Your DRINKS LIST for Melbourne, 2019!



With great cheese, comes great opportunity! And we think that cheese comes to life with a cheeky little drink beside it. We’ve got some world class beer & cider, vodka & whisky and sake & vino for you to discover. Take a taste and find your perfect partner!



Campbell is one of the most extraordinary wine communicators and downright passionate people we know. We’re stoked he’s back again this year with yet another line up of wonderful wines all organic and with minimal intervention.
We love him so much we asked him to write in our sister publication, Pinot Palooza. You can read his article HERE

Sparkling (100ml/bottle)
2013 Sylvain Martinez Gazouillis Chenin Blanc, Loire – 12 / 75
2014 Carriel dels Vilars Pell de Ceba, Catalonia – 15 / 99
2011 Benoit Camus L’Indigene, Beaujolais – 13 / 83

2018 Manon High Paradise Savagnin/Chardonnay, Adelaide Hills – 9 / 58
2018 Sam Vinciullo Sauvignon Blanc, Margaret River – 9 / 58
2018 Limus Riesling, Mt Gambier – 10 / 62
2016 Jordi Llorens Blan 5-7 Macabeo, Conca de Barbera – 11 / 65
2015 Pierre Boyat Pure Laine Chardonnay, Macon – 13 / 88
2015 Jerome Lambert Un Brin Gourmand Chenin, Loire – 15 / 99
2013 Verge Le Balaise Oxidatif chardonnat, Macon – 16 / 107

2018 Sam Vinciullo Cow Town Shiraz, Margaret River – 9 / 58
2017 Manon Pinot Noir, Adelaide Hills – 10 / 62
2018 Rahpael Beysang & Emelie Hurtubise Nouveau Litre Gamay (1L), Beaujolais – 9 / 80
2017 Bodega Cueva Vi-Viu Syrah, Valencia – 11 / 65
2016 L’Ostal Vendredi Malbec, Cahors – 12/70
2009 Carriel dels Vilars Red, Catalonia – 15 / 99

Extraordinary Brandy (30ml)
Schnabel Weinbrand, South Styria – 19


Haddow & Dineen ‘One Hundred Days ‘ Méthode Ancestrale, 2019 – $15 by glass, $50 by bottle
Haddow & Dineen ‘Grain of Truth’ Pinot Gris, 2018 – $15 by glass, $50 by bottle
Haddow & Dineen ‘Private Universe’ Pinot Noir, 2018 – $15 by glass, $50 by bottle



Farm Ale
Tasmanian pale ale 4.8% ABV
Fruity pale ale made with barley, wheat,
oats and hops from Tasmanian farms.
425mL cup $8.50
500mL bottle $10
Four pack $33

Cloudy Bay IPA
raw wheat India Pale Ale 6.6% ABV
Hazy IPA made with Bruny Island wheat
and all-Tasmanian hops.
425mL cup $8.50
500mL bottle $11
Four pack $37

Whey Stout
sweet stout enriched with whey 5.8% ABV
Roasty milk stout enriched with lactose from
the whey left over after cheese making.
425mL cup $8.50
500mL bottle $10
Four pack $33

Rye Smile
dark rye saison
Light roast flavours complement spicy notes
from the rye and Belgian yeast.
425mL cup $8.50
500mL bottle $10.50
Four pack $35

dark pale ale 5.5% ABV
Smooth malt and spicy rye notes meet
pungent, fruit-driven hop aromas.
500mL bottle $10
Four pack $33

Lighthouse Ale
session red ale 2.8% ABV
Rich and malty with subtle, fruity hops
and firm bitterness.
500mL bottle $8.00
Four pack $27

Second Breakfast
honey and oat brett saison 7.3% ABV
Rustic brett flavours and acidity
balanced by delicate honey notes.
750mL bottle $18

2019 Metric Stout
whisky barrel aged post-imperial stout 10.5% ABV
Smooth, intense, and delicious.
750mL bottle $26

The Long Paddock
Tasmanian saison 6.5% ABV
Earthy cereal notes mingle with fruit and
spice flavours against a very dry finish.
750mL bottle $17
750mL mixed three – $50
Mixed four packs – discounts apply


Our core range ciders:
Earthy, medium dry, cloudy – real apple flavours – culinary-apples, and a blend of culinary and cider-apples. The ciders that people know us for. Sessionable or a bit more contemplative – just as happy to go solo as they are cuddling up to a plate of Aussie cheeses.

