CHEESE AND DAIRY GUIDE
Vol. 2
W E ’ R E N O T A B O U T T H E FA N C Y A N D E XC L U S I V E . W E ’ R E A L L F O R E L E VAT I N G T H E E V E R Y D AY, D E M O C R AT I S I N G Q U A L I T Y P R O D U C E A N D M A K I N G I T AVA I L A B L E A N D A F F O R D A B L E T O ALL. HEAD TO FINOFOODANDWINE.COM.AU TO VIEW OUR EXTENSIVE RANGE OF PRODUCTS.
Fino Food and Wine
CONTENTS Cheese Varieties
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Our Producers Agour Fromages
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Arnoldi 10 Auricchio 10 Berrys Creek
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Biemme 12 Charles Arnaud
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Collato 14 Colston Bassett
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Donnybrook 15 El Colmado
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Fine Cheese Co.
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Gabriel Coulet
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Kris Lloyd
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Le Gruyère
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Livradois 25 Maffra 26 Milawa 28 Olympus 30 Pepe Saya
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Tremblaye 34 Vannella 36 Whitestone 38 Zanetti 43 Cheese Accompaniments On The Side
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Tabletop Grapes
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Colony Honey
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Crispbread 50
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C H E E S E VA R I E T I E S Blue Cheese
flavour to be full and mature. We’ve included in this category such classics as Pecorino Romano, Grana Padano and Parmigiano Reggiano. Hard cheeses are great for everyday use, but do not overlook them as a table cheese.
Blue cheeses are characterised by their rich interiors dotted with blue, black, green or grey veins. This cheese is inoculated with the essential Penicillium culture during the early stages of its making, which gives it its uniquely veined appearance. Blues come in a variety of rinds, however, they are usually naturally rinded – allowing a random assortment of naturally occurring microorganisms to form on the surface of the cheese. A typical blue is sharp and salty in flavour
Semi Hard Cheese Semi hard cheese is somewhat of a catchall category playing host to various cheese styles. These range from Gruyère, Monte Cristo and Tomme, to the French Comté. Stretched Curd Otherwise known as ‘pasta filata,’ which loosely translates to ‘spun paste.’ After the curds are heated and drained, they are then added to hot water, making their consistency more malleable. Following this is the stretching and shaping of the curds. The fresh curd can become anything from burrata to mozzarella and all of its size variants such as bocconcini, ciliegine, or perline. The fresh stretched curd cheeses have a spongy, stringy texture with a delicate creamy milk taste. Best consumed at room temperature.
Chèvre The term chèvre, meaning ‘goat’ in French, describes any cheese made using goat’s milk. The chèvre is drained for a longer period than the fresh goat curd, which allows the cheese to develop a creamier mouth feel with a dense, drier texture. Cheddar This cheese originated in the British village of Cheddar in Somerset, which gave its name to the process of cheddaring. This involves turning the slabs of curd and piling them atop each other, using their own weight to drain the whey. Cheddaring compresses the curd and creates a harder cheese. A properly matured cheddar will exhibit a complex sharp taste often described as nutty.
Ricotta Ricotta meaning ‘recooked’ is made from the whey left over from the cheesemaking process (typically mozzarella). The whey is heated and ricotta begins to form on the surface. The curd can then be ladled off the top and drained. Ricotta has a number of both savoury and sweet applications such as the traditional cheesecake, cannoli or spinach and ricotta pastries.
Fetta Fetta originates in Greece and varies greatly in texture and flavour depending on the milk used, time of year and selected production method. Fetta varies in texture from smooth and creamy to dry and crumbly.
White Mould These cheeses typically have a soft interior paste inoculated with white mould, though they can come in many different forms and be made with various milks. The white moulds possess what is called a soft, bloomy rind. The flavour develops from fresh, acidic, firm and zingy when young, to decadently rich and creamy when ripened.
Fresh Curd Fresh curds are the building blocks of other cheese varieties, however, they provide a wealth of delicious flavour and potential uses on their own. Fresh curds should be tart, yet exceptionally creamy on the finish, with a light, smooth texture. The clean flavour and spreadable consistency lends itself to both sweet and savoury applications.
Washed Rind In accordance with its name, the cheeses are washed and brushed at regular intervals throughout their maturation period with brine or other liquids to encourage the growth of Brevibacterium Linens. This bacteria allows the cheese to develop a somewhat meaty taste.
Hard Cheese Hard cheeses are characterised by their limited moisture content due to draining and pressing in the cheesemaking process. Such cheeses are often aged for long periods in order for their
Butter The cream is separated from the milk and lactic
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culture is inoculated into the cream. It is then allowed to ferment and sour over a two-week period, which causes the extremely buttery scent and flavour that uncultured butter does not normally possess. The sour cream is then churned until the butter is formed and then kneaded and handworked to achieve the perfect consistency that cultured butter is known for.
Mascarpone Mascarpone is made by coagulating the 50% fat cream with tartaric acid. Mascarpone is deliciously rich and creamy and excellent for desserts. Yoghurt After first heating the milk, the bacteria known as yoghurt cultures are added and allowed to develop. This process gives yoghurt its distinctive tangy flavour.
Creme Fraiche Creme Fraiche is the sour cream produced in the butter making process - following inoculation and fermentation and prior to churning. Buttermilk Buttermilk is a product of the butter making process – it is the whey collected after the cream splits. This is true Australian buttermilk - not simply soured skimmed milk as you would usually find. This cultured buttermilk is exceptionally rich in flavour, which works wonderfully in cakes, batters, salad dressings and anything else you can imagine.
