June Cheese Subscription - the curated local collection

Each month we choose a selection of cheeses with a common theme that are eating particularly well.  Our June Cheese Subscription Box celebrates the amazing local produces and stellar cheeses we have here in Australia.

Since the outbreak of the Pandemic, we have noticed an upswing in demand for Australian cheese, so we have found some new friends and old favourites to share with you this month. We hope you enjoy them!

Goat’s milk, Macedon Ranges, Victoria

New to Harper & Blohm Cheese Shop Dreaming Goat Dairy is a small-scale dairy goat farm in the Macedon Ranges. It's run by passionate cheesemaker Sarah Ajzner who we met at one of Melbourne’s Farmers Markets. They make a range of fresh cheese with the milk of their herd of just 24 goats who are rotated to fresh pasture every week. We have chosen to include a jar of fresh chèvre this month, a cheese which reflects the freshness of the milk and the terroir of the region. Enjoy in an omelette with herbs or frittata, alongside smashed avocado on sourdough or simply with crusty bread.

Cow’s milk, Victorian Alpine region, Victoria

The Peaks Artisan Cheesemakers are Luke Armstrong and Vanessa Lipscombe. Another new addition to Harper & Blohm Cheese Shop is the Bon Accord. Bon Accord is a thinly rinded cow's milk-white mould made with organic Normande milk and a geotrychum rind (the one that resembles the contours of a brain, with wavy troughs and peaks). It has a distinct flavour of root vegetables with a fudge-like texture in the centre, softly at oozing closer to the rind. Pairs superbly with crisp, fresh fruit, such as locally grown apples.

Cow’s milk, St Helens, East Coast region, Tasmania

Bay of Fires cheddar has been our top-selling cheese for the past couple of months. Made using traditional methods, the young wheels are hand-rubbed with lard before being matured for at least 12 months (and up to 2 years) on pine boards, which gives the cheese unique characteristics. The cheese has a distinctive buttery yellow colour and the flavour is what a true cheddar should be – rich, rounded, slightly salty and with a lingering finish and authentic crumbly texture. Due to its small-batch nature availability is limited, so we are very lucky to have Bay of Fires clothbound cheddar as part of the Harper & Blohm range.

Buffalo milk, Fish Creek, Gippsland region, Victoria

Berrys Creek Riverine Blue is probably our second most popular cheese at the moment. It has a rich, dense, buttery texture, with salty blue, minerally veins and a complex savoury flavour. After maturation in a small room next to the dairy for a minimum of two months, the smooth paste becomes interspersed with blue veins and develops a slightly flakey texture, with complex savoury flavours and a distinctly sweet finish. It is a relatively mild blue which should appeal to blue connoisseurs and newcomers alike.

Order your cheese subscription today

Orders for June close at 9 am Friday 29 May For delivery Friday 5th June (Thursday 4th June in some regional areas). See more information and order here.