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
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
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
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.
Brie Fermier
This 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. The flavoursome rind starts out as off-white, but will become more ivory.
Region: Ile-de-France, France
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order or whole wheel (approx 1kg)
Herve Mons Brillat Savarin Triple Cream 500g
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 500g wheel
Brillat Savarin with Truffle (Triple Cream) 500g
Just in case the triple cream cheese Brillat Savarin isn’t indulgent enough for you, we have this version with a layer of shaved truffle through the middle. The characteristic light, creamy interior is complimented by the delicate perfume of black truffles – it is like eating whipped cream with truffles. The texture is smooth and soft – not runny, but definitely ‘melt-in-the-mouth’ territory.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g wheel
Brunet – Goat’s 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
Camembert Fermier
A French classic from the lush dairy region of Normandy – the texture is creamy and bulging and the flavour is rich and full with a subtle yeastiness and light mushroomy flavour coming from the rind.
Region: Normandy, France
Milk: Pasteurised Cow
Size: 250g each
Délice des Crémiers (Triple Cream)
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: available as a whole wheel (approx 999g)
La Tur Mixed Milk Robiola
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 Blend
Size: Approx 200g each
Rocchetta Mixed Milk Robiola
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 Blend
Size: Approx 320g each
Mini Le Chevrot x 2 80g each
A small, barrel-shaped goat’s cheese with subtle notes of goat’s milk and a rich, complex finish. A great cheese to add to salads or to serve with fresh crusty bread on a cheese plate.
Region: Poitou-Charentes
Milk: Pasteurised Goat
Size: approx 80g
Ocello Brie
A mild and creamy brie made for us locally in Gippsland, VIC with organic milk. This brie is the perfect addition to your cheese and antipasto platters – it has a rich, creamy flavour with a soft, oozy texture that’s universally loved. Made with non-animal rennet.
Region: Gippsland, VIC
Milk: Organic Pasteurised Cow
Size: approx 250g wedge cut to order
Sainte Maure Caprifeuille 280g
One of the classic goat’s cheeses from France, made in a traditional log shape. Younger cheeses have a creamy, lemony tang. As the cheese matures, the nutty and earthy flavours from the rind become stronger, and the texture becomes firmer.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 250g each
