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

Hours
Thursday - 10am to 1pm, 2:30pm to 6pm
Friday - 10am to 1pm, 2:30pm to 6pm
Saturday - 10am to 1pm

We’ll see you at the Cheese Shop then!

feature cheeses

feature cheeses

Buffalo mozzarella

Origin: Victoria, Australia

That’s Amore Cheese’s Buffalo Mozzarella.

Fresh, delicate, absurdly luscious. It's not just a cheese; it's an act of sensory generosity. Serve it at room temp—straight from the fridge, it sulks. Warm it gently and it opens like a flower. Milky, with hints of fresh hay, lactic tang, and whey water.

Pairings:

  • Wine: Falanghina for the fresh floral nose and citrus peel. 

  • Beer: Whitebeer

  • Food: Ripe Tomatoes, The very best EVOO and a pinch of flaked salt. 

  • Tea: Genmaicha, adds a much needed savoury note

  • Non Alcoholic: Soda, Lime Peel and a pinch of salt muddled. 

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

Clarine

Origin: Jura, France

A soft cow’s milk cheese with a spoonable, pudding-like interior and a washed bloomy rind. Clarine’s paste melts on the tongue, revealing layers of lactic tang, vegetal funk, and a creamy mushroomy richness. The rind contributes an orange hue and slight bitter edge that contrasts beautifully with the sweet paste.

A hybrid of bloomy and washed rind—proteolysis and slight lipolysis create its soft, runny interior and aromatic punch.

Pairings:

  • Wine: Natural wines or Jura whites like Savagnin.

  • Beer: Gose or a tart saison.

  • Food: Pickled cherries, endive leaves, or warm sourdough

  • Tea: Pu-Erh

  • Non Alcoholic: Olive Brine and Tonic

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

Fougerus

Origin: Seine-et-Marne, France

A bloomy rined cheese adorned with a fern leaf. Often speckled with red spots from maturation, the scent is fresh mushroom and cellar, the paste firm, yielding but not runny. The flavour is of grassy meadow, straw and farmhouse. 

Pairings:

  • Wine: Beaujolais or soft, fruity reds.

  • Beer: Farmhouse ales or Trappist-style Dubbel.
    Food: Prosciutto, caramelized onions, or roasted mushrooms.

  • Tea: Lapsang Souchon

  • Non Alcoholic: Tomato Water

L'original Brie


Origin: Île-de-France, France

This soft-ripened cheese has a bloomy rind and a gooey, golden paste that flows as it ripens. The flavour intensifies with age—creamy, earthy, and deeply mushroomy with umami undertones. Traditional techniques, including hand-ladling and surface ripening, help produce its custard-like interior and deeply aromatic rind.

Surface-ripened with Penicillium moulds breaking down fats and proteins from the outside in—softening and flavoring the paste.

Pairings:

  • Wine: Champagne or light-bodied reds like Gamay.

  • Beer: Bubbly wheat beers or Belgian blond ales.

  • Food: Honeycomb, roasted garlic, or crusty baguette.

  • Tea: White Peony

  • Non Alcoholic: Pear Nectar and Soda

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:
200 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.