Prom Country Brewer’s Gold
Delicate, exotic, malty, ale-washed cheese
A seasonal collaboration from Wattlebank Park Farm cow milk & Loch Brewery & Distillery Dark Ale, by cheesemaker Burke Brandon & Brewer Craig Johnson. Vegetarian rennet.
Brewer’s Gold is a traditional slow-set soft lactic cheese, rind-washed daily in Dark Ale from Loch Brewery & Distillery, a regional neighbour of Prom Country Cheese in South Gippsland. The washing process develops a distinctive golden rind, and complex flavours and aromas result from the synergy between the cheese and the beer.
Region: Gippsland, Victoria
Milk: Cow
Size: 160g
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
Caciobarricato
Caciobarricato is a pulled curd ‘pasta filata’ cheese, aged in barrels with red wine and marc. The curd is pulled and twisted to give it a soft, elastic, stringy quality.
The Caciobarricato cheese from La Casearia Carpenedo is a treasure trove of flavors and emotions. Antonio Carpenedo has been able with great skill to create a real experience that leads us to live a sensory journey in this Italian typicality received in his book of drunk cheeses. Flavour is medium intense with strong hints of wine.
Caciocavallo is a piece of history, spread for centuries since the Kingdom of the Two Sicilies. The milk coming from Podolic cows that graze in the wild, gives the cheese the flavors of nature. In love with these flavors, Antonio has obtained with the Ubriaco method in barrique, the perfect fusion of the dairy tradition of Caciocavallo and that of wine. Cheese made with cow’s milk, before being drunk it is aged for at least 3 months.
Region: Veneto, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Caciocavallo Silano DOP
Within the vast and somewhat generic production of ‘Caciocavallo’ or ‘Provoloni’ in southern Italy, the Silano variety represents a denomination of protected origin product since 1993. Despite its name, it is not exclusively produced on the Sila but in five other regions of southern Italy or, rather, in the districts carefully specified by the regulations. An important characteristic of Silano Caciocavallo is the handmade paste that results in perfect softness whilst, in contrast, machine made paste tends to be ‘rubbery’.
Milk: cow’s milk
Parmiggiano Reggiano Montagna Dop
Made with milk form cows that graze on lush fodder from the pastures of the cooler Canossa slopes between Parco Nazionale dell Appennino and Reggio Emilia where the cheese must be made as well. The long maturation makes the Parmigiano Reggiano firm, crumbly and fruity, with a marked and very intense flavor. Ideal for lactose-intolerants, digestible even by younger children. Higher protein and calcium per gram that meat by 5 to 1. But digested in just 3 hours instead of 24 hours like meat. Enjoyable grated on pasta of course and flake on your rocket salad or flaked with honey and balsamic vinegar as a dessert: a unique experience. Aged 30 months
Region: Emilia and Parma, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Cantarelli Montagna Parmiggiano Reggiano Dop 200g portion
Made with milk form cows that graze on lush fodder from the pastures of the cooler Canossa slopes between Parco Nazionale dell Appennino and Reggio Emilia where the cheese must be made as well. The long maturation makes the Parmigiano Reggiano firm, crumbly and fruity, with a marked and very intense flavor. Ideal for lactose-intolerants, digestible even by younger children. Higher protein and calcium per gram that meat by 5 to 1. But digested in just 3 hours instead of 24 hours like meat. Enjoyable grated on pasta of course and flake on your rocket salad or flaked with honey and balsamic vinegar as a dessert: a unique experience. Aged 30 months.
Region: Emilia and Parma, Italy
Milk: Cow
Size: 200g portion
Cantarelli 24 months Parmiggiano Reggiano Dop 200g-portion
Parmigiano Reggiano 24 months: in this cheese, aromas get more evident: warm butter and fresh fruit hints can be appreciated, and citruses appear next to nuts hints.
This Parmigiano Reggiano has a great balance between sweet and tasty and is perfectly firm, crumbly and grainy.
200g package wedge
Cantarelli Vacche Rosse Parmiggiano Reggiano Dop 200g-portion
The Vacche Rosse Parmigiano Reggiano can be marketed exclusively after 24 months maturation.
The resulting product is a unique cheese, sweet, intense but soft, straw yellow, grainy and fragrant.
The Red Reggiano Cows produce a third less milk than the Friesian breed, but have a higher yield for cheese making due to higher proteins and fat levels.
200g package wedge
Capo di Stato Carpenedo
The cheese takes the name from the wine used for his maturation. The Capo di Stato wine is an excellance of Treviso area. A cheese that stand out for elegance and balance.
Region: Treviso, Italy
Milk: Cow
Size: Approx 250g wedge cut to order
Casa Madaio Accasciato
The cheese known as Accasciato from Casa Madaio is a synthesis of opposite identities to give a soft, semi-mature, creamy, luscious cheese. The cheese is a soft, pale yellow on the outside in contrast with its opaque whiteness inside. It tends to have a sweet, slightly aromatic flavour.
