{"title":"Cheese \u0026 Charcuterie","description":"","products":[{"product_id":"cheese-master-example","title":"Marcel Petite Comté - 12 months","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eMade with unpasteurised milk and animal rennet in small dairies called \"fruitiers\". Each morning the milk arrives and is pumped into large copper-lined vats. A whey starter then is added (the whey is from the previous day’s make incubated overnight). When full, the vat is stirred and the temperature increased to between 31° and 33°C. The milk is held at this temperature for a period of ‘ripening’ lasting 30-45 minutes. After this a second whey starter is added along with the rennet.  The resulting curds are then \"cooked\" to a temperature of 55°C, transferred to moulds, pressed and salted.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cheeses are then matured by the fruitiers for 2-4 weeks, before being selected by Marcel Petite to continue ageing in the damp underground cellars of Fort Saint Antoine for 12 months.  \u003c\/p\u003e","brand":"Marcel Petite","offers":[{"title":"250g","offer_id":41443287203995,"sku":"1051","price":24.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41443287236763,"sku":"1051","price":47.5,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662797267099,"sku":"00433","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/MarcelPetiteComte12m.jpg?v=1635562483"},{"product_id":"marcel-petite-comte-24-months","title":"Marcel Petite Comté - 24 months","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eMade with unpasteurised milk and animal rennet in small dairies called \"fruitiers\". Each morning the milk arrives and is pumped into large copper-lined vats. A whey starter then is added (the whey is from the previous day’s make incubated overnight). When full, the vat is stirred and the temperature increased to between 31° and 33°C. The milk is held at this temperature for a period of ‘ripening’ lasting 30-45 minutes. After this a second whey starter is added along with the rennet.  The resulting curds are then \"cooked\" to a temperature of 55°C, transferred to moulds, pressed and salted.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cheeses are then matured by the fruitiers for 2-4 weeks, before being selected by Marcel Petite to continue ageing in the damp underground cellars of Fort Saint Antoine for 24 months.  \u003c\/p\u003e","brand":"Marcel Petite","offers":[{"title":"250g","offer_id":41589058535579,"sku":"1052","price":27.5,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41589058568347,"sku":"1052","price":55.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662797562011,"sku":"00416","price":110.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/Marcel-Petite-Comte-24m.jpg?v=1637820933"},{"product_id":"colston-bassett-stilton","title":"Colston Bassett Stilton","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eStilton has been made at the Colston Bassett Dairy since 1913.  During this time, there have only been four cheesemakers, currently Billy Kevan, which might explain why this Stilton has changed less over time than any other.  The curds are hand-ladled, a painstaking process, but one that helps to preserve the structure of the curd and the resulting cheeses are more buttery in texture than that of mass-produced Stiltons.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Colston Bassett","offers":[{"title":"250g","offer_id":41589469020315,"sku":"1100","price":30.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41589469053083,"sku":"1100","price":60.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662771970203,"sku":"00500","price":120.0,"currency_code":"AUD","in_stock":true},{"title":"Quarter wheel (2kg)","offer_id":45757641785499,"sku":"","price":240.0,"currency_code":"AUD","in_stock":true},{"title":"Half wheel (4kg)","offer_id":45757645029531,"sku":"","price":480.0,"currency_code":"AUD","in_stock":true},{"title":"Whole wheel (8kg)","offer_id":45757647519899,"sku":"","price":960.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/ColstonBassettStilton.jpg?v=1638777402"},{"product_id":"hafod-organic-cheddar","title":"Hafod Organic Cheddar","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSituated near the coast in west Wales, Bwlchwernen Fawr has been home to the Holden family since the early 1970s. A leading figure in the Soil Association and more recently the Sustainable Food Trust, Patrick Holden's influence on British farming has been considerable, but it wasn't until his son Sam returned to Bwlchwernen Fawr in 2007 that they began making cheese on the farm. Hafod is Welsh for 'summer place' or 'pasture', and it's on such pasture – up the hill from the river Aeron – that the Holdens' 65-strong herd of Ayrshire cows graze when they're not sheltering for winter.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eAlmost 100 per cent of the herd's diet is grown on the farm's land, as is the straw for the indoor bedding: for the past four decades the family have been working toward a system where the farm is wholly self-sustaining. Although Hafod is made according to methods described in the classic 1917 manual Practical Cheddar Cheese-making, the Holdens and their head cheesemaker Tess continue to refine the make according to feedback and research. For example, a trial in 2019 revealed that no-cloth cheeses were firmer and breaking down more slowly than the clothed cheeses. Since then, all the cheeses selected for sale by Neal's Yard Dairy have been unbound.\u003c\/span\u003e\u003c\/p\u003e","brand":"Holden Farm","offers":[{"title":"250g","offer_id":41592940396699,"sku":"1050","price":32.5,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41592940429467,"sku":"1050","price":65.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662793105563,"sku":"00436","price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/Hafod.jpg?v=1637912459"},{"product_id":"camembert-de-normandie","title":"Mons Camembert","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eCamembert was first created in Normandy in 1791 by Marie Harel, who reputedly gave refuge to a priest from Meaux (the home of Brie), who shared the recipe.  Camembert differs from brie in size (250g as opposed to 3kg), terroir (coastal as opposed to inland) and make (the curds are uncut and ladled directly into the hoops).  \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hervé Mons","offers":[{"title":"Default Title","offer_id":41626443612315,"sku":"1067","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/Untitled_design_8.png?v=1731284530"},{"product_id":"truffle-brie","title":"Truffle Brie","description":"\u003cp\u003eTruffle Brie\u003c\/p\u003e\n\u003cp\u003ePerfectly ripe and oozing, the truffles bring out the earthy, mushroomy qualities of the brie, while the brie rounds the flavour of the truffle into an incredible aromatic depth.  A rich and decadent treat.\u003c\/p\u003e\n\u003cp\u003eIt pairs perfectly with champagne and a crusty baguette.  \u003c\/p\u003e\n\u003cp\u003eThis Truffle Brie is made by the Maison de la Truffe in Paris, using Brie de Nangis with a filling of crème fraîche, mascarpone, and chopped black truffles. \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTruffle Brie\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Maison de la Truffe","offers":[{"title":"250g","offer_id":41626798129307,"sku":"1071","price":45.0,"currency_code":"AUD","in_stock":false},{"title":"500g","offer_id":41626798194843,"sku":"1071","price":90.0,"currency_code":"AUD","in_stock":false},{"title":"1kg","offer_id":45930059563163,"sku":"00229","price":180.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/TruffleBrie.png?v=1638784522"},{"product_id":"brillat-savarin-1","title":"Brillat Savarin","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis triple cream white mould was created in the 1930’s by Henri Androuët and named after the renowned 18th Century food writer, Brillat-Savarin who claimed ‘A meal without some cheese is like a beautiful woman with only one eye’.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Brillat Savarin","offers":[{"title":"Half wheel (approx 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Creek","offers":[{"title":"250g","offer_id":41788096512155,"sku":"1102","price":27.5,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41788096544923,"sku":"1102","price":55.