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AGOUR Agour Fromages is a family-owned business located in the southwest of France - specifically the Pyrenees Mountains bordering France and Spain. Their traditional methods translate to high quality cheese standards, which are consistent throughout the range. They also possess the Appellation d’Origine Contrôlée for their awardwinning Ossau Iraty which is a designation of process and provenance used in France. Ossau Iraty AOP The award winning Ossau Iraty sheep’s milk cheese is a stunning semi-hard with a complex flavour. The cheese is slightly granular in texture with hints of herbaceous, grassy flavours. This raw milk cheese is aged for a minimum of six months. Avail. in a 2kg (approx.) piece. Petit Tomme de Brebis The Petit Tomme de Brebis is a sheep’s milk cheese borne out of tradition. This full-flavoured semi-hard cheese is aged for a minimum of three months. Enjoy its wonderful length of flavour and slightly nutty undertones. Avail. in a 700g (approx.) wheel. Petit Tomme de Chevre A semi-hard goat’s milk cheese with a smooth and creamy interior holds a characteristic full fat, nutty, slightly acidic flavour alongside lightly tart goat’s milk notes. Avail. in a 700g (approx.) wheel.
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Gorgonzola Dolce
ARNOLDI
Gorgonzola Dolce is the ‘sweeter’ gorgonzola - milder and much softer than its Natuale or Piccante counterparts. It is made using pasteurized cow’s milk and is aged for 3 months. It is very creamy and almost spreadable in texture with a light piquancy.
Arnoldi remains one of the finest cheesemakers in Italy, located in Taleggio - the namesake of one of their most popular cheeses. Their traditional techniques have been passed down for centuries and diligently upheld to ensure the quality of their cheeses.
Avail. in a 1.4kg (approx.) piece. Taleggio Taleggio may be one of the oldest soft cheese varieties on the planet. Originating in the caves of Italy’s Val Taleggio (the Taleggio valley) around the 10th century, Taleggio is a washed-rind soft cow’s milk cheese. Taleggio cheese’s flavour is nutty and meaty with a hint of salt. Avail. in a 2kg (approx.) piece.
Hard Ricotta Salata
AURICCHIO
Auricchio Hard Ricotta Salata has a compact flakey texture, which allows it to replace pecorino and parmesan when required. This cheese is developed by reheating the leftover whey from hard cheeses and adding a little fresh milk and salt to make a soft white curd cheese with a solid, yet granular consistency. Serve cubed in salads, sliced on sandwiches or grated.
The company was founded in 1877 by San Giuseppe Vesuviano in Naples and has since moved to the province of Cremona, Italy. Auricchio aims to preserve tradition and unique flavours of their cheesemaking processes, whilst working alongside modern technology.
Avail. in a 3kg (approx.) piece.
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‘Riverine’ Buffalo Milk Blue
BERRYS CREEK
The ‘Riverine’ Blue has a delicate flavour. With a relatively mild blue taste, a long creamy finish, and a unique lactic flavour from the super fresh buffalo milk, this blue is an absolute delight to eat.
Barry Charlton, with his 38 years of experience, is the head cheesemaker at Berrys Creek and has won an extensive number of awards for the artisan cheese company. Milk is sourced locally from a fellow South Gippsland family, who attribute their excellent milk composition to their carefully tended to, hand-picked herd.
Avail. in 1.7kg (approx.) piece. Oak Blue The strongest cheese in the Berrys Creek range, the Oak Blue has a lingering full mouth taste reminiscent of a gorgonzola. This blue is heavily veined and aged for 3 to 4 months to achieve its rich, developed flavour. Avail. in 2.5kg (approx.) wedge. Benison Blue - Organic This cheese is a beautifully smooth mid range cheese that reflects earthy qualities on maturity. It has a lasting intensity and a texture full of soft smooth appeal. Avail. in 1.5kg (approx.) wedge.
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BIEMME The rich tradition of making reggiano has been continued by three generations of the Bianchi family. The Montechiarugolo area North of Florence in which the cheese has been manufactured for over 800 years is an ideal location due to the quality of the land and pollution-free air. Parmigiano Reggiano DOP (aged 3 years) Parmigiano Reggiano is a hard, granular cheese. It is named after the producing areas, which comprise the Provinces of Parma, Reggio Emilia, Bologna, Modena, and Mantova, Italy. The cheese has a sharp tang with a creamy lactic finish. Although Parmigiano Reggiano is truly incomparable as a cheese for grating and melting, it should not be overlooked as a table cheese. It is unbelievably tasty on a platter and balances out creamier cheeses well. Avail. in a 4.5kg (approx.) piece.
Comté
CHARLES ARNAUD
Comté is aged for a minimum period of 18 months in order to achieve the perfect length of flavour. At 36 months, the comté will have reached its optimum flavour, texture and colour.
Established in 1907, the Fromagerie Arnaud has remained in the Arnaud family since its conception, with their cheese facility located in the caves below Fort des Rousses in France. This location provides the ideal conditions for aging. Comté is an exquisite style of raw milk cheese, which comes in 18, 24 and 36 month aged varieties, with a strong savoury flavour and granular texture developing upon maturation.
Comté (18 month) This cheese has an extraordinary savoury flavour with sweet herb notes and nutty overtones. Avail. in 2.2kg (approx.) piece. Comté (24 month) This cheese has an exceptionally rich and savoury flavour with wonderful length. Avail. in 2.2kg (approx.) piece. Comté (36 month) This is truly the pièce de résistance of the Charles Arnaud Comté range as it is fully matured and developed, with a golden yellow exterior and rich, creamy texture. At 36 months it becomes powerfully complex and is in extremely limited supply. Avail. in 2.2kg (approx.) piece.
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Grana Padano
C O L L A LT O
Grana Padano is one of the most popular cheeses of Italy. The name comes from the noun Grana, which refers to the distinctively grainy texture of the cheese, and the adjective Padano, which refers to the valley Pianura Padana. This cheese is comparable to Parmigiano Reggiano and can be used in much the same way.
Grana Padano can only be produced in specific regions and provinces throughout Italy. The strict rules surrounding its origin have allowed the cheese to remain steeped in tradition and heritage.
