GOOEY, BLUE, CREAMY, AND HARD. THIS BOX TICKS THE BOX. HERE’S WHAT TO EXPECT:
Bruny Island Cheese Co ‘TOM’ – Hard & creamy, 250g
Prom Country ‘Venue Blue’ – Blue & semi-hard, 150g
Stone & Crow ‘Joe Crow’ – smooth & semi-hard, 150g
Hunter Belle Dairy Co ‘Black Magic’ – Soft with black garlic, 150g
LEARN MORE ABOUT THE PRODUCERS AND THEIR HANDMADE CHEESE
BRUNY ISLAND CHEESE COMPANY (Tasmania)
TOM (cows milk, hard)
Tom is inspired by the mountainous cheese made in the French Savoie region, it’s one of those cheeses you could eat day in, day out.
Cows milk, hard with a natural grey rind, fresh and creamy, it’s a real crowd-pleaser.
Cheesemaker Nick Haddow says, and we quote, ‘He gets along famously with everyone. Tom likes being rubbed’ …
Blessed are the cheesemakers indeed. *ahem*
Read about Nick’s passion for raw milk here.
STONE & CROW – Yarra Valley (Victoria)
Joe Crow (cows milk, semi-hard)
Stone & Crow may have started as a side hustle for cheesemaker Jack Holman formally from Yarra Valley Dairy, but it has fast become a full-time gig. Woohoo we say!! Jack is a quiet achiever. Forever thinking on how to better his craft, he’s a head down and get it done kinda bloke. We reckon he’s on track to become a cheese-making super star.
This is one delicious semi-hard cheese, perfect on its own or, as recommended by Jack, toasted on stick over a camp fire. We’re not even kidding. Remember this name folks!
PROM COUNTRY CHEESE – South Gippsland (Victoria)
Venus Blue (sheeps milk, blue, semi-hard)
For our first blue cheese addition it had to be from Prom Country Cheese. It’s pretty much won any national award you can think of!
A benchmark in style, it’s made by the delightful Burke & Bronwyn Brandon whos cheese-making roots run deep. It’s blue, creamy, subtly powerful and made from organic sheep milk they farm in the green hills of South Gippsland.
Side note, Bronwyn makes a wickedly good sausage roll just in case you’re lucky enough to grab one at their cheese farm!
HUNTER BELLE DAIRY CO – Hunter Valley (New South Wales)
Black Magic (Cows milk, brie style)
At Mould Festival last year, this cheese was voted People’s Choice Winner and who are we to disabrie? We can confirm that after rigorous tasting (again and again), we’re in wholehearted and loud agreement.
This is a triple cream brie with a center of black, fermented garlic. Once at room temperature (a must to ensure gooey action), lather this baby up on crusty bread, sit back and enjoy. You literally won’t be able to stop. As we say, we can’t get enough of this one.