{"title":"Globo basis collection - Do not delete","description":null,"products":[{"product_id":"cheddar-bay-fires-clothbound","title":"Bay of Fires Clothbound Cheddar","description":"\u003cp\u003eMade on Pyenmairrener country, Tasmania, this traditional, clothbound farmhouse cheddar made with cows milk has a buttery yellow appearance and a rounded, slightly salty flavour. \u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Pyenmairrener, St Helens, Tasmania\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Non-animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eCheddar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Farmhouse     \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e Shelf life 7-10 days, this product is cut to order \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e Tasmanian cider, Pinot Noir, Cabernet Sauvignon or Shiraz\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/harperandblohm.com\/search?type=product%2Cpage%2Carticle\u0026amp;q=cheddar\"\u003eTraditional English cloth-bound Cheddars\u003c\/a\u003e such as Montgomery’s and Quickes Vintage\u003c\/p\u003e\n\u003ch3\u003e\n\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/BAY_OF_FIRE.pdf?v=1698885942\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBay of Fires clothbound cheddar is made using traditional methods, including the all-important “cheddaring” technique. The young wheels are hand-rubbed with lard before being matured for at least 12 months (and up to 2 years) on pine boards, which gives the cheese unique characteristics. The cheese has a distinctive buttery yellow colour, the flavour is what a true cheddar should be – sharp, rounded, slightly salty and with a lingering finish. The authentic crumbly texture ticks all the boxes too.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA little history about Bay of Fires\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith any great cheese there is usually some history or a great story behind it. \u003ca data-mce-fragment=\"1\" href=\"http:\/\/www.bayoffirescheese.com.au\/home.html\"\u003eBay of Fires\u003c\/a\u003e’ Ian Fowler is a 13th generation cheesemaker, originally from England. The Fowler family dates back to the 1600’s, making them one of the oldest continuously operating cheesemaking families in England (Ian’s brother still runs the Fowlers business in Warwickshire).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIan and his family moved to Australia in 2009, basing themselves on the picturesque Pyenmairrener country, east coast of Tasmania, with a small herd of specially bred cows that graze on lush Tasmanian grass. The cheese is made every second day using only milk from the family’s herd, and following techniques passed down to Ian by his grandfather in England. Much of the hard work is done by hand, including milling and salting the curd, and Ian made a lot of the cheesemaking equipment himself. Due to the small-batch, hand-made nature of the cheese, availability is limited!\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, non animal rennet.\u003cbr\u003e\u003c\/p\u003e","brand":"K-SEIN Fromagerie","offers":[{"title":"200g","offer_id":37835961663645,"sku":"","price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/bayoffires.png?v=1741668939"},{"product_id":"cravero-parmigiano-reggiano","title":"Parmigiano Reggiano DOP - G.Cravero","description":"\u003cp\u003eParmigiano Reggiano is known as the King of Italian cheese. This exceptional example is made in Appennini hills of Modena, Italy from raw cows milk.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Moderna, Emilia-Romagna, Italy\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow (raw milk)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eHard\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e  Co operative  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:  \u003c\/strong\u003e7-10 days, this product is cut to order  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eProsecco, Sparkling Reds, Shiraz or other full-bodied reds\u003c\/p\u003e\n\u003cp\u003eslices of crisp pear, cured meats, aged balsamic\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eGrana Padano, Pecorino\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/G.Cravero_Parmigiano_Reggiano_Harper_and_Blohm_Cheese_note.pdf?v=1620971109\" title=\"G. Cravero Parmigiano reggiano cheese note\"\u003e\u003cstrong\u003ePrintable Cheese Note\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eParmigiano Reggiano (par-mu-JAR-no reh-jee-AH-noh) DOP is known as the king of Italian cheeses. Cravero Parmigiano Reggiano is selected by Giorgio Cravero and released for sale at up to two years of age. This outstanding example has a succulent, moist texture with nutty notes and a complex, fruity sweetness that makes this cheese stand out from the competition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA little history about G. Cravero Parmigiano Reggiano\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e This benchmark two-year-old ‘mountain’ cheese has impeccable regional provenance. Each wheel of Parmigiano Reggiano is hand made in the San Pietro Dairy– producer number 2659 - in the Appennini hills of Modena using raw milk from a small herd of less than 100 cows. Massimo \u0026amp; Laura Libra from San Petro Dairy produce only six wheels of cheese per day. After meticulous maturation at the dairy for 12 months, the finest cheeses are graded by Giorgio Cravero and taken to Bra, in Piedmont, for ripening. The unique flora \u0026amp; herbage found in this region produces a truly exceptional cheese. The \u003ca href=\"http:\/\/cravero-cheese.it\" data-mce-fragment=\"1\" data-mce-href=\"http:\/\/cravero-cheese.it\"\u003eCravero\u003c\/a\u003e family has been maturing cheese in Bra – home of the world-renowned bi-annual Slow Food Cheese festival – since 1855.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTrue Parmigiano Reggiano is a revelation of taste – a succulent, moist texture with nutty notes \u0026amp; a complex fruity sweetness – delicious with a glass of Prosecco.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e *DOP = \u003cem data-mce-fragment=\"1\"\u003eDenominazione d’Origine Protetta\u003c\/em\u003e (Protected Designation of Origin)\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw cow's milk, salt, cultures, animal rennet.\u003cbr\u003e","brand":"G.Cravero Parmigiano Reggiano","offers":[{"title":"200g","offer_id":37835961860253,"sku":"","price":17.2,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":37835961827485,"sku":"","price":42.5,"currency_code":"AUD","in_stock":true},{"title":"750g","offer_id":37835961794717,"sku":"","price":63.75,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/craveroparmigianno.jpg?v=1779760864"},{"product_id":"cheese-club-subscription-includes-delivery","title":"Cheese Club Subscription - includes Refrigerated delivery","description":"\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eA monthly cheese box delivered to your door, \u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003eall subscription orders are dispatched in the first week of the month.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e Price includes delivery - \u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003eat the checkout, select any delivery date to complete the order - this will not affect the Subscription Delivery Date as specified.\u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"86\" data-end=\"294\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong data-start=\"86\" data-end=\"111\"\u003eIce Packs (optional)\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003cbr data-start=\"111\" data-end=\"114\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOur Cheese club is the perfect way to enjoy our cheeses without having to choose. Each month we'll bring you old favourites and new friends to surprise and delight your taste buds - straight to your door via a refrigerated courier. Whether for yourself or as a gift, our cheese club ensures a regular supply of quality cheeses that will broaden your cheese taste buds and stimulate your senses. