Box #007 – November Feature


Boxes will be shipped from November 23rd.

Welcome to November at MOULD, where we shine a spotlight on the makers, growers, farmers, and families who are making the best cheese in the country.

Pyengana Cheddar Matured Cheddar (150gm)
Robe Dairy “Nora Creina” Camembert (140gm)
Marrook Farm “Mountain Cheese” (150gm)
The Pines “Marilla” (not included in 3 cheese box) (150gm)

Weights are estimates (and on the lower side) as these cheese are hand cut so there may be slight variations. Any concerns, just let us know!

Grandvewe Pinot Paste (130gm)
Mould Cheese Collective Crackers (60gm)
Bio-degradable platter plate, knife & fork

Shipping details here.

  • Supply is limited.
  • Choose between three or four cheeses.
  • Boxes are insulated with up-cycled Planet Protector wool lining and ice blocks to ensure the cheese is cool for up to four days in transit.
  • Please ensure someone is home to collect (you’ll get a notification when its en route).

PLEASE NOTE: We work closely with our shipping partner StarTrack to get your cheese to you as soon as possible. With increased demand on our postage system during this time, please be patient with deliveries. You’ll receive tracking information once collected from our warehouse. 



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Welcome to the November box where we welcome two new cheeseries to our ever-growing collective; Robe Dairy and Marrook Farm. 

This months box is all about the creamy cheesy goodness from all across the land. 

The Pines, Kiama, NSW

“Marilla” Washed Rind, cows milk, semi-soft

It’s wonderful to welcome back The Pines! With a farming history dating back to 1854, Kel & Mahalah Grey are making some truly unique cheeses from a tiny herd of just 14 cows. This, the Marilla, is a delightful semi-soft cheese named after one of their favourite cows. Expect a subtly rich, buttery texture, a hint of nuttiness and a flavour that keeps on going and going. Or, in the words of Kel ‘It’s the orange looking one”. Yep, love these guys! 

Marrook Farm, mid-north Coast, NSW

“Mountain Cheese”, cows milk, semi-hard

Marrook Farm is a demeter certified, biodynamic farm in the beautiful Bulga Plateau by the headwaters of the Manning and Hastings Rivers. Established by David Marks and Heidi Fallding, their production is all about celebrating the seasonal variations of the farm, where they make cheese in the summer and yoghurt and kefir through the year. Sadly due to David’s ongoing health issues, recent production has nearly come to a stop, so we’re so grateful to be able to share this delicious cheese with you. We wish David a swift recovery and unwavering support to the entire family.

Robe Dairy, Robe, South Australia

“Nora Creina” Camembert, washed, soft

Julie and David Hinchliffe listened to the coastal call, left Adelaide, and established this small farm in the coastal town of Robe with the aim to make small-batch, french style cheeses. This special camembert style cheese will quickly ripen so our recommendation is to try half when you get it, and the rest a week or two after to compare the difference in age, flavour and texture, if you can keep your hands off it! It’s a wonderful reminder that cheese is a living agricultural product that develops flavour as it ages. 
Want to know more? Then head to our podcast with Julie!

Pyengana Dairy, Tasmania

Traditional Cloth Matured Cheddar

It’s hard to go past a classic cheddar and you could argue that Pyengana has set a benchmark in Australia. After selling out of the 1.1kg Truckles for fathers Day, we thought it high time we revisited this iconic cheese. With a cheesemaking history in the valley dating back to the 1890s, this multi award-winning cheddar is made from a traditional recipe and is still made in the original vat!

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