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
Pont L’Eveque
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.
Region: Normandy, France
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
Pont L’Eveque Demi 180g Boxed
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
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
Langres 1kg wheel approx.
What a better way to combine 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 cheeseboard.
Region: Champagne, France
Milk: Pasteurised Cow’s Milk
Size: 1kg approx. whole wheel
Epoisses Aop 125g
One of the ‘super-stinkies’! This little cheese is the half moon 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 Epoisse. The perfect stinky cheese to add on a cheese plate for 2.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 125g each
Epoisses Aop Petit 60g
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
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
Rosso Di Langa due latte (Sheep & Cow Milk)
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
Fontina d’Aosta “Selection” Alpeggio DOP 2KM & UP!
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