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's in a Monthly Cheese Box? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 or 4 pieces of cheese selected by our cheesemongers\u003c\/li\u003e\n\u003cli\u003eCheeses cut to order and wrapped in cheese paper\u003c\/li\u003e\n\u003cli\u003eApproximately 700-800g (regular) in total\u003c\/li\u003e\n\u003cli\u003eThe range includes soft, hard \u0026amp; blue styles\u003c\/li\u003e\n\u003cli\u003eMade from cows, goats, sheep and\/or buffalo milk\u003c\/li\u003e\n\u003cli\u003eCheese notes \u0026amp; recipe tips\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow much does it cost?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRegular: 3 cheese eaters - $100 per month (includes delivery)\u003c\/p\u003e\n\u003cp\u003ePrice includes delivery via a HACCP certified \u003cstrong\u003erefrigerated courier service\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003eFAQ's\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhere do you deliver to? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAll across Melbourne and parts of  \u003c\/strong\u003e\u003cstrong\u003eRegional Victoria\u003c\/strong\u003e including Geelong, Ballarat, Bendigo, Mornington \u0026amp; Bellarine Peninsulas, The Surf Coast to Anglesea, \u003cmeta charset=\"utf-8\"\u003eYarra Valley, Macedon Ranges, plus many little towns in between. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/harperandblohm.com\/cheese-delivery-details\/\"\u003eClick here\u003c\/a\u003e\u003c\/span\u003e for more details of where we can deliver to.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I buy this as a gift?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes - you'll receive a confirmation email for your order followed by an attachment letter for the lucky recipient.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePlease allow 24 - 48 hours for us to process this. (note we are closed Mondays, Tuesdays, and Thursdays)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong data-start=\"481\" data-end=\"504\"\u003eCan I skip a month?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYes. If you’re not home—or for any reason—you can skip any month. Just contact us and let us know which month to skip.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it just cheese?\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eOccasionally we'll include an additional item - for example biscuits, cream, or butter - which matches the theme of the box.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the ordering deadline?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eone week in before the end of each month.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen will my  cheese box be delivered?\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou'll receive your first week of each month between Tuesday and Friday \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eWhy can't I select the next Subscription delivery date at the check out?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur online store only accepts orders 14 days out, if you are ordering in the first 2 weeks of the month\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003cem\u003e\u003cstrong\u003eselect any delivery date to complete the order\u003c\/strong\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e- this will not affect the Subscription Delivery Date as specified.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do I find out more? \u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eWe're here to help. If you have any questions, please don't hesitate to contact us on 0406 442 032 (shop hours) or email \u003ca href=\"hello@ksfromagerie.au\"\u003ehello@ksfromagerie.au\u003c\/a\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch3\u003eDelivery dates\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAll subscription orders are dispatched in the first week of the month. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSelect any delivery date at CHECKOUT to complete the order. This will not affect the Subscription Delivery Date as specified on this page.\u003c\/strong\u003e\u003c\/p\u003e","brand":"K-Sein Fromagerie","offers":[{"title":"1 Month (no ice pack)","offer_id":46651907375261,"sku":null,"price":110.0,"currency_code":"AUD","in_stock":true},{"title":"1 Month (Ice Pack)","offer_id":46651907309725,"sku":null,"price":114.5,"currency_code":"AUD","in_stock":true},{"title":"3 Months ( No Ice pack)","offer_id":46139531100317,"sku":null,"price":300.0,"currency_code":"AUD","in_stock":true},{"title":"3 Months (Ice Pack)","offer_id":45558344122525,"sku":"","price":313.5,"currency_code":"AUD","in_stock":true},{"title":"4 Months (No Ice Pack)","offer_id":47733304983709,"sku":null,"price":400.0,"currency_code":"AUD","in_stock":true},{"title":"4 Months (Ice Pack)","offer_id":47733311144093,"sku":null,"price":418.0,"currency_code":"AUD","in_stock":true},{"title":"6 Months (No Ice Pack)","offer_id":47733311176861,"sku":null,"price":600.0,"currency_code":"AUD","in_stock":true},{"title":"6 Months (Ice Pack)","offer_id":47733311209629,"sku":null,"price":627.0,"currency_code":"AUD","in_stock":true},{"title":"12 Months (No Ice Pack)","offer_id":47733311242397,"sku":null,"price":1200.0,"currency_code":"AUD","in_stock":true},{"title":"12 Months (Ice Pack)","offer_id":47733311275165,"sku":null,"price":1254.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/IMG-0624.jpg?v=1736729481"},{"product_id":"truffle-honey","title":"Acacias Truffle honey 120g","description":"\u003cdiv class=\"flex-1 overflow-hidden\"\u003e\n\u003cdiv class=\"react-scroll-to-bottom--css-acfmb-79elbk h-full\"\u003e\n\u003cdiv class=\"react-scroll-to-bottom--css-acfmb-1n7m0yu\"\u003e\n\u003cdiv class=\"flex flex-col pb-9 text-sm\"\u003e\n\u003cdiv data-testid=\"conversation-turn-7\" class=\"w-full text-token-text-primary\"\u003e\n\u003cdiv class=\"px-4 py-2 justify-center text-base md:gap-6 m-auto\"\u003e\n\u003cdiv class=\"flex flex-1 text-base mx-auto gap-3 md:px-5 lg:px-1 xl:px-5 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem] group final-completion\"\u003e\n\u003cdiv class=\"relative flex w-full flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\n\u003cdiv class=\"flex flex-grow flex-col max-w-full\"\u003e\n\u003cdiv class=\"min-h-[20px] text-message flex flex-col items-start gap-3 whitespace-pre-wrap break-words [.text-message+\u0026amp;]:mt-5 overflow-x-auto\" data-message-id=\"07029a19-cc34-468d-889a-05792ecd5f34\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert light\"\u003e\n\u003cp\u003eCrafted with the essence of authentic Italian black truffles, this premium acacia honey elevates the experience of pairing cheeses, particularly lactic goat and Basque varieties, to a new level of indulgence and sophistication\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"w-full pt-2 md:pt-0 dark:border-white\/20 md:border-transparent md:dark:border-transparent md:w-[calc(100%-.5rem)]\"\u003e\u003cform class=\"stretch mx-2 flex flex-row gap-3 last:mb-2 md:mx-4 md:last:mb-6 lg:mx-auto lg:max-w-2xl xl:max-w-3xl\"\u003e\n\u003cdiv class=\"relative flex h-full flex-1 items-stretch md:flex-col\"\u003e\n\u003cdiv class=\"flex w-full items-center\"\u003e\n\u003cdiv class=\"overflow-hidden [\u0026amp;:has(textarea:focus)]:border-token-border-xheavy [\u0026amp;:has(textarea:focus)]:shadow-[0_2px_6px_rgba(0,0,0,.05)] flex flex-col w-full dark:border-token-border-heavy flex-grow relative border border-token-border-heavy dark:text-white rounded-2xl bg-token-main-surface-primary\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\u003c\/div\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAppearance\u003c\/strong\u003e: Deep amber color, with a glossy sheen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAroma\u003c\/strong\u003e: Earthy aroma of black truffles with subtle hints of sweet acacia blossoms.