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
This Week’s Opening Hours:
Wednesday 23 April - 10am to 1pm, 2:30pm to 5:30pm
Thursday 24 April - 10am to 1pm, 2:30pm to 6pm
Friday 25 April ANZAC Day - 10am to 1pm
Saturday 19 April - 10am to 1pm
Hours
Thursday - 10am to 1pm, 2:30pm to 6pm
Friday - 10am to 1pm, 2:30pm to 6pm
Saturday - 10am to 1pm
See you at the Cheese Shop!
feature cheeses
feature cheeses
Bay of Fires Cheddar
Origin: Tasmania
Bay of Fires Cheddar, aged 24 months, is Tasmania’s answer to old-world intensity—sharp, savoury, and proud. It crumbles with dignity, dense with calcium crystals, and hits the palate with roasted nuts, sea air, and a deep umami thrum. The finish is long, complex, a little wild.
Pairings:
Pair it with your favourite Pinot Noir or a malty pale ale. Non-alc? Go for cold-brewed black tea or a green apple shrub. A swipe of ale-spiked chutney or pickled onions pushes it into pub cheese nirvana. This isn’t your nan’s cheddar—it’s coastal, muscular, and completely unafraid of its own depth. A proper cheese.
Mokoan Nights
Origin: Winton, Victoria
Little Cedar is a husband and wife Micro Dairy from Winton, their small herd of goats produce quality milk, requiring minimal intervention to make a truly unique cheese.
While the paste remains mousey and gently fudge like, the flavour and aroma is heady with barnyard, wet straw, mushroom and a hint of lemon curd.
A truly unique and special cheese.
Pairings:
Fine Cheese Co. All butter cracker. Dry Cider.
Mimolette
Origin: France
Mimolette is a cheese with swagger—aged, cratered, and unapologetically orange. Its dense, fudgy texture carries flavours of roasted nuts, browned butter, and a whisper of butterscotch. Those little protein crystals? Pure joy. It’s a French nod to Dutch Edam, but with more drama and depth.
Pairings:
Pair it with a glass of Jura Vin Jaune or a hoppy IPA. For a non-alcoholic hit, try a chilled oolong tea or tart cherry shrub. Want to elevate it? A swipe of fig jam or quince paste brings out the sweet-savoury contrast beautifully. Mimolette crunches, glows, and demands another bite.
12 Month Manchego - Raw Milk
Origin: Spain
A 12-month raw milk Manchego is Spain in a bite—nutty, savoury, and deeply aromatic, with a firm yet creamy texture that melts into lanolin-rich complexity. Aged in the La Mancha winds, it brings grass, toasted almonds, and a salty caramel finish.
Pairings:
Pair it with a glass of Rioja Reserva or a dry fino sherry. Non-alcoholic? Try blood orange juice or a lightly smoked lapsang souchong. For a condiment, go classic: a sliver of membrillo (quince paste). The sweet fruit balances Manchego’s umami power, sharpening each bite into something ancient, proud, and utterly delicious.
TROU DU CRU
Origin: France
Tru du Cru is Burgundy in bloom—tiny, pungent, and brazenly rich. This washed-rind cow’s milk cheese punches above its size with earthy funk, beef broth depth, and a creamy, almost spoonable interior that smells like a barnyard in the best possible way.
Pairings:
Pair it with a chilled Beaujolais Villages or a sour cherry lambic. For a non-alcoholic hit, try kombucha with stone fruit or a smoky black tea. A dab of onion jam or dark ale chutney takes it over the top, tempering the funk with sweetness. Tru du Cru is not polite—it’s decadent, messy, and totally unforgettable.
Baron Bigod
Origin: UK
Baron Bigod is Britain’s knockout punch to Brie de Meaux—raw milk, hand-ladled, and decadently unctuous. The rind is downy and mushroomy, the paste buttery, vegetal, and laced with a gentle barnyard funk that deepens as it ripens. Think silk sheets and dirty boots.
Pairings:
Pair it with English sparkling wine or a light cider. Non-alc? Go for kombucha with elderflower or chilled jasmine tea. A smear of plum chutney or a slice of ripe fig lifts the savoury depth into something borderline erotic. Baron Bigod doesn’t imitate the French—it matches them, bite for bite, funk for funk, with quiet, creamy swagger.
Gruyère d’Alpage
Origin: Switzerland
Gruyère d’Alpage is the mountain’s voice—raw cow’s milk, made in copper vats over open fire, only in summer, only above the clouds. It’s dense, nutty, and savoury-sweet, with layers of roasted onion, alpine herbs, brown butter, and a whiff of smoke. The texture is crystalline yet pliant—perfect in the hand, divine on the tongue.
Pairings:
Pair it with a Chasselas or a dry cider with backbone. Non-alc? Try roasted barley tea or a tart apple shrub. A smear of mustard fruit or pickled walnut brings out its wild side. Gruyère Alpage is the summit—fermented, pressed, aged, and absolutely uncompromising.
Smoked Brebis
Origin: Basque
Smoked Brebis is elemental—sheep’s milk, fire, and time. It’s like biting into a hillside at dusk: rich, nutty, with a deep, campfire smokiness that lingers in your nose and bones. The fat is sweet and earthy, the texture firm but yielding, and the finish is pure mountain resolve.
