FEATURED THIS MONTH
Robur Farm Dairy ‘Marinated Goat’s Cheese’ (300g)
Milawa Cheese ‘Milawa Blue’ (150g)
The Pines Kiama ‘Pearl’ (160g)
Kris Lloyd Artisan ‘Bush Buff’ (150g)
Cheeses are full-sized and weights are estimates as cheeses are hand-cut. Any concerns, just let us know!
Robur Farm Dairy – Pyengana, TAS
“Marinated Goat’s Cheese” – soft, goat’s milk
Robur Farm are experts when it comes to farming practices and taste. Lush pastures provide their herd with the nutrients to produce high-quality milk for drinking and cheese production. Each spoonful of this creamy and spreadable goat’s cheese is marinated in Australian olive oil and native Tasmanian pepperberries. Perfect for salads. The best part? You don’t need much of a dressing, just a drizzle of that delicious oil.
Milawa Cheese – Milawa, VIC
“Milawa Blue” – blue cheese, cow’s milk
It’s mild, it’s buttery and it’s been converting non-blue eaters since 1988. Enough said! Inspired by Gorgonzola Dolce, this young blue is Milawa’s flagship cheese. David and Ann Brown were ready to leave the hustle of Melbourne when they stumbled on an old butter factory in 1988, they knew they had found a home. Now managed by daughter Ceridwen, Milawa continues to set the benchmark for Aussie cheese.
The Pines Kiama – Kiama, NSW
“Pearl” – semi-hard, cow’s milk
Zing! Enjoy a sharp taste that gives way to a sweetness reflecting the seaside pastures the cows graze on. With a family farming history dating back to 1854, Kel and Mahlah Grey have seen and been through it all. Now they look after a small herd of just 25 cows to focus on quality and sustainability. Cows are treated as part of the family on this farm and you might notice their cheeses are named after their herd.
Kris Llody Artisan – Adelaide Hills, SA
“Bush Buff” – soft, buffalo milk
Kris Lloyd Artisan is truly an artisan outfit. To produce a range of such high-quality award-winning cheeses they use locally sourced buffalo, cow, and goat milk directly from local dairies. This traditional lactic set cheese, the buffalo curd is left overnight. Age for 10 days before being rolled in outback bush tomato from South Australia.READ MORE HERE!