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e: Rich, robust flavor of black truffles balanced by the delicate sweetness of acacia honey. Nutty undertones with a hint of caramelized sweetness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e: Smooth and thick, coating the palate luxuriously.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinish\u003c\/strong\u003e: Lingering earthy truffle notes with a touch of sweetness, leaving a sophisticated aftertaste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOverall\u003c\/strong\u003e: A decadent treat that combines the earthy richness of black truffles with the natural sweetness of acacia honey, perfect for gourmet indulgence.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eDieterary:\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAcacias honey, balck truffle 3%, aroma\u003c\/p\u003e","brand":"Euro Pantry","offers":[{"title":"Default Title","offer_id":37835963039901,"sku":"","price":28.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/honeytruffle.png?v=1736476010"},{"product_id":"city-larder-free-range-pork-rillettes","title":"City Larder Free Range Pork Rillettes","description":"\u003cp\u003eThese rillettes are made using free-range pork shoulder, slow cooked with aromatics to make a rich and delicious spread with crusty bread. \u003cbr\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp class=\"font7\"\u003eCity Larder Free Range Pork Rillettes are made using pork shoulder, slow-cooked for several hours with carrot, onion, celery and garlic before it is pulled apart, jarred and topped with the cooking juices. This rich spread eats particularly well with cornichons or pickled onions. Rillettes are traditionally made from confit meat or fish, which is then shredded or chopped and preserved in jars. City Larder Free Range Pork Rillettes are best served at room temperature, with fresh or charred bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003efull-bodied whites such as \u003ca href=\"https:\/\/harperandblohm.com\/search?type=product%2Cpage%2Carticle\u0026amp;q=chardonnay\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eChardonnay\u003c\/span\u003e\u003c\/a\u003e, as well as rustic \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/harperandblohm.com\/search?type=product,page,article\u0026amp;q=red%20wine*\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ered wines\u003c\/a\u003e\u003c\/span\u003e like Nebbiolo, Hacienda el Olmo Crianza Rioja\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eFrench \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/harperandblohm.com\/shop\/french-cornichons\/\" target=\"_blank\"\u003eCornichons\u003c\/a\u003e\u003c\/span\u003e \u0026amp; our housemade \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/harperandblohm.com\/collections\/biscuits-1\/products\/harper-blohm-housemade-lavosh\"\u003eLavosh\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA little background\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOriginating from the UK, Rebecca \u0026amp; Robbie Bell established City Larder after settling in Australia. They have harnessed their combined years of professional cooking and hospitality experience in Europe \u0026amp; Australia with their love of artisan food creating handcrafted terrines, \u003cspan data-mce-fragment=\"1\"\u003epâtés\u003c\/span\u003e and condiments.\u003c\/p\u003e\n\u003cp\u003eMeet the Maker - Read more from Robbie Bell \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/harperandblohm.com\/blogs\/news\/robbie-bell-city-larder\" target=\"_blank\" data-mce-href=\"https:\/\/harperandblohm.com\/blogs\/news\/robbie-bell-city-larder\"\u003ehere\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Free range pork, free range pork fat, duck fat, celery, carrots, onion, salt,spices, garlic, pepper, curing salt. \u003cbr\u003e\u003c\/p\u003e","brand":"City Larder Charcuterie","offers":[{"title":"Default Title","offer_id":37835963367581,"sku":"SKU 6521","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20250110_161652.png?v=1736486233"},{"product_id":"mountaineer-peaks-artisan-cheesemakers","title":"Mountaineer “Peaks Artisan Cheesemakers”","description":"\u003cp\u003eMountaineer is a semi hard cows milk cheese made from organic Normande milk made by The Peaks Artisan Cheesemakers, \u003cspan data-mce-fragment=\"1\"\u003eon Waveroo country, Victoria.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Victorian Alpine Region, Waveroo, Victoria\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Non-animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eSemi hard\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days, this product is cut to order \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eLight reds such as Pinot Noir, Gamay, Aromatic whites\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:  \u003c\/strong\u003eSection28 Mont Rouge, Raclette\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Peaks_Mountaineer_Harper_Blohm_Cheesenote.pdf?v=1632289656\"\u003ePrintable Cheese Note\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMountaineer is a semi hard cows milk cheese made with organic milk from a single herd of Normande cows. At once both sweet and savoury with an aromatic rind, this open textured tomme style cheese has a rich and creamy clean flavour whilst expressing an herbaceous tone. The Mountaineer is both an excellent table cheese and delicious melted over potatoes and cornichons in the style of a raclette.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eA little history about Peaks Artisan Cheesemakers\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca href=\"https:\/\/www.peakscheese.com.au\/\" data-mce-fragment=\"1\"\u003eThe Peaks Artisan Cheesemakers\u003c\/a\u003e are Luke Armstrong and Vanessa Lipscombe, who are both are passionate about food and established their micro dairy in 2018. Together they make and mature The Peaks Artisan Cheesemakers range of cheeses on Waveroo country, Victorian Alpine region – traditional dairy country amongst the most sustainable in Australia due to its high rainfall and quality soils. Their goal is simple: To make beautiful cheese from the highest quality local milk. Both the cows and goats are sourced from single herds in the Kiewa Valley region as single source milk means minimal processing and maximum freshness, attributes which are fundamental to producing quality cheese. All the cheeses are manufactured by hand using traditional methods, and then matured in their cellars. Like all fermented foods, cheese is a living thing and, as such, the focus is on providing environments where specific microbes can create desirable flavours and textures.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, non animal rennet.\u003cbr\u003e\u003c\/p\u003e","brand":"The Peaks Artisan Cheeses","offers":[{"title":"200g","offer_id":37835963990173,"sku":"SKU 23261","price":28.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":37835964022941,"sku":"SKU 23261","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"1kg","offer_id":37835964055709,"sku":"SKU 23261","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20251029_134517.jpg?v=1766137846"},{"product_id":"agour-ossau-iraty","title":"Ossau Iraty Grand Affinage \"AGOUR\"","description":"\u003cp\u003eOssau Iraty is a smooth, semi hard sheep milk cheese from France's Basque region. It has a distinctly nutty flavour and lingering caramel sweetness.