Woodside Charleston

Origin: Woodside, Adelaide Hills, South Australia.

Soft white mould cheese made in the Normandy Camembert style from France. Made from Jersey milk, which gives the centre a rich yellow creamy texture, golden in colour and a delight to try.

Woodside Goats Curd

Origin: Woodside Cheese Wrights, Adelaide Hills, South Australia
Cheesemakers: Simon Burr & Paula Jenkins

A fresh, soft curd style that resembles stiff cream. A versatile cheese for savoury and sweet application.

Woodside Edith

Origin: South Australia
Cheesemakers: Simon Burr & Paula Jenkins

Dense bodied cheese made to a traditional French method; the cheese is made from goat’s milk and is ashed on the outside to enhance the cheese to form a crust or rind and also to stop it drying out. When young it is mild and as it ages to six weeks becomes nuttier and more complex in flavour.

Aged Edith

Origin: South Australia
Milk Source: Goat

Aged Edith is a mature Edith’s cheese, when this cheese is aged for between two and four months it becomes firm with a very smooth texture, the flavours sharpen and a distinct blue influence becomes evident.  If the cheese is hard it can be grated on top of pasta – for an excellent and simple dish try it with pasta, a good olive oil and grilled prosciutto. It is equally popular on the cheese plate with dried muscatels and a sticky wine!

Woodside Cheddar

Origin: Woodside, Adelaide Hills South Australia

Style: Cheddar
Milk source: Cow

Usually only released when one year old and has achieved a full natural crust.  The taste, reminiscent of characteristic English farm-made cheddars, lacks the obvious ‘butter’ texture of many commercially made Australian cheddar styles, but takes on a beguiling dry, savoury texture that is followed by a long mellow finish.

McLaren Vale Traditional Camembert

Origin: Woodside Cheesewrights, Adelaide Hills, S.A.

This is a traditional style Camembert made form the milk of Friesian Cows. It won Champion of Show in the June 2001 Dairy Industry Association of Australia cheese judging.

Woodside Capricorn

Origin: Woodside Cheesewrights, Adelaide Hills, S.A.

A surface- ripened cheese, using a Camembert recipe with goat’s milk. Excellent eating when younger or when fully matured and softer in texture.

Woodside Moulin Picnic

Origin: Woodside Cheesewrights Adelaide Hills S.A.

Made in the style of a traditional farmhouse tomme. Made from cow’s milk, the Moulin is a semi- firm washed rind cheese. Characterised by a mildly aromatic flavour that is enhanced by the growth of blue-Grey moulds.

Top Paddock Washed Rind

Origin: Bena, South Gippsland, Victoria.

True farmhouse surface ripened style; the washed rind has been developed during its maturation period (washed with a natural colouring from the Annatto plant). Lightly pungent nose, semi- soft creamy textured style with a light lactic tang to the flavour.

Top Paddock Brie

Origin: Bena, South Gippsland, Victoria.

An excellent traditional style Brie made in Victoria. The fluffy white mould becomes golden brown as the cheese matures and the soft creamy centre becomes more free- flowing.

Top Paddock Wine Washed Rind

Origin: Bena, South Gippsland, Victoria.

Semi-soft style with a distinctive washed rind that has been developed by washing the rind of the cheese with Cabernet Sauvignon from a local winery. Firm, but creamy textured cheese with a nutty flavour.

Top Paddock Jumbunna Blue

Origin: Victoria

A moist and crumbly blue characterised by its coarse texture. Unlike many blue cheeses, the blue is allowed to form in the natural air pockets of the coarse curd. Developing a stronger taste and aroma with maturity.

Tarago River “Hillcrest Farm” Lavender

Origin: Neerim South, Gippsland
Cheesemaker: Laurie Jensen

Fresh curd style cheese, medium soft in texture.  This cheese has not been pressed, so paste of cheese will show some open texture.   Mild, creamy style of cheese where the flavour and texture has been enhanced by the addition of dried Lavender dispersed throughout the cheese.

