WELCOME TO THE HOME OF AUSTRALIAN CHEESE!

Nov 8, 2017

Comté - The Grand Cru of Cheese

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

Nov 28, 2016

Baked Le Duc - You need this in your life

OK, so you might be rubbish at cooking or you might be amazing. Either way, this will have all your friends thinking that Heston has nothing on you. This simple baked Le Duc will have everyone around you weak at the knees. You are now the Lord of Cheese.

May 4, 2016

Baby Beetroot & Persian Fetta Salad

This is the ultimate Summer salad. So easy to make but also so impressive! Make this and everyone will be loving your style.

May 4, 2016

Persian Fetta - Creamy, silky happiness in a jar...

Yarra Valley Dairy is part of the property known as “Hubertswood” owned by the Mooney Family. Named after one of the early settlers and vignerons, Hubert de Castella, the property is now used for producing fine quality farmhouse cheeses in what is known as one of the premium wine and dairy regions of Australia.

Apr 6, 2016

A 1minute history of Blue Vein Cheese

As you would probably guess, Blue Cheese was discovered by accident when cheeses were stored in cool and moist caves. This was perfect conditions for growing mould. Records date Roquefort as far back as 79AD meanwhile Gorganzola dates to 879AD, although Gorganzola didn't have any blue veins until the 11th century. Stilton only popped up in the 16th Century.

Mar 23, 2016

This stinky cheese will make you come back for more

If you are fantatical about cheese then this will be a highlight for you. Coming from Valsassina in North Western Italy, this Taleggio is a remarkable example of fresh raw ingredients and ancient maturing processes. This cheese is matured in caves that are kept at a constant 5-6deg due to the melting snow above seeping down into the deep cracks. This melted snow also helps with the humidity to ensure the cheese is spectacular! The Mauri family have created a wonder.

Mar 23, 2016

Black Savourine from Yarra Valley, Australia

Quite often, people either like goat cheese or they don't. This semi-matured beauty cuts through that with those strong goaty flavours cut down and giving a scrumptious mouthful. This perfect example hails from Yarra Valley Dairy and is hand made and rolled in ash. I could eat this all day as I sip on a nice dry rose.

Mar 23, 2016

Ossau Iraty Sheep's Cheese from France

The Onetik Ossau Iraty cheese from the French side of the Basque region is a perfect example of a semi-hard sheep's cheese. This cheese making process that creates this masterpiece is actually one of the oldest traditions in the world dating back more than 4,000 years.

Mar 23, 2016

Cashel Blue from Ireland

Hailing from Tipperary in Ireland, this cheese is made by the Grubb family and is Ireland's first blue. From their small 200acre farm, they produce such a fantastic result.

Mar 9, 2016

The basics of how to serve great cheese - 6 Hot Tips

So you've spent up big on some star cheeses but now you're a tad unsure of how to serve them? Well these simple steps will make you look like the cheese aficionado as your friends sing your praises for serving up flavours they couldn't even imagine.

Mar 8, 2016

Storing Cheese 101 - The Basics

Seeking out amazing cheeses is only half the challenge. The way you store and serve them is where the real magic is for you and your friends to enjoy the amazing flavours from around the world. Get it right and you're the rockstar for the night.

Feb 25, 2016

The Birth of Cheese Therapy

The frenzy that is starting a business is always an exciting time. There are so many challenges along the way but they are minor obstacles in our pursuit of making Cheese Therapy great. We now have everything sorted from packaging, a world of amazing cheese, delivery partners and our launch event. Website is a constant work-in-progress. Thank you to everyone who has been supporting us via social media. Our Facebook and Instagram accounts have certainly been active!
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