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Midi-Pyénées region, France \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Sheep\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eSemi-hard \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days, this product is cut to order \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:  \u003c\/strong\u003e\u003ca href=\"https:\/\/harperandblohm.com\/search?q=pinot%20noir\"\u003ePinot Noir\u003c\/a\u003e, dry Rosé, \u003ca href=\"https:\/\/harperandblohm.com\/search?type=product\u0026amp;q=chardonnay\"\u003efull-bodied Chardonnay\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:  \u003c\/strong\u003eOnetik Chabrin, Cashel Shepherds Store\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/OSSAU_IRATY_GRAND_AFFINAGE.pdf?v=1698892322\"\u003e\u003cstrong\u003ePrintable Cheese Note\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOnetik Ossau Iraty (OH-soh ee-rah-TEE) is a smooth, semi-hard cheese with distinctly nutty flavours and lingering caramel sweetness. Its earthy, aromatic rind is typical of ewe’s and goat’s milk cheeses made in the Pyrénées. The floral aftertaste is reminiscent of the pastures of wildflowers and fresh grass in the region. \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eA little history about Ossau Iraty\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOnetik Ossau Iraty is made in the rugged mountains known as the Basque region, on the border between France and Spain. The black- and red-faced Manech ewes, which are renowned for their magnificent curled horns, are milked twice each day from the end of Spring to early Autumn. Agour collects the milk directly from the farmers every day, then transforms it into cheese using a combination of modern methods and respect for tradition. The method used to make Ossau Iraty AOC is claimed to be one of the oldest surviving and dates back at least 4000 years.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e*AOC = Appellation d’Origine Contrôlée \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised ewe's milk, salt, cultures, animal rennet.\u003cbr\u003e\u003c\/p\u003e","brand":"Fromagerie Agour","offers":[{"title":"200g","offer_id":37835964088477,"sku":"SKU 24044","price":24.0,"currency_code":"AUD","in_stock":false},{"title":"500g","offer_id":37835964121245,"sku":"SKU 24044","price":60.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/ossauiraty.png?v=1736395786"},{"product_id":"bleu-de-laqueuille","title":"Bleu de Laqueuille","description":"\u003cp\u003eThis classic French cows milk blue cheese has an ivory interior and a creamy sweetness that makes it ideal for those new to blue.\u003c!-- split --\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Auvergne region, France\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eBlue\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days, this product is cut to order \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eDessert wines or a darker beer such as \u003cspan data-mce-fragment=\"1\"\u003estickies or Sauternes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003e\u003cspan style=\"font-size: 10.5pt; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003eBleu d’Auvergne, Fourme D'Ambert, Cashel Blue\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBleu de Laqueuille (bloo de lack-AY) hails from France’s most prolific blue cheese-producing region, The Auvergne. It has a natural grey rind with an off-white interior that has large pockets of blue-green moulds. As it ripens, the texture slowly softens to a smooth creamy richness complemented by a balanced flavour of salt, spice and sweetness. It is creamier and sweeter than its cousin, Bleu d’Auvergne, making it perhaps more appealing for those who are new to blue.\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA little history about Bleu de Laqueuille\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBleu de Laqueuille was first produced in 1854 by Antoine Roussel in the village of Laqueuille, in the Auvergne region of France. It was originally made using the same method as Roquefort, where the blue mould was developed on rye bread before being added directly to the cheesemaking milk, but now it is produced using more modern methods. It is made by Société Lattièrie de Laqueuille, which also makes other classic blue cheeses of the region including Fourme d’Ambert and Bleu d’Auvergne. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet.\u003cbr\u003e\u003c\/p\u003e","brand":"Harper \u0026 Blohm","offers":[{"title":"200g","offer_id":39300198989981,"sku":"0","price":21.55,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":39300198957213,"sku":"0","price":50.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/BleudeLaqueuille.png?v=1741670718"},{"product_id":"mauri-gorgonzola-dolce","title":"Gorgonzola Dolce DOP","description":"\u003cp\u003eGorgonzola Dolce is a sweet and very creamy version of the traditional Italian blue cows milk cheese Gorgonzola Piccante.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Lombardy region, Italy \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eBlue\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:  \u003c\/strong\u003eCo-operative\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003e\u003ca href=\"https:\/\/harperandblohm.com\/collections\/cheese-11\"\u003eChampagne, Moscato, Vin Santo\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:  \u003c\/strong\u003eFourme d’Ambert\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"file:\/\/\/Users\/vyvic\/Desktop\/K-SEIN%20FROMAGERIE\/website%20tasting%20note\/GORGONZOLA%20DOLCE.pdf\"\u003e\u003cstrong\u003ePrintable Cheese Note\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003ca href=\"file:\/\/\/Users\/vyvic\/Desktop\/K-SEIN%20FROMAGERIE\/website%20tasting%20note\/GORGONZOLA%20DOLCE.pdf\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGorgonzola Dolce (gor-gohn-ZOH-lah DOLE-cheh) is a sweet and very creamy version of the traditional Italian blue cheese Gorgonzola Piccante. It has a rich heavy paste, milky \u0026amp; unctuous with notes of sour cream, butter and a lactic tang.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eA little history about Gorgonzola\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eGorgonzola originates from the village of the same name where cows once rested after returning from their annual grazing of the rich mountain pastures of the Italian Alps. Dolce Gorgonzola was developed after World War II when people were looking for a milder cheese. Unlike Piccante, it was made from a mixture of morning \u0026amp; evening milk. Contrary to popular opinion, the cream is not added to this cheese during production.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDenominazione d’Origine Protetta (DOP) - is given to a food where the entire product must be traditionally and entirely manufactured (prepared, processed and produced) within the specific region, and thus acquire unique properties.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet.\u003cbr\u003e","brand":"Ciresa Formaggi","offers":[{"title":"200g","offer_id":43949470318749,"sku":"","price":18.0,"currency_code":"AUD","in_stock":true},{"title":"400g","offer_id":46380357091485,"sku":null,"price":36.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20250109_162918.png?v=1736400589"},{"product_id":"munster-petit-aoc","title":"Munster “Fromagerie du Pere Fischer”","description":"\u003cp\u003eMunster is a pungent washed rind cows milk cheese that takes its name from a French village in Alsace. \u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Alsace region, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eWashed rind\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:  \u003c\/strong\u003eAlsatian white wines such as Gewürztraminer, off-dry Riesling\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:  \u003c\/strong\u003eLivarot, Milawa King River Gold, Époisses de Bourgogne\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Munster_Harper_and_Blohm_Cheese_note.pdf?v=1620971198\"\u003ePrintable Cheese Note\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMunster (MUHN-ster) Petit is a pungent washed rind cheese that takes its name from a French village in Alsace. With a sticky terracotta rind, the cheese has a soft, fine texture with a mild, creamy \u0026amp; slightly sweeter flavour than the aroma suggests. Matured in humid mountain cellars, Munster is washed and turned regularly to develop a sticky terracotta-coloured rind. Famous for its pronounced pungent aroma, the cheese has a smooth consistency, with a creamy, meaty and slightly sweet flavour.