Hard Cheese

Clothbound Cheddar - From the most chilled cows on the planet

Quite often you will hear cheesemakers talking about thehappiness of their cows to produce the highest quality of milkpossible. Many believe this to be the number one factor andPyengana have taken this concept to the stratosphere! 

Firstkönig, Bringing back to life a forgotten cheese

Firstkönig, The Mountain Cheese Producer - Güntensperger Käse Origin - Switzerland Milk Type - Cow Ageing - 3 month...

Pecorino Toscano Stagionato - Well that’s surprising!

Let’s face it, you can get somewhat “interested” in a pecorino. Yes, it is great on your pasta and we’ve all tasted it before. You shave it, grate it, sprinkle it and spread it on your favourite dish. You may even put it on a salad if you dare. Yeah, it’s a tad dull now. But then this happens; Pecorino Toscano. 

Vintage Clothbound Farmhouse Cheddar - It’s how cheddar should be made

One of the great traditions of the cheese world is the origin ofcheeses and their influence on the wider turophile community.Where would the world be without the French northern regionof Brie or even the town of Camembert? Great cheese styles oftoday are named after their birth town many centuries ago. Butthen there’s the United Kingdom. We all know they are a littledifferent.

Caprinelle tome de chévre - Wow!

Quite often a goats cheese milk can be quite polarising.People either love it or hate it. This Chèvre will really testpeople’s personal thoughts as they taste quite a complex yetsubtle cheese.

Cornish Kern - Best of British

The region of Cornwall isn’t the first place that springs to mindwhen it comes to world-beating cheeses, but the southwesterntip of England continues to produce some cracking cheeses. Ofthe sixty-odd varieties that come from the area, several havebeen given the title of “Best of British” and even gone furtherto gain acclaim at the World Cheese Awards.

Emmental de savoie - Holy moly that’s a wheel of cheese!

Hailing from the French town of Savoie In 1936, CamilleChambert decided to start cheese making when the MontBlanc milk factory decided to pay less for the milk from farmers.(An all too familiar story). Since he started, the farm has beenhanded down through to generations and is now run bybrother and sister duo, Luc and Celine Chambert

Kefalotyri - It will convert you

When it comes to cooked cheeses, haloumi is the number onethought that comes to mind. If you love haloumi, then weguarantee you will love the hard cheese that is Kefalotyri.When cooked, this cheese is called Saganaki. This nameoriginates from the small handled frypan that it is cooked in butnow refers to the godlikeness that is this wonderful dish. Thereare many ways this cheese can be served and certainly worthexploring. Saganaki... Where have you been all my life?

Morbier - A delight for all the senses

In the strictest sense, this cheese is not a morbier. As Morbieris a Controlled method by the government, the use ofpasteurised milk for Australia requires it to be calledSecret de Scey. Morbier refers to the tradition of a wheelbeing half filled in the morning and then covered with ash topreserve the cheese. Then the wheel is filled the next day tocomplete the cheese.

Oak Smoked Clothbound Cheddar - Simply mouth-watering

Any mention of a smoked cheese often conjures up memories of“ready made” cheese boards from the supermarket.Now get that thought out of your head as this cheddar is agreat experience.


~ Be whisked away with one bite! ~ Yarrawa is Australia’s first non-cooked Raw Milk cheese. Cressida and Michael at...

Lamb Chopper - Left of centre

Sometimes something pops up that just seems a little weird.Like, say, a wheel of cheese emblazoned with a sheep riding amotorbike. Yep, that’s right, that is how Lamb Chopper ispresented. But then again it is Dutch, so that kind of makes itokay. 
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