Avail. in a 4kg (approx.) wedge.
COLSTON BASSETT For over 100 years, Colston Bassett has had only four cheesemakers, allowing for the company to maintain their unparalleled cheesemaking traditions - particularly in regards to their hugely popular Stilton. Stilton
This classic Stilton cheese is made in Nottinghamshire in the UK. This cheese has a stunning creamy texture and a relatively mellow blue flavour. Long lasting with a touch of sweetness, this cheese is simply unparalleled in the Stilton world. Avail. in a 1.4kg (approx.) piece.
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Donnybrook Vecchio
DONNYBROOK CHEESE
Donnybrook Vecchio (“old” in Italian) is made in a Reggiano style. It is aged for a minimum of four years and has an incredible flavour - intensely umami with lots of bite. We believe this is one of Australia’s greatest cheeses.
Owners Bernardo & Caterina, along with their son Caz, are the driving force behind Donnybrook Cheese. Originally from Sicily (where Bernardo was a fifth-generation dairy farmer & cheesemaker) the family team continue producing outstanding cheeses by traditional methods at their factory located just north of Melbourne.
Avail. in a 1kg (approx.) piece.
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EL COLMADO El Colmado was born from the fundamental principle to offer the best selection of handpicked products that Spain has to offer. El Colmado maintains a direct line of origin for each cheese. As a foundation, all relationships begin with every farmer, producer and artisan of each unique product. Viejo Maestro Originating from Extremadura in Western Spain, this extraordinary cheese is a wonderful example of a full flavoured goat’s milk cheese. Made using vegetable rennet (thistle), the Viejo Maestro is aged around 40 days. The paste, bone white, is semi-firm and creamy, lightly eyed, relaxing slightly onto the plate as it warms. The cheese will continue to soften with age, to an almost scoopable consistency. This cheese is uniquely not too goaty, with a clean finish. Avail. in a 400g (approx.) wheel. San Simon Smoked cheese made from cow’s milk from the Rubia Gallega, Parda-Alpina and Friesian breeds of the Terra Chá region, Spain. The San Simon has a minimum 30-day ripening period and a distinctive shape - like a large spinning top, with a flat base and a pointed tip. Flavours are fairly mild and sweetly earthy with tastes of butter and delicate smoke notes from
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Manchego Don Juan
the use of birch wood. The cheese texture is fine, fatty, semi-hard, semi-elastic and dense; it has a creamy yellow colour and cuts smoothly.
The Manchego, aged for 12 months, is produced in the La Mancha region of Spain and is made with unpasteurised Manchega sheep’s milk. It also comes under the PDO guidelines. The traditional use of grass moulds leaves a distinctive, characteristic zigzag pattern on the Manchego cheese.
Avail. in a 1kg (approx.) wheel. Mahon The Mahon is a cow’s milk pressed cheese ripened for a minimum of 21 days. The cheese is moulded by hand, wrapped in a square cotton cloth and hung from the four corners. It is then placed on a table, the whey is removed and the paste is manually pressed and tied. During ripening, the cheese is regularly turned and cleaned, and the rind is rubbed with olive oil and pimentón (a Spanish type of paprika).
Authentic Manchego is only made from the Manchego sheep’s milk. The rind is hard and yellow. The colour of the paste may vary from white to yellowish-ivory and the texture is firm and compact. The cheese has a slightly sharp, intense flavour that becomes slightly piquant in well-ripened cheeses.
The flavour of the cured cheese is complex and intense, with touches of aged wood and tanned leather. Its piquancy increases with maturity, and persistence in the mouth is long.
Avail. in a 3kg (approx.) wheel. Oveja al Romero - Sheeps Milk w Rosemary Rosemary coated, cave aged shepherd’s cheese made with sheep’s milk from the La Mancha
Avail. in a 2.8kg (approx.) piece.
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region. The beauty of this aromatic wheel goes beyond the spiced coating. It offers the typical Manchego consistency and flavour, along with the new bouquet resulting from slow-curing with rosemary. The rosemary impregnates the cheese with an unmistakable herb flavour that perfectly complements the nutty sweetness. The result is an extraordinary, intricately flavoured product.
town, Lugo - Galicia, northern Spain. It is softer than the other blue cheeses and the first blue cheese made in Galicia. The Lara & Sara has a thin natural, edible rind with grey spots and green and blue veining due to the Penicilium Roqueforti. Although the cheese is firm in texture, it remains smooth and spreadable. It has a balanced, sweet character, without being salty or piquant and has light flavours reminiscent of hay. When Lara & Sara is at the correct temperature, it melts in the mouth with a long milky aftertaste.
Avail. in a 3kg (approx.) wheel. Ibores Paprika The Ibores Paprika is made using raw goat’s milk from the Serrana, Veratas or Retintas breeds. The goats are allowed to roam and forage freely over the pastures of the region, resulting in a high fat content ideal for such cheeses.
Avail. in a 1.6kg (approx.) wheel. Quince Paste - Santa Teresa The quince paste has been utterly perfected over 150 years by Santa Teresa. This traditionally made quince paste uses only fresh fruit (not canned or frozen). The paste is quite textured with delicious quince flesh. The flavour is not overly sweet like other quince pastes on the market and boasts a full, fruit flavour.
The Ibores Paprika is a cylindrical semi-hard cheese, traditionally prepared with paprika or oil on the rind and matured for 1-3 months. It has a buttery flavour and an aroma of wild grass. Avail. in a 1kg (approx.) wheel. Lara & Sara
Avail. in a 1.4kg (approx.) or 8kg (approx.) size.
Artisan cow’s milk blue cheese made in Villalba
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Cave Aged Cheddar
FINE CHEESE CO
This outstanding cheese produced in the birthplace of cheddar itself - Somerset, UK - bears all the signs of a true classic; crumbly, sharp with plenty of bite. This truly artisan cheese is rustically aged in caves until peak maturity, whereupon the cheese has developed notes of hazelnut and bitter herbs.
