Woodbridge Smokehouse and Bruny Island Cheese Co. Hamper

The first 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: 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

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.

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.

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.

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.

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.

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.

There is no doubt in my mind that this is the finest smoked salmon in Australia. Woodbridge Smokehouse select only the best fish from farms along the west coast of Tasmania and cold smokes them at their smokehouse on Woodbridge Hill overlooking Bruny Island. The smoke for this batch comes from old oak port barrels and lends a sweetness to the fish. Completely hand sliced, allow yourself this little luxury.

You should all be familiar with the Woodbridge Smokehouse by now, they produce some of the best cold smoked ocean trout and salmon in Australia. Their hand sliced Ocean trout is such a beautiful product, lovely matched with some great Olive Oil on your platter!

Perfect for any platter. Serve with your favourite vegetables, chips, crackers, bread or even bagels. Basically if you like smoked salmon you will love this spread.

Hot Smoked Ocean Trout, an award winning signature product from Woodbridge Smokehouse. Smoked with Organic Apple wood chips, specifically Royal Gala, Fuji and Golden Delicious. Excellent cold on a platter or picnic and perfect torn through some fresh pasta.

If there is one thing we are asked for all the time it is this, our Spiced Cherries in Pinot Noir. The cherries are picked by our friends Chris and Sally at Richmond Cherries and we preserve them using local cider vinegar, pinot noir and aromatic spices.

Shima have been growing pure Japanese Wasabi on the Northwest coast of Tasmania for around 13 years and they have developed this dried pure wasabi powder for home use, the only 100% pure wasabi product produced in Australia!

Alison from Tasman's Harvest makes the best accompaniments for us and these mustards are no exception. Alison makes a few varieties and we've picked her Wasabi mustard and Horseradish mustard to spice up your life ... this will cerainly keep you warm and toasty this winter (not for the faint hearted!)

Peanut butter is my weakness. I love it. So how happy do you think I am now that we can get locally made peanut butter? And it's really good! Freshly roasted and ground in Tunbridge, this is slightly chunky but not too chunky. If, like me, you don't mind a bit of peanut butter on....well, anything really, then join me in rejoicing about this one from the Olde Spikey Bridge company.

You guys seem to be as obsessed with raspberry jam as we are … It is a staple in our house, so we have and decided it should be available to you lovely Cheese Club members all the time as well. It tastes like a Tasmanian summer on a spoon, delicious! Ratings out of 10 welcomed.

Everyone LOVES our lemon curd - so much so that I'm beginning to wonder if its creator, Alison, ever regrets dropping us in a jar! It is the perfect balance of sweet, sour and rich that makes this lemon curd ideal to layer your cakes, spread on your crumpets, or fill your biscuits.

Rich, aromatic, unctuous tomato relish of Indian origin - we kind of use the traditional recipe passed down and changed slightly as it has move through the family, mine (this recipe) is not as spicy or hot as other kasundi but there is still loads of flavour there which will complement you food rather than dominate it. I don't even know where to start as to it's use's in our kitchen at home....

Hania who works at our Cellar Door first introduced us to this quince paste hand-made by a friend of her's Chris. It’s a lovely paste which perfectly matches our cheeses, Chris added extra spice from the Tasmanian native pepperberry for a punch of flavour at the end. We just love this quince around the festive season as it really pairs well with everything from cheese to meats and Christmas baked goods.

This is different from our Granola in that it contains fruit and nuts (and not quite so sweet). Full of locally grown walnuts, sultanas, currants, figs and almonds it sets you up for the day.

My friend Matthew once told me that I was not allowed to call it granola because a bakery in Sydney once had a legal case brought against them by a big multi-national food company who have the rights to the word granola. Oh well. It is what it is. Grains, nuts and seeds, sweetened with local honey and toasted in our woodfired oven. We love it. I hope the lawyers do too.

Robin and Antonia O’Brien's bees make this honey with nectar gathered from Hobart's botanically diverse parks and gardens, creating a delicious combination of flavours from introduced flora such as citrus and lavender, as well as native plants such as eucalypts. This is an ideal breakfast honey, great on toast or muesli, while also having enough complexity to serve on a cheese platter.

This dark and mysterious condiment has been a wonderful discovery. Also made by Alison Hookey, it is wonderful with cold meats and game but it also works as a terrific cheese accompaniment (try it with one of our washed rinds and you will see what I mean). Huon Valley cherries are slowly cooked with spices and vinegar until they form a rich and traditional mostarda.

Tasmanian pale ale

4.8% a/v

Farm Ale is a unique pale ale made with barley, wheat, oats and hops from Tasmanian farms. Our flagship session ale is hazy golden, with a smooth bitterness and fruity hop aroma balanced by earthy cereal sweetness.

Farm Ale pairs particularly well with pungent washed rind cheeses, such as our 1792.

Dark pale ale

5.5% a/v

Oxymoron is our signature dark ale – or is it a pale ale disguised as a dark? Does it matter if you drink it with your eyes closed?

Either way, Oxymoron straddles the gulf between pale and dark and is every bit as intriguing as it sounds, with spicy rye notes meeting pungent, fruit-driven hop aromas.

Oxymoron goes well with our harder cheeses, including Tom and George.

5.4% a/v

Honey Pale Ale is made in collaboration with Bruny Island’s only pub, the inimitable Hotel Bruny at Alonnah.

Honey Pale Ale features 100 per cent Tasmanian grown and malted barley, as well as raw barley and wheat grown just up the road from the brewery on Bruny Island. Bruny Island seasonal honey lends the beer a delicate, floral aroma and a dry, crisp finish. Tasmanian grown Galaxy and Cascade hops deliver big fruity flavours with only a touch of bitterness.

It’s a great beer for summer drinking, but you’ll have to visit Bruny to enjoy the recommended pairing with this one – Hotel Bruny’s classic chicken parma.

Raw wheat IPA

6.6% a/v

Cloudy Bay IPA is a hazy India Pale Ale (IPA) with deeply Tasmanian roots, made entirely with locally grown and malted barley, Bruny Island red wheat and Bushy Park hops. Large additions of hops to the fermenting beer deliver big juicy flavours.

Cloudy Bay IPA goes well with our Raw Milk C2.

Milk stout made with whey

5.8% a/v

Whey Stout is a roasty milk stout enriched with lactose from our very own organic cow’s milk whey left over after cheese making. Our brewer’s yeast cannot digest the lactose sugar, meaning that it stays behind in the beer and enhances the sweetness and texture.

Whey Stout goes well with Saint.

Dark ale

5.5% a/v

Our limited release dark ale ‘Bruny Black’ is an easy drinking companion for winter weather, warm fires and hearty meals.

Pouring a reddish-tinged black, this beer offers ample malt-driven flavours of freshly roasted coffee, toffee, and toast intertwined with citrus, spice, and plum notes from Tasmanian-grown Cascade and Ella hops. A robust bitterness emerges late, lingering along with a drying note of roasted barley, making for a complex, yet superbly quaffable drink.

Session red ale

2.8% a/v

Lighthouse Ale is named after the famous Cape Bruny Lighthouse, which has stood on the edge of the wild Southern Ocean since 1838. Chewy, biscuity malt flavours are balanced by firm bitterness, while late kettle additions of three Tasmanian aromatic hop varieties – Galaxy, Willamette and Cascade - deliver subtle fruity and floral notes.

Lighthouse Ale goes well with Tom.

Farm Ale, Cloudy Bay IPA, Whey Stout, and Honey Pale Ale