Willie Smith’s Organic Cider
250ml Glass: $7
355ml can: $9
Takeaway 4 pack: $25

Willie Smith’s Traditional Cider
250ml Glass: $7
355ml can: $9
Takeaway 4 pack: $25

Willie Smith’s Wild Ferment Cider
250ml glass: $7
Keg only – no takeaway

The 750ml – Cider-Apple Ciders:
These are our ciders that really tell the cider apple story. Either single variety cider-apple ciders which scream varietal character – or a blend of cider-apples to paint a picture of how blending the best cider-apples from a vintage works. Either way these babies are full of character, texture, and big apple flavours. Tannin / fruit / acid – say hello to cheese! Available by the 100ml taste or by 250ml glass.

Willie Smith’s Yarlington Mill Cider
100ml Taste: $4
250ml glass: $10
Takeaway 750ml Bottle: $30

Willie Smith’s French Blend Cider
100ml Taste: $4
250ml glass: $10
Takeaway 750ml Bottle: $30



Over the bar
Starward Two-Fold, Fever Tree Tonic and Lemon $9
Starward Two-Fold, Fever Tree Dry and Orange $9
Starward Two-Fold, Sparkling Apple and Lemon $9

Honey Buttered Old Fashioned $15
Tambo Honey and Devondale Butter washed Two-Fold Whisky with smoked bitters and orange
(This was a massive hit at our Distillery bar activation Graze and Grain and a nice note that it will be available at Mould)

To take home
Starward Nova Single Malt Whisky $96
Starward Solera Single Malt Whisky $125
Starward Two-Fold Double Grain Whisky $65
Starward Red Manhattan $49


Vodka $70
Gin $90
Oaked $100
Liqueur $40

Hibiscus and Whey – a refreshing and floral blend of Sheep Whey vodka, lemon and hibiscus infused syrup.
Martini – A classic with a Tasmanian twist. Sheep Whey Gin or Vodka, Lillet Blanc, stirred down and served with a single rose petal floating on top.
Gin and Tonic – Capi Tonic with our Sheep whey Gin and a delicate rose dust sprinkled on top



Uehara Shuzo, Soma no Tengu, 2019, Shiga – 13 / 80
Chikuma Nishiki, Kizan Sanban, 2019 Nagano – 12 / 75
Chiyo Shuzo, Shinomine Kimoto, 2018 Nara – 12 / 72
Fujiichi Shuzo, Kikutaka Kobo #7, 2017 Aichi – 10 / 155
Kidoizumi Shuzo, Hakugyokuko, 2018 Chiba – 13 / 79
Akishika Shuzo, Okarakuchi, 2018 Osaka – 14 / 83
Miwasakura Shuzo, Omusubi, 2018 Hiroshima – 11 / 69
Miyako-Bijin, Yamahai Koshu, 2012 Awaji – 12 / 76
Heiwa Shuzo, Yuzushu, NV, Wakayama – 9 / 59
Ota Shuzo, ‘Dokan’ Umeshu, NV, Shiga – 8 / 55



We want you to get the most out of your MOULD experience, so we’re bringing Mould Masterclasses back to Sydney!

Here’s what we have planned:

Friday, May 24th
5:00pm- Black Market Sake and Cheese
6:00pm- The Fermentary
7:00pm- Willie Smiths Cider and Cheese

Saturday, May 25th- AM Session
12:00pm- The Fermentary
1:00pm- Bruny Island Beer and Cheese
2:oopm- Willie Smiths Cider and Cheese

Saturday, May 25th- PM Session
5:00pm- The Fermentary
6:00pm- Willie Smith Cider and Cheese
7:00pm- Black Market Sake and Cheese

Ticket price: FREE (limited to 50 tix/class)


 Masterclass ticket holders must also carry a valid Mould: A Cheese Festival ticket. Limit of 2x tickets per class.

Cheese Chats are proudly sponsored by Dairy Australia.

Your P&V Wine List, Sydney

By DRINK, NEWSNo Comments

Cheese and wine is a popular pairing, but it doesn’t always work. Except for at MOULD. We’ve curated a drinks offering specially designed to pair well with cheese. The guys from P&V Wine + Liquor Merchants have selected the wines – except for the rosé which was made just for the festival. We’ve got the best beer and cider producers in the state. Shaun Byrne from Maidenii is running a standalone vermouth bar, Black Market Sake is bringing a range of sakes, and Hartshorn Distillery will have its sheep’s whey gin and vodka.

There may even be some more surprises on the day.

