Mainland Artisan Cheese Box

Mainland Artisan Cheese Box

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This year has been a particularly rough one for our fellow small-scale artisan cheesemakers in NSW and VIC, who’ve suffered the effects of lockdowns closing restaurant doors and cellardoors. So, we thought we’d show some love to some truly amazing cheesemakers and feature them in an extra special Australian Artisan cheese box...

Pecora Dairy – Bloomy 150g

When we were calling Pecora Dairy to bring them on board for Christmas, Michael was often found out in the fields with his herd of ewes.

Made from fresh, new season milk and at it's peak in Spring, Bloomy is a mould-ripened cheese with a beautiful ivory, wrinkled delicate skin. Beneath the rind, is a gooey texture with a translucent halo, which becomes molten as the cheese matures. The centre is dense, rich and smooth, with a slightly chalky texture. When young, Bloomy has notes of citrus with a lingering "creme fraiche" mouth-feel and as it ages, it becomes more buttery, earthy and intense. 

 Stone and Crow – Nightwalker 180g

This small washed rind cheese comes from Stone and Crow, an experimental cheesery created by Jack Holman in the Yarra Valley. The milk comes from a single herd of Friesian & Jersey cows in the Yarra Ranges. To create its particular pungency, Jack washes the cheese in brine every day for the first couple of weeks, until it’s ready. Jack named this cheese ‘Night Walker’ as he shared it with friends after one of their regular ‘Night Walks’ and it was met with a lot of enthusiasm.

The Pines – Pearl 180g

You literally can't buy this cheese from a NSW family-owned cheesery online, and I'm thrilled to be able to offer it as part of this cheese club. Pearl is an alpine style cheese made to reflect the lush green hills and sea breeze that influences the milk. This is a fantastic family owned cheesery in Kiama - where everything is handcrafted, and there's an emphasis on biodiversity and regenerative farming. 

The Prom – Sheep Sensation

This is a unique farmhouse-style cheese. A slow-make technique develops a fine, close texture with a creamy, luscious mouth feel. The body is covered in a wrinkled, bloomy white rind. The flavour is distinctively different - a balance between sweet and sour, and long on the palate. Melts in the mouth. The aroma is of the farm, reminiscent of freshly-cut grass.

Our Quince paste tub 120g

This quince paste is made using quince from Christ Whisby's farm. It is SO good with the sheep-milk cheeses particularly to add a touch of sweetness.

Tasmanian Biscuit Co' Parmesan and Pepperberry Crackers 130g

This fabulously moreish cracker is superb served as part of a platter. These crackers have are full of flavour and they have an amazing soft crunch texture, that makes them the ideal cheese vehicle!

 


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