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eA little history about Munster\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis traditional washed rind cheese is made under different names on either side of the Vosges Mountains; in Alsace to the east, and in Lorraine to the west, where it is known as Géromé. Munster takes its name from the French village of Munster, a corruption of the ancient reference to the word “monastery”. The monks who developed the cheese in the Middle Ages once knew Munster as “white meat”. Maison Fischer is a family company making AOC Munster in Lapoutroie Alsace since the 1920s.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e *AOC = Appellation d’Origine Contrôlée\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet.\u003c\/p\u003e","brand":"Maison fischer","offers":[{"title":"Default Title","offer_id":39300202004637,"sku":"","price":19.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/munster.png?v=1736393402"},{"product_id":"mokoan-night-little-ceddar","title":"Mokoan Night \"Litte Cedar Farm\"","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eMokoan Night\u003c\/strong\u003e is a refined, soft-ripened \u003cstrong\u003egoat cheese\u003c\/strong\u003e produced by \u003cstrong\u003eLittle Cedar Farm\u003c\/strong\u003e, nestled in \u003cstrong\u003eWinton\u003c\/strong\u003e, northern Victoria. This \u003cstrong\u003efarmhouse cheese\u003c\/strong\u003e takes its name from \u003cstrong\u003eLake Mokoan\u003c\/strong\u003e, a shallow dam near the farm that has since been transformed into the \u003cstrong\u003eWinton Wetlands\u003c\/strong\u003e. The name reflects the cheese's connection to its unique terroir and the heritage of its surroundings.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Winton, North East Victoria\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Goat\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Non-animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eGeotrichum and white mould\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification: \u003c\/strong\u003eFarmhouse\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eSauvignon Blanc, Riesling, Chenin Blanc, dry Rosé\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eHoly Goat Brigids Well, Rond de la Tradition\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eCrafted from the milk of \u003cstrong\u003eSaanen goats\u003c\/strong\u003e, a herd of just \u003cstrong\u003e60–80 animals\u003c\/strong\u003e, Mokoan Night embodies the intimacy and care of artisanal cheesemaking. Established in \u003cstrong\u003e2020\u003c\/strong\u003e, Little Cedar Farm represents the future of sustainable, small-scale production, ensuring the highest quality milk and cheese through thoughtful animal husbandry and traditional methods.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch4\u003eProduction and Aging\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMilk and Coagulation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMade with milk from \u003cstrong\u003eSaanen goats\u003c\/strong\u003e, known for their creamy, mild milk, Mokoan Night uses a \u003cstrong\u003elactic coagulation\u003c\/strong\u003e method to produce its distinct texture and clean, tangy flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRipening and Texture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe cheese is enveloped in a \u003cstrong\u003ewrinkled white mold rind\u003c\/strong\u003e, which protects and enhances the soft-ripening process. When young, Mokoan Night is firm and chèvre-like, but as it matures, a \u003cstrong\u003esilky, gooey layer develops beneath the rind\u003c\/strong\u003e, adding depth and creaminess.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch4\u003eFlavor and Texture\u003c\/h4\u003e\n\u003cp\u003eMokoan Night starts with a \u003cstrong\u003emild, fresh profile\u003c\/strong\u003e, showcasing clean notes of goat’s milk with a subtle tang. Over time, it develops \u003cstrong\u003eearthy, mushroomy nuances\u003c\/strong\u003e, complemented by a creamy, buttery texture beneath the rind. The balance between the \u003cstrong\u003egooey, ripened layer\u003c\/strong\u003e and the \u003cstrong\u003efirm, lactic core\u003c\/strong\u003e creates a cheese that evolves beautifully as it ages.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003ePairing Suggestions\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFood\u003c\/strong\u003e: Best enjoyed simply with crusty bread, fresh figs, or seasonal stone fruits. It pairs beautifully with a drizzle of local honey or a handful of roasted nuts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWine\u003c\/strong\u003e: Pair with a crisp \u003cstrong\u003eSauvignon Blanc\u003c\/strong\u003e, a dry \u003cstrong\u003eRiesling\u003c\/strong\u003e, or a fruity \u003cstrong\u003eRosé\u003c\/strong\u003e. For a more playful match, try a sparkling \u003cstrong\u003eProsecco\u003c\/strong\u003e or a dry cider to cut through the cheese’s creaminess.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTo resume\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eMokoan Night\u003c\/strong\u003e is a cheese for the true \u003cstrong\u003egoat cheese connoisseur\u003c\/strong\u003e. Elegant yet approachable, it captures the essence of \u003cstrong\u003eLittle Cedar Farm’s\u003c\/strong\u003e dedication to craftsmanship and sustainability. Whether enjoyed fresh or aged, it’s a testament to the beauty of artisanal Australian cheesemaking.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised goat's milk, salt, cultures, non animal rennet.\u003cbr\u003e\u003c\/p\u003e","brand":"Little-Ceddar","offers":[{"title":"Default Title","offer_id":39300202102941,"sku":"","price":18.75,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/mokoan.png?v=1736640349"},{"product_id":"langres-aoc-180g-germain","title":"Langres “Fromagerie Germain”","description":"\u003cp\u003eThis mild, washed rind cows milk cheese from the Champagne Ardenne region of France, has a bloomy orange rind and a delicate savoury flavour.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Champagne\u003cspan\u003e-\u003c\/span\u003eArdenne region, France \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eWashed \u003cspan\u003er\u003c\/span\u003eind \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eChampagne or sparkling wine, Saison beer \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:\u003c\/strong\u003e Époisses de Bourgogne, Munster, Soumaintrain\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eLangres AOC (LAW(n)\u003cspan\u003e-\u003c\/span\u003egruh) \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"393\" data-start=\"95\"\u003eLangres is one of the great washed rind cheeses of France, produced in the \u003cstrong data-end=\"206\" data-start=\"170\"\u003eChampagne region, in Haute-Marne\u003c\/strong\u003e, and named after the town of Langres which historically brought it to market. Often compared to Époisses or Munster, Langres stands apart with its \u003cstrong data-end=\"392\" data-start=\"354\"\u003eunique shape and elegant intensity\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"681\" data-start=\"395\"\u003eRecognisable by its \u003cstrong data-end=\"476\" data-start=\"415\"\u003etruncated cylinder shape with a natural hollow at the top\u003c\/strong\u003e, Langres is a cheese that invites both curiosity and indulgence. Traditionally, this small cavity—known as the \u003cem data-end=\"598\" data-start=\"588\"\u003efontaine\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"1004\" data-start=\"713\"\u003eLangres dates back to at least the \u003cstrong data-end=\"764\" data-start=\"748\"\u003e18th century\u003c\/strong\u003e, where it was already celebrated in local writings and songs. Originally made on farms for personal consumption, it gradually gained popularity as merchants began refining and distributing it to larger cities such as Paris and even Geneva.