Spoil dad this Father’s dad, browse our online store and receive dad’s favourites to his door by Friday 1st September
Winslade – Wrapped in spruced bark, the buttery and soft paste display great mushroomy flavour and woody pine notes.
Challerhocker -made only with raw milk from Alpine summer grazing pasture cows,this unique Swiss cheese has a dense texture with a great depth of flavour
Cusie Al Castagno – A mature cheese wrapped with chestnut leaves with an amazingly complex flavour, a Dad’s favourite
Strathdon Blue – A Scottish creamy blue, with a hint a of sea salt flavour on the palate, perfect with a nip of Lagavulin
Packet of Mario fongo Mini Lingue
Wrapped in a beautiful wooden hamper tray.
NB: Cheeses in our selections are cut to approximately 200g. If an advertised cheese is not available, a similar cheese will be substituted. Boards, knives, fruit, bread and other items shown in picture not included.
Online Orders need to be placed by 4pm Wednesday 3oth for delivery by Friday 1st in Sydney. Instore pick up, please place your order by Friday 5pm for collection Saturday 2nd September via email email@example.com or call the store on 9357 7878 with credit card details.
“La crème de la crème” It’s how we can describe our new range of French cheeses from affineur Hervé Mons. The Mons family has been in the affinage business for three generations. Finding the best artisan cheese makers around France and maturing the cheeses to their peak in a perfect environment – Le Tunnel de la Collonge, an old railway tunnel located 100km west of Lyon. Browse online our favourite like the traditional Camembert and the delicious sheep’s milk Petit Heletar… or stop by the store for a taste .
We are pleased to announce that we will be running Australia’s most comprehensive cheese appreciation class in conjunction with the Sydney International Food Festival. Running for 4 hours and including 30 cheeses, this class is designed to give you an in-depth look at the world of cheese. 11am – 3pm on Saturday 13th October, $275 per person – click here for more details.