Cremeux D’Argental 2kg whole wheel (Sydney & Melbourne Metro Delivery Only)
A soft white mould cheese with a slight hint of mushrooms and a delicious soft, silky interior. Produced in Lyon, France with animal rennet and yielding 60% fat.
Region: Lyon, France
Milk: Cow
Size: 2kg whole wheel
Prom Country Black Sheep Buche
Rich Farmhouse Sheep Cheese dusted with vine charcoal. Black Sheep is unique farmhouse-style cheese rarely seen in Australia, named after some of the coloured Moyarra ewes that supply the milk. Black sheep are known to have a particular character and attitude that stands them apart from the flock.
Each log is gently hand ladled from 500ml of ewes’ milk curd, and lightly salted. A melt-in-the-mouth, dense, creamy cheese with an attractive, mottled , silvery-white rind that develops after 2 weeks’ maturation, as the distinctive flora grows through the layer of vine charcoal – house-made from Gippsland Wine Company (Loch) Cabernet vine prunings, and dusted lightly onto the surface. This neutralises some lactic acid which sweetens the cheese, and assists development of the wrinkly rind.
Serving
May be enjoyed from 2 weeks old (mild with yoghurt-like, fresh flavour), but beyond one month the brittle core softens throughout to become a spicey, oozing cheese. Allow it to warm well at room temperature before serving. Match with full-bodied red wine and fresh (or preserved) fruits.
Region: Moyarra South Gippsland, Victoria
Milk: Sheep
Size: Length – 5 x 10cm long – Weight: approx. 170g
Petit Camembert Graindorge Calvados 150g
This traditional surface ripened cheese is handmade to the authentic Camembert recipe that Normandy is famous for & washed in a local apple brandy known as Calvados. The unique Normandes milk of the La Manche region gives this cheese round grassy flavours and its famous Brassica aroma.
Region: Normandy, France
Milk: Cow
Size: 150g
Prom Country Poppet Pyramid
Traditional pyramid with herb. Vegetarian rennet. Farmhouse-style sheep cheese with a creamy, fine texture, a pure white body and virtually no rind. As it gets older, a light bloomy rind develops. It is sprinkled with seasonal herbs.
Poppet of course is a word of endearment, and it may well be a case of “love at first taste”. It had to be called Poppet, considering the coal mining history of the Gippsland region and the shape of the poppet head that lifted the coal to the surface.
The shape of Poppet actually promotes a silky-soft texture, a perfect match for the subtle herb flavours that permeate the cheese.
Region: South Gippsland, Victoria
Milk: Sheep
Size: approx. 180g
Prom Country Woolamai Mist
Luscious when oozing – A treat with fruit. Gold Medal 2015 Sydney Royal Show – highest scoring sheep, goat or buffalo cheese.
Made from the rich sheep milk of South Gippsland pastures, Woolamai Mist has a light bloomy white coat and sweet, creamy flavours. The milk, together with the traditional make and long maturation, ensure richness & complexity, giving great depth of flavour with a long aftertaste.
Ready to eat, though mild, at around 6 weeks – will be unforgettable after 8-10 weeks of age, when golden flora may appear to influence bouquet and flavour.
Region: South Gippsland, Victoria
Milk: Sheep
Size: approx. 250g
Prom Country Sheep Sensation Crottin
Sheep Sensation is a unique, farmhouse-style cheese. A slow-make technique develops a fine, close texture with a creamy, luscious mouth feel. The body is covered in a wrinkled, bloomy white rind. The flavour is distinctively different – a balance between sweet and sour, and long on the palate. Melts in the mouth. The aroma is of the farm, reminiscent of freshly-cut grass.
Sheep Sensation can be enjoyed at any stage, from fresh (3-5 days), to creamy (14 days) to semi-matured (3-4 weeks) to aged (2-3 months), when it develops a waxy-smooth, drier texture with concentrated flavours and a peppery finish.
