Style: Hard, Aged
Origin: Main Ridge Dairy, Mornington Peninsula, Victoria
Milk Type: Goat

Main Ridge Dairy's Capony represents the pinnacle of Australian goat's milk cheesemaking—an audacious two-year aged expression from the Mornington Peninsula's coastal pastures. Crafted using traditional hard cheese methods, each 4kg wheel develops extraordinary complexity through extended maturation that transforms fresh goat's milk into a moist yet firm marvel. The extended ageing coaxes out intense umami depth whilst protein crystals form throughout—those delightful crunchy tyrosine deposits that pop on the tongue like grown-up sherbet. Rich, savoury character dominates, balanced by that signature caprine tang and a creamy mouthfeel rarely found in aged goat cheese.

For pairings, a bold Shiraz or aged tawny port complements its umami intensity, whilst a hoppy IPA cuts through the richness beautifully. Aged sake or strong Earl Grey tea offers sophisticated non-alcoholic matches. On the board, this is a showstopper—shave generously over roasted beetroot salad, crumble into warm lentils with crispy pancetta, or simply break into jagged shards alongside honeycomb and toasted walnuts. Its savoury punch and crystalline crunch make it exceptional with dried figs, dark chocolate, or aged balsamic—where the umami complexity creates perfect harmony.

Style: Hard, aged 18-24 months
Origin: Jura, France (Marcel Petit, Fort Saint-Antoine)
Milk Type: Raw Cow

Marcel Petit's flagship selection, aged in the legendary Fort Saint-Antoine cellars where humidity and temperature create optimal conditions for profound flavour development. This isn't standard Comté -it's hand-selected from 35 artisanal producers across the Jura specifically for export markets. The extended aging develops crystalline texture with intense brown butter and roasted hazelnut notes, plus that distinctive alpine earthiness that separates serious Comté from supermarket versions. Each wheel varies seasonally based on what the Montbéliarde and Simmental cows graze on—summer wheels show floral complexity while winter batches lean more savoury and concentrated.

Pairs brilliantly with aged Burgundy or Jura Chardonnay, handles bold reds surprisingly well. On the plate, it's exceptional melted into gratins, shaved over salads, or simply paired with walnuts and honey. This is Comté at its most sophisticated—the benchmark that serious cheese lovers measure others against.

Style: Cornish Nettle-Wrapped Cheese, 2-3 Weeks Aged
Origin: England
Milk Type: Pasteurised Cow's Milk 

This is the cheese that put modern Cornish cheesemaking on the map -wrapped in wild nettle leaves that create those distinctive grey-green patterns whilst developing subtle herbaceous flavours. Fresh, lemony, and gently tangy with a unique texture that's both creamy and slightly crumbly.

Flavour: Clean and bright with citrus notes, gentle saltiness, and that distinctive tang that develops from the inside out. The nettle wrapping adds earthy, herbal undertones that complement rather than overwhelm.

Best for: Stunning cheese boards, picnics, or when you want something that looks as interesting as it tastes. Perfect with Cornish wines or just enjoyed with crusty bread and fresh tomatoes.

Created by the Gray family using a recipe found in the 1600s, perfected by Lynher Dairies since the 1980s.

Style: Hard, Cloth-bound
Origin: Hawkstone Abbey Farm, North Shropshire, England
Milk Type: Raw Cow

Appleby's is the last exclusively raw milk Cheshire, crafted on the salt plains where Cheshire marshes infuse the milk with unique saline minerals. Hand-made using unpasteurised morning and evening milk from Paul Appleby's Friesian herd, the cheese develops its distinctive crumbly texture through traditional cutting, blocking, and milling before being cloth-bound and aged for six weeks to six months. Rich mineral flavours emerge upfront with juicy acidity and that signature pale orange hue from natural annatto.

For pairings, a crisp Pinot Noir or robust dark ale complements its mineral complexity, while a honeyed Riesling balances the tangy bite. Cold-pressed apple juice or Earl Grey tea offers elegant non-alcoholic matches. On the plate, crumble generously over winter salads, melt into Welsh rarebit, or simply chunk onto crusty sourdough with a drizzle of local honey. Its complex minerality makes it exceptional with fruit cake, fresh figs, or dates, where the acidity creates perfect harmony.