Queensland

Awassi Queensland
@awassiqueensland

Awassi Sheep Milk Labneh
Our Beautiful Labneh is served for tastings with a drizzle of local infused olive oil. The flavours we will be tasting are ‘Lemon, Rosemary and Garlic’, ‘Chilli Lime’, ‘Garlic’ and ‘Ginger and Blood Orange’. Our Labneh won the Delicious Produce Award in 2017. A creamy everyday cheese that goes well with a crisp white.
Awassi Sheep Milk Feta
A rich creamy feta that is lightly hand salted – shines in all savoury and sweet dishes or eats well on its own. Serves well with a wedge of tomato and fresh basil.
Grantham
Our ‘Grantham’ is a location cheese for Awassi Cheesery. As to what type of cheese the Grantham is, we simply answer, ‘we don’t live in Cheddar!’ A full flavoured cheese that is semi mature and marries well with our ‘fig and ginger jam’. ” Our Grantham is a little too immature to cross the road by itself – it needs something to hold its hand!”. Great tasting and melts in your mouth.

Frolicking Goat
@frolickinggoatcheese

Signature Range
Our signature range is a classic French style goat cheese produced in three shapes either salted or ashed. The aroma is unmistakably goat cheese – in a pleasant mouth-watering way. The taste is complex, tangy with some fruitiness and a lingering acidity. The paste has a creamy mouth feel. The cheese will develop more flavours as it ages and will become drier in texture.
Teddy & Josie
We produce two different washed find cheeses. Teddy is a traditional washed rind using the technique of a famous French cheese from Bourgogne, washing with a light brine and brandy over 4 weeks. The result is a full-flavoured washed rind. The second washed rind cheese, Josie, has more delicate flavours as it is lightly washed with Rosé. The rind has a wrinkly look and oozing paste.
Johannes
A unique cheese made with a fine white mould covering. This cheese is intended for people who like an oozing Aussie Camembert style cheese. The cheese is not coated with a camembert mould, instead the fine layer of white mould is a type of Geotrichum Candidum. The resulting flavour has some nutiness, ammonia, garlic and sulphur notes.
Halloumi
Our Halloumi is made from 100% Goat milk. It is a very flavoursome, salty, brined unripened cheese that is not rubbery as some Halloumi can tend to be. You can taste the freshness of our milk on your tongue and very little “goaty” flavour.
Tomme de Burbank
Our cheeses have won several awards in prestigious Australian shows. Currently the Buche Noir from the Signature Range has the 2018 Royal Queensland Food and Wine Show – Trophy for Lend Lease Champion Queensland Cheese or Dairy Product of Show and the 2018 Royal Queensland Food and Wine Show – Trophy for Champion Buffalo, Goat, Sheep or other non-bovine milk Product of Show.

Olympus Cheese
@olympuscheese

Olympus Halloumi
Award-winning Olympus Halloumi cheese is a mild, delicious, firm cheese that holds its shape well when grilled and yet remains ‘squeaky’ soft on the inside. We make our signature halloumi to a traditional Cypriot method hand minting and folding every block
Olympus Buffalo Halloumi
Award-winning Olympus Buffalo Halloumi is made from fresh Australian Buffalo milk. Buffalo milk has an earthy, creamy taste on the palette but is not sweet like cow’s milk. Delicious eaten fresh with fruit or grilled with lemon.
Olympus Marinated Fetta
Mild in taste with a creamy, firm texture that cuts easily and is more of an open-textured cheese, due to our short maturation process. We produce an Australian-style Fetta which is lower in salt content than many imported styles and is gentle on the palate. Each pot is full of the flavour of garlic, peppercorns, rosemary, thyme, bay leaves, oregano, and chilli.
Olympus Buffalo Fetta
Olympus Buffalo Fetta is higher in fat than cow’s milk which creates a creamy but tangy flavoured cheese that has a silky mouthfeel. Perfect for decadent salad or addition to a cheese board.

Pure Artisan Cheese

Pure blue
Nice mild creamy easy eating blue.
Truffle triple cream brie
Beautiful creamy Brie with truffle paste through the middle.
Black ash triple cream brie
Beautiful triple cream Brie with vine as through the middle and around the outside which gives it a consistent flavour through the cheese
Triple cream brie
Beautiful creamy Brie packed with flavours
Vintage cheddar
Strong bitey sweet flavours you would expect from an 18 month old cheddar