Sheep Sensation has amazing characteristics, controlled by the rind flora, which allow it to mature gracefully into a grating style cheese. The moulds slowly draw moisture out of the cheese. This moisture should be allowed to escape unless you are looking for a more pungent cheese. For this to happen, wrap in waxed parchment.
Region : Moyarra, Victoria
Milk : Sheep
Size : approx. 170g
Brique d’Auvergne – Sheep’s Milk
The brick-shaped cheese is made from sheep’s milk and it’s usually left to age for a minimum of 2 weeks in humid cellars. Underneath its thin bloomy rind, the texture is smooth, soft, and creamy. The flavors are buttery, nutty, and tangy.
Size: 200g
Milk: Sheep’s milk
Region: Auvergne, France
Crottin
The most popular goat’s cheese in France, Crottin is characterised by its traditional dimension: it is made exclusively with whole, fresh goat’s milk and is moulded by hand. It had a thin rind, creamy texture and a classic taste.
Region: Bougon, France
Milk: Goat
Size: 60g
Carboncino (ashed 3 milk robiola) Cow Goat Sheep
This small robiola cheese is made with a blend of cow, sheep and goat’s milk and has an incredibly smooth, fudgey texture that coats your entire palate. All 3 milk types marry together, with milky, creamy, nutty and grassy flavours. The thin rind is lightly ashed and mild in flavour. The ash provides a delicate earthy note on the mid palate.
Region: Piedmont, Italy
Milk: Pasteurised Cow, Sheep, Goat
Size: approx. 170gr each
La Tur (3 milk robiola) Cow Goat Sheep
One of our most popular cheeses! The combination of 3 milk types creates a unique flavour that is gentle, but incredibly rich and creamy. The texture is thick and fudgey, with some runny patches under the thin, white rind – absolutely divine!
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep
Size: Approx 200g-220g each
Brunet (Goat Milk Robiola)
Another one of our best sellers, this is a great choice for goat’s cheese lovers and novices alike. It's made in the style of the traditional ‘robiola’ cheeses of Piedmont. The flavour is rich and creamy with a fresh finish and clean goat’s milk flavours. The texture is smooth and even, dense and a little fudgey.
Region: Piedmont, Italy
Milk Type: Pasteurised Goat
Size: Approx 250g each
Mini Delice des Cremiers 100g
Délice des Crémiers translates to ‘delight of the cheese-maker’ – and it certainly lives up to its name! Under the thin white rind the interior is super-decadent – rich and creamy with a cakey, whipped texture. There is a note of tangy crème fraîche and a hint of salt on the finish. Enjoy before dinner with a glass of bubbles.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 100g
Petit Brillat Savarin 200g
Named after famous French gastronome and avid cheese-lover Jean Anthelme Brillat-Savarin, this cheese is pure indulgence without being over the top. Under the thin, white rind the triple cream interior has a soft, whipped texture and a rich flavour with a light, lingering finish. Like other double and triple creams, it does have added salt, but it is very subtle on the finish.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx. 200g wheel
Petit Delice des Cremiers 200g
Délice des Crémiers translates to ‘delight of the cheese-maker’ – and it certainly lives up to its name! Under the thin white rind the interior is super-decadent – rich and creamy with a cakey, whipped texture. There is a note of tangy crème fraîche and a hint of salt on the finish. Enjoy before dinner with a glass of bubbles.
Region: Burgundy, France
Milk: Pasteurised Cow
Size: approx. 200g each
Bocconcino di Capra
This small robiola cheese is made with goat’s milk and has an incredibly smooth, fudgey texture that coats your entire palate with a lactic and herbaceous flavour.
Region: Piedmont, Italy
Milk: Pasteurised Goat
Size: approx. 100gr each
Il Nocciolo (3 milk robiola) Cow Goat Sheep
This is the mini version of one of our most popular cheeses – La Tur! The combination of 3 milk types creates a unique flavour that is gentle, but incredibly rich and creamy. The texture is thick and fudgey, with some runny patches under the thin, white rind – absolutely divine! Small enough to feel guilty if not sharing.
