite or yeast notes and spices.
Cantal
Style: Hard Crumbly
Milk: Cow
Origin: France
A French Cheese that has been cheddared, I would hesitate to call it a cheddar though, the flavour profile is very different. Chalky, savoury
and a little lactic sourness, the perfect after dinner cheese to lay out on the table with some fresh fruit. Or grate it through your mashed potatoes with butter for extra indulgence.
Pont-l'Évêque
Style: Soft, Washed Rind
Milk: Cow
Origin: France
Pont l'Evêque aka the Colonel, named for the five bands of straw traditionally placed around the cheese to help it keep its shape as it matures.
Washed rind cheese will make you question your choices when you open the fridge, but only for as long as it takes to sample a piece of the creamy, chewy, stock paste of this cheese. Hints of barnyard and mushrooms. The flavour has pronounced salt, mild sweetness and toasty Marmite vibes.
Westcombe Cheddar
Style: Hard, Crumbly, Cloth Wrapped
Milk: Cow
Origin: Somerset, UK
One of only 12 British Raw Milk Cheeses allowed into Australia, this is traditional, raw milk cheesemaking at its finest. Cheddar at this level is a very special cheese. When committing to raw milk, Westcombe took steps to ensure milk quality and safety was preserved at every step. The milk is still warm from the morning and afternoon milks when processing begins. Notes of hazelnut, caramel and citrus abound with hints of toasted brioche and a little bit of funkyness. A five mile cheddar.
Fine Cheese Co. Cheddars
Style: Hard, Crumbly, Waxed
Milk: Cow
Origin: Fine Cheese Co. UK
Available Sizes:
200 g
400 g
1 kg
Creamy, pale yellow cheddar in a striking burgundy wax. Club cheddars are the sweet, creamy cousin of clothbound cheddar. The was coating leads to less moisture loss, creating an incredibly appealing cheese with plenty of flavour.
Fine Cheese Co. Oak Smoked Cheddar
Style: Hard, Crumbly, Waxed
Milk: Cow
Origin: Fine Cheese Co. UK
Available Size:
200 g
Starting with excellent cheese flavours. Club cheddars are the sweet, creamy cousin of clothbound cheddar. The was coating leads to less moisture loss, creating an incredibly appealing cheese with plenty of flavour.
Feta, main ridge dairy
Style: Fresh, Crumbly
Milk: Goat
Origin: Main Ridge Dairy, Mornington Peninsula
Feta in oil is as common in an Australian Larder as Vegemite. Our proclivity to its silky texture and spreadability make it great on toast, in salad, on a cheese board or a picnic. Light on the herbs but rich in authentic and fresh goaty flavour this Feta really stands on its own as one of the best. Small batch, artisan production and clean milk flavours and a clear demonstration of the skill and intent of the cheesemaking team at Main Ridge.
mons Fourme D’Ambert
Style: Soft, Internally Ripened, Blue
Milk: Cow
Origin: France
Mons selects only the best wheels from the best artisan producers of Fourme d'Ambert for extra love and attention. The rind arrives dry,
with small fissures, the paste inside is almost camembert like in texture but with larger and pronounced curds. The blue is aromatic
with flavours of caramel, saltiness and a delightful “melt in your mouth” texture.