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662763614363,"sku":"00508","price":110.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/Berry_sCreekRiverine.jpg?v=1648008214"},{"product_id":"roquefort-carles","title":"Roquefort Carles","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRoquefort has a truly extraordinary history.  Reputedly \"invented\" when a shepherd boy who was sheltering in the entrance to one of the Cambalou caves, spied a lovely young girl and left his bread and soft cheese sandwich to pursue her.  When he returned some time later the cheese had developed a blue mould, with a strong mineral odour.  The shepherd decided to eat it anyway and was amazed at how delicious it was.  \u003c\/span\u003e\u003c\/p\u003e","brand":"Carles","offers":[{"title":"250g","offer_id":41788420456603,"sku":"1106","price":35.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41788420489371,"sku":"1106","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662802411675,"sku":"00505","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/RoquefortCarles.jpg?v=1642042010"},{"product_id":"fourme-dambert","title":"Fourme d'Ambert","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFourme d'Ambert is one of France's oldest cheeses. Made from cow's milk, its production dates from the Roman occupation of France 1,000 years ago, when it was reportedly made by mountain-dwellers in the lush, green, volcanic Auvergne region. There is also an unmistakable 9th-century image of Fourme d'Ambert carved in stone at La Chaume.\u003c\/span\u003e\u003c\/p\u003e","brand":"Hervé Mons","offers":[{"title":"250g","offer_id":41788475310235,"sku":"1105","price":23.75,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41788475343003,"sku":"1105","price":47.5,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662791860379,"sku":"00504","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/FourmeD_Ambert.jpg?v=1642042596"},{"product_id":"cashel-blue","title":"Cashel Blue","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhen Tipperary farmers Louis and Jane Grubb created Cashel Blue in the 1980s, there were very few soft blue cheeses being made on the British Isles and no blue cheese at all being made in Ireland. So, in their embrace of blue mould, the Grubbs metaphorically broke the mould. Theirs remains very much a family operation: Cashel Blue is made in a purpose-built dairy designed by Louis's brother Brian, and the couple's daughter Sarah and son-in-law Sergio now oversee the business. All of the milk used to make this richly creamy cheese (which is named after a nearby landmark, the Rock of Cashel) comes from within a 25km radius of the farm, including the Grubbs' own herd of pedigree Friesians.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Cashel","offers":[{"title":"250g","offer_id":41788518858907,"sku":"1104","price":23.75,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41788518891675,"sku":"1104","price":47.5,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662765416603,"sku":"00502","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/CashelBlue.jpg?v=1642045515"},{"product_id":"colston-bassett-shropshire-blue","title":"Colston Bassett Shropshire Blue","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFunded by a group of local milk producers and local cheese lovers, Colston Bassett and District Dairy was built in 1913 specifically to make Stilton in the Vale of Belvoir, Nottinghamshire, England.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eColston Bassett are also one of the smallest Shropshire Blue dairies in the country. They buy milk from five farms surrounding the dairy and have been buying from the same farms since the 1920s.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSince that time, there have only been four head cheesemakers at Colston Bassett: Tom Coy, Ernie Wagstaff, Richard Rowlett and now Billy Kevan. Their Shropshire Blue is more traditional than any other. The curd is hand-ladled before draining, which treats the curd more gently and preserves its structure, resulting in a luscious, creamy texture when the cheeses are mature.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Colston Bassett","offers":[{"title":"250g","offer_id":41788689547419,"sku":"","price":35.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41788689580187,"sku":"","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662771314843,"sku":"00501","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/ColstonBassettShropshireBlue.jpg?v=1642047017"},{"product_id":"berrys-creek-tarwin-blue","title":"Berry's Creek Tarwin Blue","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003eBarry Charlton specialises in blue cheese. We affectionately refer to him as Australia’s ‘Master of Blue’. Barry, along with his partner Cheryl Hulls, established Berry’s Creek Gourmet Cheese in 2007 in one of the most picturesque parts of Gippsland.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTogether they have produced an extensive range of award winning cheese. Accolades include The Australian Grand Dairy Awards, The Melbourne Fine Food Awards, and The World Cheese Awards. With over 40 years of experience in cheese making, their skills and experience are well recognised in the cheese world and they are often invited to judge at international events.\u003c\/p\u003e","brand":"Berry's Creek","offers":[{"title":"250g","offer_id":41788807512219,"sku":"1103","price":25.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41788807544987,"sku":"1103","price":50.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662764073115,"sku":"00509","price":100.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/Berry_sCreekTarwin.jpg?v=1648008218"},{"product_id":"montgomery-cheddar","title":"Montgomery Cheddar","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eMontgomery's Cheddar has since 1911 been made at Manor Farm, where the milk from the 200-strong herd of Friesian cows that roam the 1,200-acre farm is used exclusively for making the cheese, considered by many to provide the benchmark for Somerset Cheddar. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe careful, measured approach to modernisation pioneered by Jamie Montgomery means engaging only those advances that will improve the make without compromising on the processes that define the cheese. As well as the time-consuming method of 'cheddaring' – the cutting, stacking and turning of the curds by hand to drain the whey away – Montgomery's uses a traditional 'pint' starter (as opposed to the powders favoured by industrial cheesemakers) and an old, slow peg mill, lending the cheese its characteristically brittle texture. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEach wheel is wrapped in muslin cloth and rubbed with lard before being stowed on the wooden shelves of the cellar for between 12 and 18 months, during which time they are carefully turned and tended. Once upon a time, all this was standard practice; today Montgomery's is one of only three farmhouse Somerset Cheddars left in the county to be made using these traditional techniques.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Montgomery","offers":[{"title":"250g","offer_id":41788843720859,"sku":"1051","price":30.0,"currency_code":"AUD","in_stock":false},{"title":"500g","offer_id":41788843753627,"sku":"1051","price":60.0,"currency_code":"AUD","in_stock":false},{"title":"1kg","offer_id":45662799167643,"sku":"00437","price":120.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/MontgomeryCheddar.jpg?v=1642049426"},{"product_id":"lartisan-marcel","title":"L'Artisan Marcel","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThird generation cheese maker Matthieu Megard uses local organic milk from a single herd of Jersey cows to make his range of cheeses. Longing for the traditional cheeses of the French Alps where he grew up,\u003c\/p\u003e\n\u003cp\u003eMatthieu set out to make cheeses that reflected the local Victorian terroir whilst capturing the essence of some of France’s most loved cheeses.\u003c\/p\u003e","brand":"L'Artisan","offers":[{"title":"Default Title","offer_id":41792513015963,"sku":null,"price":18.