Box #009: January Feature


Happy New Year! Welcome to the January box. We’re kicking off the year fresh, with light and curdy cheeses that are perfect for hot summer days. This pack includes a couple of crowd favourites, and TWO new producers to The Collective, Tongola and Tolpuddle. 

✨ Orders will be shipped from January 11th.
Find all shipping details here.

  • 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 it’s 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.


SKU: 10843 Categories: ,


Shaw River ‘Mozzarella’ (200-300gms)
Tolpuddle ‘Alpine Sunset’ (500gm jar)
Pecora ‘Bloomy’ – (130-150gm)
Tongola ‘Curdy’ (130gm)

Weights are estimates as these cheeses are hand-cut. Any concerns, just let us know!


Shaw River Buffalo Cheese – Yambuk, Vic

“Buffalo Mozzarella” Semi-soft, buffalo milk, in brine

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 in the mid-1990’s. Soon after, they started making mozzarella, and have grown quite the reputation for it! Buffalo milk has higher protein than cows, making a more flavourful, softer, and creamier mozza. Each ball is made traditionally, stretched, and molded by hand before being packed in a lightly salted brine. 

Tolpuddle Farm Foods – Tarrawingee, VIC

“Alpine Sunset” – soft, goat milk, marinated

At the end of 2013, Melissa and Donovan Jacka and their two children decided to leave their comfortable inner-city lives and moved to their 50ha farm in Victoria’s high country in pursuit of a better way of living. Honest and humble, they started Tolpuddle intending to “make beautiful products for people”. A true micro-dairy, the family seasonally milks 50 Saanen dairy goats – in fact, we have been waiting patiently for them to have enough stock to share with us and can’t wait to finally have them on board The Collective.

Tongola – Copping, TAS

“Curdy” – fresh curd, goat milk

Tongola cheese is just another reason we love summer – due to the seasonal nature of their milking, cheese is only made from October-June each year. Everything is handmade on the farm using the milk from their Swiss Toggenburg goats. The Curdy is a fresh cheese with a light texture, perfect for spreading or dollops. The best part? It’s not salted and can be used in sweet and savoury recipes. 

Pecora Dairy – Robertson, NSW

“Bloomy” – soft, sheep mik

This cheese is so special, we had to bring it back to kick off the year. Bloomy is a surface mould-ripened cheese with delicate white ash covered skin. All of Pecora’s cheeses are made to represent the landscape – native pastures, biodiversity and the crystal clear creeks from which the ewes drink. Scroll their Instagram feed and you’ll see that the farm really is as idealistic as it sounds.

*Only in the four-cheese box.

Additional information

Product Preference

3 Cheese Box – Ships Jan 11th, 4 Cheese Box – Ships Jan 11th

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