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

Masterclass this Saturday from 2pm - book your ticket here!

We’ll see you at the Cheese Shop then!

feature cheeses

feature cheeses

Persille de Chevre

Persillé de Chèvre from Ferme de la Tremblaye is a rare and exquisite blue-veined goat’s cheese crafted in France. It falls into the category of Persillé, which broadly refers to naturally blue goat cheeses, often aged for several months to develop their signature veining and tangy complexity.

Food Pairings

Persillé de Chèvre’s unique balance of tangy acidity, saltiness, and earthy goat milk complexity makes it incredibly versatile.

1. Bread and Crackers:

Dark rye or walnut bread enhances its earthy tones.

A honey-drizzled baguette offsets the piquant notes.

Rustic crackers with seeds bring out its nutty flavours.

2. Fruit and Nuts:

Fresh: Pears, figs, or apples provide a juicy contrast to its salty, umami depth.

Dried: Apricots or raisins balance its acidity with sweetness.

Nuts: Toasted hazelnuts or almonds emphasize its creamy and nutty qualities.

3. Honey and Condiments:

A drizzle of chestnut honey or truffle honey enhances its complexity.

A dollop of fig jam or membrillo (quince paste) adds a luscious counterpoint.

4. Charcuterie:

Prosciutto or speck complements its saltiness without overpowering it.

Aged salami or bresaola pairs well with its creamy mouthfeel.

Beverage Pairings

Persillé de Chèvre demands drinks that balance its tangy blue notes and creamy texture.

Wine Pairings

White Wines:

Sancerre or Pouilly-Fumé (Loire Valley Sauvignon Blancs) with their crisp acidity and minerality provide a perfect foil.

Gewürztraminer or Riesling (off-dry) brings aromatic sweetness to counteract the cheese’s piquancy.

Red Wines:

Pinot Noir (Burgundy or Oregon) is light enough not to overpower, with bright fruit and earthiness.

Beaujolais Cru (e.g., Morgon or Fleurie) adds juicy acidity and floral notes.

Beer Pairings

Farmhouse Saison: The yeast-driven funkiness harmonizes with the cheese’s blue mold.

English Stout or Porter: Roasty malt flavors mellow its intensity.

Non-Alcoholic Pairings

Oolong Tea: Light oxidation complements its earthiness.

Pear or Apple Cider: The acidity cuts through the creaminess.

Kombucha (ginger or apple-based): The fermentation echoes the tangy goat’s milk notes.

L'original Brie


Paysan Breton's L'Original Brie is a French cheese that honours traditional Brie-making methods, offering a taste reminiscent of classic raw milk Bries.

Production Method: Unlike many commercial Bries that utilise stabilisers to expedite fermentation, L'Original Brie employs a lactic fermentation process without stabilisers. This approach uses less rennet, resulting in a longer maturation period and allowing the cheese to develop a more authentic flavour and texture. 

Milk Source: Crafted from pasteurised cow's milk sourced from Brittany and Pays de la Loire, this Brie maintains quality while adhering to safety standards. 

Maturation and Packaging: The cheese is carefully shaped and matured to achieve its distinctive fruity flavour. It's presented in a wooden box, which supports the maturation process, allowing the Brie to develop a soft, fudgy texture over time. 

Flavour and Texture: L'Original Brie boasts an earthy, mushroomy flavour with subtle brassica notes, characteristic of traditional French Bries. Its rich and creamy texture becomes more pronounced as the cheese matures, transitioning from a pale, chalky centre to a runnier consistency protected by its downy rind. 

24-Month Comté

Comté, a French AOP cheese from the Jura region, is made from raw cow’s milk and aged in underground cellars for at least 24 months. This extended affinage enhances its depth, yielding a robust, crystalline texture with flavors ranging from roasted hazelnuts and brown butter to caramel and dried fruit. The milk comes exclusively from Montbéliarde and French Simmental cows, grazing on wild mountain flora. The lengthy maturation creates a balance between savory and sweet notes, with a subtle, lingering finish. This Comté is perfect for pairing with Jura wines or enjoying on its own.

Pairings

**Wine Pairing:** Vin Jaune from Jura or aged White Burgundy.

**Beer Pairing:** Doppelbock or a French Bière de Garde.

**Non-Alcoholic Pairing:** Pear nectar or a mineral-rich sparkling water.

**Tea Pairing:** Darjeeling First Flush.

Condiments

Honey, roasted almonds, or whole grain mustard.

Gruyère Alpage

A raw cow’s milk cheese from Switzerland, specifically made in the high alpine pastures during summer. These seasonal wheels are crafted using traditional methods, offering a more pronounced, floral, and herbaceous flavor than standard Gruyère. Aged for at least 5 months, Alpage Gruyère develops a dense, supple texture with a nutty richness and deep umami notes. The mountain terroir influences its complexity, with hints of wildflowers and alpine grasses. It’s a PDO cheese, ensuring its authenticity, and is excellent for melting or enjoying as a table cheese.

