This box is all about the creamy cheesy goodness from all across the land, perfect for your next afternoon in the park.
Milawa “Camembert” (150gm)
The Pines Kiama “Pearl” (160gm)
Hunter Belle “Ol Smokey”(180gm)
Mould Cheese Collective Crackers (60gm)
Weights are estimates as these cheeses are hand-cut. Any concerns, just let us know!
Milawa Cheese Co, Milawa, VIC
“Camembert” cows milk, white mould
Made in a traditional Normandy Style, this cheese is moulded, aged and then turned to ensure even white mould growth. A stunning thick and buttery interior that promises to develop into a butterscotch texture as it matured. Slightly sweet and a little bit nutty.
The Pines Kiama – Kiama, NSW
“Peal” cows milk, semi-hard
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.
Hunter Belle – Hunter Valley, NSW
“Ol Smokey” – semi-hard, cow’s milk
Cheddar but with a twist. Ol Smokey offers the creamy delicate texture of the sharp cheddar but with, you guessed it, a smokey finish. The team at Hunter Belle Dairy uses applewood bark to cold smoke the cheddar after maturing for a minimum of 24 months. They are the only cheese producer in Australia to exclusively use milk from Brown Swiss cows, traditionally bred for cheesemaking in the Swiss Alps.