New South Wales

Nimbin Valley Dairy
@nimbinvalley

St Billie
St Billie is a surface ripened lactic goat cheese similar in style to the classic goat cheeses from southern France. (80g) The firm and smooth paste has grassy and goat flavours. The rind is slightly chewy with a grassy and mouldy flavour. It’s definitely a goat cheese but with a lot of other interesting flavours going on. Traditionally this type of cheese is eaten warm and drizzled with honey. It really does benefit from pairing with something sweet such as very ripe figs. An excellent addition to salads with nuts and a sweet fruit.
Tintenbar Triple Cream
Tintenbar Triple Cream is a classic bloomy white mould cow milk cheese with extra cream added and has a luscious yellowish paste with a white mould rind. (150g) When young the soft creamy paste has a mushroomy flavour which contrasts well with the less ripe chalky and acidic core. With age the chalky core disappears and becomes very soft and gooey throughout and may have a slightly ammonia aroma. Best eaten at room temperature with crusty bread or crackers. Can be used as the centrepiece in a salad with strongly flavoured leaves such as rocket and some nuts. A well matured cheese will benefit from unwrapping and leaving at room temperature for 30 minutes prior to eating.
Washed Goat
Washed Goat is a brie style goat milk cheese that is washed with brine as it matures. The paste is pearly white changing from a supple elastic texture to fudgey as it ages. The rounds weigh a minimum of 110g. The flavour changes from mild vanilla/goat to richer more intense goat flavours, straw and ripe berries as it ages. It can be eaten simply with a good bread or goes well as part of a salad. Don’t pair it with other intense flavours else the subtle notes of the cheese may be lost.
Newrybar
Newrybar is an alpine style cow milk cheese typical of the cheese made by early Italian settlers in the Northern Rivers region of NSW. A semi-hard cheese with sweet nutty paste it is an ideal table cheese or used on sandwiches or pizza. Wheels weigh approximately 7kg and portions are 150g. With age the cheese becomes more intense in flavour exhibiting notes of grass, hazelnuts and caramel. When young combine it with light wines or crisp beers such as Japanese style lagers. Older cheeses can stand their ground with reds and hoppy beers such as a Stone & Wood Pacific Ale.

Vannella Cheese
@vannellacheese

Buffalo Mozzarella
Made with 100% Australian Buffalo Milk. Porcelain White in colour, lactic and sweet with a creamy interior.
Wood Smoked Buffalo Mozzarella
Made with 100% Australian Buffalo Milk and cold smoked using Australian beechwood chips. lightly smoked to add another level of complexity to the sweet creamy lactic taste.
Burrata
A Handcrafted ‘money bag’ with a paper-thin outer casing to hold the creamy stracciatella filling.
Stracciatella
Hand stretched strands of mozzarella mixed with fresh cream.

Victoria

Milawa Cheese Company
@milawacheese

Aged Milawa Blue
The mild creamy Milawa Blue that has been aged for 6 months creating a rich sweet cigar box flavour profile – watch us dig it out of 6kg wheels.
King River Gold
An Australian classic, with its slightly gritty rind and soft delicate interior this washed rind is a MUST taste at the event.
Carragah
Introducing a brand-new cheese to the cheese scene. Carragah meaning very big or enormous in Bpangerang traditional owners of land Milawa Cheese sits on. No more clues…you’ll just have to come and see…
Markwood
Milawa’s hard cow’s milk cheese available only at cellar door, or Penny’s Cheese Shop in Sydney, or The Brunswick Whey in Melbourne. A beautiful sweet Alpine style hard cheese. Grab it while you can!
Camembert
So, we know that cheese is delicious, but melted cheese? That is where its AT! Try our cow’s milk Camembert studded with garlic and rosemary and drizzled with white wine or for the sweet tooth, coated in honey topped with walnuts and baked with cider…yep, see you there!

Yarra Valley Dairy
@yvdairy

Bullseye
A cow’s milk cooked curd hard cheese matured for 12 months. A pure expression of the Yarra Valley but made in the style of the mountain cheese of Europe.
White Savourine
A semi-mature goats milk cheese log aged for 6 weeks. Citrus, nuts and mushrooms all at once with a creamy, textured centre.
Black Savourine
A semi-mature ashed and aged goats cheese pyramid. 6 weeks young. Full flavoured with a hint of blue and a tangy citrus rind.
Persian Fetta
A cow’s milk fetta marinated for around a month in fresh herbs, oil and garlic. Creamy, salty and very luscious. Big on flavour with a silky mouthfeel.
Firey
A cow’s milk fetta marinated for a month in chilli, garlic and oil. Creamy and salty with a big chilli hit – our cult favourite.

Tasmania

Bruny Island Cheese
@brunyislandcheese

Raw Milk c2
milk: cow type: hard, natural rind, raw milk Raw milk C 2 is the sort of cheese found throughout the mountains of France & northern Italy. A classic cooked curd cheese made in the traditional large wheels. C2 matures for 6-12 months, during which time it develops a sweet aroma & mildly nutty flavour. The rind is wiped every week to encourage the surface bacteria that provide this cheese much of its robust integrity.
Saint
milk: cow type: soft, white mould in the central plateau of France there are a number of cheeses that are all named after the local Saints. Like our Saint, they are all surface ripened, soft oozy cheeses with a light bloom on the rind – not a thick carpet of single strain white mould found on more commercial cheeses. This cheese can be eaten younger, when the inside is still firm and the flavour more delicate or wait until the curd breaks down completely and the flavour gets more pungent.
Oen
milk: cow type: soft, pinot washed in vine leaves OEN (from the word oenology) is a true labour of love; a washed-rind, cow’s milk cheese, washed in Pinot Noir before being wrapped in vine leaves to be carefully matured. The vine leaves protect the cheese and create a moist surface which encourages the flavour development. When mature, OEN’s rind becomes pungent and the texture becomes soft and fudgey.
Unpasteurised Cider Washed Rind
This has been a really exciting collaboration with our mates at Willie Smiths. After several experimental batches where we trialled different ciders to wash our cheese in, we settled on a cider made from traditional Yarlington Mill cider apples that had not been pasteurised, so it still contained loads of wild yeasts. I can’t wait for you guys to try this cheese, its funky and oozy with a lovely bitter sweet finish… Do yourself a favour and try it alongside Willie Smiths superb cider.

