This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Shopping Cart

Your cart is empty

Continue Shopping

Perth Good Food & Wine Show Tasting Notes

Cheese, Chocolate & Sparkling

2021 Howard Vineyard Pinot Chardonnay Sparkling

A lively, vibrant, aromatic sparkling wine that features beautiful spring blossom lift from the glass. Remarkable, fresh acidity paired with notes of green apple, crunchy pear and fresh strawberry compliment a wonderfully textural finish.

Hervé Mons Délice de St Cyr

Cow’s Milk - Triple Cream - Ile de France - France

Selected by Hervé Mons, Fromager Affineur, this soft bloomy rind triple cream is sourced from the Ile de France in North-Central France. The milk is enriched with ripened cream and then made using traditional methods. The fine white rind encases a delicate buttery, savoury and very creamy paste. This cheese is the perfect crowd-pleaser, if we had to select one.

Woodside Swag

Goat’s Milk - Chèvre - Adelaide Hills - South Australia

Woodside Chèvre is made from fresh local goat milk sourced from nearby dairy farms. Only the freshest goat’s milk is used to make the curd and handling is minimised. Pasteurisation is achieved using batch pasteurisation which is very gentle to the milk. The milk is set using a traditional long set method overnight. The following day the curd is ladled into cheesecloth bags. The curd is gently drained for several hours to retain its delicate structure.This cheese exhibits a soft silky interior with hints of grassiness and a delicate goat milk flavour. The ash coating serves mainly as decoration, but also acts as a preservative.

Reypenaer VSOP

Cow’s Milk - Hard Cheese - Amsterdam - The Netherlands

Jan & Rien van den Wijngaard run a family business with a 100 year long history of making traditional cheese. Only the finest milk is used in the production of Reypenaer cheese. The cows are free to roam outside during the Dutch summer when the rain and pleasant temperatures provide the ideal conditions for the growth of lush, green grass. This cheese has two years in the 100 year old traditional maturing room. This provides an optimum climate of mild temperatures with high humidity for the development of full flavour. Reypenaer VSOP has white spots (tyrosine crystals) which indicate the start of mineral & protein formations. This cheese will have you completely addicted after bite number one! With its smooth butterscotch and salted caramel primary notes, you will be left asking for more… You’ve been warned!

Carpenedo Gorgonzola Dolce

Cow’s Milk - Blue Vein - Lombardia - Italy

The Classic Italian blue cheese, Gorgonzola, comes in two varieties, Dolce and Piccante. Dolce is a creamy, sweet version of the traditional Piccante. After four weeks of maturation, they are pierced to allow the ‘oxygen loving’ blue mould to grow. Once spiked, the cheeses are wrapped in foil to retain moisture. Its pale white to straw coloured interior is marbled with streaks of blue-green mould and the degree of piquant flavour increases as the cheese ages. The texture is soft and creamy with little wells of moisture. The flavour is smooth with a slight tang balanced with a little saltiness. Perfect drizzled with a little bit of truffle honey if you must!

Cheese & Cocktails

Hervé Mons Délice de St Cyr

Cow’s Milk - Triple Cream - Ile de France - France

Selected by Hervé Mons, Fromager Affineur, this soft bloomy rind triple cream is sourced from the Ile de France in North-Central France. The milk is enriched with ripened cream and then made using traditional methods. The fine white rind encases a delicate buttery, savoury and very creamy paste. This cheese is the perfect crowd-pleaser, if we had to select one.

Section28 Monte Rosso

Cow’s Milk - Washed-Rind - Woodside - South Australia

Inspired by the Italian Taleggio, and made with an old Taleggio recipe and heritage cultures sourced from Italy, Monte Rosso has a more traditional flavour and texture than other modern versions. This Adelaide Hills cheese is washed two to three times per week for a month with a brevi-linen mixture that is designed to create a light orange rind that has a distinctive, but subtle aroma. As a result, Monte Rosso has a more supple paste and a milder aroma than modern Italian Taleggio. Monte Rosso has a sweet, buttery taste with hints of fruit and a lingering lactic finish. Its velvety paste is balanced by a thin aromatic, orange rind that has hints of smoked ham but does not have an overpowering aroma.

Marcel Petite Comté Select 14 months

Cow’s Milk - Semi-Hard - Jura - France

Named after the Franche-Comté region, this is the most popular cheese eaten in France, with 40,000 tonnes produced per year. Marcel Petite has been refining the art of affinage for five generations, selecting Comté exclusively from small dairies of the Jura mountains. By tapping the surface of the cheese, the Affineur can detect any cracks or faults in fermentation in the young wheels. It then undergoes the traditional maturation for a minimum of 14 months. This cheese has a savoury aroma and peanut-buttery, caramel palate.

