October Cheese Subscription

Each month we choose a selection of cheeses with a common theme that is eating particularly well. For October we looked close to home and chose a selection from 4 very different cheesemakers in Australia.

Azzurri Cheese are new to Harper & Blohm Cheese Shop– we discovered them at a local farmers market, whilst Barry from Berry’s Creek is the namesake of our Barry’s Blue Toastie. Stone & Crow started as a side hobby for Yarra Valley Dairy cheesemaker Jack Holman, whereas Kym Masters created himself a new life making cheese at Section28 in the Adelaide Hills after leaving the corporate world behind.

We hope you enjoy them all!

Contained in our October Cheese subscription:

BURRATA – Azzurri Cheese
Cow’s milk, Macedon Ranges, Victoria

Burrata is a stretched curd cheese, similar to mozzarella. The cheese is stretched to form a 'bag' which is then filled with a creamy curd known as Stracciata. The top of the bag is then knotted and the cheese is dipped in brine. Burrata is smooth on the outside with a mild buttery taste and creamy filling. Enjoy as part of a charcuterie plate or as centre stage in a salad.

NIGHTWALKER – Stone & Crow
Cow’s milk, Yarra Valley, Victoria

Nightwalker is a small washed rind cheese with a soft texture that becomes gooey with age. The flavour is typical of washed-rind cheeses, with meaty notes and a creamy finish. To create its telltale pungency, the cheesemaker washes the cheese in brine every day for the first couple of weeks, until the cheese is ready to wrap for sale. Typical of this style, the flavours have savoury & meaty notes with a creamy finish.

Cow’s milk, Adelaide Hills, South Australia

Section28 Fontina Vecchio a hard raw milk cheese made in the Adelaide Hills by cheesemaker Kym Masters’ and inspired by the Alpine cheese of Northern Italy's Valle d'Aosta. Suitably named ‘Vecchio’, Italian for ‘old’, it has been matured for nearly 12 months. The resulting cheese is highly aromatic while the straw-yellow interior is smooth with small holes dotted throughout. The initial flavor is full of sweet tropical fruit, with a delightfully rich, buttery finish.

TARWIN BLUE – Berry’s Creek Gourmet Cheese
Cow’s milk, Gippsland, Victoria

Tarwin Blue takes its name from the local river nestled amongst the rolling green hills of South Gippsland. After maturation in a small room next to the dairy for a minimum of two months, the rich buttery texture becomes interspersed with dark blue veins and develops a distinctly creamy texture and a slightly earthy flavor. The hallmark of this cheese is its perfect balance of spicy blue, creamy cheese and salty tang.

Order your cheese subscription today

Orders for September close at  9 am Friday 27th SeptemberFor delivery Thursday 3rd and Friday 4th October. See more information and order here.