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
Chevre Au Espelette
Milk: Goat
Origin: Basque Country & Béarn, France
Style: Soft, Externally Ripened, Modified Rind
Chèvre au Piment d’Espelette is a bold, Basque-style goat milk cheese that brings together the bright, tangy creaminess of chèvre with the smoky-sweet warmth of Piment d’Espelette (a chilli native to the region). The spice enhances the cheese’s natural citrusy notes while adding a gentle, lingering heat. Our examples are slightly aged, and have a crumbly texture. In Basque the raw milk version of this cheese is matured deep underground in caves without refrigeration, something everyone needs to try once in their lifetime.
For pairings, a crisp Jurançon Sec or a light Irouléguy rosé works beautifully, cutting through the spice while highlighting the cheese’s lactic tang. A saison or a wheat beer makes for a refreshing alternative, while a non-alcoholic pairing like sparkling lemonade or chilled hibiscus tea complements the heat and acidity. On the plate, it’s fantastic with charcuterie, grilled peppers, or a drizzle of honey to balance the spice.
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.
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.
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.
Papillon Roquefort
Milk: Sheep
Origin: Aveyron, France
Style: Blue, Natural Rind
Papillon Roquefort is a powerhouse—raw sheep’s milk, ripened in the limestone caves of Combalou, where blue veins bloom into a spicy, tangy intensity. Rich and fudgy, with a sharp saline kick, it’s balanced by a deep, almost caramel-like sweetness.
For pairings, a luscious Sauternes or nutty Oloroso Sherry tempers its bite, while a Barleywine or Trappist Ale plays into its boldness. A spiced pear juice or cold brew oolong makes a fine non-alcoholic match. On the plate, drizzle it with honey, crumble it over steak, or let it melt luxuriously into warm, crusty bread.
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.
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.