Tasting Notes

Fromager D’Affinois

This cheese is not just rich, it’s stinking rich. It’s the champagne-swilling, polo-playing, silver-tongued lothario of the dairy world. Ladies, form an orderly queue…

Fromage de Meaux - A Brie by any other name...

Fromage de Meaux A Brie by any other name... Producer - Rouzaire Origin - France Milk Type - Cow Mention Paris and...

Bleu de Basque - Allex Les Bleus!

This beautiful blue is a cousin of the Ossau Iraty (one of the cheeses showcased in our first ever monthly pack). Traditionally it was only made whenever there was a surplus of milk at regional dairies, but these days demand has grown so much that it has been in full-time production since 2001.

Le dauphin - Prince of the Brie

Le Dauphin is considered the "Prince of French Cheese" with the name deriving from the heir apparent to the French Throne.

Mountain Man - An Aussie Cheese with a French Heart

This cheese may be made in Victoria, but make no mistake, if it were alive it would be wearing a beret and smoking Gauloises.

Cashel Blue - It’s come a long way from Tipperary

It IS a long way to Tipperary, but this cheese will have you whistling Danny Boy and reaching for your penny whistle within just a couple of bites.

Ossau Iraty - Fighting for Cheese…

Basque – a region of militant nationalism, questionable modernist architecture and a language that looks more Greek than either French or Spanish. So what are they all getting their knickers in a twist over? Well, it could be this cheese for one.

Taleggio - Bring out the Caveman

How many cheeses can you name that are aged in (and named after) caves? Well now you can make that 1. And let’s be honest, if cavemen had had a few of these back at the pad, they wouldn’t have needed to club anyone over the head to lure them home…

King River Gold by Milawa Cheese Co.

Most stinky cheeses are referred to in the cheese trade as washed rind. This is due to the process of a frequent rubbing of a brine based solution (the exact recipe will vary according to producer) over the rind of the cheese during the maturation process to give it its classic robust, stinky flavour.

Baked Le Duc - You need this in your life

OK, so you might be rubbish at cooking or you might be amazing. Either way, this will have all your friends thinking that Heston has nothing on you. This simple baked Le Duc will have everyone around you weak at the knees. You are now the Lord of Cheese.

Persian Fetta - Creamy, silky happiness in a jar...

Yarra Valley Dairy is part of the property known as “Hubertswood” owned by the Mooney Family. Named after one of the early settlers and vignerons, Hubert de Castella, the property is now used for producing fine quality farmhouse cheeses in what is known as one of the premium wine and dairy regions of Australia.

This stinky cheese will make you come back for more

If you are fantatical about cheese then this will be a highlight for you. Coming from Valsassina in North Western Italy, this Taleggio is a remarkable example of fresh raw ingredients and ancient maturing processes. This cheese is matured in caves that are kept at a constant 5-6deg due to the melting snow above seeping down into the deep cracks. This melted snow also helps with the humidity to ensure the cheese is spectacular! The Mauri family have created a wonder.
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