Pairings:
Pair it with a rustic red like Marcillac, or a smoky Scotch if you want to lean in. Non-alcoholic? A lapsang souchong tea or a tart blackcurrant cordial does the job. Add a swipe of fig and walnut paste, and you’re in business. Smoked Brebis is cheese that’s seen things—and tasted them too.
Bergblumenkäse
Origin: Switzerland
Bergblumenkäse (translated as “mountain flower cheese”) is alpine pasture turned into poetry. Washed-rind, semi-hard, and floral-scented, it balances nutty depth with a whiff of wild mountain funk.
Aged at altitude, the milk concentrates into something rich, savoury, and quietly complex. It melts beautifully, slices clean, and finishes with a whisper of hay and herbs.
Brillat-Savarin
Origin: Paris, France
A lush triple-cream cow’s milk cheese with 75% fat in dry matter. Its bloomy rind houses a silky, tangy paste with notes of cultured butter and mushroom. When young, it's like dense crème fraîche; with age, it softens into a voluptuous spread, pairing beautifully with sparkling wine.
Triple cream—meaning extra cream is added before curdling, boosting milkfat content and mouthfeel.
Pairings:
Wine: Champagne is the gold standard. Also try Moscato d’Asti or Vouvray.
Beer: Dry Saison or Belgian Tripel
Food: Strawberries, figs, or toasted brioche.
Tea: Jasmine green or lightly oxidized oolong.
Non Alcoholic: Non no. 2
Langres
Origin: Champagne, France
A surface-ripened, washed-rind cow’s milk cheese with a sunken top from incomplete turning during aging. The orange rind is tacky, developing from annatto and bacterial washes. Inside, the paste is chalky at the core and runny near the rind. The taste is lactic, savory, and slightly yeasty, with subtle bitterness.
The triple-washed rind fosters dense, sticky microflora.
Pairings:
Wine: Champagne poured into the “crater” is classic. Also try Gewürztraminer.
Beer: Wild fermented ales or lightly funky farmhouse saisons.
Food: Poached pear, toasted walnuts, or rye crisps.
Tea: Golden Yunnan
Non Alcoholic: White Tea Kombucha
Demi Epoisses
Origin: Burgundy, France
A small-format version of the notorious washed-rind cheese, it packs intense flavour into a smaller bite. The paste is silky and sticky, with powerful aromas of barnyard and fermentation. Washed in brine and sometimes marc, the rind is pungent, and the flavour walks the edge of sweet, salty, and umami.
B. linens and wild yeasts on a washed surface create volatile sulfer compounds and esters—big aroma, complex funk.
Pairings:
Wine: Vin Jaune, late-harvest Riesling, or bold Pinot Gris.
Beer: Flemish red ales or brown sours.
Food: Cornichons, cured meats, or roasted chestnuts.
Non Alcoholic: Cold Mushroom Consume
Roquefort
Origin: Roquefort, France
A blue-veined raw sheep’s milk cheese known for its creamy, moist texture and sharp tang. Veins of Penicillium roqueforti create a marbled blue interior. Its flavour is punchy: salty, metallic, and spicy with a fudgy, melt-in-mouth paste. Proteolysis gives it depth, while lipolysis drives that signature bite.
Rich in lipolytic activity—Penicillium roqueforti breaks down fats into sharp, pungent compounds like methyl ketones and alcohols.
Pairings:
Wine: Sauternes, Tokaji, or Port to balance salt and funk with sweetness.
Beer: Barleywine or imperial stout.
Food: Honey, dates, or walnuts. Also divine crumbled over steak or bitter greens.
Tea: Da Hong Pao
Non Alcoholic: Ginger and Honey Soda
Ossau-Iraty
Origin: Pyrenees, France
A firm, uncooked pressed cheese made from sheep’s milk, with a smooth natural rind and ivory interior. It matures over 80–120 days, developing a creamy, nutty profile with lanolin notes. The paste is dense yet yielding, and it melts cleanly in the mouth.
High in casein-rich sheep milk fats, yielding rich umami and creaminess. Low acidity gives it mellow balance.
Pairings:
Wine: Dry reds like Tempranillo or light Pinot Noir; aged whites like Chenin Blanc.
Beer: Bière de garde or a malt pale ale.
Food: Quince paste, Marcona almonds, or dried cherries work brilliantly.
Tea: Hi Mountain Oolong
Non Alcoholic: Sparkling Apple Cider
Quicke's Goat Cheddar
Origin: Devon, UK
A firm, clothbound cheddar-style goat cheese aged 6–10 months. It has a chewy texture and delivers a fresh acidity balanced by almond and hay-like aromatics. The goat milk gives it a gentle tang, avoiding the barnyard notes often associated with fresh chèvre. Finishes clean and lingering.
Goat milk’s shorter-chain fatty acids (like caproic and caprylic) create that signature tang, while aging deepens umami.
Pairings:
Wine: Sauvignon Blanc, Chablis, or dry rosé.
Beer: Saison or a Belgian wit.
Food: Pickled onions, apple slices, seeded crackers.
Tea: Jasmine green or lightly oxidized oolong
Non Alcoholic: Yuzu Cordial and Sparkling Water
Fine Cheese Co. Cheddars
Style: Hard, Crumbly, Waxed
Milk: Cow
Origin: Fine Cheese Co. UK
Available Sizes:
400 g
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.