Prom Country Moyarra Reserve Raw Milk
Moyarra Reserve is a semi-hard cheese made with raw sheep milk from Prom Country dairy. At 6 months maturation, it has a golden, smear rind. The texture is close and smooth. A vibrant, grassy aroma greets the senses, building into a complex caramel finish, with spice lingering on the back palette.
The first commercial cheese in Victoria to be uncooked at any stage of the process, all life from the fresh, clean raw Moyarra ewes milk at the time of production is encapsulated in this simple gourmet delight. While not a strong cheese, the flavour is unique and complex
Region: South Gippsland, Victoria
Milk: Raw Sheep
Size: approx 250g wedge cut to order
Prom Country Waratah Washed Rind approx. 400g
Pure sheep cheese, oozing with gentle, complex flavours. A cheese that displays the finest qualities of sheep milk, finishing with the back-palate softness so typical of sheep cheese. Soft smear-ripened cheese with a luscious texture and delectable flavours, lingering on the palate with a final sweetness. The golden aura of this style develops naturally from flora associated with vineyards. The aroma and flavour integrate and intensify with age, and the warmer the cheese becomes, the more powerful is this effect. Bring to room temperature for one hour before serving. May become sticky, stinky and extreme when fully mature.
Region: South Gippsland, Victoria
Milk: Sheep
Size : approx. 400g
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
Prom Country Kongwak Reserve with native Mountain Pepper Berry
A hard vintage sheep cheese containing a hint of native Mountain Pepper berry. Aged over 12 months with a natural rind, the pepper gives a fresh eucalyptus aroma that elevates the sharp crisp of the firm cheese. Made from spring milk grown in the hills up-stream from the small valley township of Kongwak, overshadowed by a hilltop bushland reserve. Only a powerful cheese like this deserves such a namesake. Matches well with Tea, which neutralises peppery notes.
Region: South Gippsland, Victoria
Milk: Sheep
Size: 250g wedge cut to order
Prom Country Prom Picnic
Mild, semi-hard farmhouse sheep Pecorino with natural rind. Vegetarian rennet. Regarded as our signature cheese, all aspects of Prom Picnic come together to perfectly reflect a true Pecorino – made only from sheep milk. 4 consecutive Gold medals in its first years.
First Year GOLD MEDAL – 2010 DIAA Awards, 2011 ASCA show GOLD and 2012 Royal Melbourne Fine Food Awards GOLD MEDAL, 2013 Sydney Royal agricultural show GOLD MEDAL
A young, mild and nutty cheese made to a recipe shared by friends at Corzano in Tuscany. The fragrant aroma and distinctive flavour of pure sheep milk makes Prom Picnic a unique table cheese. Best enjoyed at 3-6 months maturation.
Traditionally served with broad beans or olives – an ideal savoury cheese. As a table cheese, serve simply with an apple or pear.
Match with a Chianti-style (Sangiovese) wine.
Milk : Sheep
Size: approx 250g wedge cut to order
Prom Country Cheviot Royale
A semi-hard ewes-milk cheese carefully matured in PCC cellars, Cheviot Royale is aged for 12 months with regular washing of the rind to develop an orange surface and resulting complex savoury & bacon flavours. Slow yeast fermentation creates a fruity tang in the firm but smooth, close textured paste. Great savoury cheese for a cheeseboard or to be shaved in a salad. Vegetarian rennet. Goes well with a Dry White Wine or Shiraz, or Wheat Beer.
Region: South Gippsland
Milk: Sheep
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
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
Holy Goat La Luna 250g
This multi-award winning cheese is recognised as one of Australia’s best. It is hand-made by Carla Meurs and Ann-Marie Monda with 100% organic milk from their own herd of dairy goats. The fresh, clean, citrus flavours of the goat’s milk shine through and there is a subtle nutty note from the wrinkly white rind. The texture is smooth and velvety. Made with non-animal rennet.
Region: Sutton Grange, Victoria
Milk: Pasteurised Goat (organic)
Size: Approx 250g wedge, cut to order from the Holy Goat La Luna Ring
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
Wyfe of Bath Organic
This semi-hard organic cow’s milk cheese is made by a unique dairy in Kelston, Somerset for three generations. Wyfe of Bath is a smooth, creamy and nutty semi -hard cheese when eaten young. The unusual shape comes from the curd being placed in a cloth, then in a basket for maturation.Under the fine rind the light yellow paste has pleasant floral and grassy notes. Made with vegetarian rennet and organic milk.
Region: Bath, UK
Milk: Organic Pasteurised Cow
Size: Approx 250g wedge cut to order
Australian Cheese Grazing Box
The perfect box to enjoy
Includes,
- 2 cheeses from Prom Country Dairy 150g each & 2 cheeses from Pyengana Dairy 150g each
- Senga Jam 42g, Muscatels 50g, & Fresh Seasonal Fruit. Fruits used change due to seasonality.
- Mario Fongo Mini Lingue 100g
All packed in a convenient catering box.
Serves 2 -4 people approx.
Note: available only for click and collect.
Vegetarian selection of cheese – non animal rennet
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
Aphrodite Fetta
This barrel-aged Greek feta made with goat & sheep milk has a rich, complex creamy flavour, slightly tangy & firm but still crumbly. Goes well with sparkling white wine, Pilsener or blonde beer, Riesling.
Region: Northern Greece
Milk: Goat and Sheep
Size: 250g
English Cheddar Cave Matured
A classic British cloth-bound cheddar – big and bitey with a hint of cultured butter on the finish. The cloth covering allows the cheese to breath during maturation, creating that distinctive open, crumbly texture. Enjoy with a glass of Cabernet Sauvignon.
Wookey Hole Cave Aged Cheddar is a traditional PDO cheddar made on the Ashley Chase Estate in the heart of West Dorset.
The key ingredient for this unique cheddar is the highest quality rich milk sourced from dairy cows that graze the lush pastures of the surrounding countryside. The cheese is made to traditional methods by a highly skilled team of cheese makers. Each stage of the process is performed by hand, from the turning of the curds to the wrapping of each truckle in cheesecloth.
The Cheddars are then taken to the Somerset Caves to mature naturally in an environment which ensures they remain mouth wateringly moist and packed full of the distinctive, earthy and nutty flavours of the Caves.
Wookey Hole Cave Aged Cheddar is the only PDO traditional West Country Farmhouse Cheddar to be matured in Caves.
Region: Somerset, England
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Pyengana Cloth Bound Cheddar
Pyengana Cheddar is a handmade cloth bound cheddar. The cheese is wrapped in muslin cloth to protect the surface of the cheese. The cheese is then sealed with lard to prevent it from drying out. It is then rubbed and turned each week. Pyengana Cheddar is matured in the cellar under the cheese factory in a cave like environment. Natural air ventilation is used to draw cool air 1 km down an underground tunnel to maintain a consistent temperature and an ideal environment for maturing cheddar cheese.
As the cheese matures it develops a strong flavour, it has a crumbly body and a full flavoured bite. Aged for 18 months.
Region: Pyengana, Tasmania
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Gran Kinara 250g portion
A grana cheese made with non-animal (thistle) rennet! It takes considerable skill to produce a hard cheese using thistle rennet that will mature evenly for such a long time (12 months minimum) and create such a rich, deep flavour with a balanced sweet-savoury bite to finish. The texture is slightly softer than parmesan: smooth; even and moist – perfect for shaving into salads, serving with antipasti or grating into baked dishes. From Fattorie Fiandino – an artisan cheesery committed to sustainable farming practices and using 100% locally-sourced milk.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge
