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
Riverine Blue
Riverine Blue is an elegant Australian buffalos milk blue cheese made by hand in Gippsland. It has a firm and slightly crumbly texture with even blue mould throughout the cheese that results in a subtle, complex and balanced blue flavour with a long back palate. Serve it on cheese platters, or crumble through a mixed leaf and pear salad.
Region: Victoria, Australia
Milk: Pasteurised Buffalo
Size: Approx 250g wedge, cut to order
Blu Di Pecora Morbidi
Made by the Morbidi dairy on the rolling hills of Sienna in Tuscany, Blu di Pecora is a part of their amazing range of Pecorino that we exclusively stock. Made from sheep’s milk, the texture is dense and can be crumbed easily for cooking. Served on a cheese platter, it pairs well with fig paste and rosemary flat crisp bread. It has a smooth and creamy texture on the palate with a grassy, herbaceous flavour reminiscent of the Tuscan Hills.
Region: Tuscany, Italy
Milk: Sheep
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
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
Gorgonzola Dolce Latte Dop
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 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
Surfin Blue
Buffalo milk is sweet and rich and can be used to make some incredible cheeses – like this blue vein ‘Surfin Blue’ washed with beer. The texture is smooth and even and the flavours are deep and long-lasting – the earthy blue mould and the sweet, milky notes in the buffalo milk are in perfect balance. This farmhouse cheese is made with the milk from the cheese-maker’s own herd of buffalo.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
Verzin Di Capra
This is one of Beppino Occelli’s blue cheeses from his ‘erborinati’ selections. Verzin di Capra is made exclusively with quality goat’s milk and dappled with green mold. It has a soft and very buttery consistency and a complex and layered spice, balanced beautifully with soft, sweet undertones and the slight tang of the goat source. Long and extended on the finish.
Region: Piedmont, Italy
Milk: Goat
Size: approx 250g wedge cut to order
Blu di Bufala
Buffalo milk is sweet and rich and can be used to make some incredible cheeses – like this blue vein ‘Blu di Bufala’. The texture is smooth and even and the flavours are deep and long-lasting – the earthy blue mould and the sweet, milky notes in the buffalo milk are in perfect balance. This farmhouse cheese is made with the milk from the cheese-maker’s own herd of buffalo.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
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
Goat Zola
This cheese is modeled on the famous ‘Gorgonzola’ but made with 100% goat’s milk. There is a sharp note of blue mould at the beginning that gently rolls away to a creamy mid-palate and a delightfully clean, lemony finish with hints of fresh sweet goat’s milk.
Region: Lombardy, Italy
Milk: Pasteurised Goat
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
