Each month we choose a selection of cheese with a common theme that is eating particularly well and give you a balanced range of cheese types and flavours. As the weather warms up in November and Melbourne starts to open up for an outdoor picnic, we’ve chosen a selection of cheeses that are well-matched to days in the sun, salads and light dishes. We hope you enjoy them!
CLOUDLET – Peaks Artisan Cheese
Goat’s milk, Bright, Victoria
Cloudlet is a delicate surface-ripened goat's cheese with a thin rind and a creamy interior. The flavour is light and milky with hints of hazelnuts when fully ripe and is well complimented by a Riesling. The Peaks Artisan Cheesemakers are Luke Armstrong and Vanessa Lipscombe, who established their micro-dairy in 2018 and approached us whilst researching cheesemaking. Both are passionate about
food and together make and mature The Peaks Artisan Cheesemakers range of cheeses. ‘Cloudlets’ are the name given to the individual tufts of cirrocumulus clouds which appear as little cotton balls floating the sky. These cloudlets form at very high altitudes in the sky and are generally an indication of fair weather – a welcome sight in the high country!
GORGONZOLA DOLCE – Mauri Formaggi
Cow’s milk, Lombardy Region, Italy
Dolce Gorgonzola is a sweet and very creamy version of the traditional Italian blue cheese Gorgonzola Piccante – Dolce means sweet in Italian whilst Piccante means spicy. It has a rich heavy paste, milky & unctuous with notes of sour cream, butter and a lactic tang. Gorgonzola originates from the village of the same name where cows once rested after returning from their annual grazing of the rich mountain pastures of the Italian Alps. Gorgonzola Dolce was developed after World War II when people were looking for a milder cheese and contrary to popular opinion, the cream is not added to this cheese during production.
BRILLAT SAVARIN – selected by Will Studd
Cow’s milk, Burgundy Region, France
Made from whole milk with added crème fraîche, Brillat-Savarin can be served at many different ages. When young the texture is dense, the rind is mild and the flavour is like thick crème fraîche. As it ages the rind blooms and becomes spicy, the texture is like a rich buttery mousse. The cheese is named after the renowned 18th-century lawyer, politician, author & gastronome Jean Anthelme Brillat-Savarin whose famous quote is “Tell me what you eat and I will tell you what you are”. We think the perfect indulgence is a breakfast of Brillat Savarin scooped from the box with dense fruit bread, strawberries & Champagne!
Orders for our October Cheese Subscription Box close 9 am Friday 30th October.
For delivery Friday 6th November. See more information and order here.
CLOUDLET – Peaks Artisan Cheese
Goat’s milk, Bright, Victoria
Cloudlet is a delicate surface-ripened goat's cheese with a thin rind and a creamy interior. The flavour is light and milky with hints of hazelnuts when fully ripe and is well complimented by a Riesling. The Peaks Artisan Cheesemakers are Luke Armstrong and Vanessa Lipscombe, who established their micro-dairy in 2018 and approached us whilst researching cheesemaking. Both are passionate about
food and together make and mature The Peaks Artisan Cheesemakers range of cheeses. ‘Cloudlets’ are the name given to the individual tufts of cirrocumulus clouds which appear as little cotton balls floating the sky. These cloudlets form at very high altitudes in the sky and are generally an indication of fair weather – a welcome sight in the high country!
GORGONZOLA DOLCE – Mauri Formaggi
Cow’s milk, Lombardy Region, Italy
Dolce Gorgonzola is a sweet and very creamy version of the traditional Italian blue cheese Gorgonzola Piccante – Dolce means sweet in Italian whilst Piccante means spicy. It has a rich heavy paste, milky & unctuous with notes of sour cream, butter and a lactic tang. Gorgonzola originates from the village of the same name where cows once rested after returning from their annual grazing of the rich mountain pastures of the Italian Alps. Gorgonzola Dolce was developed after World War II when people were looking for a milder cheese and contrary to popular opinion, the cream is not added to this cheese during production.
BRILLAT SAVARIN – selected by Will Studd
Cow’s milk, Burgundy Region, France
Made from whole milk with added crème fraîche, Brillat-Savarin can be served at many different ages. When young the texture is dense, the rind is mild and the flavour is like thick crème fraîche. As it ages the rind blooms and becomes spicy, the texture is like a rich buttery mousse. The cheese is named after the renowned 18th-century lawyer, politician, author & gastronome Jean Anthelme Brillat-Savarin whose famous quote is “Tell me what you eat and I will tell you what you are”. We think the perfect indulgence is a breakfast of Brillat Savarin scooped from the box with dense fruit bread, strawberries & Champagne!
Orders for our October Cheese Subscription Box close 9 am Friday 30th October.
For delivery Friday 6th November. See more information and order here.
