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
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
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
Australian & Vegetarian Cheese Grazing Box
The perfect box to enjoy
Includes,
– A selection of our finest cheeses: Prom Country Dairy & Pyengana Dairy
– A selection of premium accompaniments: Mario Fongo Lingue , Mongetto Jam, Muscatels & Panforte di Sienna and Seasonal Fruit.
All packed in a convenient catering box.
Serves 2 -4 people approx.
Note: Grazing box only available for Sydney Metro deliveries & local pick up. Fruits used change due to seasonality.
Vegetarian selection of cheese – non animal rennet
Buffalo Mozzarella 110g Local Sydney & Melbourne Metro Delivery Only
Fresh mozzarella made using buffalo milk from Cairns, Qld. Once you have tasted the unique flavour – milky, lactic, mossy and sweet – you can NEVER go back to cow’s milk mozzarella. Break it apart with your hands to admire the supple ‘angel hair’ texture. Use it to make a simple caprese salad or on top of woodfired pizza.
Milk: Pasteurised Buffalo
Size: approx 110g
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
Pyengana Goat Cheddar
Pyengana Goat Milk 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 6 months.
Region: Pyengana, Tasmania
Milk: Pasteurised Goat
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