Tarago Gippsland Blue

Origin: Tarago River, Gippsland, Victoria

This was Australia’s first farmhouse blue that utilises only cow’s milk from their own farm. Rich Gorgonzola style, very creamy texture, tangy finish that develops even further if cheese is allowed to mature.

Tarago River Blue Orchid

Origin: Neerim South, Gippsland, Victoria.

Adapted from a Danish blue recipe, this style differs in its apparent creamy texture. When young, this cheese is characterised by a slightly bitter flavour which will mellow as it ages into a sharp, sweet, full- flavoured cheese. This cheese does weep a little moisture to maintain a soft, crumbly texture.

Tarago River Shadows of Blue

Origin: Neerim South, Gippsland, Victoria.

A rich mild double cream blue vein, similar to a” Blue Castello”. A Roquefort style mould culture is used that breaks the texture down to a soft, and mild full flavour.

Tarago River Royal Victorian Blue

Origin: Neerim South, Gippsland, Victoria.
Cheesemaker: Laurie Jensen.

Striking looking blue cheese, with distinct marble effect. Creamy, rich flavoured style with hints of English Stilton on the finish. The orange colour / flavour is from Annatto. This rich food ingredient is made from the waxy pulp surrounding the seeds of the Annatto tree, a small native of tropical America.

Tarago River Jensen’s Red

Origin: Tarago River, Gippsland Victoria

Orange terracotta rind with a buttery, mild, slightly acidic interior when young.  As this cheese matures it develops a dense, supple texture and a concentrated, slightly sweet, fruity flavour reminiscent of apples.

Gippsland Tarago Brie

Origin: Gippsland, Victoria.
Cheesemaker: Laurie Jensen.

White mould surface ripened Brie style with a luscious creamy texture. Superb flavour for those who choose to enjoy their Brie fully ripened.

Tarago River Triple Cream

Origin: Tarago River Cheese, Neerim South, Gippsland Victoria.

Cheesemaker: Laurie Jensen

A richer Brie style, very buttery in texture, light lactic flavour that takes on more complexity when fully mature.

Strezlecki Goats Blue

Origin: Tarago River Cheese Co. from Gippsland, Victoria

A subtle goaty flavour and soft proteolysed texture. It is well veined with a traditional natural rind. The taste is nutty, clean and well balanced with a full aromatic bouquet. It is made on best quality spring milk.

Gippsland Hill farm Mature

This farmhouse cows milk cheese is made by the Tarago river Cheese Co. Hill Farm is situated in the tiny hamlet of Neerim South, amongst the rolling hills of Gippsland, east of Melbourne, Victoria.

This cheese style could be confused for cheddar, but has not been “cheddared”, but is simply gently pressed curd that had been allowed to mature and form a natural crust. Though only 8-9 months old it has attained good flavour and length.

Enterprize Brie

Origin: Tarago River, Gippsland Victoria

The young cheese has a thick, pure white-rind coating and a custard-yellow, soft texture.  As it ages it becomes more buttery and slightly sticky, with a mellow creamy flavour.

Gippsland “Traditional Brie ”

Producer:   Tarago River Cheese Co.  (Neerim South, Gippsland, Victoria)

Cheesemaker: Laurie Jensen

While Tarago River Cheese Co. have long made what I would refer to as an ‘Australian’ brie style and as good as it is it conforms to a pristine white (fluffy bunny) mould that is very fresh, firm and it is invariably consumed too early.

As a general comment white mould cheese styles here in Australia seem to have fallen into a hole in so far as they are seen very much as a commodity line, price is everything to the detriment of quality.  A common cry amongst cheesemakers is that can no longer make any money out of Brie and Camembert

(largely their own fault for dropping their prices to gain market share).  One notable exception would be Jindi Brie, which has always resisted price discounting (to their credit), but I have felt for a long time the whole brie ‘thing’ should be reassessed.  I would like to think that I have had a very small part in the emergence of this Traditional Brie, mainly through nagging Laurie Jensen.

