Mountaineer “Peaks Artisan Cheesemakers”

Sweet, savoury and herbal, with a supple texture that works equally well on the board or melted over potatoes.

Mountaineer is made by Peaks Artisan Cheesemakers in Victoria’s alpine region from pasteurised organic cow’s milk. It is a tomme-style cheese with an aromatic rind and a clean, creamy centre.

Origin: Victorian Alpine Region, Australia
Milk: Pasteurised organic cow’s milk
Style: Semi-hard tomme-style cheese
Texture: Supple, open and creamy
Intensity: Mild to medium
Rennet: Non-animal rennet
Shelf life: Around 7–10 days once cut

Rich dairy sweetness is balanced by savoury rind notes and a distinct herbal character.

Serve at room temperature, or melt over potatoes with cornichons in a raclette-style meal.

Pinot Noir, Gamay and aromatic whites all work nicely.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Falwasser Crispbreads · Tasmanian Quince Paste

Raclette Churchill Road
For a more classic melting-cheese profile.

Banksia Special Reserve
For another Australian semi-hard with a buttery, supple paste.

Peaks Artisan Cheesemakers make and mature their cheeses by hand using milk sourced from single herds in Victoria’s alpine region.

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