The Fine Cheese Co. located in Bath is a maturer, wholesaler, retailer and exporter of British artisan cheeses. The company is owned by British and World Cheese Award judge AnnMarie Dyas who is committed to the survival of traditional British cheesemaking practices and upholding quality standards.
Avail. in a 2kg (approx.) piece.
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Roquefort - Cosse Noir
GABRIEL COULET
The Roquefort is a sheep’s milk blue cheese from Gabriel Coulet, which is known for being crumbly and slightly moist with distinctive green veins that provide a sharp tang. The overall flavour sensation begins slightly mild, then waxes sweet and fades to a salty finish.
Renowned for their expertise and history within the cheese industry, Gabriel Coulet represents the pinnacle of French cheesemaking. The business was founded in 1872, and has remained within the family for five generations.
Avail. in a 1.3kg (approx.) piece.
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Buff Betty
K R I S L L OY D
The Buff Betty is a French style white mould cheese made from fresh South Australian buffalo milk. This cheese can be eaten young and chalky or allowed to develop for a silky creamy texture and more robust finish.
Best known for her work with Woodside Cheese Wrights, Kris Lloyd is a highly regarded cheesemaker from South Australia. This versatile range uses locally sourced buffalo, cow and goat milks to create a competitively priced collection of fresh fetas and curds. Lloyd’s innovative take on traditional cheesemaking is the result of her vast experience within the industry and extensive travel gathering ideas and learning new techniques.
Avail. in carton of 6 x 120g. Bush Buff The Bush Buff is a creamy buffalo milk chevrestyle cheese coated in fragrantly smoked bush tomatoes. The smokey chevre has a wonderfully fresh flavour. Avail. in carton of 6 x 150g. Harlequin The Kris Lloyd Harlequin is blend of Friesian cream and Jersey milk. This washed rind has a lovely smooth paste and distinctive taste. Avail. in 350g piece.
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Jester The triple cream washed rind cheese is made using local South Australian goat’s milk and Friesian cream. Avail. in 350g piece. Frou Frou The Frou Frou is a definite standout from the Kris Lloyd Artisan range. Made with buffalo milk according to the Fleur de Maquis style, this raw milk cheese exhibits a sweet nutty flavour and pleasant aroma due to its covering of locally foraged herbs and spices. Avail. in 400g (approx.) piece. Buffalo Curd Buffalo Curd is light and fluffy with perfect acid. This product has a wide variety of applications spread it on crusty bread or serve alongside hot curries. Avail. in carton of 6 x 200g, or 1kg pail. Goat Curd The extended setting time and gentle draining of the curds contribute to the light, smooth texture of the Goat Curd. The taste is creamy and slightly tangy owing to the locally sourced fresh goat’s milk. Avail. in carton of 6 x 200g, or 1kg pail. Cow Persian Fetta Made from 100% Australian cow’s milk, the Persian Fetta is a truly excellent example of quality Australian fetta. This luxurious cheese has a satin-like texture and addictive flavour. Avail. in carton of 6 x 300g, or 1kg pail. Goat Persian Fetta The Kris Lloyd Goat’s Milk Persian Fetta has an incredibly creamy mouth feel and beautiful texture. The high quality goat’s milk, olive oil, fresh herbs and garlic used in its making offer an exceptional flavour. Avail. in carton of 6 x 300g, or 1kg pail. Cow/Goat Persian Fetta The star of the Kris Lloyd fetta range, the 50/50 split of cow and goat’s milk fetta is a delight to eat. A perfect middle ground fetta offering that will please the masses. Available in carton of 6 x 300g. Buffalo Persian Fetta Created using locally sourced buffalo milk, this version of the Kris Lloyd fetta is a rich, thick, milk offering. Plenty of fat. Avail. in carton of 6 x 300g.
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Swiss Gruyère Wedge
L E G RU Y È R E
Gruyère is a pasturised hard yellow cheese, named after the town of Gruyères in Switzerland. Gruyère is sweet but slightly salty with a creamy and nutty finish. Gruyère is an excellent cheese for baking and melting.
This cheese specialist is located in Switzerland in the cheese’s namesake town of Gruyères. Their cheeses undergo rigorous checks at four months by experts of the Interprofession du Gruyère association, according to very precise criteria. They can display the prestigious Le Gruyère AOP name only after this taxation.
Avail. in a 4kg (approx.) piece. Gruyère 1655 - AOP The paste of this stunning Gruyère is smooth and cream-coloured - the epitome of perfection. Made according to the original recipe developed in 1655, this raw milk cheese exhibits a flavour profile of butter and bitter hazelnuts. Avail. in a 2kg (approx.) piece.
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Fourme D’Ambert
LIVRADOIS
The Fourme d’Ambert is one of France’s oldest cheeses, which comes from the Auvergne region. This glorious creamy cheese is defined by its signature cylindrical shape and sweet, mild blue flavour.
Societe Fromagere du Livradois consists of union of three cheesemaking facilities in France. Each facility is drenched in history, with specialty cheesemakers to be found at each. The company was founded in 1949 and remains today a family business.
Avail. in 2.5kg (approx.) piece. Blue D’Auvergne The Blue d’Auvergne is richly marbled with blue mould, with a mild spicy blue flavour and buttery texture. The Blue d’Auvergne from Livradois is an AOP (Appellation d’Origine Protégée) blue cheese from Mornac in South Western France. Avail. in 1.3kg (approx.) piece. Montboissié - Morbier Style The Montboissié from Livradois is a semi-soft cheese adorned with a layer of vegetable ash across its midsection. Despite its intense aroma, the Montboissié has a mild, lightly nutty flavour. The springy yellow-ivory interior also houses very subtle hints of fruit. Avail. in 2.9kg (approx.) piece.