Core list

Pet Nat
Frankly Bob

Rizza 370ml

Jumpin’ Juice

Chilled Red #1
3Pinots 370ml

Little Reddie Metcalfe

Baller List

Champagne Diebolt-Vallois Blanc de Blanc NV

Les Dolomies Croix Sarrant Savagnin
Les Dolomies Les Combes Chadonnay
Domaine Valette Pouilly-Vinzelle
Domaine Valette Pouilly-Fuisse
Domaine Valette Vire-Clesse
Domaine Valette Macon-Chaintre

Radikon Jakot 500ml
Radikon Oslavje 500ml
Radikon Sivi Pinot Grigio
Radikon Slatnik
Okro’s Wines Mtsvane

Zurab Topuridze Chkaveri Rosé
Tschida Rose

Bindi Block 5 Pinot
Bindi Original Vineyard Pinot Noir
Jean Foillard Côte du Py Morgon
Occhipinti SP68
Bondonnio Barbaresco
Ellio Sandri Barolo

Your 2018 drinks list, Melbourne!

By DRINKNo Comments

Cheese and wine is a popular pairing, but it doesn’t always work. Except for at MOULD. We’ve curated a drinks offering specially designed to pair well with cheese. Wine importer Campbell Burton has selected the wines – except for the rosé which was made just for the festival. We’ve got the best beer and cider producers in the state. Shaun Byrne from Maidenii is running a standalone vermouth bar, Starward is bringing a range of whiskies, and Hartshorn Distillery will have its sheep’s whey gin and vodka.

There may even be some more surprises on the day.


2013 Sylvain Martinez ‘Gazouillis’ Chenin Blanc, Anjou
2015 Bodega Cueva Macabeo, Valencia
2012 Verge Bulle a Zero, Macon
2007 Carriel dels Vilars ‘Rosat Escumos’, Penedes

2017 Manon Forest ‘High Paradise’, Savagnin Chardonay Garganega, Adelaide Hills
2017 Borachio ‘Gold Tooth’ Savagnin Chardonnay, Adelaide Hills
2014 Jerome Guichard ‘Vin d’Montbled’, Chardonnay, Macon
2015 Gregory White ‘White is Blanc’ Grenache Blanc Terret Bourret, Languedoc
2014 Jerome Lambert ‘Melodie en Sous Sol’ Chenin Blanc, Anjou

2013 Verge Balaise Oxidative

Valentine Wines GSM Rosé

2017 Sam Vinciullo ‘Red / White’ Merlot Semillon
2017 Sam Vinciullo ‘Red’ Merlot Cabernet
2016 Tomas Torres ‘Jove’ Tempranillo Syrah
2016 Bodega Cueva ‘Vi-Viu’ Syrah
2009 Carriel dels Vilars Negre
2015 Schnabel Blaufrankisch vom Sausal, Styria


Regal Rogue
Causes & Cures
Adelaide Hills

Beer and Cider

La Sirène Brewing
Sample Brew
Bruny Island Beer Co.
Napoleone Cider
2016 Yahou Fatal ‘C.N.T’, Auvergne Cider
2012 Le Pelut ‘Babiole’, Rousillon Cider


STARWARD Distillery – whisky
Hartshorn Distillery – sheep’s whey gin and vodka


Wine and Cheese Matching is (Generally) Gross. Discuss.


Most people would agree that wine and cheese is the perfect pairing, but in reality, the two don’t often work together. In some cases, the combination is positively gross.

First, a disclaimer. Let us acknowledge that drinks pairing is very personal. You are, of course, entitled to do what you want, and this is as much opinion as it is science.

Still, we’re not sure who decided that cheese and wine were meant for each other, and when. Wine writer and delicious. magazine drinks editor Mike Bennie thinks it was borne from convention, fostered by lack of imagination, and encouraged by a perpetuation of classic wine and food thinking (i.e., cheese comes at the end of a meal when the heavy reds do, too). Wine educator and writer Clare Burder thinks that we took the few wine and cheese pairings that do work and concluded that they all do.

But consider this.

“When you eat cheese, you get a lactic build-up in your palate, which ends up negating a lot of the nuance in wine,” says Bennie. “If you’re drinking a big red and you have a cheddar alongside it, the creaminess of the cheddar will end up staining your palate in a way that means you won’t be able to appreciate the wine. Nor will the wine be able to cut through that creaminess in order to refresh your palate and encourage another mouthful.

“It creates a sluggish, pleasure-less experience, like stuffing cottage cheese through fishnet stockings. It’s just not the right combo in terms of the way things fit in your mouth.”

