Tell Us Your Story!
The monger from down under!
I’ve been living and breathing (smelling of) cheese for the last 10 years 🙂 I was brought down to Melbourne in 2010 to run Richmond Hill Cafe & Larder’s prestigious cheese room and from there I was lucky enough to design and help build Australia’s first underground cheese maturation caves and retail room at Spring St Grocer. In 2015, I decided to follow my dreams further and start my own business by opening Maker & Monger’s chariot of cheese at Prahran Market. I’ve represented Australia at the Cheesemonger world championships in Loire Valley, France and came 4th in 2013.

Tell us three things about your style of cheeses and what makes them unique?
Deliciousness factor
Igniting the senses
Everyone loves molten cheese

Do you have a favourite Cheese pun?
It ain’t easy being cheesy!

Hard or Soft?

Best cheese and booze match ever?
Comte and Ganevat Chardonnay

Funniest cheese making experience?
Coming face to face with a Brown snake at 6am on my first day on the job with Holy Goat Organic Farm and watching one of the ladies take a shovel to it whilst I stood there contemplating changing my pants 😉

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