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
Tuesdays and Wednesdays - By Appointment
Thursday - 10am to 1pm - 2:30pm to 6pm
Friday - 10am to 1pm - 2:30pm to 6pm
Saturday - 10am to 1pm
Festive Season Opening Hours
Wednesday 18th December - 2:30pm - 6pm
Thursday 19th December - 10am-1pm, 2:30pm - 6pm
Friday 20th December - 10-1pm - 2:30pm - 6pm
Saturday 21st December - 10am - 3pm
Sunday 22nd December - 10am -3pm
Monday 23rd December - 8am - 6pm
Tuesday 24th December - 8am - 4pm
Wednesday 25th December - Closed
Thursday 26th December - Closed
Friday 27th December - 10am - 1pm, 2:30pm - 6pm
Saturday 28th December - 10am - 1pm
Sunday 29th December - Closed
Monday 30th December - 10am - 1pm, 2:30pm - 6pm
Tuesday 31st December - 10am - 1pm
Wednesday 1st January - Thursday 23rd Closed
Friday 24 January - 10am-1pm, 2:30pm - 6pm
Saturday 25th January10am-1pm, 2:30pm - 6pm
feature cheeses
feature cheeses
Dorston
Style: Soft, Externally Ripened, Ashed
Milk: Goat
Origin: Neal’s Yard Creamery, Herefordshire, UK
Taking its name from the gorgeous village of Dorston above the River Wye in Herefordshire UK. The creamery has no association with the dairy of a similar name. This little turret shaped cheese shines with citrus fruit, lactic ferment, a paste that will never ripen all the way through, providing fascinating contrast and a light texture.
Garlic Yarg
Style: Semi Firm, Wild Garlic Leaf Wrap
Milk: Cow
Origin: Lynher Dairies, UK
The cheesemakers like to say Wilg Garlic Yarg whispers rather than shouts. A fascinating study in how cheeses made in the same batch at the same time can have wildly different tastes based on their post make processing. In this case, wild garlic leaves, gathered from the farm’s managed woodlands are painted onto the cheese, providing a protective coating for the rind as well as imparting delicate notes of flavour to the maturing cheese. Cheeses have been modified with various leaves, waxes, rinds and cloth throughout the centuries to impart flavour and preserve. Aged 6 weeks.
Yarlington
Style: Soft, Externally Ripened, Washed Rind
Milk: Cow
Origin: Kingstone Dairy, UK
Silky, creamy, packed with flavour but still subtle enough to be incredibly approachable. Underneath an orange rind mottled with patches of white lies a creamy, ripe and sticky cheese with bounds of flavour and gobs of texture. Named after the Yarlington Cider Mill in Somerset. We are madly in love with this cheese.
Colston Basset Stilton
Style: Soft, Crumbly, Internally Ripened
Milk: Cow
Origin: Somerset, UK
Since 1913 Colston Basset has been producing this PGI registered, world renowned customer favourite. The PGI is a guarantee of authenticity, the cheese is made respecting tradition and under the rules of the agreement. No cheese shop we know of would be without an ample supply of Stilton come Christmas. We have been lucky to secure two wheels of this absolute treat of a cheese with its crumbly texture, rich blue flavours and silky finish. The best way to finish Christmas lunch is with a slab of Stilton, a slice of plum pudding and a glass of port.
Westcombe Cheddar
Opening December 12th. 10am. Ready at 11am, come and watch the breakdown.
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.
Bruny Island Tomme
Style: Hard Cooked, Natural Rind
Milk: Cow
Origin: Bruny Island, Tasmania
Cementing their status as pioneers and innovators in the Australian/Global Cheese industry with a super Gold this year at the World Cheese Awards in Portugal. Tomme is whatever you want it to be, the word itself is used for all sorts of small batch cheese, generally farmhouse scale made from various milks. Tomme is really a reflection of the cheesemaker's desires and the direction they're taking their dairy in. Tomme in this case is made from Bruny Islands own Raw Milk from its herd of gorgeous and content cows. Nutty, creamy and lingering, something that simply must be on your cheese plate this Christmas.
Normandy Camembert
Style: Soft, Externally Ripened
Milk: Cow
Origin: Normandy France
Real Norman Camembert is still out of reach to Australia but this Normandy Camembert is as close as you’ll get without being there. Thanks for ground breaking science, the cultures (read flavours) of the raw milk version have been isolated. Cheesemakers inoculate the pasteurised version with these cultures leading to a phenomenal depth of flavour.
Coulommiers
Style: Soft, Externally Ripened
Milk: Cow
Origin: Sien Et Marne, France
From the Rouzaire Company, this cheese represents the deep history of cheesemaking in France, pre-dating its close cousin Brie by nearly 500 years. A decadent, slowly running paste of straw yellow lies underneath a rind of mottled white. 42% fat by dry weight makes this an indulgent treat.
Roquefort
Style: Soft, Internally Ripened
Milk: Ewe
Origin: Roquefort, France
What hasn’t been written about this cheese? A gentle, big flavour blue with deep umami notes and a lingering buttery quality. Very approachable.
Sparkenhoe Red Leicester
Style: Hard, Crumbly, Clothbound
Milk: Cow
Origin: Clarke Family Farm, UK
Made using time-honoured techniques since 1875, this intense orange cheese is a true masterpiece. The result? Creamy yet dense with subtle sweetness and the perfect balance. The curds are cut incredibly small during processing, leading to a dense, fudge-like texture and a mellow slow sweetness and balance as it warms. The only remaining raw milk Leicester in production.
Cilia - SOLD OUT
(DOn’t Worry, it will be back in the new year)
Style: Soft, Externally Ripened
Milk: Goat
Origin: Main Ridge Dairy, Mornington Peninsula
Main Ridge estate believes that animal welfare is the key to great cheese, their small herd of happy goats produce silky, delicious and consistently good milk, producing fantastic cheese. Naturally high in protein and fats with less lactose and less water per litre than cows milk, it makes an excellent starter for a camembert style cheese. These small batch cheeses are creamy, rich and silky when mature and a little chalky or fudgey when less so. The aim of the game here is patience, the closer to the best before date the cheese gets, the more robust the flavour will become.
Feta
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.
Fourme D’Ambert
Style: Soft, Internally Ripened
Milk: Cow
Origin: France
Our Fourme D’Ambert is subtle but flavourful, super approachable, a cheese we like to think would turn a blue cheese sceptic into a blue cheese evangelist. e.