Coal River Farm
@coalriverfarm

Triple Cream Brie
The creamiest, most indulgent Triple Cream Brie made from Tasmania’s finest fresh milk. Blue
Mild, a touch of cream and a full flavour. A perfect addition to any cheese board wanting a quality Tasmanian made blue.
Washed Rind
A traditional Camembert washed with Brevi to give an indulgent, subtle washed rind that brings out the quality Tasmanian milk qualities.
Tasmanian Tilset
Many countries claim it, but the Tasmanian version is truly memorable. Mild, lingering and highlighting the very best qualities of Tasmanian milk this semi hard cheese is a winner for cheese boards or melting.
Marinated Feta
Garlic, herbs and a spreadable feta marinated to bring out the best characteristics of all the ingredients.

Grandvewe Cheeses
@grandvewecheeses

Sapphire Blue
Sapphire Blue is a fickle cheese that presents GRANDVEWE with its biggest seasonal challenges. EWE’s milk is naturally homogenous which means seasonality in this cheese is always a challenge / highlight for our cheesemaking.
Gin Herbalist
This is a cheese that we designed for the inaugural MOULD to demonstrate Grandvewe’s commitment to up cycling in collaboration with our distilling company, Hartshorn Distillery – Hartshorn use the whey from the Gin Herbalist to create its ferment and in turn Grandvewe uses Hartshorn’s spent gin botanicals to flavour the outside of the Gin Herbalist. Zero Waste.
Old Man
This is a semi hard washed rind cheese. Often a little pudgy around the edges, a little funky on the nose – an Old Man. Make of it what you will…
Blondie
She’s blonde in her youth but as she ages, on occasion her darker roots will show. At times she’s been prone to floral adornment to distract attention from her ageing greyness…

Red Cow Organics
@redcoworganics

Red Cow Persian Feta
Our Persian Feta is an absolute delicacy. Its delicate fresh and creamy texture. It is marinated in Tasmanian olive oil, seasonal herbs & garlic. The milk is sourced from our certified organic cows. Use this excellent aperitif for your cheese platter, tossed through salads or to add a touch of class to your pasta dishes.
Organic Tilsit
A Semi Hard Swiss style cheese, Certified Organic, individually hand turned, and hand washed to develop the flavour of the outer surface rind. Matured on Natural timber boards.
Organic Gruyere
It is traditional, creamery, pasteurised semi-soft cow’s milk cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is a dark yellow. The texture is dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours -…: The cheese is washed and brushed, grainy, uniformly brownish and healthy rind-like crust. Matured to 6 months. Certified Organic. 100 % grass Fed Cows.
Organic Raclette
Made from fresh organic pastures in Spring. A semi-hard cow’s milk cheese. Individually washed & matured on pine boards. Matured to a minimum of 6 months. Certified Organic. 100 % grass Fed Cows.
Baby Bries – Certfied Organic
Made from fresh grass-fed organic milk & rich, oozy, buttery flavour matured to perfection.

South Australia

Section28 Artisan Cheeses
@s28cheeses

Monforte
Our flagship cheese; handcrafted in very limited quantities from the best cow’s milk produced by the dairy. It is a raw milk, semi-hard cheese with a complex, but not overpowering flavour.
Mont Priscilla
Distinguishable by its line of ash, this semi-soft cheese has an orange-brown rind that has been washed to produce a full aroma and a silky pâté that is buttery and sweet, with hints of fresh hay.
Fleur des Montagnes
An alpine semi-soft cheese that is covered by woodland herbs and spotted with natural mould. These balance the creaminess of the pâté and provide a mellow herbaceous flavour with a clean finish.
Mont Rouge
A semi-soft cheese with a lightly washed rind that highlights the simple goodness of our milk. The pâté is soft and supple, with a smooth, velvety texture and a clean, slightly sweet finish.
Monforte – Grand Reserve
A very limited reserve release, only for MOULD Festival, of our flagship Monforte. Every now and then, when the milk is outstanding, we hold a batch of Monforte back and age it for around 3 years. This cheese has an amazingly complex flavour, earthy aromas and a dense texture containing tyrosine crystals. Only available in the ‘s28 Flavours of Mould’ Cheese Pack.

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