Cheese

Fromage de Meaux, cows milk, Brie, France
A sweet smelling, rich and condensed cheese showing smokey elements a velvet texture that opens up to a creamy mushroom centre. One of the oldest French cheeses.

Holy Goat Skyla, goats milk, Castlemaine, Victoria
A fresh young cheese bursting with flavours of hazelnuts & lemon. The organic shrubs that the goats graze upon produce a thick rich milk that enhances the creamy texture of this wrinkled white mould cheese.

Queso Manchago, sheeps milk, La Mancha, Spain
A semi hard cheese made only from the milk of the manchega sheep, Manchago is aged for 6 months in natural caves, a firm dry rich cheese with hints of brazil nuts, caramel and a long salty finish.

Pont LÉveque, cows milk, Normandy, France
Pont LÉveque dates back to the thirteenth century. A washed rind cheese, orange blossom in colour, it has a smooth, fine texture, strong farm yard aromas and savoury flavours which finish with a touch of sweetness and a robust grapefruit tang.

Valdeon, goat and cows milk, Leon, Spain
The cheese is made in Posada de Valdeon, in the northeast of the province of Leon. Matured in limestone caves, then wrapped in sycamore maple leaves before leaving the caves. The cheese has a very intense aroma and is quite crumbly and salty.

All crackers, breads and seasonal accompaniments served with our cheeses are made in-house