FEATURED THIS MONTH
Section 28 ‘Monte Divaolo’ (180g-220g)
Prom Country Cheese ‘Venus Blue’ (160g)
Robe Dairy ‘Guichen Bay Camembert ‘ (140g)
Shaw River ‘Buffalino’ (150g)
Cheeses are full-sized and weights are estimates as cheeses are hand-cut. Any concerns, just let us know!
Section 28 – Adelaide Hills, SA
“Monte Diavolo” – semi-hard, cow’s milk
Section 28 is inspired by the classic traditions of European cheesemakers yet their home is unapologetically Adelaide Hills. A Grand Dairy Award Champion this cheese is lightly washed over 90 days and studded with fresh native pepper berries. Ivory coloured interior with a supple texture and made seasonally. Leaving a distinctive savory flavour after a sweet beginning taking your taste buds on a journey. Think pepper, smokey and herbal in all one.
Prom Country Cheese – Moyarra, VIC
“Venus Blue” – blue cheese, sheep’s milk
Made with fresh sheep’s milk, matured for 5 months creating a finely marbled blue interior. No wonder we have another award winner here. Delicate. Smooth. Creamy. What’s not to like? With a lush, slightly caramel finish. The fresh milk really shines here. Prom country is a small family-run farm in the lush hills of South Gippsland where sustainable and regenerative practices are at the core of their farming. Bron and Burke are involved in the entire cheesemaking process. From growing the pastures to breeding and milking, there isn’t a blade of grass on their farm they haven’t nurtured.
Robe Dairy – Robe, SA
“Gurichen Bay Camembert” – soft, white mould, cow’s milk
This limited edition cheese is not your typical camembert but rather a nod to old french traditions. The natural grey rind owes its colour to heirloom cultures. Boasting beautiful fresh Jersey milk. Oh so creamy with fresh mushroom notes. Julie and Dave Hinchliffe were ready for a lifestyle change when they settled in Robe nine years ago. Their dairy is a little family-owned farm situated on the limestone coast of South Australia, a place that they have completely fallen in love with
Shaw River – Yambuk, VIC
“Buffalino” – semi-hard, buffalo milk
Matured for a minimum of 6 months to develop a clear white colour and smooth texture. Buffalo milk offers an incredibly clean finish and a unique fruity flavour. From alpacas to fishing, the Haldane family are pioneers in Australian agriculture, so it wasn’t a stretch (no pun intended) when they imported the first milking buffalo from Italy and Bulgaria, kick-starting the industry here in the mid-1990s.