\u003c\/p\u003e\n\u003cp data-end=\"1246\" data-start=\"1006\"\u003eIts characteristic shape comes from traditional draining in \u003cstrong data-end=\"1087\" data-start=\"1066\"\u003eterracotta moulds\u003c\/strong\u003e, and unlike many cheeses, Langres is \u003cstrong data-end=\"1159\" data-start=\"1125\"\u003enever turned during maturation\u003c\/strong\u003e. This gives the cheese its signature hollow top and allows the rind to develop evenly.\u003c\/p\u003e\n\u003cp data-end=\"1457\" data-start=\"1248\"\u003eIn \u003cstrong data-end=\"1291\" data-start=\"1251\"\u003e1991, Langres was awarded AOC status\u003c\/strong\u003e, protecting its origin, production methods, and regional identity, ensuring that this historic cheese continues to be made according to strict traditional standards.\u003c\/p\u003e\n\u003cp data-end=\"1484\" data-start=\"1459\" data-section-id=\"10jr2jr\"\u003e\u003cstrong\u003eTexture and Flavour\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1592\" data-start=\"1486\"\u003e\u003cstrong data-end=\"1498\" data-start=\"1486\"\u003eTexture:\u003c\/strong\u003e\u003cbr data-end=\"1501\" data-start=\"1498\"\u003eSmooth and supple, with a slightly firm yet creamy paste that becomes softer as it matures.\u003c\/p\u003e\n\u003cp data-end=\"1722\" data-start=\"1594\"\u003e\u003cstrong data-end=\"1603\" data-start=\"1594\"\u003eRind:\u003c\/strong\u003e\u003cbr data-end=\"1606\" data-start=\"1603\"\u003eA fine, glossy rind ranging from \u003cstrong data-end=\"1667\" data-start=\"1639\"\u003ebrick-red to light brown\u003c\/strong\u003e, developed through regular washings in a humid cellar.\u003c\/p\u003e\n\u003cp data-end=\"1943\" data-start=\"1724\"\u003e\u003cstrong data-end=\"1736\" data-start=\"1724\"\u003eFlavour:\u003c\/strong\u003e\u003cbr data-end=\"1739\" data-start=\"1736\"\u003ePronounced and aromatic without being overwhelming. Langres offers a rich balance of \u003cstrong data-end=\"1856\" data-start=\"1824\"\u003esavory, slightly salty notes\u003c\/strong\u003e, with a gentle creaminess and a subtle fermented depth typical of washed rind cheeses.\u003c\/p\u003e\n\u003cp data-end=\"1963\" data-start=\"1945\" data-section-id=\"s4pyai\"\u003e\u003cstrong\u003eHow to Enjoy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"2065\" data-start=\"1965\"\u003eLangres is best enjoyed \u003cstrong data-end=\"2012\" data-start=\"1989\"\u003eat room temperature\u003c\/strong\u003e, when its texture softens and its aromas fully open.\u003c\/p\u003e\n\u003cp data-end=\"2080\" data-start=\"2067\"\u003eServe with:\u003c\/p\u003e\n\u003cul data-end=\"2217\" data-start=\"2081\"\u003e\n\u003cli data-end=\"2117\" data-start=\"2081\" data-section-id=\"1bura1r\"\u003e\n\u003cp data-end=\"2117\" data-start=\"2083\"\u003eCrusty bread or rustic sourdough\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2164\" data-start=\"2118\" data-section-id=\"1v94b3k\"\u003e\n\u003cp data-end=\"2164\" data-start=\"2120\"\u003eA glass of \u003cstrong data-end=\"2162\" data-start=\"2131\"\u003eChampagne or dry white wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2217\" data-start=\"2165\" data-section-id=\"17ueuqm\"\u003e\n\u003cp data-end=\"2217\" data-start=\"2167\"\u003eLight accompaniments such as nuts or dried fruit\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2407\" data-start=\"2378\" data-section-id=\"1h21lpd\"\u003e\u003cstrong\u003eA Cheese with Character\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2635\" data-start=\"2409\"\u003eLangres is a true expression of its region: bold, refined, and deeply rooted in tradition. With its distinctive shape, washed rind character, and rich history, it remains one of the most iconic cheeses of the Champagne region.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2635\" data-start=\"2409\"\u003e \u003c\/p\u003e\n\u003ch3 data-end=\"2635\" data-start=\"2409\"\u003eDid you know ?\u003c\/h3\u003e\n\u003cp data-end=\"1458\" data-start=\"1248\"\u003eBecause of this, Langres has earned a charming nickname among cheesemongers: \u003cstrong data-end=\"1362\" data-start=\"1325\"\u003e“the lazy cheesemonger’s cheese.”\u003c\/strong\u003e No flipping required—nature and gravity do the work, creating its distinctive form and texture.\u003c\/p\u003e\n\u003cp data-end=\"1669\" data-start=\"1460\"\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet, annato extract.\u003cbr\u003e\u003c\/p\u003e","brand":"Fromagerie Germain","offers":[{"title":"Default Title","offer_id":39300202135709,"sku":"","price":26.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/langres.png?v=1736391579"},{"product_id":"le-sangle-fromagerie-badoz","title":"Le Sangle Fromagerie Badoz","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-start=\"150\" data-end=\"163\"\u003eLe Sanglé\u003c\/strong\u003e is a \u003cstrong data-start=\"169\" data-end=\"200\"\u003esemi-soft cow’s milk cheese\u003c\/strong\u003e made by the \u003cstrong data-start=\"213\" data-end=\"233\"\u003eFromagerie Badoz\u003c\/strong\u003e, a family-run cheesemaking and affineur business handed down from father to son, located in the \u003cstrong data-start=\"330\" data-end=\"344\"\u003eHaut-Doubs\u003c\/strong\u003e region, deep within the \u003cstrong data-start=\"369\" data-end=\"387\"\u003eJura Mountains\u003c\/strong\u003e of France. The same mountainous terroir where the famous \u003cstrong data-start=\"445\" data-end=\"454\"\u003eComté\u003c\/strong\u003e is born.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Franche-Comté region, France \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eSurface ripened\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eWhite wines of the Jura, \u003ca href=\"https:\/\/harperandblohm.com\/collections\/cheese-11\"\u003eChardonnay\u003c\/a\u003e, baguette, cornichons, cured meats \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:\u003c\/strong\u003e Vacherin Mont d'Or\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA washed rind cheese made in the Jura region of France. Based on the famous Vacherin du Haut-Doubs (except available all year and made from pasteurised milk), it is bound with a ring of traditional bark skillfully cut from the local spruce trees during the summer months. Chalky \u0026amp; mild when young, it is best enjoyed close to the use-by date when the smooth pinkish rind starts to ripple \u0026amp; bulge and the inside softens to a rich creamy melt in the mouth texture with just a hint of the forest.\u003c\/p\u003e\n\u003cp data-start=\"1349\" data-end=\"1550\" class=\"\"\u003e\u003cstrong data-start=\"1349\" data-end=\"1362\"\u003eLe Sanglé\u003c\/strong\u003e follows this same practice. It is a \u003cstrong data-start=\"1399\" data-end=\"1437\"\u003enon-cooked, lightly pressed cheese\u003c\/strong\u003e, meaning it retains a high moisture content, giving it a soft, creamy, almost spoonable texture as it matures.\u003c\/p\u003e\n\u003cp data-start=\"1552\" data-end=\"1706\" class=\"\"\u003eA key feature of Le Sanglé is that it is \u003cstrong data-start=\"1593\" data-end=\"1641\"\u003ewrapped with a strip of spruce bark (sangle)\u003c\/strong\u003e, from which the cheese takes its name. The bark has two roles:\u003c\/p\u003e\n\u003cul data-start=\"1707\" data-end=\"1922\"\u003e\n\u003cli data-start=\"1707\" data-end=\"1798\" class=\"\"\u003e\n\u003cp data-start=\"1709\" data-end=\"1798\" class=\"\"\u003eIt \u003cstrong data-start=\"1712\" data-end=\"1751\"\u003ehelps the cheese maintain its shape\u003c\/strong\u003e, preventing it from collapsing as it ripens.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1799\" data-end=\"1922\" class=\"\"\u003e\n\u003cp data-start=\"1801\" data-end=\"1922\" class=\"\"\u003eIt \u003cstrong data-start=\"1804\" data-end=\"1847\"\u003eimparts a subtle woody aroma and flavor\u003c\/strong\u003e, creating a delicate exchange between the cheese and the natural spruce.