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Mature Cheddar Maffra Mature Cheddar is aged to a distinctive smooth flavour, with peak maturity between 12 and 18 months. Avail. in a carton of 10 x 150g, or 1.8kg (approx.) pyramid. Aged Cloth Cheddar The award-winning Maffra Aged Cloth Cheddar exhibits the classic Cheddar flavour profile: sweet, rich, up front notes with complex after tones. The texture is moist, and slightly crumbly. Each cheese is ripened under cloth to allow a thin rind to form. Avail. in 2kg (approx.), or 12kg (approx.) wheel. Peppercorn Cheddar Cracked and whole peppercorns are incorporated into Maffra’s creamy Cheddar base to create a pleasantly spicy contrast. Avail. in a carton of 10 x 150g. Wensleydale Wensleydale is a young cheese with a crumbly, moist texture and a lemony flavour. Avail. in a carton of 10 x 150g, or 1.5kg (approx.) size. Red Leicester Maffra Red Leicester has a tightly knit texture and buttery, mellow flavour. The cheese takes its colour from a natural dye found in the seeds of the Annatto plant. Avail. in carton of 10 x 150g or 1.5kg size. Dargo Walnut Made to a traditional Red Leicester recipe, and infused with crushed walnuts, Maffra Dargo Walnut has a sweet, nutty flavour with a firm, slightly flaky texture. The oil from the walnuts gradually permeates the curd, resulting in a striking marbled effect, delicious flavour and amazing texture contrast.
MAFFRA The Maffra Cheese Company are situated in Gippsland, Victoria - an area of the country reknowned for its dairy industry. Owned and run by Ferial Zekiman, the company has been creating world-class cheeses for over 30 years. Through the use of fresh milk from their own herd of Fresian cows, and continuing to hand make everything by traditional methods, Maffra Cheese Company have established a reputation throughout the food service industry as one of the leading Australian producers of Cheddar cheese.
Avail. in a carton of 10 x 150g. Cheshire Maffra’s Stockman’s Cheshire has a firm, crumbly texture. Made in the heart of Gippsland dairy country, this cheese has a tart flavour with distinct nutty notes. Cheshire serves well on a fruit platter or with a light red wine. Avail. in a carton of 10 x 150g.
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Milawa Tomme
M I L AWA
Named for the French Alpine cheese ‘Tomme de Chèvre’, the goats milk Tomme has a moist, dense texture with incredibly rich, savoury notes and is aged for a minimum of 6 months.
Established in 1988, David and Anne Brown began with a unified vision of producing Australian Farmhouse cheeses through traditional European methods.
Avail. in 2kg (approx.) piece. Capricornia Made using the milk of spring goats, the Capricornia is a hard-style cheese that is aged anywhere between 6 to 18 months. Best eaten when very mature, the Capricornia has sweet, nutty characteristics, with a wonderful mouth feel.
Today, Milawa Cheese Company is a small but highly regarded specialty cheese manufacturer located in Victoria’s North Eastern renowned wine region.
Avail. in 1kg (approx.) wedges.
Milawa’s broad range has developed into awardwinning cow and goat milk cheeses.
Goats Milk Camembert A rare treatment of goat milk, created to combine the buttery notes of Camembert with the rich, earthy flavours of aged goats cheese. This Camembert ranges from delicate, mild flavours whilst young, to a more pronounced goat flavour when fully mature.
Milawa Chèvre Chèvre is drained for a longer period of time than the fresh Goat Curd. This results in a denser, more unctuous texture - perfect for crumbling through salads.
Avail. in 160 – 200g (approx.) wheels.
Avail. in 100g (approx.) vacuum-packed triangles or 1kg (approx.) log.
Milawa Blue Inspired by Gorgonzola Dolce, a mild, creamy and incredibly soft Blue cheese with a well balanced, buttery flavour and rich, sweet notes. This cheese is Milawa’s flagship cheese.
Milawa Grapevine Ash Chèvre Local merlot clippings are turned into a fine black ash and then coated onto the Milawa Chèvre. This traditional preserving method was once used to extend the life of a fresh Chevre before refrigeration and creates a dramatic finish to this beautiful cheese.
Avail. in a 1.4kg (approx.) wedge. King River Gold One of the first cheeses introduced by Milawa, the King River Gold is a washed rind cheese with a soft, smooth interior and a rich, almost smokey flavour.
Avail. in 100g (approx.) vacuum-packed triangles. Milawa Ceridwen he Ceridwen is created by maturing a Grapevine T Ash Chevre with a soft, white mould. As a young cheese it has a lovely crumbly, slightly acidic flavour, which mellows and intensifies as the white mould breaks down the outer paste into a creamy consistency.
Avail. in 800g (approx.) piece.
Avail. in 150g (approx.) log. Mount Buffalo Blue This goat’s milk blue has a subtle flavour and creaminess, whilst still retaining the distinct blue mould characteristics. It is aged for upwards of three months and is only available seasonally. Avail. in 1.4kg (approx.) wedge.
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O LY M P U S Olympus is a family owned and operated company specialising in creating cheeses through the utilisation of time-honoured Cypriot methods. Olympus add no preservatives, and pride themselves on producing a product that is both traditional and delicious. The original Olympus Cheese factory was set up in Ferry Road, West End in the 1970s by founder Con Bouras and his family. The business is now currently locally based in Coorparoo, QLD.
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Fetta
Buffalo Halloumi
Olympus’ Greek style Fetta has a lower salt content than many other imported styles. Mild in taste with a creamy yet firm texture, this Fetta is a perfect addition to any salad.
Newly introduced using 100% Buffalo milk, Olympus’ Buffalo Halloumi creates a significant point of difference and is highly inclined toward caramelisation during cooking.
Avail. in a 2kg pail.
Avail. in a 500g (approx.) pack.
