The Cheese Shop & BRUNSWICK CHEESE ROOM

OPENING HOURS:

Wednesday to Friday
10am to 1pm; 2:30pm to 6pm

Saturday
10am to 6pm

We offer the best artisan and farmhouse cheeses from Australia and around the world,
each with its own story to tell. Cut fresh for you!

Located in the front of a 1960s warehouse, our specialty cheese shop and The Brunswick Cheese Room tasting space experience, is a hidden Brunswick gem offering a curated selection of magnificent cheeses each week.

Our Cheesemonger Matt is there to assist with all your cheesy needs, in a fun, engaging, informative and welcoming experience! We love chatting cheese, and can’t wait to chat with you!

Just look for Daisy out the front.

ADDRESS:

10-16 SYME STREET
BRUNSWICK

What you can expect at the shop!

  • 26 cubic metre cheese tasting space filled with the most delicious cheeses from Australia and around the world.

  • FREE, off-street parking out the front of the shop

  • Let us guide you through the cheeses, with tastings available on all cheeses, apart from the little guys in their boxes

  • Watch us cut your cheese fresh from the wheel - fresh cheese is ALWAYS better.

  • Get personalised pairing recommendations - from wine, spirits, tea and condiments!

  • Chat to us about Cheese Towers, Grazing Tables, book a Cheese Matching or visit the Cheese Bar in our Tasting Space!

    Need cheese delivered?

    Whether sending a gift, or just can’t get to us, our Cheesemongers Choice packs are perfect option! Click here for details.

Cheeses

  • Sainte-Maure Cendré

    170 g

    Ash-coated goat's milk log in the Sainte-Maure style, from Poitou. Bright, chalky core turning creamy under the rind; lemon, hazelnut, mineral finish. Looks great cut on a board.

  • Langres AOP

    180 g

    Washed-rind cow's milk from Champagne, via Mons. Look for the sunken top, the "fontaine", traditionally filled with a splash of Champagne or marc. Dense, slightly flaky heart, melting under the rind; citrus tang and bacon-ish savour.

  • Chèvre aux Herbes

    Chèvre aux Herbes

    150 g

    Young goat's cheese via Mons, rolled in mixed herbs. Fresh, lactic and lemony with a green, aromatic crust. Spring picnic cheese.

  • Petit Camembert au Calvados

    150 g

    Normandy camembert finished with Calvados, the local apple brandy. Mushroomy and buttery with a warm, fruity, boozy edge from the rind.

  • Demi Pont-l'Évêque

    Demi Pont-l'Évêque

    180 g

    The gateway washed rind. Half-size format of the Normandy AOP classic. Square, washed-rind cow's milk; supple and creamy, farmy on the nose, sweet and nutty on the palate. The gateway washed rind.

  • Soumaintrain 200g

    Soumaintrain

    200 g

    Burgundy washed-rind cow's milk, via Mons Fromager-Affineur. Soft and supple with a sticky orange rind that smells more serious than it tastes: yeasty, savoury, a little beefy, sweet cream underneath.

  • Munster Géromé

    Washed-rind cow's milk from the Vosges. Pungent, meaty and yielding on the outside, sweet and savoury inside. Traditional with cumin, boiled potatoes and a Gewürztraminer.

  • Isle of Mull Cheddar

    Isle of Mull Cheddar

    Isle of Mull, Scotland | Raw Cow's Milk | Clothbound Farmhouse Cheddar

    Expect rich savoury depth, sharp tang, citrus brightness, earthy peat, and that unmistakable crystalline crunch of proper long ageing. This is a cheese that genuinely tastes like the landscape it comes from.

  • COLSTON BASSETT STILTON

    COLSTON BASSETT STILTON

    Nottinghamshire, England | Pasteurised Cow's Milk | Traditional Hand-Ladled Blue, 9-12 Weeks Aged

    Creamy, mellow, sophisticated - not harsh. Smooth texture, gentle blue character, long finish. 9-12 week maturation creates complexity without aggression.

  • Colston Basset Shropshire

    Colston Basset Shropshire

    Style: Hard Crumbly, Internally Ripened, Cow Milk
    Origin: Harby La, Nottingham

    The cheese is slightly milder in flavour than Stilton and delicately sweet. Like Stilton, the cheese has a creamy taste and smooth texture with no bitterness or sharpness.

  • Banksia Reserve

    Banksia Reserve

    Long Paddock Cheese - Granite | Castlemaine, Victoria | Organic Pasteurised Cow's Milk | Clothbound Cheddar, 10-12 Months Aged

    Deeply savoury foundation, grassy and buttery notes, background acid providing structure, earthy undertones, satisfying umami finish with excellent length. Proper maturation creates depth impossible to rush.

  • Papillon Roquefort

    Milk: Sheep
    Origin: Aveyron, France
    Style: Blue, Natural Rind

    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.

condiments

  • cornichon

    Cornichon

    A small pickled cucumber, a traditional condiment match, particularly with cheddar.

  • Candied Clementine

    Candied Clementine

    Whole Clementines, a variety of seedless tangerines from Calabria, Italy. Ideal for cheese boards, gelato or pastries.