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1924\" data-end=\"2097\" class=\"\"\u003eUnlike Mont d'Or, Le Sanglé is \u003cstrong data-start=\"1955\" data-end=\"1985\"\u003enot placed in a wooden box\u003c\/strong\u003e, but the spirit remains: a rustic, generous cheese that tells the story of Jura's people and their mountains.\u003c\/p\u003e\n\u003chr data-start=\"2099\" data-end=\"2102\" class=\"\"\u003e\n\u003ch4 data-start=\"2104\" data-end=\"2129\" class=\"\"\u003eFlavor and Texture\u003c\/h4\u003e\n\u003cul data-start=\"2131\" data-end=\"2585\"\u003e\n\u003cli data-start=\"2131\" data-end=\"2268\" class=\"\"\u003e\n\u003cp data-start=\"2133\" data-end=\"2268\" class=\"\"\u003e\u003cstrong data-start=\"2133\" data-end=\"2144\"\u003eTexture\u003c\/strong\u003e: When young, Le Sanglé has a \u003cstrong data-start=\"2174\" data-end=\"2208\"\u003esilky, slightly elastic center\u003c\/strong\u003e, which becomes \u003cstrong data-start=\"2224\" data-end=\"2256\"\u003elush, creamy, and spreadable\u003c\/strong\u003e with age.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2269\" data-end=\"2585\" class=\"\"\u003e\n\u003cp data-start=\"2271\" data-end=\"2585\" class=\"\"\u003e\u003cstrong data-start=\"2271\" data-end=\"2281\"\u003eFlavor\u003c\/strong\u003e: Expect a \u003cstrong data-start=\"2292\" data-end=\"2314\"\u003emild, milky flavor\u003c\/strong\u003e when young, evolving into more \u003cstrong data-start=\"2346\" data-end=\"2390\"\u003ewoodsy, nutty, and gently resinous notes\u003c\/strong\u003e from the contact with the spruce. The taste remains \u003cstrong data-start=\"2443\" data-end=\"2466\"\u003edelicate and smooth\u003c\/strong\u003e, with a \u003cstrong data-start=\"2475\" data-end=\"2500\"\u003ebuttery, savory heart\u003c\/strong\u003e — a cheese with the soul of a mountain, yet the tenderness of a farmhouse kitchen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2587\" data-end=\"2725\" class=\"\"\u003eLe Sanglé is often described as a \"\u003cstrong data-start=\"2622\" data-end=\"2657\"\u003ehard cheese with a tender heart\u003c\/strong\u003e,\" offering a comforting richness without overwhelming the palate.\u003c\/p\u003e\n\u003chr data-start=\"2727\" data-end=\"2730\" class=\"\"\u003e\n\u003ch4 data-start=\"2732\" data-end=\"2758\" class=\"\"\u003ePairing Suggestions\u003c\/h4\u003e\n\u003cul data-start=\"2760\" data-end=\"3139\"\u003e\n\u003cli data-start=\"2760\" data-end=\"2951\" class=\"\"\u003e\n\u003cp data-start=\"2762\" data-end=\"2951\" class=\"\"\u003e\u003cstrong data-start=\"2762\" data-end=\"2770\"\u003eFood\u003c\/strong\u003e: Serve warm, just melted in the center, with boiled potatoes, cured meats, and crusty country bread. It’s also wonderful simply spooned onto a plate with charcuterie and pickles.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2952\" data-end=\"3139\" class=\"\"\u003e\n\u003cp data-start=\"2954\" data-end=\"3139\" class=\"\"\u003e\u003cstrong data-start=\"2954\" data-end=\"2962\"\u003eWine\u003c\/strong\u003e: Pair with a \u003cstrong data-start=\"2976\" data-end=\"3001\"\u003elight Jura white wine\u003c\/strong\u003e like a Savagnin or a Chardonnay. It also pairs beautifully with a light \u003cstrong data-start=\"3074\" data-end=\"3088\"\u003ePinot Noir\u003c\/strong\u003e or even a crisp cider for a more rustic pairing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"930\" data-end=\"956\"\u003eTradition and Story\u003c\/h3\u003e\n\u003cp data-start=\"958\" data-end=\"1347\" class=\"\"\u003eHistorically, during the winter months, cheesemakers in the Jura could no longer produce large wheels of Comté, as winter milk production was lower and individual farms did not have the volume needed (approximately \u003cstrong data-start=\"1173\" data-end=\"1195\"\u003e500 liters of milk\u003c\/strong\u003e, or about \u003cstrong data-start=\"1206\" data-end=\"1217\"\u003e25 cows\u003c\/strong\u003e per cheese). Instead, they created \u003cstrong data-start=\"1253\" data-end=\"1272\"\u003esmaller cheeses\u003c\/strong\u003e intended for quicker consumption — what would become known as Mont d'Or.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet.\u003cbr\u003e\u003c\/p\u003e","brand":"Selected by Will Studd","offers":[{"title":"Default Title","offer_id":39300202430621,"sku":"","price":27.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20250427_121344.jpg?v=1745720069"},{"product_id":"coulommiers-fromagerie-rouzaire","title":"Coulommiers “Fromagerie Rouzaire”","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-end=\"2682\" data-start=\"2667\"\u003eCoulommiers\u003c\/strong\u003e remains a beautiful example of \u003cstrong data-end=\"2749\" data-start=\"2714\"\u003etraditional French cheesemaking\u003c\/strong\u003e, offering a more accessible and slightly richer alternative to Brie, with a creamy, approachable profile that has made it beloved across generations. Thanks to producers like \u003cstrong data-end=\"2948\" data-start=\"2925\"\u003eFromagerie Rouzaire\u003c\/strong\u003e, these time-honored techniques continue to thrive, allowing cheese lovers to enjoy a genuine taste of the \u003cstrong data-end=\"3075\" data-start=\"3055\"\u003eBrie countryside\u003c\/strong\u003e just as Parisians did centuries ago.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e \u003cspan\u003eÎle de France region, France \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e \u003cspan\u003eA\u003c\/span\u003enimal rennet \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eWhite mould\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification: \u003c\/strong\u003e\u003cspan\u003eArtisan \u003c\/span\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e Chardonnay, Pinot Noir, Vintage Champagne\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eBrie de Nangis, Brie Fermier, Camembert\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\" data-end=\"802\" data-start=\"224\"\u003e\u003cstrong data-end=\"239\" data-start=\"224\"\u003eCoulommiers\u003c\/strong\u003e is a classic \u003cstrong data-end=\"287\" data-start=\"253\"\u003esoft-ripened cow’s milk cheese\u003c\/strong\u003e, traditionally crafted by the \u003cstrong data-end=\"341\" data-start=\"318\"\u003eFromagerie Rouzaire\u003c\/strong\u003e in \u003cstrong data-end=\"364\" data-start=\"345\"\u003eTournan-en-Brie\u003c\/strong\u003e, just outside of Paris. Located near the towns of \u003cstrong data-end=\"424\" data-start=\"415\"\u003eMeaux\u003c\/strong\u003e and \u003cstrong data-end=\"438\" data-start=\"429\"\u003eMelun\u003c\/strong\u003e, this historic region has been a cradle of cheesemaking for centuries. The Rouzaire family, one of the most respected names in French artisanal cheese, has been producing cheese for several generations, with roots going back to the early 20th century. Their expertise and dedication to traditional methods are evident in every wheel of Coulommiers they produce.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"807\" data-start=\"804\"\u003e\n\u003ch4 class=\"\" data-end=\"839\" data-start=\"809\"\u003eTradition and Character\u003c\/h4\u003e\n\u003cp class=\"\" data-end=\"1176\" data-start=\"841\"\u003eCoulommiers is often seen as the \u003cstrong data-end=\"900\" data-start=\"874\"\u003eyounger cousin of Brie\u003c\/strong\u003e. While it shares many similarities, it is distinct in size and style. \u003cstrong data-end=\"1035\" data-start=\"971\"\u003eSlightly smaller in diameter but thicker than a classic Brie\u003c\/strong\u003e, Coulommiers was originally made on small farms, intended to ripen faster and transport more easily to nearby markets, particularly Paris.\u003c\/p\u003e\n\u003cp class=\"\" data-end=\"1443\" data-start=\"1178\"\u003eMade with whole cow’s milk, using traditional hand-ladling techniques and slow ripening, Coulommiers retains the \u003cstrong data-end=\"1316\" data-start=\"1291\"\u003erich, creamy interior\u003c\/strong\u003e and \u003cstrong data-end=\"1345\" data-start=\"1321\"\u003edelicate bloomy rind\u003c\/strong\u003e that make Brie-style cheeses so beloved, but it offers a slightly denser and more rustic texture.