“Traditional Brie” follows the line of French Brie and looks more closely at flavour and an active culture that creates an early break-up of the white mould.  It is noticeably less moist and has very good length of flavour even when quite young.  We hope it will develop into being a ‘thinking person’s brie’ –perfect for the discerning diners at Ricky’s, rather than a superficial cheese that resembles a dollop of cream in your mouth and little or no complexity.

“Childers” Goats Camembert

Origin: Tarago River Cheese Co., Neerim VIC

A unique Camembert style cheese made with goat’s milk. A soft to runny texture – depending on the season and the age of the cheese. The flavour is subtler when young, but can mature into a full goat cheese flavour.

Enterprize Foundation Blue (Victoria) 850g

Created to celebrate the founding of Melbourne, this is a double cream blue cheese made with mould that is first grown on bread before being added to the curds. Very creamy, but characterised by a strong blue mould.

Cairo Pyramid and also Crottin

Region: Wollert, just north of Melbourne
Cheesemaker: Richard Thomas

A goat cheese pyramid with traces of blue & white mould puffs on the surface. Made in the style of the Famous French Crottin, but in the Classic Pyramid shape. The texture is dryish on the palate but should be smooth to the tongue, slightly sweet finish with the evidence of Goat.

“Nuovo Fresco” Gorgonzola Dolce

Region: Yarra Valley
Cheesemaker: Richard Thomas

The cheese made on cow’s milk, style moist & semi flowing with little mould at the centre, to bluish grey green mould nearer the rind. Texture is ideally soft, moist with a creaminess in the centre like fairly ripe Brie, to slightly drier towards the rind. The method is similar to that used by the mountain cheesemakers of Northern Italy but adapted to Australian milk & climatic conditions.

“Pastorello” Washed rind Goat Cheese

Cheesemaker: Richard Thomas
Region: “Melrose Farm”- Wollert, just north of Melbourne

Pastorello means, “man of the fields” in Italian. An orange smear ripened (“washed”) rind made on goat’s milk, mild in flavour and firm bodied. Style: Something between Edam & Gruyere, but with washed rind characters found in the aroma, texture & flavour.

“Tradizionale”Gorgonzola Piccante

Region: Yarra Valley
Cheesemaker: Richard Thomas

This cheese made on cow’s milk strong blue mould with a powerful, sweet flavour and possessing an extra-ordinary richness. The mature hard rind reflects good ageing, which adds to flavour.

 

Pyengana Cloth-Matured Cheddar

Cheesemaker: Jon Healey
Origin: Pyengana, North East Tasmania

This highly acclaimed and award-winning producer is a family owned business. Pyengana is arguably one of the few surviving traditional cloth bound cheddars left in Australia, with the recipe having been handed down and little altered through the generations. The milk for the cheeses are from their own Friesian herd in northeastern Tasmania.

The cheddar is made using the traditional stirred curd method, which creates its unique texture. Unlike most Australian cheddar ‘s that have a strong buttery character, Pyengana is typified by its dry savoury texture and a full flavour, and long lingering mellow finish.

“George”

Cheesemaker: Jon Healey
Origin: Pyengana, North East Tasmania

A new addition to the Pyengana range. A washed rind made in the tradition of the Reblochon, it is characterised by its distinctive aroma and soft creamy pate. The flavour develops with maturity.

Shaw River Dancing Brolga

Origin: Victoria, Australia
Milk Source: Buffalo
Type: Semi Hard
Form: Waxed Round 1kg
Approx. age: 3 months
Fat content: 34%

Taking its name from the waterbirds that frequent the lakes and crater region of the Western district of Victoria.  This unusual ivory white cheese is made using a washed curd technique.  The rich characteristics of buffalo milk produce a cheese with an open moist texture. Mild and creamy in flavour, with a slight citrus tang.

Shaw River Buffalo Mozzarella

Origin: Victoria

The rich milk of the Buffalo lends itself beautifully to the making of this very traditional style cheese. Buffalo Mozzarella has a distinctive tangy flavour and a more “stringy” texture that sets it quite apart from the more common cows milk bocconcini.

Shaw River Buffetta

Origin: Victoria

A unique feta made with buffalo milk. Brilliant white in colour, Buffetta is made with less salt than many other varieties to give the cheese a unique sweet and nutty flavour.

 

Mt. Emu Creek Romney “Yulong Estate” Lavender

Western Districts of Victoria
Cheesemaker. Jon Stark
Milk Source: Ewe’s Milk

Fresh curd style made form 100% ewe’s milk providing for a savoury mild style. The pleasant lactic character has been enhanced by the unique flavour of local lavender, which has bend dried and crushed into the fresh curd.

Mt. Emu Creek Cloth Wrapped Mature

Western Districts of Victoria
Cheesemaker. Jon Stark
Milk Source: Ewe’s Milk

This is a ewe’s milk cheese characterised by a firm texture and is ivory in colour. It has a distinctive tangy, nutty flavour, which intensifies, as it matures.

Mt. Emu Creek Mt Elephant Pecorino

Western Districts of Victoria
Cheesemaker. Jon Stark
Milk Source: Ewe’s Milk

Made from ewe’s milk in the late winter/spring milk and matured for 12-18 months. The grey mottled rind encases a hard dense granular interior with an antique ivory colour and slightly oily texture. Initial tasting reveals strong nutty flavours (Brazil nuts) and a slight lanolin taste, but the sweetness of the ewe’s milk lingers long after the primary flavours.

Mt Emu Creek Romney Fresca

Origin: Western Victoria
Milk source: Ewe’s milk

An original semi-soft cheese based on traditional Spanish shepherds recipe and has a delicate sweet, soft finish.  This cheese is named after the breed of sheep from which the milk comes from

Milawa King River Gold Washed Rind

Origin: Milawa Cheese Co; Milawa, Victoria

This is a firm favourite and a great introduction to the washed rind cheese style. Characterised by a subtle flavour with a golden outside colour. Made on cows milk, this cheese and can be eaten at various stages of its maturity.

Milawa Capricornia

Origin: Milawa Cheese Co; Milawa, Victoria

A matured Goat’s cheese made in the style of a matured Pecorino.

Milawa Blue

Origin: Milawa, NorthEast Victoria

Rich creamy Gorgonzola style (using fully imported Gorgonzola penicillin). Some buttery richness and very moist when young, following thorough to a big flavoursome cheese with some age.

Milawa Gold

Origin: Milawa, NorthEast Victoria

A style inspired by the French classics Port Salut and Pont L’Eveque.

Milawa Chevre

Origin: Milawa, NorthEast Victoria

An award winning goat’s chevre that has a subtle flavour and a creamy texture.

Milawa Ashed Chevre

Origin: Milawa, NorthEast Victoria

This creamy chevre has been coated in grapevine ash, which is the traditional way of preserving chevre and reducing the cheese’s natural acidity.

Meredith Bamganie Blue

Origin: Western Victoria
Milk Source: Sheep’s Milk

This blue cheese is made from 100% ewe’s milk in the French Roquefort style. Meredith Blue has a lovely silky texture, along with some tangyness and lingering aftertaste. Cheese is best enjoyed without the crust.

Meredith Dairy Goats Milk Blue

Origin: Western Victoria
Milk Source: Goat
Form: 1kg round

A complex blue cheese with a natural rind and soft, stark white body, flecked with light blue mould.  A mild blue mould flavour is apparent when the cheese is young, yet earthy and stronger when aged, without the strong goat flavour. The flavours and the velvet like mouth feel, longer long after eating.

