WELCOME TO THE HOME OF AUSTRALIAN CHEESE!

Feb 21, 2018

How to store cheese - it's kinda important

Simple storage techniques can make or break your cheese. Soft cheeses, washed rind and blue cheeses should be wrapped in waxy, grease-proof parchment paper. “The wax paper allows the cheese to breathe, otherwise it will start to sweat,”...

Feb 15, 2018

Raclette - with smoked bacon and fine herb salad

Raclette with smoked bacon and fine herb salad  The ultimate comfort dish. 

Feb 9, 2018

Milawa Blue - The cornerstone of a legend

Just imagine, you’re a teacher and your husband is in AppliedScience. A school friend consoles you every time over copiousamounts of wine to create the best Cheese Factory in Victoria,Australia, The World! Yet what do you know about cheesemaking? 

Feb 7, 2018

Petite brebis pimento - Think about it all day long

In a world of “striving for better”, technology and secondguessing consumer tastes, it’s refreshing to find a cheese anda region that remains true to tradition and 4,000 years ofusing the same recipe....

Feb 7, 2018

Raclette - Perhaps the World’s Best

Here at Cheese Therapy, we like to promote the small guys, thecool finds and stuff that you just can’t buy. We search for storiesof cheesemakers, history and quirk. And then we have HeidiFarm’s Raclette... 

Feb 1, 2018

Triple Cream Brie - From raspberries to cheese

What do you get when you cross a media & marketing personwith a jazz pianist? The luscious Triple Cream Brie of course!Realising that to avoid the bankruptcy of her father’s dairy dueto ever decreasing milk prices, Sheree quickly learnt the skillsto create a wide range of soft goat and cow cheeses. The restis history as their growing business has produced a muchneeded injection into the local Adelaide Hills economy thatwas once better known for textiles.

Feb 1, 2018

Woombye Camembert - New World Award Winner

Less than four years ago, a husband and wife team repatriatedback to Australia, deciding to make cheese on the SunshineCoast. Karen & Graham Paynter were clear in their vision, tocreate outstanding cheese from the cream rich milks of Maleny.

Feb 1, 2018

Blackall Gold - A Clandestine Operation Producer

Woombye is one of those small towns that everyone knowswhere it is but no one has really heard of it before. Describingit’s location is simple. It’s where the Big Pineapple is on theSunshine Coast! Once an Aussie tourism icon, the BigPineapple is now used for music festivals and the odd farmersmarket on Sundays. Woombye Cheese Co continues this localtradition of “where is it” with their operation feeling soclandestine that the only way to find them is with a precise GPSmarker and knowing exactly which tree to turn at. There is nosign or hint that greatness comes from this area. Unlike WillyWonka where “nobody ever goes in, and nobody ever comesout”, their cheese shows up all around the country shrouded inmystery. We have no idea how anyone goes in, because evenwe can’t find it on our weekly hunt for them.

Feb 1, 2018

Goat Camembert - An Evolving Cheese

The romance of making cheese is one that is in many of us. Butin the case of David & Anne Brown, their cheese romancestarted in 1988 when they bought the historic Milawa ButterFactory...

Feb 1, 2018

Tarago Tripple Cream - Silky Heaven

We are so fortunate in Australia to have access to some of thebest milk in the world. Laurie Jensen and David Robinson havecreated a masterpiece with their triple cream cheese. Hailingfrom the East Gippsland region at the base of the GreatDividing Range, this area was chosen for the quality of milk thatcould be produced.

Feb 1, 2018

Fermier - A return to tradition

Matthieu Megard has continually proven to be one of thecountry’s best cheese makers. Hailing from France, this thirdgeneration cheesemaker captures the essence of his surroundsof the Great Ocean Road and combines that with his knowledgeof French cheese making. 

Jan 31, 2018

Jensens Red - From the stench of foot odour...

In the late 1800’s, two Dutch families arrived in Australia andgot to work building up a dairy and producing milk. They chosethe Gippsland region for its deep minerals, rich soils, evenyear-round rainfall and nutrient rich grass. Not long after, theJensen & Robinsen families started making cheese and to thisday are considered among some of the most important namesin the industry. 
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