Burder agrees. “Pairing wine and cheese is largely a disservice to both,” she says, especially with wines that are high in tannin. “Tannins in wine bind with the fat in cheese, leaving everything else behind and forcing the cheese to dissolve in the wrong way in your mouth.”

Soft cheeses in particular can make red wine taste metallic, thanks to trace compounds of iron in wine which can bind to aldehydes (a type of organic compound) created during the cheese fermentation process.

Bennie and Burder both believe there are much better pairing alternatives (namely beer, cider, sake and whisky), but for those of us who want to keep the wine and cheese dream alive, it’s not completely hopeless. There are a couple of pairings that work well.

One of the most famous is Comté and Vin Jaune (“Yellow Wine” made from white Savagnin grapes), both from the Jura in France. Vin Jaune is made in a similar way to sherry (although Vin Jaune is unfortified), and like sherry and some dry vermouth, its intensity and pungency can stand up to cheese. It is, says Bennie, “the most sublime food and drink pairing in the galaxy.” It’s also a reason why we kept the bar offering at MOULD on the funky side.

More conventional wine and cheese pairings exist, too. Sauvignon Blanc and fresh goat’s cheese is a firm favourite of Burder’s, and she also believes that there’s room for success between Chardonnay (although be careful with oak) and white mould cheeses. Sparkling wine can also work really well, thanks to a hint of sweetness and the cleansing cut-through of its bubbles.

While white wines tend to be a safer bet than red, fruity reds can often do the trick, and this comes down to sugar. “The savoury, umami, salty flavours in cheese are elevated by sugar,” she says, so, like eating cheese with quince paste, pairing cheese with a wine that’s on the sweeter side can really work well.

Whatever you do though, and disclaimer aside, avoid big reds and cheddar. “The classic, men-in-suits-kind-of-dining always crescendos into a slab of cheddar and a big, thick, rich Shiraz,” says Bennie. “That is fucking horror. It’s sumos fucking. It’s no good.”

Some combinations to try:

Yarra Valley Dairy Fresh Pyramid with Sauvignon Blanc
Yarra Valley Dairy Gentle Goat with a Yarra Valley Pinot Rosé
Yarra Valley Dairy Le Jack white mould with Serrat Chardonnay (current vintage)
Yarra Valley Dairy Fresh Ashed Goats Pyramid with Dappled Appellation Chardonnay (current vintage)
Yarra Valley Dairy White Savourine with Dappled Appellation Gewurztraminer (current vintage)
Yarra Valley Dairy Yering (camembert) – Steels Gate Blanc de Blanc
Yarra Valley Dairy Bullseye + St Ronan’s Methode Traditionale Apple Cider
Binnorie Dairy Labneh or Feta with a young Hunter Valley Semillion
Comté and Vin Jaune or other oxidative wine
A washed rind cheese with red vermouth

Images courtesy of Yarra Valley Dairy





Sample Brew


Tell Us Your Story!

At SAMPLE Brew, we’re all about creating beer that inspires ideas in people.

We believe ideas are the building blocks of creativity. Big, small, sometimes wild and often irreverent. Whatever form, ideas allow us to progress.

And the most delicious way to reach the peak of ideas is with Fine Beer – our premium alternative to craft and commercial beer that offers today’s generation of drinkers uncompromised taste, quality and design.


Your drinks list

By DRINKNo Comments

It wouldn’t be a Bottle Shop Concepts event without a well stocked bar, with all drinks chosen because of their cheese-pairing qualities. Enjoy.


Patrick Sullivan

Jumpin’ Juice
Shiraz Rosé

Josef Chromy

Hand-pumped Pinot Noir
Unfiltered Chardonnay

Brash Higgins

Baby Bloom
ZBO Zibbibo


Akishika Shuzo ‘888’ 2017 – Junmai Yamahai Muroka Nama Genshu, Osaka
Fujiichi Shuzo ‘Kikutaka #8’ 2016 – Junmai Muroka Nama Genshu, Aichi
Moriki Shuzo ‘Tae no Hana Kimoto’ 2015 – Junmai Kimoto Muroka Nama Genshu, Mie
Mutemuka Shuzo ‘Mutemuka’ 2016 – Junmai Muroka Nama Genshu, Kochi
Sugii Shuzo ‘Suginishiki Yamahai’ 2014 – Junmai Yamahai Muroka, Shizuoka


Sample Brew

Fingerlime and Saltbush Gose

La Sirène

Bière de Provision
Vin Folie Grenache
Wild Saison

Stone & Wood

Green Coast Lager
Stone Beer 2017

Bruny Island Beer Co.

