Blu Gins
Innovative blue cheese made from cow’s milk matured in Roby Martons Gin in combination of juniper, cinnamon and liquorice for 4-5 months. The delicate firm texture of sweetness and creaminess of cheese melt in your mouth with the freshness of the Gin. Blugins is dedicated to those that do not like banality to everyone who loves to dare at dinner and in life.
Size: approx 250g wedge cut to order
Prom Country Granny’s Blue
Each 2kg wheel of Granny’s Blue captures the clean flavours of 18 litres of rich cow milk from Wattlebank Park Farm in South Gippsland, where the catchment waters flow down out of the Moyarra Valley, the home of Prom Country Cheesery.
It displays a grey-white, crusty rind with a dense spread of blue filaments. Although the structure seems crumbly, the mouthfeel is mild, buttery and soft. Ideal for salads, crumbled over pasta, or served with fruit and nuts. Wedges are cut from a 20cm diameter, 2.1kg wheel.
Complemented by fortified wines such as liqueur muscat and port. Also snuggles up nicely to a buttery Chardonnay.
Region: Victoria, Australia
Milk: Cow
Size: approx 250g wedge cut to order
Prom Country Venus Blue
Delicate, creamy blue mould sheep cheese. Vegetarian rennet. Made from pure sheep milk from our farm, each 2kg wheel captures the nutrients of rich, clean pastures. The wheels have a grey-white, crusty rind with a moderate spread of blue cavities. The mouthfeel is mild and creamy with a soft finish typical of sheep cheese. A distinctive table cheese that is also ideal in salads, crumbled over pasta, or served with fruit and nuts. Complemented by dessert wines such as a Late Harvest Pinot Gris.
Region: Victoria, Australia
Milk: Sheep
Size: approx 250g wedge cut to order
Oak Blue
Oak Blue is a beautifully balanced single herd blue cheese from the Gippsland region is made by Barry Charlton of Berrys Creek Gourmet Cheese. Barry’s expertise has been recognized with the highest awards at the World Cheese Championships in Wisconsin USA. The pâté of Spring View Blue is straw coloured with striations of greenish-blue mould, it should be moist and not too crumbly. It has a creamy texture and long intensity with definite earthy tones on the finishing palate.
Region: Victoria, Australia
Milk: Cow Milk
Size: Approx 250g wedge, cut to order
Roquefort AOP Carles
Roquefort is one of the most famous French AOP cheeses. The flavour is big and bold with a burst of spicy blue mould on the front palate. The finish is creamy – but in an entirely different way to a cow’s milk cheese – more grassy and nutty, very deep and lingering. A salty note hums away in the background, bringing balance to all the flavours. Serve the French way – on a baguette with farmhouse butter and truffle honey.
Region: Midi Pyrénées, France
Milk: Unpasteurised Sheep
Size: approx 250g wedge cut to order
Il Blu – Latte di Bufala Casa Madaio
A unique cheese – Made from Buffalo Milk, this blue is rich and creamy with a nutty and herbaceous flavour distinctive of Buffalo Milk. The green veins are presents throughout the cheese and give a beautiful salty and earthy flavour. Matured in caves, from artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Buffalo
Size: Approx 250g wedge, cut to order
Alta Langa Blu di Capra
This Blu Di Capra is made by Alta Langa – in Bosia on a site classed world heritage territory by UNESCO. The paste is white with strong blue vein. The texture is light and can be crumbed easily for cooking. Served on a cheese platter, it pairs well with honey and rosemary flat crisp bread. It has a smooth and light texture on the palate with a tangy and lactic finish.
Region: Piedmont, Italy
Milk: Goat
Size: approx 250g wedge cut to order
Alta Langa Blu Di Langa
The blend of 3 different types of milk plus the addition of extra cream creates a unique flavour – milky and slightly lactic, with a long lasting sweet, creamy note. The blue mould is relatively mild, and there is an earthy note coming from the natural grey rind. The texture is soft and smooth and may become runny as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Sheep, Cow, Goat
Size: approx 250g wedge cut to order
Gorgonzola Dolce Latte Dop – Airfreighted in
This is the milder version of Gorgonzola – sweet and gentle, rich and creamy. There is still a touch of spice from the pale blue mould, but it is quickly tamed by the incredible creaminess of this cheese. Gorgonzola Dolce Latte has a luscious texture with some super-runny patches here and there. Even people who say they don’t like blue cheese like this.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Gorgonzola Dolce Latte Dop al Cucchiaio (Scooped out with the Spoon) – Airfreighted in
Sweet and gentle, rich and creamy, there is still a touch of spice from the pale blue mould, but it is quickly tamed by the incredible creaminess of this cheese. This Gorgonzola Dolce Latte Cucchiaio has a luscious texture with super-runny patches and can only be spooned out of it’s wheel and packed in a container. Use it in cooking or spread it on a fresh baguette – Delicious!