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep Blend
Size: Approx 90g each
Toma di Capra
With a wrinkly rind , when young the paste of this 2kg tomme is chalky at first on the palate then melt in mouth with a lactic finish. As the cheese matures, the paste soften and get fudgy and oozy under the rind. The flavour is stronger with nuts aroma. Best paired with a Sauvignon blanc
Region: Piedmont, Italy
Milk: Pasteurised Goat’s milk
Size: approx 250g wedge cut to order
Truf 3 Latte ( Cow Goat Sheep + Black Truffles)
This truffle brie-style cheese has an incredibly smooth, unctuous texture that coats your entire palate and a rich flavour with an amazing length and depth . Notes from all 3 milk types marry together – milky, creamy, subtly nutty, grassy – absolutely delicious. The wrinkly rind contributes a light earthy flavour that may become more pronounced as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Cow/Goat/Sheep blend
Size: approx 250g wedge cut to order
Délice des Deux-Sèvre Cendree
A semi-matured goat’s cheese from the Loire Valley in France. Picked by Affineurs from the cheese maker 10 days after making, Délice des Deux-Sèvre Cendree will spend a few extra weeks maturing nicely Traditionally ashed Délice des Deux-Sèvre Cendree has a oozy texture under the rind with a slightly chalky center. The clean citrusy and goat flavour pairs well with local a sauvignon blanc.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
Petit Sainte Maure-ashed
The Loire Valley area is well-known for producing an infinite variety of different shapes and sizes of goat’s cheeses. The traditional log (buche) shaped is coated with ash. The flavour is crisp, clean and slightly acidic with a creamy finish and hint of nuttiness and earthy notes. The texture is chalky , but the cheese display a thin layer oozing under the rind.
Region: Centre – Loire Valley, France
Milk: Pasteurised Goat
Size: approx 170g
Petit Sainte Maure
Sainte-Maure is made in a traditional log shape, with an unique wrinkly rind. The flavour is light and fresh with some richer nutty and earthy notes emerging under the striking rind.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 170g
Pyramide de Chevre
The Loire Valley area is well-known for producing an infinite variety of different shapes and sizes of goat’s cheeses. The flat-topped pyramid is a classic shape and this cheese is modelled on the famous Valencay AOP. The flavour is crisp, clean and slightly acidic with a creamy finish and hint of nuttiness and earthy notes.
Region: Centre – Loire Valley, France
Milk: Pasteurised Goat
Size: approx 200g
Délice des Crémiers -Triple Cream slice cut to order
Délice des Crémiers translates to ‘delight of the cheese-maker’ – and it certainly lives up to its name! Under the thin white rind the interior is super-decadent – rich and creamy with a cakey, whipped texture. There is a note of tangy crème fraîche and a hint of salt on the finish. Enjoy before dinner with a glass of bubbles.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx. 250G cut to order
Délice des Crémiers -Triple Cream whole wheel
Délice des Crémiers translates to ‘delight of the cheese-maker’ – and it certainly lives up to its name! Under the thin white rind the interior is super-decadent – rich and creamy with a cakey, whipped texture. There is a note of tangy crème fraîche and a hint of salt on the finish. Enjoy before dinner with a glass of bubbles.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx. between 900g-1000g
Rouzaire Brie de Meaux 3kg whole wheel instore only “click and collect”
No cheese plate is complete without a slice of good French Brie! Fromage de Meaux is the pasteurised version of the raw milk one Brie de Meaux which is banned in Australia. Fromage de Meaux has a full, round flavour with well-developed mushroomy and yeasty notes. Under the rind the texture is gooey, and it’s best served the traditional way with a French baguette.
Region: Ile-de-France, France
Milk: Cow
Size: Approx 3kg wheel.
Bert Tre Latte (Camembert Alta Langa 3 milk) Local Sydney & Melbourne Metro Delivery Only
This small robiola cheese is made with a blend of cow, sheep and goat’s milk and has an incredibly smooth, fudgey texture that coats your entire palate. All 3 milk types marry together, with milky, creamy, nutty and grassy flavours. The thin white mould rind is mild in flavour and provides a delicate earthy note on the mid palate.
