Curdsy

Fresh, bouncy and made for the pan — a Victorian grilling cheese that turns golden outside while staying juicy within.

Curdsy is made in Port Melbourne by cheesemaker and former chef Alexandra Cleanthous. Inspired by Mediterranean grilling cheeses but shaped by her own culinary background, it has a clean milky flavour, gentle saltiness and a satisfying springy texture.

Origin: Port Melbourne, Victoria, Australia
Milk: Pasteurised cow’s milk
Style: Fresh grilling cheese
Texture: Firm, bouncy and juicy
Intensity: Mild
Rennet: Non-animal rennet
Shelf life: Up to 28 days

Fresh and milky with a gentle tang and soft saltiness. When cooked, it develops a golden crust while keeping its moist, elastic centre.

Pan-fry or grill until golden. Finish with lemon, oregano and olive oil, or serve with watermelon, tomatoes, olives, grains or roasted vegetables.

Dry Riesling, Vermentino, Assyrtiko, crisp rosé or a blonde beer all suit its freshness.

Fresh cheeses work best with clean textures and restrained sweetness.

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For a more traditional Cypriot grilling cheese with sheep and goat milk.

Raclette Churchill Road
For a very different style of hot cheese: softer, meltier and more savoury.

Alexandra launched Curdsy after years working as a chef and studying cheesemaking. The product is designed specifically for cooking rather than for melting away in the pan.

Ingredients: Pasteurised cow’s milk, salt, cultures, non-animal rennet.