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 150g spooned into a container
Gorgonzola Mountain Piccante Dop
One of the best-known Italian cheeses, Gorgonzola Piccante is a relatively strong blue with a pungent, spicy bite developing early on. The finish is smooth with hints of cream and sweet milk from the lush dairy pastures of the Valsassina region – the original birth-place of this cheese.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Blu 61
A creamy cow’s milk blue vein cheese soaked in red dessert wine (Passito di Raboso) and pressed with cherries. The flavour is reasonably strong from the plentiful blue/green veins and balanced by the sweet, dark fruit notes in the wine and the cherries on top. The flavour lingers and envelopes the entire palate with a pleasant creaminess to finish. The texture is dense and creamy, slightly moist from the wine treatment.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Milawa Blue
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988.
Over 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.
Inspired by the famous “Dolce Latte”, Milawa Blue has a mild creamy blue flavour, well balance by a buttery finish. “This cheese has been converting non-blue eaters since 1988.”
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Dolomitico Blue washed in Beer
This semi-hard cheese may look pretty mild as the blue vein are not overly present like usual blue, but don’t be fooled. Washed in both barley malt and in a double malt beer from Italy’s Dolomite region and matured for 50 days, it has a dark brown rind and a dense, crumbly paste with blue veins. Scent is malty and flavour is intense and persistent with toasty notes.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Shropshire Colston Basset
Colston Bassett is a small dairy co-operative, with 4 local ‘member’ farms that supply all the milk for cheese-making. Shropshire Blue is recognisable due to its distinctive orange body, again with blue veins spread throughout. The natural rind is a deep orange-brown shade. The cheese is slightly milder in flavour than Stilton and delicately sweet.
Region: Nottinghamshire, UK
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Blu di Moncenisio
Blu di Moncenisio is a mild blue cheese named after the mountainous region from which it hails. It is made with whole milk to create a rich, creamy flavour and a dense, buttery texture. The overall sensory experience is gentle and elegant with a long, smooth finish – not too strong and not too mild, but just right.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Pyengana St Columba Blue 250g wedge cut to order
Smooth, creamy, melt-in-your-mouth blue cheese perfect for entertaining. Traditionally handcrafted using milk sourced solely from the Pyengana valley in North East Tasmania.
Region: Pyengana, Tasmania
Milk: Cow
Size: approx 250g wedge cut to order
Rogue River Reserve Blue
Only during the autumn months is when this limited edition, seasonal Rogue River Blue – a cheese named World Champion at the 2019/20 World Cheese Awards. After 9 to 11 months of careful tending in aging caves, each wheel is hand-wrapped in organic, biodynamic Syrah grape leaves that have soaked in pear spirits. On the Autumnal Equinox each year is when the year’s new Rogue River Blue Cheese is released.
Region: Oregan, USA
Milk: Cow
Size: approx 250g wedge cut to order
Rogue River Smokey Blue
Playfully inspired by Smokey Bear, this American original is cold-smoked for many hours over Oregon hazelnut shells. This process infuses the cheese with unique aromas of barrel-aged vanilla, bread pudding, and candied bacon. You’ll taste spicy-sweet flavors of honey, apple, and nectarine, plus a mild “blue” finish.
Region: Oregan, USA
Milk: Cow
Size: approx 250g wedge cut to order
Stilton Colston Bassett
Colston Bassett is a small dairy co-operative, with 4 local ‘member’ farms that supply all the milk for cheese-making. Their Stilton is rich and buttery, with that characteristic blue-green veining of earthy blue mould that delivers a full, strong flavour. The perfect after-dinner cheese – serve with a good port and some muscatels.
Region: Nottinghamshire, UK
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Fourme D’Ambert PDO
Fourme d’Ambert is named after the town of Ambert in the region of Auvergne. It’s made in a unique cylinder shape, which gives it a distinctive shape on cheeseboards. The texture is dense and creamy. With its strong blue pockets, the cheese is quite mild with a nice earthy flavour.
Region: Auvergne, France
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Bleu d’Auvergne
Taking its name from the region that it comes from , Bleu d ‘Auvergne is made in the same way as Roquefort. It has a gentle, buttery and grassy flavour from the cow grazing the lush pastures of the Auvergne plateau. Bleu d’Auvergne is always a crowd pleaser.
Region: Auvergne, France
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Toma Blue alla Erbe
NB: Cheese delivered to selected postcodes within the greater Sydney metropolitan area only.
This cheese may look unassuming, but don’t be fooled – it has a strong, spicy flavour. After spending 2 months aging on wooden boards, the wheels are coated with herbs and packed into wooden barrels to mature even further – it is during this time that the bold earthy flavours, herbaceous notes and deep spiciness develop.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
