Product Information
Brush up on your Cheese 101 with this delicious selection – we’ve picked some of our most popular cheeses covering different styles, different milk types and different countries.
Selection includes:
- Mixed Milk Robiola – a soft, creamy cheese made with a blend of cow, sheep and goat’s milk – Piedmont, Italy
- Taleggio – a classic medium-strength Italian washed rind – Lombardy, Italy
- Mons Bethmale de Chevre – a semi hard goat’s milk with a floral mellow flavour – Midi-Pyrenees, France
- Pecorino Grotta – a gentle, nutty pecorino coated with hay – Tuscany, Italy
- Riverine Blue – a beautifully balanced creamy blue cheese made with buffalo milk – Gippsland, Australia
- A packet of Mario Fongo 'Mother-in-Law Tongues' crispbread
- Cheese tasting notes
- Gift Hamper Box $5 extra – please select your preference below from 'Options'
NB: Cheeses in our selections are cut to approximately 200g each. If an advertised cheese is not available, a similar cheese will be substituted. Wooden boards, knives, fruit, bread and other inclusions shown in picture not included.
Additional information
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Related Products
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
Herve Mons Brillat Savarin Triple Cream 500g
Named after famous French gastronome and avid cheese-lover Jean Anthelme Brillat-Savarin, this cheese is pure indulgence without being over the top. Under the thin, white rind the triple cream interior has a soft, whipped texture and a rich flavour with a light, lingering finish. Like other double and triple creams, it does have added salt, but it is very subtle on the finish.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx 500g wheel
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
Herve Mons Chabichou du Poitou
A semi-matured goat’s cheese from the Loire Valley in France. The fresh, clean flavours of goat’s milk are complimented by a rich nutty flavour coming from the wrinkly white rind. Under the rind the texture is smooth, with a slightly chalky centre. Pairs well with a Sauvignon Blanc or Pinot Noir.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
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
Pecorino Di Farindola Presidio Slow Food
This is not any ordinary Pecorino !It’s made from Pig’s rennet which is probably the only cheese in the world using such an old technique, dating to the Roman times. Farindola has been known for it’s flock of sheep and cheese making tradition. Hand crafted in small quantities, Pecorino di Farindola can only be produced by women, who hand down the recipe from generation to generation, with milk sourced from hand-milked sheep that are reared in the wild for a large part of the year. Under the yellow/brown rind, the paste is grainy, straw yellow in colour and slightly moist, even when the cheese has matured for a long time – a result of the rennet and production method. The taste is like no other with musky aromas well balanced by a smooth and creamy texture.
Region: Abruzzo, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Capo di Stato
Cheese and wine combined – this is one of the famous ‘drunken’ hard cheeses of Italy, matured for a minimum of 24 months. This full-flavoured cheese is soaked in the local red wine, which stains the rind dark purple and seeps into the cheese creating ‘purple veins’ and amazing depth of flavour. It is strong and bitey with pronounced wine and grape flavours. The texture is firm, smooth and slightly flaky – the wine soaking helps to keep it moist.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Ubriaco Prosecco
This wine-soaked cheese is gentler than some of the others from this region. A young mountain cheese is soaked with sparkling Prosecco wine. This results in a mild, yet pleasing marriage between the creamy, milky flavoured cheese and the light fruity notes of the wine. It is matured for a minimum of 3 months. The texture is soft and supple – enjoy before dinner with a glass of something bubbly.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Comté Aop matured 24 months
Comté is the king of French cheeses – every wheel hand-made and subtly different. During a 24-month maturation, the 35kg wheels of cheese develop an amazing depth of flavour – the underlying sweet note is accompanied by a rich flavour of roasted nuts and subtle creamy, yeasty finish. Delicious paired with sparkling wines and Pinot Noir.
Region: Franche-Comté, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Monte Veronese di Malga Dop – Slow Food Presidio 3 years old
This unique cheese has been matured for 3 years to create a dry, crumbly texture and a very sharp bite with fruity overtones. Some would describe the flavour as a cross between cheddar and parmesan – but this doesn’t quite do the cheese justice. Monte Veronese has its own unique charm and reflects the terroir of the grassy, alpine region where it is made (malga = mountain pastures). This cheese is a member of the Slow Food Presidia.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