Carpenedo Gorgonzola Dolce

Cow’s Milk - Blue Vein - Lombardia - Italy

The Classic Italian blue cheese, Gorgonzola, comes in two varieties, Dolce and Piccante. Dolce is a creamy, sweet version of the traditional Piccante. After four weeks of maturation, they are pierced to allow the ‘oxygen loving’ blue mould to grow. Once spiked, the cheeses are wrapped in foil to retain moisture. Its pale white to straw coloured interior is marbled with streaks of blue-green mould and the degree of piquant flavour increases as the cheese ages. The texture is soft and creamy with little wells of moisture. The flavour is smooth with a slight tang balanced with a little saltiness. Perfect drizzled with a little bit of truffle honey if you must!

French Cheese & Champagne

Hervé Mons Délice de St Cyr

Cow’s Milk - Triple Cream - Ile de France - France

Selected by Hervé Mons, Fromager Affineur, this soft bloomy rind triple cream is sourced from the Ile de France in North-Central France. The milk is enriched with ripened cream and then made using traditional methods. The fine white rind encases a delicate buttery, savoury and very creamy paste. This cheese is the perfect crowd-pleaser, if we had to select one.

Sainte Maure Cendré

Goat’s Milk - Chèvre - Loire Vallée - France

The Loire Valley in France is famous for its production of high quality goat’s cheese and Sainte Maure is a classic Loire Valley chèvre, made in the shape of a small log. The paste of Sainte Maure can range from semi-soft and moist, when fresh and young, to dense and firm when older. With a young cheese, flavours remain young and acidic with citrus notes. With age, flavours intensify and become more nutty and salty, but nevertheless delicious.

Marcel Petite Comté Select 14 months

Cow’s Milk - Semi-Hard - Jura - France

Named after the Franche-Comté region, this is the most popular cheese eaten in France, with 40,000 tonnes produced per year. Marcel Petite has been refining the art of affinage for five generations, selecting Comté exclusively from small dairies of the Jura mountains. By tapping the surface of the cheese, the Affineur can detect any cracks or faults in fermentation in the young wheels. It then undergoes the traditional maturation for a minimum of 14 months. This cheese has a savoury aroma and peanut-buttery, caramel palate.

Epoisses Coupe Perrière

Cow’s Milk - Washed Rind - Bourgogne - France

Epoisses was first made by monks of the Abbaye de Citeaux, in the village of Epoisses situated in the heart of Burgundy. Made from Burgundian cow’s milk, freshly salted Epoisses are moved into humid cellars to mature. Each is washed and brushed by hand two to three times a week with a mixture of rainwater and Marc de Bourgogne, a spirit made from the leftover grape hulls (marc) from winemaking. The yeast and fermenting agents produce the distinctive orange-red exterior as it develops over a period of about 6 weeks. Epoisses has a moist, shiny rind containing an oozing, creamy interior that melts in the mouth. The aroma is powerful but pleasant and the flavour is strong but balanced between savoury, yeasty and salty.

World's Greatest Cheeses

France: Hervé Mons Délice de St Cyr

Cow’s Milk - Triple Cream - Ile de France - France

Selected by Hervé Mons, Fromager Affineur, this soft bloomy rind triple cream is sourced from the Ile de France in North-Central France. The milk is enriched with ripened cream and then made using traditional methods. The fine white rind encases a delicate buttery, savoury and very creamy paste. This cheese is the perfect crowd-pleaser, if we had to select one.

Spain: Queso De Cabra

Goat’s Milk - Semi-Hard - Montes de Toledo - Spain

Queso de Cabra is a pasteurised Spanish goat milk cheese made in the region of Montes de Toledo. The goats in this region graze on rich grass and wild herbs, producing a flavourful cheese. The cheese arrives quite young from Spain and then spends several months in our maturing room being checked and turned weekly to allow more complex flavour development. This cheese has a nearly bone white interior and closed texture with small cavities. While it is made with goat milk, it does not have the tangy flavour characteristics associated with young goat cheese. The flavour profile is more complex, with aromas of late hay and a background that is slightly salty and spicy, to a buttery and nutty finish.

England: Quickes English Cloth Cheddar

Cow’s Milk - Hard - Devon - England

Originating in the English village of Cheddar in Somerset, and dating back to at least 1170, today cheddar is the most emulated British cheese worldwide. The Quicke Family has been farming in South West England for four centuries and the dairy has been operating for twenty five years. This 25kg wheel is hand made using traditional techniques. The cheese is cloth wrapped in muslin, allowing it to breathe and develop character while also forming the rind that is typical for traditional cheddar. This classic cheese has a tremendous crumbly yet creamy texture and an earthy flavour with a lingering finish.

Italy: Carpenedo Gorgonzola Piccante

Cow’s Milk - Blue Vein - Lombardia - Italy

The Classic Italian blue cheese, Gorgonzola, comes in two varieties, Dolce and Piccante. Dolce is a creamy, sweet version of the traditional Piccante. After four weeks of maturation, they are pierced to allow the ‘oxygen loving’ blue mould to grow. Once spiked, the cheeses are wrapped in foil to retain moisture. Its pale white to straw coloured interior is marbled with streaks of blue-green mould and the degree of piquant flavour increases as the cheese ages. The texture is soft and creamy with little wells of moisture. The flavour is smooth with a slight tang balanced with a little saltiness. Perfect drizzled with a little bit of truffle honey if you must!