Inverloch Blue

One of Australia's most celebrated blue cheeses, Inverloch Blue is made by Prom Country Cheese in Moyarra, South Gippsland, using certified organic cow's milk from their own Glen Moidart farm.

The cheese is matured before being wrapped in grapevine leaves that have been soaked in locally produced Fumé Blanc from a vineyard just 200 metres from the cheesery. The wine-soaked leaves bring another layer of character to the cheese, complementing its earthy blue notes with a gentle fruitiness and spice.

Buttery and slightly crumbly with a wonderfully creamy mouthfeel, Inverloch Blue is bold without being overpowering. Expect savoury blue flavours, hints of fruit and spice, and a long, mellow finish with the subtle influence of Fumé Blanc.

And it has the accolades to match: Inverloch Blue was crowned Grand Champion Cheese and Champion Blue Cheese at the 2025 Australian Grand Dairy Awards, as well as receiving Super Gold and Best Australian Cheese at the World Cheese Awards.

Country of origin: Australia
Region, town: Moyarra, South Gippsland, Victoria
Source of milk: Certified organic cow's milk
Texture: Buttery and slightly crumbly with a rich, creamy mouthfeel
Flavour: Savoury and earthy with subtle fruit, spice and wine notes, finishing creamy and mellow
Aging time: Approximately 3 months before being wrapped in Fumé Blanc-soaked grapevine leaves for further maturation

Serving suggestion: Allow Inverloch Blue to come to room temperature before serving. Pair with fresh pear, figs, quince paste, roasted walnuts and crusty sourdough.

Wine Pairing: Fumé Blanc is the natural choice, reflecting the wine used in its maturation. Alternatively, try a crisp Gippsland Chardonnay, sparkling Shiraz or dessert wine.

*All our cheeses are cut by hand so the weight may vary slightly :)