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The MOULD Cheese Collective is not just an awesome club giving you access to some of the best cheese in the country, it’s where you’ll get to meet a passionate community of like-minded makers, growers, farmers and families who happen to make the best cheese in Australia.

We’re stoked to share with you our very first MOULD Cheese Collective box, featuring some incredible Australian cheese from our friends at Milawa Cheese Co, Section 28 Artisan Cheeses, Bruny Island Cheese Co and Grandvewe Cheeses.

Below is some more information about al of them as well as links to articles, videos, podcasts and more.
We want you to not only get to know the cheese, but the people and stories behind it.

BRUNY ISLAND ‘C2 Raw’, Bruny Island (Tasmania)

Mould co-founder and all round cheese champion, Nick Haddow, loves this cheese. And hey, we do too.

This was one of the first raw milk cheeses in Australia and continues to be a benchmark. A classic cooked curd cheese made in traditional wooden hoops, the C2 matures for 6-12 months to further develop its unique and complex flavour profile.

Our tip: make sure you’re comfortable when you eat this one as the flavour just keeps going and going and going.


GRANDVEWE ‘Gin Herbalist’ (Huon Valley, Tasmania)

These guys are whey cool (*ahem*). Not only do they make unbelievably good cheese, they also make vodka and gin from sheeps’ whey. We repeat. Vodka, gin and cheese. What’s even cooler is that this one was made especially for MOULD. After old mate Ryan distills his gin, the spent native Australian botanicals – think lemon myrtle, anise myrtle, wattle seed, and Tasmanian pepper leaf – are then saved and rolled onto the outside of the cheese.

Wonderfully aromatic.
Downright delicious.
Grab a gin, grab some cheese and get
whey-sted … *double ahem*


SECTION 28 ‘Monforte’ (Adelaide Hills, SA)

Since taking out our overall National People’s Choice award in 2019, Section 28 Artisan Cheeses has fast become a crowd favourite, and this is the cheese that was the one that got them over the line.  Monforte is their flagship cheese, handcrafted in very limited quantities from the very best, top-wozza cow’s milk that their dairy produces. It is a semi-hard raw milk (unpasteurised) cheese that is full-flavoured, umami-rich and super complex. Grate (#cheesepun) on its own but a glass of Adelaide Hills chardonnay on the side wouldn’t go astray.


MILAWA ‘King River Gold’ (Milawa, Vic)

MOULD’s overall People’s Choice winner in 2018, Milawa Cheese Co was on track for yet another win last year and despite, sadly, not being able to make Melbourne, they made it into the top three – legends.

Boy do we like this cheese and we know you will too. In fact, it was one of the first they ever made and it remains a standout. Cows milk, washed rind, subtly nutty in character, this one really comes into its own when it reaches room temperature – bring on that oozy goodness. Pungent and creamy with layers and upon layers of flavour.

Oh, and this just casually won best cheese in Victoria in the 2019 delicious. Produce Awards. As you do.


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