RAW GEORGE “Bruny Island”

Clean, savoury and distinctly Tasmanian — a raw-milk semi-hard cheese with plenty of depth but no unnecessary heaviness.

Raw George is made by Bruny Island Cheese Co. from unpasteurised cow’s milk. The milk is never heated above roughly body temperature, preserving more of its natural microbial character before the cheese is pressed and matured.

Origin: Bruny Island, Tasmania, Australia
Milk: Raw cow’s milk
Style: Semi-hard, uncooked pressed cheese
Texture: Firm and supple
Intensity: Medium
Rennet: Non-animal rennet
Shelf life: Around 7–10 days once cut

Expect savoury dairy depth, gentle nuttiness and a clean, persistent finish shaped by the raw milk.

Serve at room temperature with bread, cured meats and pickles.

Chardonnay, Pinot Noir or a dry cider work well.

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

Baby Cornichons · Tasmanian Quince Paste · Falwasser Crispbreads

Comté Réserve
For a more alpine, nutty raw-milk profile.

Gruyère AOC
For a firmer Swiss cooked-curd style.

Bruny Island Cheese Co. has been a pioneer of Australian raw-milk cheesemaking, using traditional methods to express seasonal milk from Tasmania.

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