Region: Piedmont, Italy
Milk: Pasteurised Cow, Sheep, Goat
Size: approx. 270gr each
Local Sydney Melbourne Metro Delivery Only
Buffalo Milk Robiola
This robiola is a great option for anyone who likes soft, creamy cheeses but may be looking for something a little different to a regular brie. Made with 100% buffalo milk, the flavour is incredibly rich and creamy with the characteristic sweet, slightly grassy flavour on the end palate. With a smooth, velvety texture this little cheese is a real delight and always popular on cheese platters.
Region: Bergamo, Italy
Milk: Pasteurised Buffalo
Size: Approx 300g each
Brie Fermier Bio Organic 250g+ wedge cut to order
This organic farmhouse French Brie has an amazing depth of flavour – similar to authentic raw milk Brie (which is banned in Australia). It is rich and creamy with a full, round yeasty, mushroomy note and an ever-so-slight minerally finish. The texture is soft and bulging.
Made and matured on the farm, from the farm’s own herd consisting of approximately 150 dairy cows, this is an authentic organic farmhouse product.
The farm cultivates 160 hectares of land which provides 75 per cent of the feed for the herd, resulting in the milk being a true reflection of the terroir. As the milk is used on
the same day of milking, and travels such a short distance from dairy to fromagerie, it maintains a superior flavor and richness that is definitively reflected in the cheese.
This benchmark cheese displays the classic yeasty, brassica and vegetative flavours that makes this brie so distinctive and unique.
Region: Ile-de-France, France
Milk: Organic Cow
Size: Approx. 250g wedge cut to order
Camembert Fermier Bio 250g Organic
This organic farmhouse French Camebert has an amazing depth of flavour – similar to authentic raw milk Brie (which is banned in Australia). It is rich and creamy with a full, round yeasty, mushroomy note and an ever-so-slight minerally finish. The texture is soft and bulging. The flavoursome rind starts out as off-white, but will become more ivory.
Made and matured on the farm, from the farm’s own herd consisting of approximately 150 dairy cows, this is an authentic organic farmhouse product.
The farm cultivates 160 hectares of land which provides 75 per cent of the feed for the herd, resulting in the milk being a true reflection of the terroir. As the milk is used on
the same day of milking, and travels such a short distance from dairy to fromagerie, it maintains a superior flavor and richness that is definitively reflected in the cheese.
This benchmark cheese displays the classic yeasty, brassica and vegetative flavours that makes camembert so distinctive and unique.
Region: Ile-de-France, France
Milk: Organic Cow
Size: Approx. 250g round in a box
Brie de Normandy 1kg whole wheel – only Sydney & Melbourne Metro Delivery
Soft cheese with a white mould rind that comes from the same region as the Brie de Meaux. the small brie, hand-ladles into the moulds is ripened in humid cellars for 5-6 weeks. It is delivered when it has reached about 2/3 of its full ripeness. Aromatic, slightly astringent flavour.
Region: Normandy, France
Milk: Cow
Size: Approx 1kg round in a box
Rouzaire Camembert 150g
This is a soft ripened cheese. The milk, first step to a quality product, is collected every day in the north-east of the Seine-et-Marne department. The day after moulding, the cheese is removed the two sides are salted then sprayed with Penicillium. After several days of drying, they go into a maturing cellar where each cheese is turned over at least once a week during ripening. Typical and fully aromatic flavour.
Region: Ile-de-France, France
Milk: Pasteurised Cow
Size: Approx 150g round in a box
Rouzaire Camembert 250g
This soft ripened cheese is manufactured with 2.5 litres of pasteurised cow’s milk. The milk, first step to a quality product, is collected every day in the north-east of the Seine-et-Marne department. The day after moulding, the cheese is removed the two sides are salted then sprayed with Penicillium. After several days of drying, they go into a maturing cellar where each cheese is turned over at least once a week during ripening. Typical and fully aromatic flavour.
Region: Ile-de-France, France
Milk: Pasteurised Cow
Size: Approx 250g round in a box