Meredith Goats Feta

Origin: WesternVictoria

This cheese is made from pure goat’s milk which when separated is left to drain overnight, therefore retaining some moisture. It is marinated in garlic infused extra virgin olive oil and fresh herbs and spices.

Meredith Chevre

Origin: WesternVictoria

This is a fresh style goat’s chevre with a soft, paste-like texture. Suitable for crumbling and grilling.

Caprini

Origin: WesternVictoria

A unique white mould goat’s cheese. A clean and mild flavour with a slightly harder texture than most fresh curd cheeses.

Woodburne

Origin: WesternVictoria

Inspired by the French style farmhouse Brie, this is believed to be the first white mould ripened Ewe’s milk cheese ever produced. A milder cheese when young, the flavour becomes full- bodied with maturity.

Ashed Pyramids

Origin: WesternVictoria

A goat’s cheese reminiscent of the style found in Central France. Soft and creamy with a mild flavour, the ash on the outside is to neutralise some of the natural acidity.

Cargarie

Origin: WesternVictoria

This goat’s cheese is younger than the Caprini, with a softer texture and more moisture. White mould surface ripened, the interior has a soft texture and a mild flavour.

Maffra Farmhouse Cheese Co.

Origin: Maffra, East Gippsland, Victoria

Makers of true farmhouse style, meaning the cheese is made from the milk of the farm’s cows and made on the farm. One of Gippsland’s newer ventures.

Maffra Aged Cloth Wrapped Cheddar

Origin: Maffra, East Gippsland, Victoria
Milk Source: Cow

A fine cheese with a buttery texture that has a distinct bite without being overpowering. Its been matured for some 15 months and a style that bears some similarity to a classic English cheddar.

Maffra Farmhouse Matured Cheddar

Origin: Maffra, East Gippsland, Victoria
Milk Source: Cow

A smooth and buttery texture with bitey flavour and a lingering finish.

Maffra Riverslea Red

Origin: Maffra, East Gippsland, Victoria
Milk Source: Cow

This cheese is fashioned on British Red Leicester cheddar. It has a distinctive rich russet red colour and granular texture, but a clean, buttery flavour. Matured for about 9 months, the red colour comes from juice extracted from the Annatto plant.

Lactos Wine Glass Bay Cheddar

Origin: Burnie, Tasmania

This mature cheddar may be aged for up to 24 months. The cheese is full flavoured and slightly tangy with a crumbly texture. As the cheese matures, the flavour becomes sharper.

Lactos St Claire

Origin: Burnie, Tasmania

A Swiss Gruyere style cheese with a sweet and nutty flavour. The rind is smooth and shiny and the texture is firm and elastic.

Lactos Domaine Red Square

Origin: Burnie, Tasmania

A washed rind cheese with a distinctive red-gold rind. Modelled on the traditional French style, the cheese has a creamy texture with an aroma that intensifies with aging.

Adelaide Brie

Origin: La Vera Cheese Co., Adelaide, South Australia
Cheesemaker: Pino Marmorale

White mould style made from selected quality milk from farms around the Adelaide Hills.

Full, rich flavour and silky texture that displays a light lactic acid flavour when young, taking on a much richer flavour profile if matured.

Merino Blue

Origin: Newton, South Australia
Cheesemaker: La Vera Fine Cheese Producers

Made from pure sheep’s milk in the traditional French Roquefort style with a crumbly texture.

Gabrielle Kervella Fromage Cendre

Origin: Western Australia.
Cheesemaker: Gabrielle Kervella

This goats milk cheese is distinguished by its wood ash coating, this process dries off the cheese slightly, assists in neutralising some of the natural acidity present and serves as a natural preservative.

Gabrielle Kervella Blanche Log

Origin: Western Australia
Cheesemaker: Gabrielle Kervella

This cheese is made in the French- style with a light and smooth texture. It may only be ripened for a couple of days, yet it has a distinctive suggestion of almonds and a slightly sweet finish. Perfect for a wide variety of uses, including the table, spreading, grilling and soufflés.