Farm Ale (Tasmanian session ale)
Oxymoron (dark pale ale)
Whey Stout (milk stout made with whey)
Cloudy Bay IPA (raw wheat IPA)
2017 Metric Stout (post-imperial stout)
Saison d’Entrecasteaux (farmhouse ale)
Two Frogs (single malt and single hop double IPA)


Napoleone Cider

Apple Cider
Pear Cider
Methode Traditionnelle Pear Cider

Willie Smith



Starward Whisky

Solera Whisky
Wine Cask Whisky

Hartshorn Distillery

Sheep Whey Gin
Sheep Whey Vodka

La Sirène Brewing


Tell Us Your Story!
La Sirène Brewing began as a response to a calling to create modern day artisanal farmhouse-style beers with character and identity, which quickly evolved into our life-long obsession. Starting life as gypsy brewers in the Victorian Highlands, our artisan brewing adventures swiftly led us to creating our own Urban Farmhouse Brewery next door to the Darebin Creek & National Park in inner-city Melbourne, Australia.

An independent family owned & operated Urban Farmhouse Brewery, we are akin to modern-day ‘Saisonniers’ striving for Artistry in brewing; the intrigue of the unknown is what drives us, exploring & pioneering techniques and unique flavour profiles is what inspires us.

We focus on producing New World Farmhouse beers in our House Style with finesse, texture and above all crisp drinkability in humble honour of these age-old styles.

Tell us three things about your style of cheeses and what makes them unique?
We are a slow beer operation, which is very unusual in this fast paced industry, with a focus on allowing time for carbonation and conditioning across all of our products . All of our bottled beers undertake secondary fermentation in the bottle, it’s a real art and gives our beers the La Sirène house character we seek. We have a specifically built “warm room” that allows for this process where all the bottles (& sometimes kegs) are laid to sleep to evolve. This essentially is the Méthode Champenoise technique to carbonate and condition our beers which can sometimes take months before release, it takes a lot of patience, but we think it’s worth it.

Do you have a favourite Cheese pun?
Q: Which cheese has a drinking problem?
A: Morbier

Hard or Soft?

Best cheese and booze match ever?
Wild Saison with Delice de bourgogne – but all our beers are extraordinarily scrumptious with all cheeses

Bruny Island Beer Co.


It’s not just cheese that Bruny Island is known for. Nick Haddow of Bruny Island Cheese Co. also runs a beer business, with brewer Evan Hunter (formerly of Tasmanian stalwarts Seven Sheds, Moo Brew and Lark Distillery). Learn a bit about Bruny Island Beer Co. below.

Tell us your story!
Bruny Island Beer Co. started with a conversation between a cheesemaker and a brewer. Nick Haddow and Evan Hunter designed the brewery around a shared enthusiasm for fermentation and regionally distinctive, artisan produce. The brewery was built behind the cheesery in Great Bay, Bruny Island and our first beer was released in February 2016.

The unique brewhouse has been built to Evan’s specifications using recycled dairy equipment sourced from local farms. While we maximise the quality and consistency of our products with a mix of old and modern technology, we practise a simple approach to brewing – one that harks back to older methods of making and maturing beer. We brew slow beer in small batches, and lift, tip and stir everything by hand, knowing that quality is only attainable through determination and hard work.

Try it at Mould Cheese Festival.

Stone and Wood Brewing Company


Stone & Wood is by three boys – Brad, Jamie and Ross – who, sick of “working for the man”, decided to go out on their own. They established the company in 2008 and built their first brewery in Byron Bay, followed up with a second (due to demand!) in Murwillumbah in 2014.

Wine is often the go-to for cheese, but beer is just as good. Perhaps it’s even better. Especially S&C’s Green Coast Lager, which it’ll be selling at Mould Cheese Festival. See for yourself.

Tell us your story!
Born and raised in Byron Bay, we take a fresh approach to brewing handcrafted beer in the Northern Rivers of NSW, one of the greatest places on earth. Our brewing philosophy at Stone & Wood is based on brewing beer that makes the most of the ingredients available today. Beer that simply lets the flavours and aromas of the ingredients shine through by keeping the processes to a minimum. Beer that is simply good to drink.

Tell us something about your brew and what makes it unique?

  1. Subtle hops
  2. Full malt
  3. Soft, clean finish

Green Coast has a light amber colour with a natural yeast cloud, and a flavour that strikes a balance between its subtle hop aroma and full malt palate, finishing soft and clean. Something so fine, yet so complex requires quality ingredients, attention to detail and finesse to produce.