TOM                  hard                                      cow
TOM is a simple guy. He is in the tradition of the Tomme cheeses made in the mountainous French Savoie region. He is not complicated by tricky cheese making or complex maturation techniques – a cheese of simple integrity to be left on the table and eaten everyday. On the outside he has a natural grey rind that develops over 5 months of ageing. On the inside, he is really just great milk. TOM is a fast maturing hard cheese that shows both freshness and developed characteristics. He gets along famously with everyone. Tom likes being rubbed.

O.D.O.                fresh - marinated                  cow
It stands for One Day Old and that's what it is. A simple, fresh cheese that relies inherently on the quality of our milk to deliver its flavour. Eat it on good bread with olive oil, crumble it through hot pasta or grill it in a pizza. It has a relatively low salt content and a strong lactic acid flavour. ODO is marinated in olive oil with fresh garlic, roasted red capsicum and herbs.

SAINT                    white mould                       cow
In the central plateau of France there are a number of cheeses that are all named after the local Saints. Like our Saint, they are all surface ripened, soft oozy cheeses with a light bloom on the rind - not a thick carpet of single strain white mould found on more commercial cheeses. This cheese can be eaten younger, when the inside is still firm and the flavour more delicate, or wait until the curd breaks down completely and the flavour gets more pungent.

1792                    washed rind                        cow
It was the year the French first set foot on Tasmanian soil and this very French, very pungent little cheese, matured on aromatic Huon Pine boards, celebrates what could have been. It is made in the traditional method - its pinky-orange rind the result of being regularly hand-washed in brine, encouraging the surface bacteria that give this cheese its complex flavour and aroma.

GABRIEL                white mould                       goat
When most people think of goat's cheese they instantly think of very fresh curd - what a shame, because it does not end there. In Biblical terms Gabriel was The Messenger Angel and we hope that this cheese can deliver the message that goat's milk lends itself beautifully to more developed cheeses, such as this. Our milk comes from a herd of Toggenburg goats which graze above the Huon River. The milk is handled very gently; gravity fed, never pumped, before being turned into cheese. The light bloom of mixed moulds develops on about the sixth day and the cheese can be eaten anywhere between 14 and 40 days old.

OTTO                 fresh - prosciutto wrapped      cow
This cheese celebrates two of Italy's most ancient of gastronomic cornerstones - cheese and cured pork. It is a simple fresh cheese wrapped in locally made Prosciutto. It is meant to be cooked first before eating. After baking in a hot oven for 15 minutes, serve with a simple salad and a glass of local wine.

LEWIS                  hard                                      goat
You don't see it done all that often in Australia, but goat's milk makes terrific hard cheeses. The fresh herbal notes of the milk develop into mild nutty flavours as the cheese matures. Lewis, which takes it's name from our beloved house goat (which in turn takes its name from the guy who was about the shoot him) is our goat's milk version of our popular Tom cheese. It is fast to develop its great flavour and retains a lovely moisture in the pale curd. The rind contributes to the cheeses complexity and (like Tom's) gets rubbed every three days throughout its life to encourage its development.

OEN                  washed rind                           cow
OEN (from the word oenology) is a true labour of love; a washed-rind, cow's milk cheese, washed in Pinot Noir before being wrapped in vine leaves to be carefully matured for eight weeks. The vine leaves protect the cheese and create a moist surface which encourages the flavour development. When mature, OEN's rind becomes pungent and the texture becomes soft and fudgey.

C²                      hard                                        cow
C² is the sort of cheese found throughout the mountains of France and northern Italy. A classic cooked curd cheese made in traditional wooden hoops. C² matures for about 6 months, during which time it develops a sweet aroma and a mildly nutty flavour. Lactic acid plays a strong role in C²'s characteristic flavour - the sweetness gives way to an almost cheddar like flavour on the end-palate. The rind is wiped every week to encourage the surface bacteria that provide this cheese with much of its robust integrity.

BARNEY              blue                                        goat
It is another name for 'a good blue'. The problem I have with most modern blue cheeses is that they are pretty terrible with wine - creamy, salty, acrid and palate cloying. Barney is a bit more friendly. He was inspired by Stilton - the real stuff, not the stuff passed off as Stilton today. His crusty rind is the key to his personality. He has a firm body with only a hint of blue which makes him a winner with a lot of red wines.