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/Untitled_design_6.png?v=1731284530"},{"product_id":"lartisan-extravagant","title":"L'Artisan Extravagant","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThird generation cheese maker Matthieu Megard uses local organic milk from a single herd of Jersey cows to make his range of cheeses. Longing for the traditional cheeses of the French Alps where he grew up,\u003c\/p\u003e\n\u003cp\u003eMatthieu set out to make cheeses that reflected the local Victorian terroir whilst capturing the essence of some of France’s most loved cheeses.\u003c\/p\u003e","brand":"L'Artisan","offers":[{"title":"250g","offer_id":41792701989019,"sku":"1209","price":25.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41792702021787,"sku":"1209","price":50.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662794088603,"sku":"00221","price":100.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/L_ArtisanExtravagant.jpg?v=1642130290"},{"product_id":"lartisan-mountain-man","title":"L'Artisan Mountain Man","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThird generation cheese maker Matthieu Megard uses local organic milk from a single herd of Jersey cows to make his range of cheeses. Longing for the traditional cheeses of the French Alps where he grew up,\u003c\/p\u003e\n\u003cp\u003eMatthieu set out to make cheeses that reflected the local Victorian terroir whilst capturing the essence of some of France’s most loved cheeses.\u003c\/p\u003e","brand":"L'Artisan","offers":[{"title":"250g","offer_id":41792703365275,"sku":null,"price":22.5,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41792703398043,"sku":null,"price":45.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662794154139,"sku":"00323","price":90.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/L_ArtisanMountainMan.jpg?v=1642130831"},{"product_id":"truffle-pecorino","title":"Truffle Pecorino","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIl Forteto, (the fort) is a commune tucked away in the Muggelano valley, 30 kilometers from Florence. The co-operative produces this amazing aged pecorino from Tuscany with the addition of fresh black truffle.  Spread across 650 acres of rolling hills the farm was established by a group of friends in the early 1980’s with the help of grants from the Italian Government. The group runs the farm on bio and organic principles, and apart from growing most of their own food and wine it has also become very successful in the production of cheese and beef. They now produce more than 1000 tons of ewe’s milk cheese and 350 tons of stretched cow’s milk cheese, and the brand represents more than 20% of all Tuscan D.O.P Pecorino.\u003c\/span\u003e\u003c\/p\u003e","brand":"Il Forteto","offers":[{"title":"250g","offer_id":41792732364955,"sku":"1069","price":30.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41792732397723,"sku":"1069","price":60.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662807228571,"sku":"00409","price":120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/Cacio.jpg?v=1642134666"},{"product_id":"beaufort-dalpage","title":"Beaufort d'Alpage from Savoie, France","description":"\u003cp\u003eBeaufort d'Alpage from Savoie, France \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBeaufort d'Alpage is made with the milk from Abondance and Tarine cows, it requires 300 litres of milk to produce just one cheese.\u003c\/li\u003e\n\u003cli\u003eThe high mountain cheeses benefit from cattle grazing on supremely clean, unpolluted summer pastures studded with aromatic flowers and alpine flora, ultimately producing fragrant and elegant cheeses.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ffffff;\"\u003eBeaufort d'Alpage from Savoie, France \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ffffff;\"\u003eBeaufort d'Alpage\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Semi-Hard \/ Hard","offers":[{"title":"250g","offer_id":41795412721819,"sku":"","price":37.5,"currency_code":"AUD","in_stock":false},{"title":"500g","offer_id":41795412787355,"sku":"","price":75.0,"currency_code":"AUD","in_stock":false},{"title":"1kg","offer_id":45930067460251,"sku":"00414","price":150.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/Beaufort.jpg?v=1648008134"},{"product_id":"cornish-kern","title":"Cornish Kern","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eMade by Catherine Mead and Dane Hopkins at Lynher Dairies near Truro, West Cornwall.  The cheese is covered with an edible food safe black paint, which tends to develop a white bloom, giving the cheese a soft grey appearance. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOur cheeses are lovingly matured for up to two years by Neal's Yard Dairy in London.\u003c\/p\u003e","brand":"Lynher Dairies","offers":[{"title":"250g","offer_id":41795486908571,"sku":"1059","price":30.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41795486941339,"sku":"1059","price":60.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662773641371,"sku":"00413","price":120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/CornishKern.jpg?v=1642212492"},{"product_id":"lamuse-gouda","title":"L'Amuse Gouda","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eL'Amuse \u003c\/span\u003eGouda is made in the UNESCO World Heritage Site of Beemster Polder in Northern Holland by CONO Cheesemakers, a cooperative set up by farmers from several neighbouring villages in 1901.\u003c\/p\u003e\n\u003cp\u003eThe cheeses are made using pasteurised milk from Holstein-Fresian cows. The curds are pressed in moulds for 24 hours then brined for 36 hours before being dried and transferred to the cellars of L’Amuse near Amsterdam for affinage by Betty Koster and team.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"L'Amuse","offers":[{"title":"250g","offer_id":41795525574811,"sku":"1063","price":23.75,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41795525607579,"sku":"1063","price":47.5,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662794055835,"sku":"00444","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/L_AmuseGouda.jpg?v=1642212965"},{"product_id":"lamuse-brabander","title":"L'Amuse Brabander","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn the Kosters’ warehouse, wheels are tended and matured for six to nine months as they age in a white wax exterior before being released and sold. Betty matures her goudas at higher humidity levels and temperatures than other gouda producers—up to 60 degrees Fahrenheit—which allows crystals to form while preserving moistness in the fudgy white paste.\u003c\/span\u003e\u003c\/p\u003e","brand":"L'Amuse","offers":[{"title":"250g","offer_id":41796027809947,"sku":"1064","price":23.75,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41796027842715,"sku":"1064","price":47.5,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662793826459,"sku":"00404","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/L_AmuseBrabander.jpg?v=1642215117"},{"product_id":"vacherin-fribourgeois","title":"Vacherin Fribourgeois","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eVacherin Fribourgeois is a true artisanal cheese, being made by only a small number of cheesemakers.  Cheeses are pressed and uncooked and have a washed rind that is cured for between three and four months. It is a painstaking and ancient method, with repeated washings and turnings.  This process develops a thick, brown-grey-red, undulating rind, with an underlying cross-hatch pattern and tinges of yellow, grey or pink. The paste is light yellow and very smooth, often with eyes and\/or some slits.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAOC regulations dictate that Alpage cheeses must be matured for 12-25 weeks, which takes place in the caves of La Tzintre in Charmey.\u003c\/p\u003e","brand":"Vacherin Fribourgeois","offers":[{"title":"250g","offer_id":41796554490011,"sku":"1072","price":27.5,"currency_code":"AUD","in_stock":false},{"title":"500g","offer_id":41796554522779,"sku":"1072","price":55.0,"currency_code":"AUD","in_stock":false},{"title":"1kg","offer_id":45662808015003,"sku":"","price":110.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/VacherinFriboureois.jpg?v=1642217131"},{"product_id":"lartisan-fermier","title":"L'Artisan Fermier","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eL'Artisan Fermier is a smear-ripened cheese in the style of a French Morbier, made by Matthieu Megard on the Great Ocean Road in Victoria.  The organic milk is sourced from a single herd of Jersey cows in order to reflect the terroir of this harsh landscape.