Milawa Brie
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. 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.
A clean, mild, buttery, white mould cheese that develops a soft luscious texture and rich milkiness as it ripens.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: Approx 250g wedge cut to order
Milawa King River Gold
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. 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.
The King River Gold is a great introduction to the washed rind style and the most popular cheese among customers today. The cheese itself has a soft interior with a slightly gritty rind and a rich, almost smokey, nutty flavour.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cowt’s milk
Size: Approx 250g wedge cut to order
Milawa Goat Camembert
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. 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.
Milawa Goat Camembert has a lactic and subtle flavour when young – Matured the goat flavour is more pronounced with a fudgy white paste.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: 150g Unit
Milawa Camembert
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. 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.
Milawa Camembert has nice rich and buttery paste. The white fluffy rind when young has light mushroomy aroma – If you like nice yeasty flavour like a French camembert , Milawa camembert is best eaten close to the Best Before.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cow’s milk
Size: 150g Unit
Milawa Blue
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. 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
Hafod Welsh Organic Cheddar
Hafod has all the characteristic of a true artisan cheese. Crafted on Bwlchwernen Fawr, a 130-acre organic farm situated on the west Welsh country side by Sam and Rachel Holden, the cheese is only made from their herd of 80 Ayrshire cows. In the dairy industry, their herd set as a small dairy, but it's well valued for the high quality of cheese produced.
With only 200kg of cheese produced a day, or 11 and 15 wheels, each wheels is matured for a minimum of 16 months.
Made on the traditional cheddar recipe, however Hafod has a sweet, buttery nutty taste from the Swiss breed of Ayrshire cows, and reflect the “terroir” of the pastures and soil from the farm.
Region: Wales, UK
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
Bath Blue Organic
Get your slice of “The world tastiest Cheese” by the BBC Good Food Show. Just outside Bath, Park Farm has been home to the Padfield cheese-makers family for over 3 generations. Originally makers of Cheddar, they first rediscovered the recipe of Bath soft and now increased their range with Bath Blue. Using the milk from the family's organic Friesian herd, Bath Blue is made on a Stilton recipes. The paste in crumbly with a creamy finish with an earthy flavour from the blue veins.
Region: Bath, UK
Milk: Organic Pasteurised Cow's Milk
Size: Approx 250g wedge cut to order
Old Winchester
An farmhouse artisan cheese crafted by Paul Thomas on Lyburn Farm just south of Salisbury, England. This Gouda style cheese has been matured for a minimum of 18 months. Made from the milk of their own herd Old Winchester has a crumbly texture with a sweet, nutty rich flavour. Awarded with Bronze at the World Cheese Awards 2016.
Region: England, UK
Milk: Cow Pasteurised
Size: Approx 250g wedge cut to order
Smoked Nothumberland
Named of the area were its only produced, Northumberland, between England and Scotland, Smoked Northumberland is a firm cheese yet with a creamy texture on the palate. The cheese is traditionally smoked over oak-chippings, giving a nice earthy mellow woody flavour.
Region: Northumberland, England
Milk: Cow Pasteurised
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
Perl Las Organic
Perl Las, which translates as ‘blue pearl’ in English and is made by Carwyn Adams, cheesemaker of Caws Cenarth Cheese. Based on the Caerphilly recipe Perl Las is the new adding to their range following few experiments. When young the flavour is tangy and salty, but as the cheese matures the paste gets creamier with a rich blue flavour. Made with non-animal rennet.
Region: Carmarthenshire, UK
Milk: Organic Pasteurised Cow
Size: Approx 250g unit.
Golden Cenarth
The Welsh take on the traditional Mont d'Or. Winner as “Supreme Champion at the British Cheese Awards”, Golden Cenarth is an organic soft cheese and is washed in pear cider. At its peak the cheese develops a pungent savoury flavour with a nutty aftertaste. Packed in a wooden box and ready to be scooped with spoon or baked !
Region: Carmarthenshire, UK
Milk: Organic Pasteurised Cow
Size: Approx 250g unit
May Hill Green
Only made with milk from Gloucester cows breed by Charles Martell and sons, this rare and unique cheese is coated with chopped nettles. Like its cousin the Stinking Bishop, the rind is sticky with an unmistakable meat flavour – the paste is soft light and oozy with a creamy, rich, sweet and herbaceous flavour.
Region: Gloucestershire, UK
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
Wild Garlic Yarg
This semi-hard cheese is based on a Caerphilly recipe, and it is wrapped in wild garlic flower leaves. Like it's brother Cornish Yarg, the leaves are picked from the local Cornish countryside and wrapped in an elegant concentric circle, once the cheeses have been removed from their moulds and brined ready for maturation. The leaves protect the cheese, while allowing it to breathe and attract the specific moulds that encourage the beautiful almost lace-like appearance of the rind to develop. This in turn begins to break down the interior of the cheese, although the texture remains gently crumbly in nature.
Region: Cornwall, England
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Perl Wen
Based on the Caerphilly recipe, Perl Wen was is a organic new Welsh creation from the new cheesemaker of Caws Cenarth Cheese. When young this brie style has the flaky paste and citrus flavour of the traditional Caerphilly. Give it more time and the paste gets creamy with a rich buttery flavour.
Region: Carmarthenshire, UK
Milk: Organic Pasteurised Cow
Size: Approx 250g unit
Cornish Yarg
This semi-hard cheese is based on a Caerphilly recipe, and it is wrapped in stinging edible nettles. The nettles are hand-picked from the local Cornish countryside when they are a bright vibrant green and frozen for use throughout the year to be wrapped in an elegant concentric circle, once the cheeses have been removed from their moulds and brined ready for maturation. The leaves protect the cheese, while allowing it to breathe and attract the specific moulds that encourage the beautiful almost lace-like appearance of the rind to develop. This in turn begins to break down the interior of the cheese, although the texture remains gently crumbly in nature.
Region: Cornwall, England
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Stinking Bishop
Only made with milk from Gloucester cows breed by Charles Martell and sons, this rare and unique cheese is washed with Perry (English pear cider). The rind is sticky with an unmistakable meat flavour – the paste is soft light and oozy with a creamy, rich and sweet flavour.
Region: Gloucestershire, UK
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order.
Quicke’s Goat Cheddar
Quickes is one of THE quintessential ‘crumbly’ English cheddars and all cheeses are hand-made on the farm that has been in the Quickes family for over 450 years! Made from locally sourced goat's milk, this clothbound cheddar is matured for at least 6 months. It has a buttery and nutty flavour, slightly tangy on the back of the palate.
Region: Somerset, England
Milk: Pasteurised Goat
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
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
Gran Kinara
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
Holy Goat La Luna
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
Ocello Organic 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
FCC 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
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