Gabrielle Kervella Ash Chevre (Goats Milk)

Origin: Gidgegannup, Western Australia

This cheese is made in the French- style with a light and smooth texture. It may only be ripened for a couple of days, yet it has a distinctive suggestion of almonds and a slightly sweet finish. The ash appearance is striking, but serves to naturally preserve the cheese and lessen the natural acidity in the milk

Gabrielle Kervella Chevre (Goats Milk)

Origin: Gidgegannup, Western Australia

Kervella is undoubtedly one of Australia’s foremost specialty cheesemakers

Depending on the age the flavour will be light to medium bodied, the moistness of the cheese may vary as it ages too. The ash appearance is striking, but serves to naturally preserve the cheese and lessen the natural acidity in the milk

Kervella Affine Buchette

Origin: Gidgegannup, W.A.

Semi matured white mould goats cheese. Made in a fresh format, it is allowed to age for a week and a white mould forms on the outside. The name ‘Buchette’ comes from the shape in which the cheese is made.

 Kervella Affine

Origin: Gidgegannup, W.A.

Semi matured white mould goats cheese which is allowed to age for a short time and forms a white mould on the exterior. Similar to the Affine Buchette, but in a larger format.

 

 

Kenilworth Country Foods

Origin: Sunshine Coast, Queensland hinterland
Cheesemaker: Colin Cunningham

Selected batches of cloth-wrapped cheddar style are set aside for further maturation and released as 12, 18 and the rare 24 month old.  Buttery texture, with a good bitey tang and mellow finish.

Kenilworth Black Wax Malling

Origin: Sunshine Coast, Queensland hinterland

A unique 18-month aged cheese hailing from Queensland’s north coast. Characterised by a uniquely sharp flavour, the texture is slightly ‘cheddary’.

Kenilworth Red Wax Malling

Origin: Sunshine Coast, Queensland hinterland

This cheddar has been aged for 12 months, which gives a slightly mellower character than the more aged versions.

Kenilworth Smoked Cheddar

Origin: Sunshine Coast Hinterland, QLD

Characterised by its buttery texture, this very distinctive cheddar has been smoked to give an unusual flavour.

Kangaroo Island Farmhouse Cheeses

Cheesemakers: Liz and Mos Howard
Origin: South Australia

Kangaroo Island, situated off the Fleurieu Peninsula of South Australia has in recent times come to gourmet’s attention with wonderful cheese and cream. This small operation is only in its fifth year of operation producing true farmhouse style utilising only cows milk from their own dairy herd.

Kangaroo Island Brie

Cheesemakers: Liz and Mos Howard
Origin: Kangaroo Island (off the Fleurieu Peninsula), South Australia

A unique cheese that is made only with the cows milk from the dairy’s own herd in the true farmhouse style. Made in a smaller format than most Brie styles, when young it has a smooth texture and mild lactic flavour that increases to a full rich flavour when ripe.

Kangaroo Island Camembert

Origin: South Australia.
Cheesemaker: Liz Howard

A lovely soft and creamy textured style with a mild, lactic flavour that develops with age.

 

Jindi Camembert

Origin: Gippsland, Victoria

Made in the classic Camembert style. A white mould cheese with a golden centre and creamy texture.  This cheese is made from cow’s milk and has a creamy mild flavour.

Jindi Brie

Origin: Jindivick, Gippsland Victoria

Traditional, hand crafted cheese with a high proportion of rich full cream Jersey milk. Luscious creamy style with a light tang to taste and rich texture. In March this year, Jindi Brie was officially declared the World’s Best Cheese at the World Cheese Contest. It is also a consistent Gold Medal winner at the Australian Dairy Awards.

Jindi Triple Cream (Brie Style)

Origin: Jindivick, Gippsland, Victoria.
Cheesemaker: Craig Sceney

A full cream Jersey cows’ milk cheese that has been enriched with double cream. Very buttery colour and texture when young that picks up a more lactic character with complexity as it ages.

Jindi Blue

Origin: Gippsland, Victoria
Cheesemaker: Craig Sceney
Milk Source: Cow

This hand-made blue cheese is crafted from a century old recipe from Northern Italy. The cheese possesses a smooth, velvety body with a slightly open texture coupled with a distinct well-rounded flavour.

The cheese displays a fine network of blue vein and when young has a delicate mild blue flavour, reminiscent of Gorgonzola. When fully mature the cheese reaches a full and unique blue flavour

Hunter Valley White

Origin: Pokolbin, Hunter Valley
Cheesemaker: Peter Curtis

A young ‘tomme’ style of cheese made with a natural rind.  In a style, not unlike a traditional Italian Taleggio but not possessing the same level of maturation.  Light yeasty aroma with a soft, slightly stretchy paste with light-medium strength of flavour depending on its age.

Hunter Valley Gold Washed Rind

Origin: Hunter Valley, New South Wales

This dairy produces handmade gourmet soft cheeses and specialise in washed rind and white mould surface ripened cheese. This firm favourite and a great introduction to the washed rind cheese style. It is characterised by a subtle flavour and a unique golden outside colour. Made of cow’s milk, this cheese can be eaten at various stages of its maturity.

Hunter Valley Smear Ripened

Origin: Hunter Valley NSW
Cheesemaker: Peter Curtis

This smear ripened washed rind has a robust flavour with a unique pungency and strength. This cheese is at home with its famous French counterparts. A cow’s milk cheese with a smooth and creamy texture and a unique flavour. As this cheese matures it gains an intensity of flavour.

Hunter Valley Grape Vine Ashed Brie

Origin: Hunter Valley, NSW

This can be enjoyed as a young curd style cheese or allowed to mature into a full- flavoured Brie. The grapevine ash is dusted over by hand and helps to slow the maturation process. Awarded the Gold Medal in the 1999 Specialist Cheesemaker Awards.

Hunter Valley Branxton White Mould Brie

A surface ripened cheese, deliciously soft and creamy. Handmade and unstablised this cheese will ripen with an alive, fresh mouth feel and delightful mushroom flavour.

Heidi Farm Aged Gruyere

Origin: Exton, near Launceston, Tasmania.
Cheesemaker: Frank Marchand
Milk source: Cow

Description: Very limited release of Heidi’s prize winning Gruyere style, the cheese is held over for further ageing to capture a depth of flavour, richness with a long finish.

Heidi Farm Gruyere

Origin: Exton, near Launceston, Tasmania.
Cheesemaker: Frank Marchand

Natural rinded Gruyere style made in 30 kg. wheels in order for the cheese to reach full maturity. Full rich nutty flavour with a hint of sweetness in the classic Swiss style, with a long and lingering finish.

Heidi Farm Raclette

Origin: Tasmania

Moist, washed and smeared-rind cheese with a pliable texture.  The cheese has a pungent aroma and a rich milky flavour with a doughy texture that are best appreciated when the cheese is melted or cooked.  The best cheeses are fully matured for 5 months.

Heidi Farm “Reblochon”

Origin: Heidi Farm, Exton, Tasmania
Cheesemaker: Frank Marchand

Australia’s only master Swiss cheese maker makes this cheese to the true tradition. Reblochon is a lightly pressed, scalded cheese with a supple creamy paste and a firm pinkish / brown washed rind. Initial taste is mild and fruity with a fullness of flavour that comes through on the back palate.

Heidi Farm Barrel

Origin: Exton, near Launceston, Tasmania.
Cheesemaker: Frank Marchand.

Cows’ milk naturally rinded young Gruyere style.  Light nutty flavour with a hint of sweetness in the classic Swiss style.  Excellent presentation when shaved utilising a traditional Swiss Girolle (radial) cheese cutter.

Heidi Farm Emmental

Origin: Exton, near Launceston, Tasmania.

