Feb 23, 2018

Mind the Rind - A Cheese Photo Journal

Is artisan cheese art? Absolutely!

Feb 15, 2018

Raclette - with smoked bacon and fine herb salad

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

Feb 14, 2018

Coolea - From a hobby to a world winner

It’s interesting how many people leave one life behind to slowthings down, take a more quiet path and look for bliss. In 1979,Helene & Dick Willems left Holland to make cheese, as a hobby, inthe Coolea Mountains of County Cork, Ireland.

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

D’affinois Bleu -The Bleu for all

Quite easily, the good folk at Fromagerie Guilloteau would beconsidered pioneers in forging new ways of making cheese.Unlike the traditional ‘curds and whey’ approach of cheese

Feb 7, 2018

Barely Buzzed - The rub of the cheese...

Ah Utah. State of beards, barn raising and, well, Mormons. Notthe sort of place you associate with any of the libertine pleasuresthat many of us cheese-aholics indulge in from day to day 

Feb 7, 2018

Comté - Grand Cru of Cheese

Comté is truly the elder statesman of French cheese being oneof the first styles to receive AOC status back in 1958.This unpasteurised cheese is not made in a traditional way, witha fromagerie producing or buying local milk and turning it intocheese themselves, but is similar to the Burgundian negociantmethod of wine production – essentially co-operative farming.

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 7, 2018

Bontaleggio di Grotta - Greatness from darkness

In the northern reaches of Lombardy, Italy lies a valley calledValsassina. This North-South running valley starts high in thesnow capped mountains and extends down to empty it’s meltedsnow into the famous Lake Como. Beneath these snow cappedmountains lie several deep and important caves that one manrecognised as the ideal place to mature cheese.

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.
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