\u003c\/p\u003e\n\u003cp id=\"yui_3_10_1_1_1400594959357_103949\"\u003eThe pale ivory pate has a layer of blue\/black edible vegetable ash through its equatorial centre.  With Morbier this was traditionally done as a means to separate the morning and evening milks, but is today mostly decorative. \u003c\/p\u003e\n\u003cp\u003eEach cheese is pressed for 12 hours in cloth, salted by hand and then washed every second day with a brine solution. After six weeks, the rind develops a reddish tinge and is slightly sticky to touch.\u003c\/p\u003e","brand":"L'Artisan","offers":[{"title":"250g","offer_id":41796664328347,"sku":"1068","price":22.5,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41796664361115,"sku":"1068","price":45.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662763384987,"sku":"00412","price":90.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/Untitled_design_3.png?v=1731284530"},{"product_id":"ossau-iraty","title":"Ossau Iraty","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eOssau Iraty production is claimed to be the oldest surviving tradition in the world, with records dating back more than 4000 years.  \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt received an AOC protection in 1980, which requires that the cheese be produced with the milk of only two breeds of ewes - Manech and Basco-Béarnaise.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Ossau Iraty","offers":[{"title":"250g","offer_id":41796835180699,"sku":"1060","price":30.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41796835213467,"sku":"1060","price":60.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662801592475,"sku":"00402","price":120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/OssauIraty.jpg?v=1642223303"},{"product_id":"appenzeller","title":"Appenzeller","description":"\u003cp\u003e\u003cspan\u003eAppenzeller cheese is one of the greats when it comes to cheese specialities from Switzerland. The most flavoursome cheese in Switzerland has been produced by hand in line with old traditions for over 700 years. The gently rolling hills between Lake Constance and the Säntis mountain range with their wholesome, rich herbal meadows provide the perfect foundation for the natural unpasteurised milk that is used to make Appenzeller cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThe strictly limited production area guarantees the unique nature of this flavoursome speciality cheese: Appenzeller cheese can only be produced in the cantons of Appenzell Innerrhoden and Ausserrhoden and in parts of the St. Gallen and Thurgau cantons in line with the traditional recipe. Its unique, tangy flavour is owed to the careful process lasting at least three months involving the herbal brine. The recipe for this herbal brine is a strictly guarded secret. \u003c\/span\u003e\u003c\/p\u003e","brand":"Appenzeller","offers":[{"title":"250g","offer_id":45601581629595,"sku":"","price":23.75,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":45601581662363,"sku":"","price":47.5,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45608829386907,"sku":"00422","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/Appenzeller.heic?v=1647056693"},{"product_id":"mimolette","title":"Mimolette","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt was originally made by the request of Louis XIV\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, who\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e was looking for a native French product to replace the then very popular Edam.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e  To make it distinct from Edam, it was first coloured using carrot juice, and later seasoned with annatto\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e to give it a distinct orange colour. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Mimolette","offers":[{"title":"250g","offer_id":41900677824667,"sku":"1071","price":23.75,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":41900677857435,"sku":"1071","price":47.5,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662799069339,"sku":"00403","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/Mimolette.jpg?v=1643769788"},{"product_id":"langres","title":"Langres","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Hervé Mons","offers":[{"title":"Default Title","offer_id":41900720521371,"sku":"1303","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/Langres.jpg?v=1643951074"},{"product_id":"vannella-burrata","title":"Vannella Burrata","description":"\u003cdiv class=\"group\/block relative -ml-10 -mr-12 pl-10 pr-12 pb-2 last:pb-0\" data-sentry-component=\"Draggable\" data-sentry-source-file=\"block-draggable.tsx\"\u003e\n\u003cdiv class=\"flow-root\"\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"buOnP5FFeP\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eBurrata is a study in contrast. The exterior is a smooth, taut skin of fresh mozzarella — firm enough to hold its shape, just yielding to the touch. Cut into it and the inside collapses: stracciatella, shredded mozzarella folded through cold cream, spilling out in a slow, glossy pour. It is, without apology, one of the richest and most pleasurable things you can put on a table.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"buOnP5FFeP\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"buOnP5FFeP\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eVannella makes theirs daily in Marrickville, which means freshness is guaranteed — and with burrata, freshness is everything. At 150g it works as an individual serving or as a shared first course for two. Set it on a plate, dress it with excellent olive oil and flaked salt, and serve it with whatever the season offers: ripe summer tomatoes, roasted stone fruit, thinly sliced prosciutto, or simply very good bread. Let the cheese do the talking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"buOnP5FFeP\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"buOnP5FFeP\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eFor wine, match the occasion: Champagne for a celebration, a cool Fiano or unoaked Chardonnay for a weeknight table. Whatever you choose, serve it cold alongside the burrata and pour generously.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Vannella","offers":[{"title":"150g","offer_id":48607795806363,"sku":null,"price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/Burrata150gFRONT.webp?v=1779245565"},{"product_id":"vannella-buffalo-mozzarella","title":"Vannella Buffalo Mozzarella","description":"\u003cdiv data-sentry-source-file=\"block-draggable.tsx\" data-sentry-component=\"Draggable\" class=\"group\/block relative -ml-10 -mr-12 pl-10 pr-12 pb-2 last:pb-0\"\u003e\n\u003cdiv class=\"flow-root\"\u003e\n\u003cdiv data-block-id=\"ozZd_rmWl-\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-slate-node=\"element\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eBuffalo milk mozzarella is in a different category to the cow's milk version. The higher fat content produces a whiter, more yielding curd with a flavour that's distinctly richer — faintly grassy, lactic and deep — and a texture that's firmer on the outside, almost porcelain-smooth, giving way to a softer, wetter centre. Vannella makes theirs fresh in Marrickville using traditional pasta filata technique, and it's as close as you'll find in Sydney to what you'd pull apart at a table in Campania.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-block-id=\"ozZd_rmWl-\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-slate-node=\"element\"\u003e\n\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-block-id=\"ozZd_rmWl-\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-slate-node=\"element\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eIt asks very little of you. The best way to eat it is simply: let it come to room temperature, slice it thickly, arrange it with ripe tomatoes and torn basil, and season well. Anything more elaborate risks missing the point. That said, it also holds its own in a warm application — draped over a pizza at the last moment or laid over roasted peppers with anchovy.