This very fine Tasmanian style from Australia’s only Swiss master Cheesemaker, Frank Marchand this cheese is also made in the large 40kg. In order to fully ripen and allow the eyes or holes to properly form. A wonderfully sweet nutty flavour with a smooth texture.

 

Heidi Farm Tilsit

Origin: Exton, near Launceston, Tasmania.

 

Caprice

Origin: Queensland
Cheesemaker: Dee Dunham
Style: White mould
Milk source: Goat

A soft white mould cheese made in the traditional French style. Can be eaten when younger with a characteristic mild and creamy flavour or when more matured to give a full- bodied aromatic flavour.

Clashair

Origin: QLD
Cheesemaker: Dee Dunham

A soft ripened cheese that has been rolled in wattle ash before maturation, The result is a rich and full- bodied cheese with a uniquely creamy texture.

Fetta

Origin: QLD
Cheesemaker: Dee Dunham

A classic style goats fetta with a creamy and slightly crumbly texture. Stored in brine for a longer shelf- life.

Fashka

Origin: QLD
Cheesemaker: Dee Dunham

An unripened soft curd. Characterised by a creamy texture, and a mild sweetness to the flavour. Suitable for use in desserts and savoury dishes.

Cathedral Chevre

This is a fresh style goat’s chevre with a soft, crumbling, paste-like texture. Eminently suitable for grilling.

 

 

 Calendar Springs Cheddar

Origin: Southern NSW
Milk source: Cow

This great table cheese is a bitey 24 month matured cheddar, characterised by its “close” texture.

Enterprize Whey Red Wax Cheddar

Origin: Queensland, Australia
Milk Source: Cow
Type: Cheddar
Approximate age: 9-12 months

The natural whey starter used to make this cheese is ‘home grown’ with a method that was used before industrial starters were introduced in the 1880’s. Natural starters provide the cheese with a unique combination of active microbes important for secondary fermentation and flavour development. After 9 months maturation the cheese develops a distinctive crumbly texture and slightly sweet flavour typical of cheddar using this technique.

Ironstone

Origin: Gippsland, Victoria
Milk source: Cow
Type: Hard cooked
Approximate age: 18 months

Using biodynamic milk collected only from the farm’s herd of Friesian cows, Steven Brown makes this cheese on his Piano Hill farm in Gippsland to a traditional Gouda style.  Matured the traditional way for 18 months under a natural breathing rind, the cheese has changed from being mild and creamy to become quite condensed with a hint of pasture and a slightly sweet nutty aftertaste.

Jacks Cheddar

Origin: Australia
Milk Source: Cow
Type: Cheddar

Matured for a minimum of 12 months, it has a moist crumbly texture, butter mouth feel and plenty of flavour.

Lescure Butter

Origin: Charente, South West France
Classification: Co-operative
Milk Source: Cow
Type: Salted and Unsalted
Form: 125g / 250g

Premier Grand Cru butter made in the village of Claix in South West France.  Rich milk is produced there throughout the year and the exceptional quality enables fresh cultured and salted butter to be produced without the need to freeze or hold the product for long periods. The quality of ingredients and slow churning techniques have ensure that Lescure butter is recognised as one of the premier butter brands in France and the delicious sweet creamy flavours linger with a clean creamy aftertaste on the palate.

Enterprize Foundation Blue

Origin: Victoria, Australia
Milk Source: Cow

This distinctive blue-veined double cream cheese is handmade especially from a mixture of Friesian and Jersey milk.  The unique blue cultures are grown on bread before being added to the fresh curd, once drained and salted the cheeses are maturated slowly in cool humid rooms for over 3 months.

When mature it has a very sweet lingering creamy finish balanced with a hint of strong blue mold.

Enterprize Brie

Origin: Gippsland, Victoria.

White mould surface ripened Brie style with a luscious creamy texture. Superb flavour for those who choose to enjoy their Brie fully ripened.