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    1792 200g

    $19.00 each

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    milk: cow type: soft, washed rind on huon pine

    1792 - It was the year the French first set foot on Tasmanian soil and this very French, very pungent little cheese, matured on aromatic Huon Pine boards, celebrates what could have been. It is made in the traditional method – its pinky-orange rind the result of being regularly hand-washed in brine, encouraging the surface bacteria that give this cheese its complex flavour and aroma. Great with cider, ale or a meaty pinot.

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    George 250g

    $20.00 each

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    milk: cow type: Semi-hard, natural rind. George is a semi-hard cheese that we age for 5 months until the curd is super-savoury but still pretty moist. I am loving this new cheese for its deeply satisfying flavour and texture - it is definitely one for hard cheese lovers

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    O.D.O 190g

    $18.00 each

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    milk: cow type: fresh, marinated in olive oil

    It stands for One Day Old and that is exactly what it is. Great crumbled through hot pasta, melted on pizza or as an antipasto.

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    Oen 200g

    $19.00 each

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    milk: cow type: soft, pinot-washed in vine leaves

    OEN (from the word oenology) is a true labour of love - a washed-rind, cow’s milk cheese, washed in Pinot Noir before being wrapped in vine leaves to be carefully matured. The vine leaves protect the cheese and create a moist surface which encourages the flavour development. When mature, OEN’s rind becomes pungent and the texture becomes soft and fudgey.

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    Otto 180g

    $18.00 each

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    milk: cow type: fresh, wrapped in proscuitto

    This cheese celebrates two of Italy’s most ancient of gastronomic cornerstones – cheese and cured pork. It is a simple fresh cheese wrapped in locally made Prosciutto. After baking in a hot oven for 15 minutes, serve with some good bread, a simple salad and a glass of wine. Really, when you think about it, could there be anything better than hot, crispy prosciutto and gooey, melted cheese? No, there couldn't.

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    Raw Milk C2 250g

    $22.50 per 250g

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    milk: cow type: hard, natural rind, raw milk

    The only Raw Milk cheese made in Australia, this is a cooked curd cheese. Sweet, savoury, intense. Raw milk C2 has incredible depth and length. We are very proud of this one.

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    Saint 200g

    $19.00 each

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    milk: cow type: soft, white mould

    Saint is great at this time of year as we roll into spring and summer in Tasmania; the cows are loving the beautiful new green pastures and the cows, the grass (and the cheese makers) are all loving the longer days! The flavour of the milk, and the cheese is spectacular and it has a lovely fudgey texture.

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    Tom 250g

    $18.75 per 250g

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    milk: cow type: hard, natural rind

    Not all that tricky in terms of cheese making, this is our hard cheese that gets all its flavour from its natural rind. Tom is savoury and moreish. He like being rubbed.

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