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-block-id=\"ozZd_rmWl-\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-slate-node=\"element\"\u003e\n\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-block-id=\"ozZd_rmWl-\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-slate-node=\"element\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eServe with Champagne, a good Fiano, or a fragrant Vermentino. Keep it cold until ten minutes before you need it.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Vannella","offers":[{"title":"125g","offer_id":48607772934299,"sku":"1400","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/BuffaloMozzarella125gFRONT_7d5365b7-f862-45b9-9847-1e2eb4891fda.webp?v=1770431071"},{"product_id":"aphrodite-barrel-aged-feta","title":"Aphrodite Barrel-Aged Feta PDO","description":"\u003cdiv class=\"group\/block relative -ml-10 -mr-12 pl-10 pr-12 pb-2 last:pb-0\" data-sentry-component=\"Draggable\" data-sentry-source-file=\"block-draggable.tsx\"\u003e\n\u003cdiv class=\"flow-root\"\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"KYNeHXRjR9\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eFeta has PDO status in Greece, meaning only cheese made in designated regions from predominantly sheep's milk can carry the name. But within that protected category, there is significant variation — most commercial feta today is made and brined in stainless steel vats, producing a consistent but relatively mild result. Barrel-aged feta is different. The oak barrels impart subtle tannins and allow the cheese to develop in a way that vat-aging simply cannot replicate: the paste becomes drier and more crumbly, the flavour tangier and more assertive, with a savouriness and depth that lingers on the palate.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"KYNeHXRjR9\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"KYNeHXRjR9\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eWill Studd's Aphrodite selection sources this feta from small Greek producers maintaining the traditional method — and the difference is apparent from the first taste. It's a cheese with genuine presence on a board, confident enough to be served simply with good olive oil and bread, without needing anything to prop it up.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"KYNeHXRjR9\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"KYNeHXRjR9\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eCrumble it generously over a slow-roasted tomato salad, layer it into a spanakopita, or press it into a fig alongside a walnut and a drizzle of thyme honey. For wine, the acidity and salt call for something with structure and freshness — a Mornington Peninsula Pinot Gris, a Chablis, or a crisp Sauvignon Blanc from the Adelaide Hills.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Will Studd","offers":[{"title":"Default Title","offer_id":42053002756251,"sku":"1402","price":15.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/Aphrodite-Barrel-Aged-Feta-180g-Will-Studd-1.jpg?v=1779246453"},{"product_id":"lartisan-haloumi","title":"L'Artisan Haloumi","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThird generation cheese maker Matthieu Megard uses local organic milk from a single herd of Jersey cows to make his range of cheeses. Longing for the traditional cheeses of the French Alps where he grew up, \u003cmeta charset=\"utf-8\"\u003eMatthieu set out to make cheeses that reflected the local Victorian terroir whilst capturing the essence of some of France’s most loved cheeses.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eHe has now added this Cypriot classic to his French range.\u003c\/span\u003e\u003c\/p\u003e","brand":"L'Artisan","offers":[{"title":"Default Title","offer_id":42066515132571,"sku":"1403","price":15.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/L_ArtisanHaloumi.png?v=1646539669"},{"product_id":"le-conquerant-beurre-de-baratte-salted-butter","title":"Le Conquèrant Beurre de Baratte Salted Butter","description":"\u003cmeta charset=\"utf-8\"\u003e125g\u003cbr\u003e\u003cbr\u003e","brand":"Will Studd","offers":[{"title":"Default Title","offer_id":42221103317147,"sku":"","price":8.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/Untitled_design_13.png?v=1731284531"},{"product_id":"french-raclette","title":"French Raclette from Savoie","description":"\u003cp\u003eFrench Raclette from Savoie.\u003c\/p\u003e\n\u003cp\u003eSemi-hard washed rind cheese made in the Savoie, used for melting and scraping (racler).\u003c\/p\u003e\n\u003cp\u003eA cross between the Gruyere-type Comté and Reblochon that makes a wonderful winter party meal, served with baked or boiled potatoes in their skins, cornichons, small sweet onions (marinated in wine or balsamic vinegar), charcuterie and salad.\u003c\/p\u003e\n\u003cp\u003eThe cheese, which is relatively simple – by design – has a fruity dense taste.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: #ffffff;\"\u003e \u003cspan style=\"color: #000000;\"\u003eFrench Raclette from Savoie\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Semi-Hard \/ Hard","offers":[{"title":"250g","offer_id":42525109092507,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":42525109158043,"sku":"","price":40.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662792024219,"sku":"00454","price":80.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/Raclette.jpg?v=1657690584"},{"product_id":"swiss-gruyere-surchoix","title":"Swiss Gruyère Surchoix","description":"\u003cp\u003eSwiss Gruyère Surchoix\u003c\/p\u003e\n\u003cp\u003eMaster Cheesemaker, Michael Spycher says:\u003c\/p\u003e\n\u003cp\u003e“The mountain dairy Fritzenhaus, where I produce the Gruyère and Hornbacher with my wife and our team, belongs to the farmers. Our cheese dairy is an official Le Gruyère AOP cheese dairy, located a bit further away from the classic production area and is therefore also called a “satellite dairy”. Who knows, maybe that’s why our Gruyère stands out from the crowd.\u003cbr\u003e\u003cbr\u003eI was awarded World Champion for the third time in 2022 – and that with a participation of 3,000 cheeses from 29 countries in 141 categories. I wouldn’t say I’m only proud of the victory – rather, the success confirms to me that we are doing something right in our daily work.”\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSwiss Gruyère Surchoix\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Semi-Hard \/ Hard","offers":[{"title":"250g","offer_id":42525235544219,"sku":"","price":23.75,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":42525235576987,"sku":"","price":47.5,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662805459099,"sku":"00426","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/Gruyere.heic?v=1657692431"},{"product_id":"chabichou-du-poitou","title":"Chabichou du Poitou","description":"\u003cp\u003e\u003cspan style=\"color: #000000; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eChabichou du Poitou\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eSoft, fresh tasting cheese, shaped like a gently tapered cylinder. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eThe texture is smooth yet quite close-textured.  Produced traditionally with a lovely aromatic rind.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003eIt can be eaten young and fresh, however it reaches its ideal state – sweeter and crumblier – as it matures and dries out. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000; font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003ePair with Sauvignon Blanc, Chenin Blanc or Rosé.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: -apple-system, 'system-ui', 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 22.4px; color: #ffffff;\"\u003eChabichou du Poitou\u003c\/span\u003e\u003c\/p\u003e","brand":"Fromagerie Poitou Chèvre","offers":[{"title":"Default Title","offer_id":42888076558491,"sku":"","price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/Chabichou.png?v=1665195166"},{"product_id":"pecora-bloomy","title":"Pecora Dairy Bloomy","description":"\u003cp\u003e\u003cstrong\u003ePecora Dairy Bloomy \u003c\/strong\u003eis a real Aussie beauty. This mould-ripened fresh ewe’s curd cheese has a beautifully delicate ash covered ivory skin and just beneath the rind it has a gooey texture which oozes as the cheese matures. The centre is dense, rich and smooth but with a slightly chalky texture with notes of citrus and a lingering “creme fraiche” mouth-feel. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePecora Dairy\u003c\/strong\u003e was launched in 2011 by Michael and Cressida McNamara and is situated in Robertson, the Green Heart of the Southern Highlands. The flock is Australia’s only exclusive, working, pure East Friesian ewes.\u003c\/p\u003e","brand":"Pecora Dairy","offers":[{"title":"Default Title","offer_id":42926223458459,"sku":"","price":23.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/PecoraBloomy.jpg?v=1666325451"},{"product_id":"sparkenhoe-red-leicester","title":"Sparkenhoe Red Leicester","description":"\u003cp\u003eSparkenhoe Red Leicester\u003c\/p\u003e\n\u003cp\u003eHistorically all Red Leicester cheese was made in the county of Leicestershire, using raw milk. A hard cheese with a longer shelf life than soft or blue cheeses, it was a favourite of Stilton makers, who made it with surplus milk; indeed, some continue to make a more commercial, pasteurised version.\u003c\/p\u003e\n\u003cp\u003eBut until David and Jo Clarke decided to revive the practice in 2005, Red Leicester in its traditional raw milk and cloth-bound incarnation had been extinct for 50 years. Though neither David nor Jo had any experience of cheesemaking, they had inherited a herd of Holstein-Friesians, whose pedigree and quality had been carefully overseen by the Clarke family for three generations.\u003c\/p\u003e\n\u003cp\u003eDrawing on a combination of old books and local advice, the pair recovered the traditional recipe and set to converting the milk of their 150 cows into Red Leicester, using animal rennet and annatto, a natural plant dye obtained from a South American bush that has been used in the colouration of cheeses for almost 300 years.\u003c\/p\u003e\n\u003cp\u003eThe cheese is clothbound with lard, as is traditional. As it matures, the texture dries and the flavour strengthens and deepens, from savoury, smooth and mellow, to nutty and rich.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eSparkenhoe Red Leicester\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Selected by Neal's Yard Dairy","offers":[{"title":"250g","offer_id":42939856453787,"sku":"","price":30.0,"currency_code":"AUD","in_stock":false},{"title":"500g","offer_id":42939856486555,"sku":"","price":60.0,"currency_code":"AUD","in_stock":false},{"title":"1kg","offer_id":45662804803739,"sku":"00475","price":120.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/SparkenhoeRedLeicester.png?v=1666674636"},{"product_id":"kirkhams-lancashire","title":"Kirkham's Lancashire","description":"\u003cp\u003eKirkham's Lancashire\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1939 there were 202 farmhouse producers of Lancashire. Today, only the Kirkhams remain, with Graham Kirkham the third generation to follow in his family's footsteps by making raw milk Lancashire according to the traditional method. This involves combining curds from several days' milkings – an approach as unique as it is time consuming, having originated in the days when Lancashire farms were much smaller, and didn't have enough cows to make cheese on a daily basis. But it's well worth the effort for the resulting complexity of taste and texture. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNeal's Yard Dairy have worked closely with the Kirkhams for over 30 years, beginning when Graham's father John managed the cows and his mother Ruth was responsible for the cheesemaking, and we look forward to many more years of this treasured territorial cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMature Kirkham’s Lancashire is aged for approximately nine to twelve months by the Borough Market shop maturing team atNeal's Yard Dairy. The cheeses are selected by the buyers at the farm when they are six weeks old, and then sent down to the shop a few weeks later.\u003c\/p\u003e\n\u003cp\u003eThey are turned and gently rubbed down with a damp cloth once a week. It takes the maturing team just over a minute to look after each cheese, allowing them time to evaluate mould growth, moisture loss and any potential anomalies.\u003c\/p\u003e\n\u003cp\u003eThe mature Lancashire is the most labour-intensive, but the rewards for that hard work are many; a rounded yet significant tang, and a visible crumble that belies a rewarding succulence when chewed. \u003c\/p\u003e\n\u003cp\u003eRich, buttery, crumbly, with a yoghurty tang.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eKirkham's Lancashire\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Selected by Neal's Yard Dairy","offers":[{"title":"250g","offer_id":42942148346011,"sku":"","price":30.0,"currency_code":"AUD","in_stock":false},{"title":"500g","offer_id":42942148378779,"sku":"","price":60.0,"currency_code":"AUD","in_stock":false},{"title":"1kg","offer_id":45930082861211,"sku":"00442","price":120.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/products\/Kirkham_sLancashire.png?v=1666746243"},{"product_id":"la-tur-tre-latte","title":"La Tur Tre Latte","description":"\u003cdiv class=\"group\/block relative -ml-10 -mr-12 pl-10 pr-12 pb-2 last:pb-0\" data-sentry-component=\"Draggable\" data-sentry-source-file=\"block-draggable.tsx\"\u003e\n\u003cdiv class=\"flow-root\"\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"F2Fhd4V1Tl\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eLa Tur (\"the tower\" in Piedmontese dialect) is the signature cheese of Caseificio dell'Alta Langa, and one of the most compelling soft cheeses made anywhere in Italy. It is a blend of cow's, sheep's and goat's milk — \"tre latte,\" three milks — each contributing something distinct: cow's milk for body and sweetness, sheep's for richness and depth, goat's for the lift of acidity and that clean mineral edge. The result is a cheese far more complex than the sum of its ingredients.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"F2Fhd4V1Tl\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"F2Fhd4V1Tl\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eIt arrives looking almost austere — a small, flat cylinder with a wrinkled, lightly dusted rind. Cut into it young and the paste is firm and chalky at the centre, giving way to a softer layer beneath the rind. Allow it to ripen further and the interior relaxes into something almost liquid at room temperature, extraordinarily creamy, with flavours that shift between fresh cream, toasted hazelnut and a gentle earthiness from the bloomy rind.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"F2Fhd4V1Tl\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"F2Fhd4V1Tl\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eServe it at the heart of a cheese board, or on its own with a glass of Moscato d'Asti — the classic local pairing — or a delicate, floral Pinot Gris from Alsace. If you've not tried it before, begin here.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Caseficio dell'Alta Langa","offers":[{"title":"Default Title","offer_id":43360165462171,"sku":"","price":30.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/LaTur.jpg?v=1682737798"},{"product_id":"fondue-kit","title":"Swiss Fondue Kit","description":"\u003cp\u003eSwiss Fondue Kit\u003c\/p\u003e\n\u003cp\u003eAh fondue. Let’s set aside any clichéd thoughts of this being a 70’s retro dish. This Swiss pot of molten cheese heaven is a timeless classic and is being enjoyed in ever increasing numbers, especially here in Australia during ski season.\u003c\/p\u003e\n\u003cp\u003eBut it’s not just for the chalet set, this dish can be enjoyed at home with friends and family alike. It’s fun, it’s interactive and most importantly it’s incredibly delicious.\u003c\/p\u003e\n\u003cp\u003eWe freshly prepare the perfect mix of aged Swiss Gruyère and Emmentaler to order.  \u003c\/p\u003e\n\u003cp\u003eWe recommend 200g per person for a full meal, but you can use less if you are having it as part of a larger feast.  \u003c\/p\u003e\n\u003cp\u003eThe kit Includes 200g cheese, a measure of Kirsch and 50g Saucissons and Cornichons per person.\u003c\/p\u003e\n\u003cp\u003eOr just order the cheese and organise your own accompaniments.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSwiss Fondue Kit\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fondue","offers":[{"title":"Fondue Cheese for One","offer_id":43399994867867,"sku":"","price":16.0,"currency_code":"AUD","in_stock":false},{"title":"Fondue Kit for One","offer_id":43399994835099,"sku":"","price":23.