Pairings

**Wine Pairing:** A well-aged Chardonnay or Swiss Chasselas.

**Beer Pairing:** Belgian Tripel or a malty Bock.

**Non-Alcoholic Pairing:** Sparkling apple cider.

**Tea Pairing:** Lightly oxidized Oolong tea.

Condiments

Fig jam, toasted walnuts, or Dijon mustard.

Roquefort

France’s iconic blue cheese, Roquefort is made from raw Lacaune sheep’s milk and aged in the limestone caves of Combalou in the Aveyron region. This AOP cheese develops its distinctive blue veining from Penicillium roqueforti, creating a rich, creamy texture with an intense, tangy, and slightly spicy flavor. Salty and deeply umami, it has notes of butter, earth, and pepper. Aged for a minimum of 90 days, Roquefort is a powerhouse of flavor, pairing beautifully with sweet wines like Sauternes or bold reds. It’s perfect for salads, sauces, or enjoying with rustic bread.

Pairings

**Wine Pairing:** Sauternes or a vintage Port.

**Beer Pairing:** Barleywine or an Imperial Stout.

**Non-Alcoholic Pairing:** Black grape juice.

**Tea Pairing:** Pu-erh tea.

Condiments

Acacia honey, walnuts, or pear slices.

Ossau-Iraty

A raw sheep’s milk cheese from the Basque and Béarn regions of France, Ossau-Iraty is one of the oldest European cheeses, with roots dating back to antiquity. AOP-protected, it’s made using milk from local breeds like the Manech and Basco-Béarnaise. Aged for 4-12 months, it develops a firm yet creamy texture with nutty, grassy, and mildly sweet flavors, alongside a subtle lanolin richness. The cheese has an earthy aroma, reflecting the rugged, mountainous pastures of its origin. Ideal with cherry preserves or dry white wines, it’s a versatile cheese for both snacking and cooking.

Pairings

**Wine Pairing:** Irouléguy Blanc or an aged Sauternes.

**Beer Pairing:** Amber Ale or a Saison.

**Non-Alcoholic Pairing:** Fresh-pressed apple juice.

**Tea Pairing:** Smoky Lapsang Souchong.

Condiments

Black cherry preserves, Marcona almonds, or quince paste.

Capriole

Milk: Goat
Origin: Main Ridge Dairy, Mornington Peninsula, Victoria
Style: Soft, Externally Ripened, Modified Rind

A lightly ashed white-mould ripened log with a fine dense texture from slow set curds that are hand ladelled. Mild when young it matures to a strong velvety paste with slight goaty flavours.

Mothais-Sur-Feuille

Milk: Goat
Origin: Poitou-Charentes, France
Style: Soft, Bloomy Rind, Leaf-Aged

Mothais-sur-Feuille is a lush, creamy chèvre wrapped in a chestnut or sycamore leaf, which slows drying and enhances its delicate, nutty earthiness. Unlike firmer Loire Valley chèvres, Mothais stays decadently soft, with a rich butteriness balanced by a gentle tang.

For pairings, a crisp Sancerre or a rounder Vouvray complements its lactic brightness, while a Saison or Lambic beer adds contrast. A white tea kombucha or pear cider works beautifully alcohol-free. On the plate, try it with fresh figs, toasted hazelnuts, or a drizzle of floral honey to bring out its luxurious texture.

Sainte-Maure de Touraine Cendré

Milk: Goat
Origin: Loire Valley, France
Style: Soft, Bloomy Rind, Ash-Coated

Sainte-Maure de Touraine is a classic Loire Valley chèvre, easily recognized by its cylindrical shape and ashy rind. Aged just enough to develop a delicate wrinkled bloom, it has a dense, creamy core with a bright, lemony tang and gentle hazelnut notes.

For pairings, a zippy Sancerre or mineral Muscadet enhances its freshness, while a Saison or Witbier adds a playful contrast. A sparkling lemonade or chilled chamomile tea works wonders alcohol-free. On the plate, it’s brilliant with toasted walnuts, honey, or thin slices of pear for a perfect balance of cream, acid, and sweetness.

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.

Le Duc Vacherin

Milk: Cow
Origin: France & Switzerland (Jura)
Style: Soft, Washed Rind, Spruce-Wrapped

Le Duc Vacherin is the epitome of indulgence—silky, spoonable, and wrapped in a band of spruce that infuses the cheese with a woodsy, resinous aroma. The rind is gently washed, developing a sticky, golden-orange bloom that hints at the rich, custardy interior beneath.

For pairings, a crisp Chardonnay (think Jura or Burgundy) or a floral Gewürztraminer cuts through its luscious texture. A Bière de Garde or Trappist Dubbel offers depth, while a warm spiced apple cider or toasty genmaicha tea makes an elegant alcohol-free match. On the plate, serve it warm with roasted potatoes, crusty bread, or a drizzle of truffle honey.

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.