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
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
L’artisan Petit Rouge
A strong Washed Rind, this little number has vigorous pungent flavours, yet is complex with a surprisingly oozy texture when ripe. 180g
Milawa King River Gold
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988.
Over 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 Cow’s milk
Size: Approx 250g wedge cut to order
Pont L’Eveque Demi 180g
Dating back to the twelfth century, this famous washed rind is one of the oldest Norman cheeses still currently in production.The Graindorge family has been in the cheese industry for over 100 years. During the ripening period the cheeses are washed, brushed and turned developing a stronger aroma and more pungent flavour with age.
The interior of the cheese is creamy yellow with a smooth texture. The rind is orange and grey in colour, which gradually reddens and becomes sticky over time. Demi Pont l'eveque is the perfect size for a picnic.
Region: Normandy, France
Milk: Pasteurised Cow
Size: 180g Unit
Petit Langres 180g
What a better way to combines two favourites – Cheese & Champagne. This light coloured washed rind is usually washed with champagne, or served with champagne poured in the middle cavity (fountaine). With a salty flavour the paste is dense but melt in the mouth. The perfect cheese for a festive cheese board.
Region: Champagne, France
Milk: Pasteurised Cow’s Milk
Size: Approx 150g unit
Trou du Cru
One of the ‘super-stinkies’! This little cheese is the Mini version of the Epoisse . As it’s “brother” the cheese is washed with a local grape spirit during its maturation, to encourage the development of a sticky, orange rind with rich mushroomy and cured meat flavours. If you like strong cheese, you will love Trou du Cru. The perfect stinky cheese to add on a cheese plate for 2.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 60g each
Goat Morbier
This cheese is made in the style of Morbier – but with 100% goat’s milk. It has a pungent, sticky rind and that distinctive line of ash through the middle. The flavours are full and pronounced, reminiscent of a farm without being ‘barnyardy’ with a zesty flavour of goat’s milk with an earthy note coming from the rind. The texture is smooth and semi-firm. The rind is regularly brushed with a brine solution as the cheese matures, creating a pungent aroma and slightly grainy texture.
Region: Pays de la Loire, France
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Petit Munster 125g
Munster is a very well-known and well-loved soft ‘stinky’ cheese from the region of Alsace-Lorraine. As Munster matures the surface of the cheese is regularly rubbed with brine to encourage the development of a sticky orange crust and pungent aroma. It has a smooth, sometimes runny texture and assertive flavours of cured meats and porcini mushrooms with an intense, savoury finish. Best matched with a late harvest Riesling
Region: Alsace – Lorraine, France
Milk: Pasteurised Cow
Size: 125 gr each
Affidélice au Chablis 200g
An incredibly creamy cheese washed with Chablis wine during maturation to create a full, bold flavour and deep orange colour. Serve Berthaut Affidélice au Chablis in its wooden box with a spoon so your guests can dip into the luscious, gooey interior. Berthaut Affidélice au Chablis is similar to Epoisses.
Region: Burgundy, France
Milk: Pasteurised Cow
Size: 200g
Brebirousse 1kg square (whole wheel) Local Sydney & Melbourne Metro Delivery Only
This delightfully oozy cheese is a mild washed rind style made with 100% sheep’s milk from the Argental region of France (most famously known for Roquefort cheese). When young, the flavours are creamy and slightly sweet, with a hint of mushroomy flavour coming from the light orange rind and a gentle nuttiness characteristic of sheep cheese. More mature cheeses will have a stronger flavour, with more pronounced earthy flavours.
Region: Rhone-Alps, France
Milk: Pasteurised Sheep
Size: 1 kilo square
Local Sydney & Melbourne Metro Delivery Only
Epoisses Cremiers Selection 250g
One of the ‘super-stinkies’! This runny little cheese is washed with a local grape spirit during its maturation, to encourage the development of a sticky, orange rind with rich mushroomy and cured meat flavours. If you like strong cheese, you will love Epoisses.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 250g each
Quadrello di Bufala
We source this cheese directly from a farmhouse buffalo dairy we found on our travels in Northern Italy – they make cheese each day with milk from their own herd. Quadrello is a bit like a buffalo milk version of Taleggio – a pungent, savoury rind on the outside and a creamy, semi-firm texture inside with a beautiful sweet finish thanks to the rich buffalo milk – delicious on cheese or antipasto platters and paired with a glass of Pinot Grigio or Pinot Noir.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
Rosso Di Langa
The combination of cow and sheep milk creates a unique flavour. Rich and nutty with a mouth-filling creaminess, the texture is incredibly smooth and creamy and oozes at room temperature. Rosso di Langa is a very mild washed rind, with a subtle flavour of mushrooms and only a hint of pungency coming from the rosy orange rind.
Region: Piedmont, Italy
Milk Type: Pasteurised Cow and Sheep
Size: 350g each
Stracco di Capra
This cheese is a goat’s milk version of Taleggio. It has the same pungent, savoury rind but the goat’s milk adds a unique twist to the flavour – creamy with an underlying floral note and subtle lactic finish. Under the rosy rind the interior is smooth and creamy and melts in your mouth.
Region: Lombardy, Italy
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Taleggio Dop
A little bit stinky and a whole lot of tasty, Taleggio is easily recognised by its deep orange washed rind. This Italian classic has a pungent aroma and a rich, creamy flavour with savoury hints of smoked meats and lightly fried mushrooms. It’s soft and smooth with a creamy finish – enjoy with a beer or glass of Pinot Grigio. Taleggio works well on a cheese platter or use it make a Taleggio, thyme and mushroom pizza – delicious!
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Fondue Mix 800g
As the weather cools it’s time to warm up with delicious melted cheese. The perfect winter pick me up Fondue is easy to make and all in one pot. Team up with crusty bread or raw vegetables and enjoy!
We have put together an Ocello Fondue Mix to be enjoyed with friends and family serves 4 to 6 people. This mix includes 400g Swiss Gruyère and 400g Fontina. All cheeses are grated and ready for you to add to your pot.
We include:
- The recipe
- 800g of grated cheese 400g Swiss Gruyère and 400g Fontina
- A garlic glove
- 375ml bottle of Saint Clair Sauvignon Blanc Marlborough, New Zealand
- A small bag of cornflour
Fontina Alpeggio d’Aosta DOP
An ancient cheese named after the local village of Fontina in the Aosta Valley region. The cheeses are matured for around 3 months in a large underground tunnel where they sit on traditional spruce pine boards. During maturation the rind is regularly brushed with a brine solution, creating a moist, sticky texture and rich aroma. The flavour is a heady combination of cream, roasted nuts and mountain herbs with a lingering finish. The perfect melting cheese !
Region: Aosta Valley, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
St Nectaire AOP
This pasteurised milk cheese is modelled on the raw milk AOP Saint Nectaire. It’s a medium-strength washed rind style with a dense, buttery texture. The flavours are balanced and slightly savoury with subtle hints of mushrooms and crusty sourdough bread coming through, rounding out to a creamy finish with earthy notes on the back palate. Serve on cheese boards accompanied with fruit jams, marmalade or glacé clementines. It can be enjoyed with bread, or herbed crackers (rosemary, fennel etc). It pairs well with craft beers and most medium-bodied white and red wines, Merlot and Riesling in particular. When young (with a thin, pale orange rind and bulging interior), it can also be used in tartiflette and gratins, although older cheeses are not as well suited to cooking as the flavours become much more intense.
Region: Auvergne, France
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
