Crottin
Origin: France
Style: Soft, Lactic Ferment, Externally Ripened, Goat Milk
A textural delight of light fudge and creaminess with a hint of zest at the end from the lactic ferment, the characteristics of these cheeses change every few days, we prefer to keep them in slightly dry conditions allowing the rind to firm up while keeping the paste undeneath silky and runny, a perfect little compliment to any cheese platter.
Batch Farm Cheddar
Origin: Woerden, The Netherlands
Style: Hard-Cooked, Gouda
Put simply, this is one of the most interesting cheddars we’ve ever stocked, it’s released a couple of times a year from our supplier after careful maturation. The finish of this cheese is a three way collaboration between the awesome cheesemaking team at Batch Farm in the UK, the cultures of the famous Ossau Iraty Cheese from Basque and master affineurs Cheese Culture in South Australia who mature this cheese to perfection.
The cheese displays a pleasing acidic profile, sure to be a hit at any party, the complexity goes deeper though, this is not a one note ‘sharp’ cheese, no, there’s earthiness, sweetness, creaminess all balanced to perfection.
Chabichou du
Poitou PDO
Origin: Poitou-Charentes, France
Style: Soft-Ripened, Goat
Chabichou is mainly produced by farmers or cheese retailers around France’s Poitou-Charentes region—and hard to find elsewhere. This area has been long renowned for high-quality goat cheese production. The interior texture is dense-yet-velvety at the center when young, with a fresh, clean, and mildly-sweet goaty tang. With age it develops a chalky or flinty texture, with more piquant goat-like flavours and nuttiness.
belmondo buffalo blue
Origin: La Vera, South Australia
Style: Mild Blue, Buffalo Milk
A badly kept secret of ours, this delicious, sweet and creamy cheese is a party favourite. Made from 100% Murraylands Buffalo Milk. Exceptionally well made blue cheese, made by the La Vera family in the foot hills of Adelaide. Divine cheese by divine people. Sweet and creamy with a delicate blue flavour, an easy match for dessert wine or stickies, complimented by some hearty lavosh and muscatels. It’s iconic purple rind is also a beautiful border for the cheese.
Sloop Rock GOld
Origin: Bay of Fires, St Helens, Tasmania
Style: Semi-Firm, Cow Milk
This semi-firm cows milk cheese is the perfect compliment to its more famous cheddar brother (also in stock). Aussie cheesemaking at it’s best.
ORO NERO WITH TRUFFLES
Origin: Caseificio Gennari, Parma, Italy
Style: Semi-Firm, Truffled, Cow Milk
The milk from their farm is left whole, which creates a richer cream. Each cheese wheel weighs about 10 kg, and they are aged for about 6-9 months. Once they have aged, they are fire branded and the rind is painted black (with a food-grade colouring agent). It has a sweet, soft flavour on the palate and hints to the sweet notes of yogurt and cream. This version also has truffles. We recommend it for an appetising sundowner, to thicken the yummiest risottos or served in slivers on a good carpaccio.
This cheese has absolutely blown us away, the truffle flavour and the texture of the cheese is unparalleled. Cheese Club took the bulk of this cheese for April, we have limited quantities so be quick.
Cashel Blue
Origin: Ireland
Style: Soft, Externally Ripened
From the Grubb Family in Ireland, one of the most Iconic cheeses to be made in Ireland. Soft, gentle, creamy and still full of flavour the cheese is a great introduction to blue and at the same time complex and delicious enough for blue enthusiasts.
Ski Queen
Next batch due Feb 2024. Stay tuned for updates.
Ski Queen is a typically Norwegian full fat whey cheese with a fudge-like texture and sweet caramel flavour that was fist made in Gudbrandsdalen valley more than 130 years ago. Anne Hov, a farmer’s wife, was the first person to think of pouring cream into the kettle of whey. Her “fat cheese” got a higher price than her ordinary cheese and butter, and she is reputed to have saved the valley from financial ruin in the 1880’s.
Ski Queen’s unique sweet taste is caused by the natural caramelisation of milk sugar during production. The colour is brown and the cheese is sliceable.
Préféré de Montagnes
Origin: Jura, France
Style: Soft, Washed Rind, Cow Milk
From the Jura, a region famous for its milk quality in the French alps. One way to dexcribe the cheese is "it smells like the mountains". Fresh, clean, a little hint of barnyard and green lush grassy notes. The paste is sticky, tacky, off white, almost pink and shining.
Foglie Castagno
Origin: Italy
Style: Hard Cooked, Mixed Milk, Externally ripened
A layer of chestnut leaves and oil are pasted onto the cheese as it matures giving a distinct nuttiness. The cheese is creamy, complex and aromatic.
Petit camembert Graindorge
Origin: Normandy, France
Style: Normandy Camembert, Pasteurised Cow Milk, B. Linens
A miracle of the use of science to improve cheese and create something truly special. The use of brevibacterium and b.linens in a pasteurised cheese was a reve- lation! Creating a raw milk flavour profile in a pasteurised cheese; in other words, this is the best camembert you can buy without travelling to France. A flavour bomb of straw, mushroom and a delightful silky mouthfeel. This cheese is truly an experience.
Papillon Roquefort ‘emotion’
Origin: Roquefort, France
Style: Raw Ewes Milk Soft Blue Cheese, Ewe Milk
Behold! The King of cheese! Until recently, the only raw milk blue cheese sold in Australia. Complex and rich, with a distinct
buttery mouth feel only the best ewes milk cheeses demonstrate. Will Studd takes the already amazing Papillon Roquefort and selects for the Australian Pallet, adding a depth of character only a master affineur could. Enjoy on it’s own, appreciate the texture with some fresh fluffy white baguette.
Bay of Fires Cheddar
Origin: Fowlers Cheese, Tasmania
Style: Hard Crumbly, Cow Milk
15 generations of cheesemaking has gone into the making of Bay of Fires Cheddar, a rich, complex and creamy cheddar with just the right acidity to earthy balance. A favourite hear at the cheese shop and winner of the hotly contested Australian Cheese of The Year Awards.