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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.
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.
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
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.
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.
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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