The Australian Cheese Box
Our Australian Cheese Box includes some of our best local cheesemakers and covers a range of soft and hard cheese made from cow, goat and buffalo milk – something for everyone! Serves 4 – 6.
Milawa King River Gold
King River Gold is a soft, washed rind cheese with a distinctive orange rind and soft buttery paste. Inspired by Italian Taleggio, it was one of the first washed rind cheeses produced in Australia. While it is excellent year-round, it is especially good in winter when the centre oozes and the sticky rind becomes even more pungent.
Located in the heart of north-eastern Victoria’s King Valley, David & Anne Brown founded the Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Today their daughter Ceridwen is the General Manager. All of the cheeses are still hand made in small batches and matured in the unique micro climate of the King Valley.
Shaw River Annie Baxter Reserve
Annie Baxter Reserve is a hard buffalo milk cheese made by the Haldane family on the farm near Port Fairy in South Western Victoria and then matured at Jacks Holmans ‘Crows Nest’ in the Yarra Valley. The piquant flavour, typical of buffalo milk cheeses, is accentuated by a balance of sweet caramel nutty tones and the cheese develops a beautiful natural rind and smooth creamy texture.
Farming pioneers the Haldanes were the first to import milking buffalo into Australia in the 1990’s from Italy & Bulgaria. Shaw River Buffalo Cheese is a farmhouse dairy situated on the property that was once home to Annie Baxter – Shaw River created this cheese in her honour many years ago and to celebrate their 21st year of production they have handed this cheese over to fellow cheesemaker Jack Holman to mature.
Holy Goat La Luna
La Luna is hand made soft goats cheese made using a process based on the traditional French goat milk cheeses of the Loire Valley. Its wrinkled rind gives way to a creamy centre which ranges from soft and smooth to fudgy and slightly chalky, depending on the season and the degree of ripeness. It has an amazing depth of flavour with a creamy lactic sweetness, balanced by a tangy finish.
Sutton Grange Organic Farm was set up by Ann-Marie Monda and Carla Meurs in 1999, with just 3 goats. Most of the cheeses are fresh and soft styles, and many are ripened with a special surface mould called Geotrichum candidum, which has a distinctive wrinkled texture and ivory colour.
The word Pyengana takes its name from a local Aboriginal word meaning “meeting place of rivers”. Farmer and cheesemaker Jon Healey established Pyengana Dairy Company in 1992, as a way to add value to the family’s dairy farm. Despite some modern innovations – such as pasteurisation of the milk, and robotic milking of the cows – the cheese is made largely by hand and matured under cloth.
Berrys Creek Tarwin Blue
Tarwin Blue has a rich buttery texture that becomes interspersed with dark blue veins and develops a distinct creamy texture and a slightly earthy flavour. The hallmark of this cheese is its perfect balance of spicy blue, creamy cheese and salty tang.
Tarwin Blue takes its name from the local river nestled amongst the rolling green hills of South Gippsland. Cheese makers Barry Charlton and Cheryl Hulls set up Berrys Creek Gourmet Cheese in 2007. Barrys vast experience as a cheese maker has won them many awards across Australia – Tarwin Blue is the most awarded cheese in the range.
Tabletop Grapes are brought to you from Mildura, in far north west Victoria, known for its abundant sunshine, rich red loam soil and irrigated water from the Murray River.