Halloumi
Greek Style Yoghurt
Curds are pressed into moulds, cut into portions and heated. Each portion is then sprinkled with dried mint, folded by hand and brined for 24 hours before being vacuum-packed.
Made from locally sourced milk from the Kennilworth and Lockyer Valley regions. Olympus Greek Style Yoghurt is a fresh and tangy pot set yoghurt that has no added sugar, thickeners or preservatives.
The result is a ‘squeaky’, mild delicous cheese that holds it shape well when grilled.
Avail. in a 5kg (approx.) pail.
Avail. in a 400g (approx.) pack.
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Creme Fraiche An authentic Creme Fraiche, Pepe’s delicious soured cream is made the traditional way. Jersey cream is inoculated with lactic culture and fermented for two weeks to achieve the perfectly balanced flavour. Avail. in a 1kg container. Cultured Butter Pepe Saya’s Australian Cultured Butter is made by splitting the butter and buttermilk from one another. The butter is washed with chilled filtered water, kneaded, salted and then moulded by hand. -
Ctn 100 x 15g Butter Portions - salted Ctn 6 x 225g Round Butter - salted Ctn 6 x 225g Round Butter - unsalted 2kg Round Butter FS - salted 2.5kg Butter Logs - salted
Buttermilk This by-product of the butter making process is bottled up and is perfect for pancakes. Avail. in a 1L bottle. Ghee Pepe Saya Ghee is also known as ‘the oil of milk’. This golden liquid is created by gently simmering butter until the milk solids separate and then removing any inpurities. This results in a nutty flavoured cooking oil that lends itself to a incredibly high smoking point (approx. 230°C).
P E P E S AYA Pepe Saya’s Australian cultured butter is made using the finest local ingredients - milk, filtered water, and a dash of Australian Ollson’s salt. The milk is sourced locally from Country Valley Dairy in Picton, NSW. The ‘culture’ in Pepe’s butter is good bacteria (lactobacillus) which is added to cream, fermented for 24 hours, and left to ripen over 3 weeks before it is churned.
Avail. in a 190g or 1kg jar. Mascarpone Made from grass-fed Jersey cream, Pepe’s Mascarpone is as rich and creamy as you would expect. By using tartaric acid instead of the usual citric, Pepe achieves a very clean, crisp finish. Avail. in a 1kg container.
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Brie Fermier
T R E M B L AY E
Tremblaye Brie Fermier is a typically French brie with an aroma and texture that develops with age. This delicious cheese is characterised by its super mushroomy, fungal flavour, with hints of oyster, as well as its exceptionally gooey interior.
Tremblaye in France specialise in rich soft cheeses. The milk of the farm’s 130 cows and 600 goats is used as quickly as possible following milking to ensure the richness of flavour is maintained.
Avail. in a 1kg (approx.) size.
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VA N N E L L A Vito Minoia first learnt the art of cheesemaking at age sixteen. Following this, he worked in Italy’s largest cheese factory, Caseificicio F. Lli Francia. Vito made the decision to bring his expertise to Cairns in 2004, later relocating to his state-ofthe-art Sydney facility. Vito continues to produce outstanding traditional cheeses - particularly Burrata and Burratina, which he crafts himself. * Must be ordered Tuesday for delivery the following week. Buffalo Mozzarella This stretched buffalo curd cheese is always fresh, never frozen. The flavour is clean and milky, and at its best served at room temperature. Avail. in 1kg (approx. 8 balls) or carton 6 x 125g. Bocconcini Bocconcini meaning “little bites” in Italian, are eggsized springy balls of Mozzarella. Avail. in a 1kg pail or carton 6 x 180g. Ciliegine Ciliegine are smaller, bite-sized balls of Mozzarella. Avail. in a 1kg pail or carton 6 x 180g. Perline Bocconcini Perline Bocconcini are five cent coin-sized balls of Mozzarella - a size smaller than Ciliegine. Avail. in a carton of 4 x 1.5kg. *Sfogliata
flavour. It has a brown-tinged edible rind which will develop with further drying. Perfect for pan frying.
Bocconcini curd is stretched into a flat sheet. Perfect for selling by weight at the deli counter.
Avail. in a 950g log.
Avail. in 1kg.
Burrata
*Stracciatella
Burrata is a specialty cheese originally from Apulia, Italy. Burrata has a thin spun casing and a soft and creamy centre. It is best served at room temperature.
Stracciatella is a teased and stretched curd that is combined with fresh cream. It is what is used to fill the burrata and burattina.
Avail. in 1kg tub (approx. 10 balls) or carton 6 x 150g.
Avail. in 500g pail.
*Burratina
Pizzarella
Burratina is a smaller 75g ball variation of Burrata.
This cheese has similar characteristics to Mozzarella, however, retains a unique stretchiness ideal for pizza.
Avail. in a 1kg tub (containing approx. 13 balls). Buffalo Fetta (Persian Style) Vanella’s Fetta is a creamy and spreadable Persianstyle cheese that is created from a yoghurt base. Stored in a salt-brined solution.
Avail. in a carton of 8 x 1kg logs. Fior di Latte Made in a similar way to Mozzarella, this is an elastic-textured cheese with a natural, delicate flavour.
Avail. in a 1kg pail. Ricotta Vannella’s Ricotta is made by traditional methods that is, by ‘re-cooking’ the enriched whey that results from their other cheese productions.
Avail. in a 1kg pail or carton 6 x 125g. Scamorza Affumicata
Buffalo or cows milk varieties avail. in a 1kg pail. Retail cows milk ricotta avail. in carton of 6 x 375g.
A hard stretched curd log with a delicate smoked
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WHITESTONE Whitestone are a passionate, family run business that have been making award-winning cheeses for over three decades on the South Island of New Zealand. The Berry family pride themselves on creating flavoursome and innovative cheeses that reflect perfectly the beauty of their natural surrounds. Clean water, rich soil and quality pastures make for contented cows, and consequently premium quality milk – characteristics obvious when tasting their cheese.
