The Cheese Shop & BRUNSWICK CHEESE ROOM

What you can expect at the shop!

Visit us today.

Artisan and farmhouse cheeses, cut to fresh from the wheel, just for you. The list below is an example of what's in the cave right now.

  • Our cheeses are matured to perfection in our 46 cubic meter walk-in maturation room

  • Washed, turned and cared for every day

  • Imported directly from the likes of Mons in France, The Fine Cheese Co. in the UK or directly from our wonderful local suppliers.

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

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Cheeses

  • Thelma’s Original Caerffili

    Thelma’s Original Caerffili

    Imported exclusively by us!

    Caws Cenarth's traditional organic Caerffili, named for Thelma Adams, who started the dairy over forty years ago. The original recipe, still made the original way.

  • Golden Cenarth

    Golden Cenarth

    Imported exclusively by us!

    Made at Caws Cenarth in Carmarthenshire, Wales by Carwyn Adams. Somewhere between a Reblochon and an Époisses — soft, pungent, washed rind. Supreme Champion at the British Cheese Awards. Bakes beautifully.

  • Perl Wen

    Perl Wen

    Imported exclusively by us!

    Caws Cenarth again. A white-rinded brie style with a fresh, lemony lift rather than the usual mushroom. The gentlest thing in this delivery.

  • 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.

  • 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.

  • 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.

  • 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.