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/FondueKit.jpg?v=1685685533"},{"product_id":"garroxta","title":"Garrotxa","description":"\u003cp\u003eGarrotxa\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eGarrotxa is a traditional goat's milk cheese produced in the Garrotxa area of Cataluna in Northern Spain. It was almost extinct when some young cheesemakers revived it in 1981. Since then it has become a popular cheese among artisanal cheesemakers.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eGarrotxa is a semi-firm cheese aged for 75 days. The full-bodied cheese is rich in flavour with a moist, creamy, yet almost flaky, texture. It is covered by a velvety grey mould coating that lends it a \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eearth\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ey aroma. The flavour is \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eearthy, \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eherbaceous and honeyed. Its milky, delicate taste is not at all typical of a goat’s cheese.\u003c\/span\u003et was almost extinct when some young cheesemakers revived it in 1981. Since then it has become a popular cheese among artisanal cheesemakers.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eGarrotxa is a semi-firm cheese aged for 75 days. The full-bodied cheese is rich in flavour with a moist, creamy, yet almost flaky, texture. It is covered by a velvety grey mould coating that lends it a earthy aroma. The flavour is earthy, herbaceous and honeyed. Its milky, delicate taste is not at all typical of a goat’s cheese.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGarroxta \u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Garroxta","offers":[{"title":"250g","offer_id":43780526473371,"sku":"","price":27.5,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":43780526506139,"sku":"","price":55.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662792220827,"sku":"00406","price":110.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/Untitled_design_9.png?v=1731284530"},{"product_id":"taleggio","title":"Taleggio","description":"\u003cp\u003eTaleggio\u003c\/p\u003e\n\u003cp\u003eTaleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. The cheese was solely produced in the Val Taleggio until the late 1800s, when some production moved to the Lombardy plain to the south.\u003c\/p\u003e\n\u003cp\u003eThe unique micro climate in the natural caves where these cheeses are matured, under the Grigna mountain, is key to the flavour and profile of this cheese. The Mauri family have made cheese near the village of Pasturo for four generations and are the only producer to claim Stagionatura di Grotta (cave ripened) on their products.\u003cbr\u003e\u003cbr\u003eWashed and brushed several times over a month, and matured in stacked wooden pine boxes, the cheese develops a thin bloom flecked with grey yeasts and blue Penicillium mould on its distinctive orange rind. Beneath the thin, crusty rind the ivory texture of the cheese begins to change slowly as it ripens, becoming buttery and soft, balanced with a distinctive yeasty flavour.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTaleggio\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Mauri","offers":[{"title":"250g","offer_id":43783115636891,"sku":"","price":22.5,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":43783115669659,"sku":"","price":45.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662805754011,"sku":"00321","price":90.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/Taleggio.jpg?v=1700090164"},{"product_id":"goldstreet-dairy-jersey-cheese","title":"Goldstreet Dairy Jersey Cheese","description":"\u003cp\u003eGoldstreet Dairy Jersey Cheese\u003c\/p\u003e\n\u003cp\u003eMade in Marrickville by former chef, Colin Wood, Jersey cheese is a semi-hard, cooked curd cheese made to be grilled but can be enjoyed in a number of ways.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMilk is sourced from micro-dairy, Camden Valley Farm.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThink, a cross between halloumi, feta, and mozzarella, a creamy, slab of cheese with a crisp exterior and soft, layered, and textured curd inside when grilled over high heat.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eGrill over charcoal after searing in a hot pan, and brush with garlic oil as it is cooking. Get the crust crispy to hold its shape while the inside melts and softens.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFrom here the only limit is your imagination. Serve simply doused with the best olive oil and salt; perhaps a salsa verde; use in place of paneer with a spicy peanut curry sauce, or just some beautiful tomatoes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eYou need this cheese in your life!\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGoldstreet Dairy Jersey Cheese\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Goldstreet Dairy","offers":[{"title":"Default Title","offer_id":44328383283355,"sku":"","price":20.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/Untitled_design_12.png?v=1731284435"},{"product_id":"saint-nectaire-1","title":"Saint Nectaire","description":"\u003cp\u003eSaint Nectaire \u003c\/p\u003e\n\u003cp\u003eSaint Nectaire AOC (or St. Nectaire), a semi-soft, washed-rind cheese hailing from the Auvergne region of France, is made from either raw or pasteurized cow's milk, sourced primarily from breeds like Salers or Montbéliarde. The cheese undergoes a distinctive uncooked curd process, contributing to its unique texture.\u003c\/p\u003e\n\u003cp\u003eDistinguished with the prestigious AOC designation, Saint Nectaire undergoes a maturation period lasting six to eight weeks. Throughout this process, the cheeses are washed with salted water and regularly turned over to cultivate the specific orange-grey rind. To impart a distinct pungency, the cheeses are aged on rye straw. The resulting paste is soft and aromatic, showcasing a creamy colour. Saint Nectaire's flavour profile carries subtle hints of hazelnut.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSaint Nectaire\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Saint Nectaire","offers":[{"title":"250g","offer_id":45428093845659,"sku":"","price":30.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":45428093878427,"sku":"","price":60.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45662803394715,"sku":"00313","price":120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/SaintNecataire.jpg?v=1724551653"},{"product_id":"prom-country-glen-moidart","title":"Prom Country Glen Moidart","description":"","brand":"Prom Country","offers":[{"title":"250g","offer_id":48662857515163,"sku":null,"price":35.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":48662857547931,"sku":null,"price":70.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":47432530985115,"sku":"00456","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/qt_q_29.webp?v=1780296520"},{"product_id":"valdivieso-raw-milk-manchego-dop","title":"Valdivieso Manchego DOP","description":"\u003cdiv role=\"tabpanel\" class=\"product-details-information-tab-content-panel active\" id=\"product-details-information-tab-0\" data-action=\"pushable\" data-id=\"product-details-information-0\" data-pusher=\"sc-pushable-xs\"\u003e\n\u003cdiv id=\"product-details-information-tab-content-container-0\" class=\"product-details-information-tab-content-container\" data-type=\"information-content-text\"\u003e\n\u003cp\u003e\u003cspan\u003eQuesos Valdivieso is a distinguished artisanal cheesemaker located at Finca Valdivieso, a historic family-owned agricultural estate near Campo de Criptana in the heart of La Mancha, Spain. The region is celebrated for its rich cheesemaking heritage and deep ties to traditional Manchego cheese production. All cheeses are produced entirely on-site using traditional farmhouse methods, meaning every step from milk collection to cheese maturation occurs at Finca Valdivieso. This approach enhances the unique character and authentic identity of their cheeses.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEstablished in 1880, Finca Valdivieso is one of the oldest continuously family-owned farms in La Mancha, dedicated exclusively to breeding Manchega sheep and crafting authentic farmhouse cheeses. Today, the estate is led by Luis de la Vega Yrisarry, a fifth-generation cheesemaker passionately committed to preserving the family legacy through meticulous adherence to traditional cheesemaking methods and sustainable farming practices.