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Whitestone Vintage Cheddar Aged 18 - 24 months, this is a completely natural, classic strong flavoured cheddar with a crunchy texture and long lasting sharp finish. Avail. in a 2kg (approx.) size. Whitestone Camembert This cheese is produced as a ‘ready ripe’ stabilised variety, with a flavour profile that remains largely unchanged across its maturation period. Avail. in a 900g (approx.) size. Windsor Blue The company’s flagship cheese, the Windsor Blue has a soft buttery texture and a silky smooth mouth feel. It has a unique blue culture that dissects the rich curd and combines to produce a delicate flavour that intensifies with ageing. Avail. in a carton of 8 x 110g, or a 1.7kg (approx.) size. Waitaki Camembert The soft texture of Waitaki Camembert is brought to life by its full fresh flavour. Avail. in a carton of 8 x 110g. Duntroon Goats Milk This semi-hard cheese variety has a subtle goat edge with a delicate, sweet finish. This cheese is aged in a distinctive blue wax. Avail. in carton of 8 x 100g, or 2kg (approx.) size. Mt Domet Triple Cream Brie Named after one of North Otago’s highest mountains, this wickedly rich cheese from Whitestone is made from cow’s milk with lashings of added cream. Mt Domet Triple Cream Brie has a smooth texture with a flavour that strengthens with age. Avail. in a 1.9kg (approx.) size. Fuschia Creek Fetta A full-flavoured, creamy cow’s milk Fetta that is brined in a low-salt solution. Avail. in a carton of 8 x 100g (approx.). Stoney Hill Sheep’s Fetta This quality cheese is rich in flavour due to the creamy ewe’s milk used in its creation. Avail. in a carton of 8 x 100g. Monte Christo Sheep Milk This hard-style cheese is pressed and matured for over 4 months. The cheese has a subtle nutty flavour that ages well. Avail. in a carton of 8 x 110g, or 2kg (approx.) size. Farmhouse Tomme Cows Milk Whitestone Farmhouse is a unique cheese covered in fine penicillin rind and features a lemon-grass aroma and springy elasticity. Avail. in a 1.5kg (approx.) size. 40
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ZANNETTI Zanetti began the company in the late 1800s in Italy and rapidly became one of the world’s top cheesemakers. Pecorino Romano Its lengthy ageing time from 8 to 12 months results in a dry and granular texture and a strong taste. The flavour becomes sharper and smokier when aged for eight months or longer. Avail. in a 1.4kg (approx.) piece.
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C H E E S E A C C O M PA N I M E N T S 45
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ON THE SIDE On The Side is an exclusive range of cheese accompaniments. Each product in the range is unique, full of substance and designed to truly enhance the cheese eating experience. Made with the highest quality ingredients, the range is crafted by a small, dedicated team and is completely preservative free. Baby Pickled Figs Tiny white figs are pickled in a mixture of brown sugar, apple cider vinegar and fresh thyme. Avail. in a carton of 6 x 120g, or Food Service 900g. Peppered Fig Paste A thick, decadent fig paste with a slight hint of fresh Northern Queensland black pepper and Pedro Ximenez. Avail. in a carton of 6 x 120g, or Food Service 910g. Peach & Muscatel Chutney A lightly spiced chutney, laden with plump muscatels from Tabletop Grapes and bursting with delicious peach. Avail. in a carton of 6 x 120g, or Food Service 870g. Baby Cornichons Baby Cornichons are bathed in vinegar for a tangy, sharp accompaniment. Avail. in a carton of 6 x 120g, or Food Service 750g. Seedless Muscatels Bursting with sweetness, these Australian grown Muscatels are a delicious inclusion for any cheese platter. Avail. in a carton of 6 x 70g, or Food Service 300g. Dried Pear The Queensland grown dried pears are chemical and sulphur-free, sweet in flavour and undeniably elegant in appearance. Avail. in carton of 6 x 55g, or Food Service 255g. Dried Red and Green Apple Also chemical and sulphur-free, the Queensland grown Dried Red and Green Apple provide a wonderful fresh partner for any artisan cheese. Avail. in carton of 6 x 40g, or Food Service 170g. Quince Paste Made using only the very best Tasmanian quinces, this aromatic paste is a must have with cheese. Avail. in a 1kg size. On The Side – Lavosh Delicious and substantial lavosh made from wheatflour, water, Australian EVOO, butter and sea salt. Avail. in a carton of 12 x 180g. 46
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Avail. products: - Black Muscats 500g - Currants 500g, 10kg - Dried Prunes 400g, 6kg - Flame Raisins 10kg - Flame Raisins (seedless) 500g - Muscatel Clusters 250g, 4kg - Sultana Clusters 250g - Sultanas 500g - Sunmuscats 500g, 10kg - Sunmuscat Clusters 250g - Sunmuscat Clusters (seedless) 4kg
TA B L E T O P G R A P E S A family run business operating since 1972, Tabletop Grapes offer hand-picked products that have been grown under the Mildura sun. Their unique and natural method of drying fruit is a 100% chemical free process, which allows the grapes to remain on the vine for a longer period and consequently offer a fuller, more complex flavour.
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Coastal Heath, QLD
COLONY
Colony Coastal Heath honey is locally sourced from Stradbroke Island for the most pure and raw honey flavours. This delicious liquid gold is rich with complementary notes of butterscotch and citrus. This sweet and zesty honey represents the best of local flavours.
Colony is an exquisite range of four single-origin Australian honeys. Sourced from a variety of locations and landscapes around the country, each honey is raw, untreated, and completely unique.
