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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.
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
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.
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.
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.
milk: cow type: soft, white mould
In the central plateau of France there are a number of cheeses that are all named after the local Saints. Like our Saint, they are all surface ripened, soft oozy cheeses with a light bloom on the rind – not a thick carpet of single strain white mould found on more commercial cheeses. This cheese can be eaten younger, when the inside is still firm and the flavour more delicate, or wait until the curd breaks down completely and the flavour gets more pungent.
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.
What would be better than a whole wheel of Tom? These are approximately 1.2kgs in weight and have been aged for around 4 months, which I reckon is the perfect age for our small wheels of Tom. They have awesome flavour – buttery and savoury with some great developed characters. Enjoy it straight away or age it for a few more months to concentrate the flavours.
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