H.Mons Delice de St Cyr
Deliciousness in a Box! Delice de St Cyr is a triple cream similar to Brillat Savarin selected by affineur H. Mons 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: Ile de France, France
Milk: Pasteurised Cow
Size: approx. 200g 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 (Triple Cream)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
Petit Delice des Cremiers with Black Truffle 200g
The indulgence of the rich and decadent triple cream allied with the bold flavour of the shaved Black Truffles in a 200g wooden box. The perfect cheese size for a pre-dinner nibble with a glass of champagne or to enjoy this festive season.
Region: Burgundy, France
Milk: Pasteurised Cow
Size: approx 200g each
Bocconcino di Langa
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
Bonrus
The combination of sheep & cow's milk creates a unique flavour that is gentle, but incredibly rich and creamy. The texture is thick and fudgey, with some runny patches under brie style rind – absolutely divine!
Region: Piedmont, Italy
Milk Type: Pasteurised Goat/Sheep Blend
Size: Approx 200g each
Il Nocciolo
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 Latti
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
Truf di Capra
This brie-style cheese has an incredibly smooth, unctuous texture that coats your entire palate. Made from Goat’s milk and added cream with Black Truffle. this the perfect indulgence soft cheese from cheese lovers who can’t tolerate cow’s milk.
Region: Piedmont, Italy
Milk: Pasteurised Goat’s milk
Size: approx 250g wedge cut to order
Milawa Brie
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
A clean, mild, buttery, white mould cheese that develops a soft luscious texture and rich milkiness as it ripens.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: Approx 250g wedge cut to order
Milawa Ceridwen
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
A take on the traditional French St Maure. Before maturation the cheese is coated in a layer of ash made from their very own terrace vines. As the cheese matures a white fluffy rind develop, allowing the paste to breakdown from crumbly and lactic to a fudgy texture with a more pronounced earthy flavour.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: 150g Unit
Milawa Goat Camembert
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Milawa Goat Camembert has a lactic and subtle flavour when young – Matured the goat flavour is more pronounced with a fudgy white paste.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: 150g Unit
Milawa Camembert
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Milawa Camembert has nice rich and buttery paste. The white fluffy rind when young has light mushroomy aroma – If you like nice yeasty flavour like a French camembert , Milawa camembert is best eaten close to the Best Before.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cow’s milk
Size: 150g Unit
Brie aux Truffes
Prepared by the famous Maison de la Truffe in Paris, this Brie with truffles is the Rolls Royce of the truffle cheese !!! The 1kg Brie de Nangis has been cut in half in filled with 500g of mascarpone cheese mixed with fresh truffles. Ripened to perfection, the brie is oozing under the rind with nice mushroomy and yeasty aroma while the truffle mix is rich, creamy and indulgent. To be enjoyed simply on a crusty baguette.
Region: Ile-de-France, France
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
Delice with Alba White Truffles 200g
The indulgence of the rich and decadent triple cream allied with the bold flavour of the shaved Alba White Truffles in a 200g wooden box. The perfect cheese size for a pre-dinner nibble with a glass of champagne or to enjoy this spring carnival season.
Region: Burgundy, France
Milk: Pasteurised Cow
Size: approx 200g each
Herve Mons Tomme de Chambrille
From the Poitou Charentes region, Tomme de chambrille is a 1.5kg Tomme style cheese with a wrinkly rind and ashed. When young the paste 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: Poitou Charentes, France
Milk Type: Pasteurised Goat’s milk
Size: Approx 250g wedge cut to order
Herve Mons Fleur du Maquis
This beautiful Corsican ewe’s milk cheese translate by “Flower of the Bush”. The rind is covered with herbs and flowers typically found in the Corsican shrub (rosemary, thyme…). The white paste is tangy with a nutty and herbal flavour. As the cheese aged the rind develop white spots and the paste gets fudgy.
Region: Corsica, France
Milk: Pasteurised Sheep
Size: Approx 250g wedge, cut to order
Hervé Mons Pavé du Cardinal
A semi-matured goat’s cheese from Berry in France. The Berry region is well known for ashed goat’s cheese like Selles-sur-Cher, but Pavé du Cardinal is a rare find. Under the light white rind the paste is creamy and oozy. The lactic flavour is rich with a pleasant mouth coating feeling. Matured to perfection from French affineur Hervé Mons.
Region: Centre, France
Milk: Pasteurised Goat
Size: approx 200g each
Hervé Mons Ovalie Cendree
A semi-matured goat’s cheese from the Loire Valley in France. Picked by Affineur Herve Mons from the cheese maker 10 days after making, Ovaline Cendree will spend a few extra weeks maturing nicely in Herve’s Tunnel/ripening cave next to Lyon, France. Traditionally ashed Ovaline 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
Hervé Mons Bonde d’Antan
A semi-matured goat’s cheese from the Loire Valley in France. The fresh, clean flavours of goat’s milk are complimented by a rich nutty flavour coming from the wrinkly white rind. Under the rind the texture is smooth, with a slightly chalky centre. Pairs well with a Sauvignon Blanc or Pinot Noir.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
Hervé Mons Petit Heletar
This small barrel-shaped cheese made with sheep’s milk is the cousin of the well-known Crottin. When young the interior is smooth but compact. As the cheese matured the rind soften, the interior gets fudgy with a mild nutty and straw like flavour.
Region: Auvergne
Milk: Pasteurised Sheep
Size: approx. 70g
Toma Della Rocca
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! Really popular as a whole cheese for wedding and birthday “cheese cake”.
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep Blend
Size: Approx 250g wedge cut to order or 1kg wheel
Petit Ashed Sainte Maure
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 black 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 220g
Cinerino Tre Latte
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
Fromage (Brie) de Meaux
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 ban in Australia. Our 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: Pasteurised Cow
Size: Approx 250g wedge, cut to order.
Bert Tre Latte
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
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
Mini Delice Triple Cream with Truffle 100g Box
All the richness of a triple cream cheese with the extra indulgence of shaved truffle. The texture is light and whipped, the flavour is fresh and creamy with a subtle truffle perfume. Enjoy this cheese with someone you love!
Region: Burgundy, France
Milk: Pasteurised Cow
Size: approx 100g each