Avail. in a carton of 6 x 250g jars or 1kg jar. Giant Mallee, VIC Giant Mallee represents one of Australia’s purest honeys. Giant Mallee is rich in toffee-like flavour and a delicious malt aroma. The full-flavoured honey leaves a lingering buttery mouth taste that is truly decadent. Avail. in a carton of 6 x 250g jars or 1kg jar. Leatherwood, TAS The Leatherwood honey is intensely floral with notes of fragrant spices, with an almost medicinal flavour profile. Avail. in a carton of 6 x 250g jars or 1kg jar. White Mahogany, NSW White Mahogany honey is distinctly jasmine in flavour. This pure honey, sourced from Byron Bay beehives, is deeply complex. Avail. in a carton of 6 x 250g jars or 1kg jar.
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CRISPBREAD Pangkarra – Wholegrain Lavosh Pangkarra Wholegrain Lavosh is a deliciously crisp cracker, which contains wholegrain durum flour and 100% natural ingredients. Avail. in a carton of 8 x 150g packs, or food service 3.2kg. Pangkarra – Wholegrain Grissini Delicious thick breadsticks are made with 100% stone milled wholegrain durum flour and rolled in natural sea salt and rosemary. Avail. in a carton of 8 x 120g packs. Oaty Joe – Classic Oat Biscuit These oat biscuits are a morish savoury biscuit, made in Toowoomba from rolled oats and other quality ingredients. Avail. in a 160 piece pack. Falwasser – Crispbread (also available in GF) Falwasser crispbread is a unique, thin gourmet wafer with a crisp delicate texture. Each Falwasser carries a unique palm tree insignia. Avail. in a carton of 12 x 120g packs. Brasserie Bread – Pane Croccante Skillfully prepared by hand and using only natural ingredients, its quality and freshness is guaranteed. The result is a light crisp Pane Croccante, an ideal companion for cheese, pate and wine. Pane Croccante is available flavoured with rosemary or sea salt. Avail. in a carton of 14 x 240g packs.
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likely to leave you thinking, “wow, I love that but I couldn’t drink a lot of it”.
CHEESE & BEER
It’s here that beer and cheese have a similar tale. Mainstream beers, even the ‘premium’ imports are really the equivalent of kilo blocks of supermarket cheddar. From a food processing point of view, they are technically well made, but are much more a demonstration of food science than the craftsmanship of the artisanal cheesemaker.
Written by Matt Kirkegaard Matt Kirkegaard is a Brisbane-based freelance beer writer who has developed a national reputation as one of the few independent beer educators and advocates in Australia. Matt was recently named the first ever Australian Beer Writer of the Year when he was awarded the inaugural Australian International Beer Awards Media Trophy 2014.
They are cheeses made for convenience and down to a price rather than expressions of flavour and passion. Modern craft beers take beers traditional ingredients and try and coax out their flavours in the finished drink, while still retaining beer’s greatest character, its unpretentious sociability. The flavours that brewers are drawing from the malt, hops, and yeast are as varied as those that appear on a great cheeseboard; and, better still, find great pairings on that platter.
www.beermatt.com Wine and cheese seem to be one of the natural pairings in the food world. The ‘and cheese’ just seems to flow naturally after the mention of wine. I’m not sure where this close association springs from, but I have a theory that it stems back to our first experiments in entertaining as young adults, when offering our guests wine and cheese seemed the height of sophistication. It was easy and it stuck and, unlike pigs in blankets, it never really lost its cachet.
Included are a few suggestions for beer and cheese matches. If you’re interested in discovering a new flavour combination, give them a try. Still, if you enjoy them, be adventurous.
However, amongst wine experts, opinion seems much more divided I have regularly heard wine educators suggest that while they can indeed be enjoyed together, wine and cheese are not necessarily a good pairing.
It is easy to think that there are hard and fast rules with food and drink matching. Even though most beer writers, and many wine writers, agree that beer and cheese are a great match, I rarely see any two suggest exactly the same pairings. There are loose guidelines but never rigid rules. You will encounter few matching disasters, but some of the best pairings are the ones discovered by accident. The fun is the path of discovery.
A maxim I have often heard is, “bread is for tasting wine, cheese is for selling it.” Cheese by its nature is quite fatty and tongue coating. Most wines just don’t have the capacity to lift that fat and so the cheese dulls the flavour of the wine.
Blue Cheese Beer matching enters the sublime here. A good India Pale Ale (IPA) works nicely as does Coopers Annual Vintage Ale (especially when the Blue cheese melts on a steak), but a peaty scotch ale such as Brewboys Seeing Double is just perfection.
One pairing that sees no divided expert opinion is beer and cheese. Beer just has the ability to punch through the tongue-coating properties of cheese and refresh the palate. This is clear at the most basic level. What do you enjoy more with pizza, beer or wine? A good spritzy lager just cuts through the greasiness of the pizza while the mild bitterness of most lagers works well to complement the spiciness of a pizza.
Brie: Go Belgian. A Chimay white label, or the excellent local version, Mad Abbot Tripel, made by Port Macquarie’s Little Brewing Company. Also try the excellent Saison from Bridge Road Brewers.
Of course, beer and cheese can be much more elegant than this, but it highlights one of the basic properties that works in the pairing. Once you introduce beers that have real flavour, the pairing goes from just cleansing the palate to really complementing the flavours.
Chévre A Bavarian Hefeweizen, such as Schofferhofer or Weihenstephan. Burleigh brewing make an excellent version, just called Hef. Coopers Pale Ale also works nicely too.
Getting away from the everyday and so-called premium lagers that make up more than 95 percent of the beer market you have a huge flavour palette to work with. Modern craft beers actually have flavour and not just the refreshing properties of lagers. While traditionally beer was seen as a weapon of mass consumption and a beer was good if you could down a six-pack without a thought, modern craft beers are just as
Mature Cheddar A beer with a little more kick, such as a good hoppy pale ale or India Pale Ale (IPA). Try Feral Hop Hog, Matilda Bay Alpha Pale Ale.
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