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv role=\"tabpanel\" class=\"product-details-information-tab-content-panel\" id=\"product-details-information-tab-1\" data-action=\"pushable\" data-id=\"product-details-information-1\" data-pusher=\"sc-pushable-xs\"\u003e\u003c\/div\u003e","brand":"Valdivieso","offers":[{"title":"250g","offer_id":46717016375451,"sku":"","price":30.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":46717017686171,"sku":"","price":60.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":45783181590683,"sku":"00448","price":120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/PXL_20250611_011138093.jpg?v=1750638052"},{"product_id":"fleur-du-macquis","title":"Fleur du Maquis","description":"\u003cdiv class=\"group\/block relative -ml-10 -mr-12 pl-10 pr-12 pb-2 last:pb-0\" data-sentry-component=\"Draggable\" data-sentry-source-file=\"block-draggable.tsx\"\u003e\n\u003cdiv class=\"flow-root\"\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"3gf0zp5TTw\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eFleur du Maquis — \"flower of the scrubland\" — takes its name from the aromatic brushes that covers the Corsican hillsides: wild rosemary, savory, and sometimes juniper berries, all pressed into the surface of a fresh sheep's milk cheese. Ottavi is one of the island's most respected producers, and their version is made with the raw milk of Corsican sheep grazed on that same maquis — so the herbs on the outside echo, in a subtle way, what the animals have been eating.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"3gf0zp5TTw\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-slate-node=\"element\" class=\"slate-p slate-selectable slate-p m-0 leading-relaxed text-inherit\" data-block-id=\"3gf0zp5TTw\"\u003e\u003cspan data-slate-node=\"text\"\u003e\u003cspan data-slate-leaf=\"true\"\u003e\u003cspan data-slate-string=\"true\"\u003eThe paste itself is soft and ivory-white, fresh and lactic when young, with a gentle tang and a clean sheep's milk sweetness. As it ages the herbs begin to impart their flavour more deeply into the surface layer, and the paste softens further toward the rind. Eaten young it's delicate and floral; given a few more days it becomes earthier and more aromatic, the savory and rosemary more pronounced.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Fromagerie Ottavi","offers":[{"title":"Half wheel (approx. 350g)","offer_id":48966034129051,"sku":null,"price":49.0,"currency_code":"AUD","in_stock":true},{"title":"Whole wheel (approx. 700g)","offer_id":48966034161819,"sku":null,"price":98.0,"currency_code":"AUD","in_stock":true}]},{"product_id":"long-paddock-bluestone","title":"Long Paddock Bluestone","description":"\u003cdiv class=\"wpb_text_column\"\u003e\n\u003cdiv class=\"wpb_wrapper\"\u003e\n\u003cp\u003e\u003cstrong\u003eLong Paddock's Bluestone\u003c\/strong\u003e is a new Australian natural-rinded blue cheese of substance \u0026amp; complexity with different layers of flavour and texture, not just a salty-blue hit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAspect\u003c\/strong\u003e: distinctive-looking, thin, punctured, orange\/brown\/blue natural rind, and a creamy-colour paste inside with subtle blue veins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e: dense buttery paste near the rind, but chalky\/crumblier in the middle. Like Stilton, the curd is milled, allowing relatively mild blueing in a dense but slightly crumbly paste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour\u003c\/strong\u003e: balanced meld of creamy\/buttery flavours, some fruitiness and a little saltiness. Its blue mould delivers subtle spikes of flavour as it is eaten. Exhibits delicious complexity \u0026amp; length of flavour as the paste melts in the mouth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEat\u003c\/strong\u003e: In a cheese board selection of 3-4 cheeses, accompanied with thin slices of fruit bread, gingerbread, Eccles cake, fruit cake. Or crumbled into an autumnal salad of radicchio, endive leaves, peppery watercress or rocket, with new-season walnuts \u0026amp; grilled slices of pear. Or into warmed crème fraiche and cracked white pepper as a creamy blue sauce for a fine rib-eye steak grilled over charcoal, or fleshy field mushrooms baked with butter and thyme. Or scattered over new-season waxy potatoes (eg Kipfler or Pink Fir Apple) tossed in butter, seasoned, and sprinkled with snipped chives. Or crumbled into a savoury tart of softened leeks \u0026amp; blanched broccoli florets, bound with a rich custard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePair\u003c\/strong\u003e: With its salty-mineral kick balanced with creamy layers of complex flavours, Bluestone benefits from drinks with fruity sweetness that also retain some acidity. Late harvest, Noble rot (Botrytis) \u0026amp; dessert wines from dried grapes are perfect. Think Sauternes, sweeter Rieslings, Gewürztraminer, Tokaji from Hungary, Eiswein from Germany. Try Tawny Port, Rutherglen Muscat or Topaque. Pedro Ximenez or sweeter Madeira for an even more luscious treat. Some aged sweeter Sakes and chocolatey Stouts also work well.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Long Paddock Cheese","offers":[{"title":"250g","offer_id":46090401579163,"sku":"","price":30.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":46090401611931,"sku":"","price":60.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":46090401644699,"sku":"00513","price":120.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/bluestone-square.webp?v=1758235375"},{"product_id":"long-paddock-driftwood","title":"Long Paddock Driftwood","description":"\u003cp\u003e\u003cstrong\u003eLong Paddock's Driftwood \u003c\/strong\u003eis a funky bark-belted soft cheese in the style of Vacherin Mont d’Or. Delicious eaten as is – or baked in its belt like a mini-fondue!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e: with a thin bloomy rind, the paste is creamy and melty, becoming oozy, runny and spoonable as it ages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour\u003c\/strong\u003e: mildly-woodsy, creamy and nutty, becoming stronger in aroma and taste with age.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEat\u003c\/strong\u003e: Delicious eaten as is – just remove its bark belt \u0026amp; eat it like any soft cheese. Or when it’s really ripe and runny, we love to leave its belt on, cut off the top rind with a sharp knife to expose its delectable interior, and use it as a dip for bread or crackers – a great party piece! Or bake it in its belt like a mini-fondue – see our suggestions for Baked Driftwood below.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePair\u003c\/strong\u003e: this luscious alpine-style cheese calls for more structured white wines \u0026amp; lighter fruit-driven reds. Try to avoid anything with much tannin as its spruce bark belt delivers enough. Savignan, from the same Jura region work beautifully – try an Australian version from Beechworth – as do Pinot Noir, white Rhone varieties such as Marsanne \u0026amp; Roussanne, or light Spanish Garnacha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBaked Driftwood:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eremove cheese from box, remove wrapping, leave bark belt on, and drop cheese back into box or an oven-proof dish. Pierce the top of the cheese a few times with a fine skewer, drizzle with white wine, sprinkle with chopped thyme, stud with slivered garlic. Bake cheese in oven (pre-heated to 180°C) for about 15 minutes or until it is heated through and centre has melted. Serve immediately with crusty bread for dipping, or accompanied by cooked potatoes, cornichons, mushrooms – or try dipping in blanched broccoli or cauliflower florets.\u003c\/p\u003e","brand":"Long Paddock Cheese","offers":[{"title":"Default Title","offer_id":45783590338715,"sku":"","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/8855\/5675\/files\/longpaddockdriftwood.webp?v=1739416965"}],"url":"https:\/\/theartisancheeseroom.com.au\/collections\/for-the-fridge.oembed?page=5","provider":"The Artisan Cheese Room","version":"1.0","type":"link"}