250g wedge cut to order
Cow and Buffalo milk
Campania Italy
Casizolu Slow Food Presidio
Despite being known as a land of sheep and sheep’s cheese, the Montiferru area, an enchanting corner of Sardinia a few kilometers from Oristano, is also home to an ancient, highly prized, stretched-curd cow’s milk cheese. In the past it was traditionally made by women, who processed the fresh milk, working the curds in hot water to form the cheese’s typical rounded pear shape. When the cheese is aged for longer than a couple of months, it starts to unite green, grassy, buttermilk notes with hints of forest and leaves and a slightly almondy finish.
Region: Sardinia, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Cupitt Milton
Flavours in this cheese are sweet and salty at the same time, with a smoky hint due to rubbing the rind with paprika and olive oil. Semi-hard texture with small holes in the paste which is a strong yellow colour. Perfect with beer and wine, or melted in a toastie.
Region: South Coast, NSW
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Don Carlo Carpenedo
Don Carlo is a noble cheese originating from the Puglia region in southern Italy. It is produced in the historic medieval farm of “Masseria del Duca”, in the province of Taranto. The recipe for the cheese was passed down through generations wherein it was dictated that the raw cow’s milk cheese be made with kid goat rennet.This pale yellow, hard cheese is aged on the location of the old farm. Its pate is crumbly and flakes easily, but is suitable for grating. The rind is rubbed with extra virgin olive oil produced on the same farm.Don Carlo has a salty taste and an intense flavour that becomes pronounced with age. The presence of kid goat rennet gives the cheese a pleasantly spicy kick. Aromatic white wines or young red wine make a great match with this interesting cheese.
Region: Veneto, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Fiandino Riserva 24mesi di Bruna Alpina Grana
Piemonte, Italy
raw cows milk
250g wedge cut from the wheel
Grand Formaggio Di Pecora Sardo
This is a Sardinian pecorino cheese, cooked, coagulated with calf rennet. The flavour highlights the scent of the Mediterranean pastures on which they feed the sheep. Was established with the intent to use all substances present in milk, essential for our body, thus improving the nutritional aspect and in particular, one linked to the digestibility of fat and milk protein. During his long ripening occurs a strong proteolysis and lipolysis: both proteins that fats are broken down into smaller organic molecules, making the product easy assimilation by the body and easier to digest. In addition to the low salt content and the large content of calcium lactate, it is recommended in any diet food, as in that of hypertensive, but also to strengthen the skeletal system and prevent osteoporosis.
Gyrenbader Ur-Eiche
Affinage in the village dairy Girenbad
Fresh raw milk from dairy cows left to graze naturally (no silage). The Ur-Eiche remains in the cellars of Girenbad village dairy throughout the affinage period.The cheese is handcrafted and washed with oak extract that gives it the mild barrique taste and the healthy, brown rind.
Region: Girenbad, Switzerland
Milk: Cow
Size: approx 250g wedge cut to order
Juscht
After being handcrafted in the Vorderfultigen mountain dairy, the cheeses are kept in the dairy and cared for for one month before they are moved to Gourmino’s mountain cave. Here the affineurs treat the “Jùscht” wheels two times a week.The natural climate in the mountain (about 12 °C and 93% humidity) is perfect for the affinage of the “Jùscht.”
Region: Langnau im Emmental, Switzerland
Milk: Cow
Size: approx 250g wedge cut to order
Latteria Valssasina
Latteria Valsassina is a semi-fat cheese, produced with cow’s milk deriving from bruna alpina cows. Upon ripening this cheese develops a pale straw-coloured paste, riddled with a lot of small eyes. It is aged for over 6-12 months, which gives it its tasty but delicate flavour.
Region: Lombardy Valsassina, Italy
Milk: Cow
Size: approx 250g wedge cut to order
Marrook Farm Brinawa Biodynamic
A tilsit style cheese named after the local area where it is made in Northen NSW from biodynamic farming. Made over the summer months, mild and very moreish when young and stronger when old. A great melting cheese. Washed and turned with great regularity.
Region: Bulga Plateau, NSW
Milk: biodynamic cow
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 Wattlebank Mist
Made of the rich milk from Wattlebank Park Farm in South Gippsland, Wattlebank Mist has a 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 3 weeks – will be unforgettable after 6 weeks of age, when golden flora may appear to influence bouquet and flavour. Serve with fruit (especially strawberries) and a soft Merlot or Cabernet Sauvignon wine following a main course.
