Posts in Hard
Chevrano

This traditionally made, hand crafted Gouda is aged on untreated wooden shelves, until it displays the perfect balance of farmhouse, honeyed and earthy characteristics. Showcasing a slightly firmer texture with a crystalline crunch this Goat’s Gouda is well received with wine and on it’s own.

Wine Pairing: Pinot Gris, Chardonnay or Viognier

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Truffle Cheddar

This delicious, full bodied farmhouse cheddar is made at the Ford Farm in Dorset using local herds.  The cheese is then cloth wrapped and aged deep in the caves at Wookey Hole to mature in the constant atmosphere for up to six months. Add a speckling of black truffle and you have a delicious truffle cheddar.

Wine Pairing: Merlot, Shiraz or Cabernet Sauvignon

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Surprise Bay Cheddar

King Island Dairy Surprise Bay Cheddar is a full-flavoured, open textured cheddar. Its crumbly consistency provides a very satisfying bite and moist sweetness, following a 12 month maturation process. Surprise Bay Cheddar is named after the bay on the island's south west which has a beautiful remote sandy beach.

Wine Pairing: Merlot or Shiraz

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San Simon

Slowly smoked using Birch wood from the local woodlands before it undergoes three months maturation, It has an interesting conical shape and attractive yellow rind which often attracts a bloomy blue mould. It has a Mild and buttery flavour with smoky ham notes.

Wine Pairing: Chardonnay or Tempranillo

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Stokes Point Smoked Cheddar

King Island Dairy Stokes Point Smoked Cheddar is naturally smoked using Tasmanian hardwood. Matured for nine months, the golden rind created during smoking acts as a natural preservative. Stokes Point Smoked Cheddar is named after the most southern tip of the island and its closest point to north-western Tasmania.

Wine Pairing: Chardonnay, Tempranillo or Shiraz

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Red Leicester  

Is a hard cheese, similar to Cheddar but much more moist, crumblier with a milder flavour. It matures faster than cheddar and can be sold as young as two months. A good Leicester cheese can be identified by a firm body and a close, flaky texture. A good cheese tastes slightly sweet with an almost caramel flavour and builds up a more robust taste as it ages.

Wine Pairing: Merlot or Cabernet Sauvignon

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Quickes Oak Smoked Cheddar

The Quicke family have been crafting cheese for the last two centuries in the small village of Newton St.Cyres. Aged for a minimum of 14 months the cheese is moist and slightly crumbly with a balanced richness, hints of pasture and lingering acid tang. A well-flavoured mature cheddar, 12-15 months in age, is specially selected to be naturally smoked for 3-4 hours over oak chips from the farm’s woodland. The truckles are cut into 1.5Kg pieces prior to smoking as this ensures the flavour will infuse throughout the cheese. No artificial flavourings are added. 

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Provolone

Provolone is light yellow in colour and is a very smooth cheese, producing a strong aroma and offering a bold, nutty flavour. Picante provolone is aged minimum 12 months. A full wheel of this aged Italian Provolone weighs around 120 lbs and is raditionally used as a grilling and melting cheese.

Wine Pairing: Viognier, Tempranillo or Shiraz

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Prima Donna

Prima Donna combines the traditional way of Dutch cheese making with the intricate flavours of Parmesan. The cheese is best eaten when it reaches the pinnacle of maturity and flavour. This aging is characterized by "little white dots" or crystals that can be seen more prominently in the extra aged varieties.

Wine Pairing: Chenin Blanc, Viognier or Traminer

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Marcel Petit Comte

Named after founder Marcel Petite whose philosophy of simplicity led to a process of organic farming and ‘Affinage Lent’ or slow maturing. This AOC accredited cheese has a firm, dense mouth feel with a lingering sweet nutty finish. It has been aged for between 10 – 20 months in the cellars of Fort Saint Antoine.

Wine Pairing: Chardonnay or Cabernet Sauvignon

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Manchego

The most popular cheese in Spain is made from the milk of the Mancha sheep. The traditional grass woven mould impresses the outer rind and the top embossed with a wheat pattern from a small wooden board. The ivory interior is sweet and nutty.

Wine Pairing: Chardonnay or Tempranillo

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Landana 500 Days

After 500 days of ripening, their cheese master couldn't wait any longer. At this point the cheese is so delicious that it reached absolute perfection. This cheese has a nutty caramel taste and a rich buttery finish with a crystalline crunchy texture.

Wine Pairing: Merlot, Chenin Blanc or Viognier

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Heidi Raclette

One of Australia’s most awarded cheeses. Heidi Farm cheeses are produced using milk from neighbouring farms, giving them a consistent quality and unique characteristics that are specific to the location. The pate’ is smooth and elastic, yet supple and dense. It has an intense perfume and mildly nutty flavour. The rind of the cheese is washed and scrubbed during production, promoting flavour development and ripening. Traditionally Raclette is melted on a raclette burner, scraped and eaten with boiled waxy potatoes and pickles.

Wine Pairing: Viognier, Merlot or Tempranillo

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Healy's Pyengana Cheddar

Australia’s oldest specialist cheese and apart from pasteurisation is made using traditional handmade techniques. The curds are formed into rounds, clothbound, pressed on an antique Victorian bed press and matured in a humid cellar (12 months for the 18kg rounds). The result is a slightly sweet (honey) crumbly cheese with subtle herbaceous flavours.

Wine Pairing: Chardonnay, Shiraz or Durif

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