Cow

This semi hard cheese is made in the Alpine style of cooked- curd cheese (from the same family of cheeses as Comté, Beaufort and Gruyere, but with its own Australian identity).Ironbark has a deep brown/grey hard rind with a pale-yellow dense...

Soft rennet-set cheese with spruce-bark belt, made in the style of French Vacherin/Mont d’Or. The flavour is mild, grassy and mushroomy when young, intensifying and developing earthy, meaty, woodsy, umami flavours as it ripens. The texture also...

Cornish Yarg is truly defined by its unique nettle-wrapped rind. Each spring, Lynher Dairy carefully forages two tonnes of nettles from local woodlands and fields, picking them sustainably to protect the ecosystem. The fresh nettles are wrapped around...

The micro climate in the natural caves (‘grotta’) where these cheeses are matured high in the Alps encourages the development of a unique flora on the outer rind. Washed and brushed several times over a month, and matured in stacked pine...

Centuries of Swiss tradition and unique brines are patiently handcrafted into this golden wash-rind cheese for 5-9 months, offering rich, spicy aromas with a dense but smooth texture. Leisurely tasting releases complex nut, butterscotch and sweet...

Brezain is a distinctive French cow’s milk cheese crafted in Haute-Savoie by Fromagerie Edelmont. What sets it apart is its gentle smoking process — after maturing, the wheels are slowly smoked over carefully selected beechwood, giving the...

Livarot is one of the most flavorful cheeses from Normandy. This cow's milk cheese is easily recognizable by the bands that encircle it. It has a smooth, orange rind and a strong smell. On the palate, Livarot offers a pronounced, slightly salty taste...

Looking to make Tartiflette? Look no further than Mountain Man. Matthieu Megard grew up in the French Alps surrounded by classic Alpine cheeses. Soon after moving to Australia he set up his own dairy to share the cheeses from his childhood and home...

FOR CHRISTMAS TIME ONLY! The ever popular decadently rich triple cream cheese that hails from Burgundy. It is made using milk that is enriched with crème frâiche and then filled with a mixture of mascarpone and truffles. The fluffy white...

Beaufort Chalet d’Alpage is the rarest, most revered expression of Beaufort—an Alpine treasure made under the strictest and most traditional conditions. Produced only from June to October, this seasonal cheese is a form of Beaufort...

One of France’s oldest cheeses, Cantal Entre-Deux AOP is a true farmhouse classic that has been loved for centuries. Aged between three and seven months, this semi-hard cow’s milk cheese strikes a perfect balance between the fresh, lactic...