Region: Victoria, Australia
Milk: Cow
Size: approx 200g round
Provolone del Monaco DOP
The production area for this cheese is in the municipality of Vico Equense and the nearby Agerola. According to one theory, the name of Monk’s Provolone derived from the fact that it was originally produced on monastic lands. However, according to another theory, it was the due to the original cheese makers’ dress similar to a long monk’s habit whilst, to yet another, it is down to the dark brown colour of the ripened forms. It is a stringy paste with deeply rooted traditions that can be ripened for more than two years.
Milk: Cow
Size: approx 250g wedge cut to order
Engelberg Swiss Cheddar
“Engelberg” by Walter Grob is made from rich mountain and alpine milk without colors or additives. Matured for five months in the cellar of the Engelberger cheese dairy and cared for by hand with salt and water. This gives the Engelberg Cheddar a healthy and rustic rind.
Region: Switzerland
Milk: Cow
Size: approx 250g wedge cut to order
Pyengana Cheddar Truckle
Based on 130 years of dairy craftsmanship in Pyengana Valley, Tasmania, this cloth bound cheddar cheese is regarded across Australia as one of the best cheddar cheese offerings. Just ask ‘delicious Magazine’, awarding Pyengana Dairy Producer of the Year 2017, and Dairy Industry Association of Australia awarding Pyengana Dairy Cloth Bound Cheddar Best Retail Portion Cheddar 2018.
This beautifully presented truckle wheel is 1.1kg and is designed to be the hero of a gourmet grazing table; ideal for entertaining.
Region: Pyengana, Tasmania
Milk: Pasteurised Cow
Size: 1kg+
Sasso Nero Mila
The cheese is enclosed in a black and dry crust that highlights its singularity, preserving the strong aroma. The fine cellar scents of the crust evoke the place of maturation. The paste is compact and is characterized by a color that varies from light yellow to straw yellow. The Sasso Nero has a crystalline structure and a slightly melting consistency in the mouth. Its typical flavor and the notes of roasted chestnuts, dried fruit and honey are the result of the long aging. The aftertaste has sweet notes of caramel and chocolate. Its flavor is therefore very complex, vigorous and unmistakable. A cheese of character and distinct recognizability.
Region: Italian Dolomite Alps – Trentino-Alto Adige / South Tyrol
Milk: Cow
Size: approx 250g wedge cut to order
Sbronzo Casa Madaio
The freshness of milk meets the intensity of the Aglianico wine. The cheese made with buffalo milk and cow’s milk, after about two months of production, is aged in Aglianico .
The soft paste with an intense smell of cream and butter melts with the aroma of grape must.
The result is a product characterized by a bright purple rind, embellished with grape must on top.
Region: Campania, Italy
Milk: buffalo and cow
Size: approx 250g wedge cut to order
Scamorza Bianca
Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.
The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
250g
Scamorza Smoked
Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.
The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
After two weeks of ripening, the cheese is smoked. The smoked variant, called ‘Scamorzi Affumicate’ is made by smoking the cheese over flaming straw for around 10 to 15 minutes. A fresh version of Scamorza is also sold within a few days of production.
The texture of Scamorza is elastic, stringy and has less moisture than Mozzarella. In addition, the flavour is more piquant, milky and creamy. Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note.
Scamorza is used as a substitute for Mozzarella as it imparts more interest in the recipe. Since Scamorza has excellent melting qualities, it is best known to flavour baking dishes, for griddling or topped with prosciutto for extra zest. The smoky flavour of Scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto.
250g
Schallenberg
Hansruedi takes care of the affinage of the Schallenberg cheese himself. During the first day after production the cheese wheels are turned at least once every two hours.
During the following 4 to 6 weeks they are brushed daily with salt water and after that ripened up to 16 months. The cheese dairy has a small cave, so most of the cheeses ripen in the cheese cave of the cooperative in Schangnau. It is located right over the Schallenberg pass about 10 minutes drive from Hansruedi’s cheese dairy.
Taste: Cauliflower with vanilla and toasted nuts
Region: Schallenberg, Switzerland
Milk: Fresh cow milk from dairy cows left to graze naturally (no silage).
Size: approx 250g wedge cut to order
Ubriaco Zibbibo Carpenedo
Ubriaco di Zibibbo is a semi-hard ‘Pasta Filata’ style cheese from Sicily, aged in Zibibbo IGT wine. It has a thin, smooth burgundy coloured rind covering a firm and elastic straw paste. Flavour is intense with strong hints of wine, accompanied by an aftertaste of honey and butter.
Region: Sicily, Italy
Milk: Unpasteaurised Cow
Size: approx 250g wedge cut to order
Valtellina Casera DOP
This is the alter ego of ‘Bitto’ cheese, produced mainly in the autumn, winter and spring months and made exclusively on the alpine pastures. Like Bitto, it was awarded denomination of protected origin (DOP) status in 1995. It can be ripened with excellent results but it is often preferred fresh on its own or as an ingredient of traditional Valtellina recipes.
Milk: skimmed, raw, Cow
Size: approx 250g wedge cut to order