\u003c\/p\u003e\n\u003chr class=\"\" data-end=\"1448\" data-start=\"1445\"\u003e\n\u003ch4 class=\"\" data-end=\"1475\" data-start=\"1450\"\u003eFlavor and Texture\u003c\/h4\u003e\n\u003cul data-end=\"1908\" data-start=\"1477\"\u003e\n\u003cli class=\"\" data-end=\"1660\" data-start=\"1477\"\u003e\n\u003cp class=\"\" data-end=\"1660\" data-start=\"1479\"\u003e\u003cstrong data-end=\"1490\" data-start=\"1479\"\u003eTexture\u003c\/strong\u003e: When young, Coulommiers has a \u003cstrong data-end=\"1544\" data-start=\"1522\"\u003efirm, supple paste\u003c\/strong\u003e. As it matures, it becomes \u003cstrong data-end=\"1603\" data-start=\"1572\"\u003eluxuriously soft and creamy\u003c\/strong\u003e, developing beautiful pockets of cream under the rind.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"1908\" data-start=\"1661\"\u003e\n\u003cp class=\"\" data-end=\"1908\" data-start=\"1663\"\u003e\u003cstrong data-end=\"1673\" data-start=\"1663\"\u003eFlavor\u003c\/strong\u003e: The taste is \u003cstrong data-end=\"1720\" data-start=\"1688\"\u003emild, buttery, and mushroomy\u003c\/strong\u003e, with subtle \u003cstrong data-end=\"1752\" data-start=\"1734\"\u003ehazelnut notes\u003c\/strong\u003e. It is generally softer in flavor than a fully matured Brie de Meaux but still offers a rich, lactic sweetness with a gentle earthy finish from the rind.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"\" data-end=\"1913\" data-start=\"1910\"\u003e\n\u003ch4 class=\"\" data-end=\"1937\" data-start=\"1915\"\u003eSimilar Cheeses\u003c\/h4\u003e\n\u003cul data-end=\"2240\" data-start=\"1939\"\u003e\n\u003cli class=\"\" data-end=\"2036\" data-start=\"1939\"\u003e\n\u003cp class=\"\" data-end=\"2036\" data-start=\"1941\"\u003e\u003cstrong data-end=\"1958\" data-start=\"1941\"\u003eBrie de Meaux\u003c\/strong\u003e: Larger and thinner, with a more earthy, intense flavor when fully ripened.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"2133\" data-start=\"2037\"\u003e\n\u003cp class=\"\" data-end=\"2133\" data-start=\"2039\"\u003e\u003cstrong data-end=\"2056\" data-start=\"2039\"\u003eBrie de Melun\u003c\/strong\u003e: Saltier and much more rustic, with a firmer texture and a stronger aroma.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"2240\" data-start=\"2134\"\u003e\n\u003cp class=\"\" data-end=\"2240\" data-start=\"2136\"\u003e\u003cstrong data-end=\"2162\" data-start=\"2136\"\u003eCamembert de Normandie\u003c\/strong\u003e: Smaller and typically stronger in flavor, with a firmer, more robust rind.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr class=\"\" data-end=\"2245\" data-start=\"2242\"\u003e\n\u003ch4 class=\"\" data-end=\"2273\" data-start=\"2247\"\u003ePairing Suggestions\u003c\/h4\u003e\n\u003cul data-end=\"2625\" data-start=\"2275\"\u003e\n\u003cli class=\"\" data-end=\"2471\" data-start=\"2275\"\u003e\n\u003cp class=\"\" data-end=\"2471\" data-start=\"2277\"\u003e\u003cstrong data-end=\"2285\" data-start=\"2277\"\u003eFood\u003c\/strong\u003e: Coulommiers pairs beautifully with \u003cstrong data-end=\"2341\" data-start=\"2322\"\u003ecrusty baguette\u003c\/strong\u003e, \u003cstrong data-end=\"2351\" data-start=\"2343\"\u003efigs\u003c\/strong\u003e, \u003cstrong data-end=\"2363\" data-start=\"2353\"\u003eapples\u003c\/strong\u003e, or a light \u003cstrong data-end=\"2392\" data-start=\"2376\"\u003ewalnut salad\u003c\/strong\u003e. It is ideal for a classic French cheese board or enjoyed simply with bread.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli class=\"\" data-end=\"2625\" data-start=\"2472\"\u003e\n\u003cp class=\"\" data-end=\"2625\" data-start=\"2474\"\u003e\u003cstrong data-end=\"2482\" data-start=\"2474\"\u003eWine\u003c\/strong\u003e: Best paired with a \u003cstrong data-end=\"2517\" data-start=\"2503\"\u003eChardonnay\u003c\/strong\u003e from Burgundy, a \u003cstrong data-end=\"2547\" data-start=\"2535\"\u003eSancerre\u003c\/strong\u003e, or a \u003cstrong data-end=\"2574\" data-start=\"2554\"\u003elight Pinot Noir\u003c\/strong\u003e to balance its creaminess and subtle earthiness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eA little history about Coulommiers\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCoulommiers Brie has a similar story to Brie de Meaux, it may even be more ancient. His name comes from the city where it was originally made and sold. It has the same charisterictic as the brie, the main difference is its format (400g).\u003c\/p\u003e\n\u003cp\u003eIt is now made and matured in their state-of-the-art factory and cellars in the village of Tournan-en-Brie, in the heart of the Brie region. Despite the scale of their production volumes, many of the cheesemaking steps are still performed by hand, including cutting the curd, scooping the curds into moulds, turning the young cheeses and finally, packaging.  \u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet.\u003cbr\u003e\u003c\/p\u003e","brand":"K-SEIN Fromagerie","offers":[{"title":"Default Title","offer_id":39300202463389,"sku":"","price":42.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20250427_1040192.png?v=1745714453"},{"product_id":"le-delice-de-lizon-80g","title":"Le Delice de Lizon","description":"\u003cp data-end=\"374\" data-start=\"102\"\u003eDélice de Lizon is a soft cow’s milk cheese produced in the \u003cstrong data-end=\"216\" data-start=\"162\"\u003eFranche-Comté mountains near the village of Cléron\u003c\/strong\u003e, by the Perrin family. Presented in a small ceramic dish and covered with a delicate white mould rind, it offers a silky texture and gentle lactic character.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003eFranche-Comté region, France  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eWhite mould\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eChardonnay, Champagne\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eSaint-Marcellin\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Le_Secret_des_Lys_Harper_and_Blohm_Cheesenote.pdf?v=1620971198\"\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"734\" data-start=\"376\"\u003eWhile inspired by the famous \u003cstrong data-end=\"424\" data-start=\"405\"\u003eSaint-Marcellin\u003c\/strong\u003e, Délice de Lizon represents a thoughtful adaptation. Because traditional Saint-Marcellin is protected and closely tied to its region and production methods, cheesemakers outside the area developed cheeses in a similar style, allowing the character of this beloved French cheese to be enjoyed in other regions.\u003c\/p\u003e\n\u003cp data-end=\"769\" data-start=\"736\" data-section-id=\"868kep\"\u003e\u003cstrong\u003eThe Origin of Saint-Marcellin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1014\" data-start=\"771\"\u003eSaint-Marcellin is one of the historic cheeses of the \u003cstrong data-end=\"844\" data-start=\"825\"\u003eDauphiné region\u003c\/strong\u003e, dating back to at least the \u003cstrong data-end=\"890\" data-start=\"874\"\u003e15th century\u003c\/strong\u003e. The cheese takes its name from the town of \u003cstrong data-end=\"963\" data-start=\"935\"\u003eSaint-Marcellin in Isère\u003c\/strong\u003e, where it was traditionally sold at local markets.\u003c\/p\u003e\n\u003cp data-end=\"1345\" data-start=\"1016\"\u003eAccording to a well-known legend, the future \u003cstrong data-end=\"1078\" data-start=\"1061\"\u003eKing Louis XI\u003c\/strong\u003e was once attacked by a bear while hunting in the region. Two woodcutters saved him and offered him a small local cheese. After becoming king, Louis XI reportedly had this cheese regularly delivered to the royal court, helping spread its reputation beyond the region.\u003c\/p\u003e\n\u003cp data-end=\"1635\" data-start=\"1347\"\u003eOriginally produced from \u003cstrong data-end=\"1387\" data-start=\"1372\"\u003egoat’s milk\u003c\/strong\u003e, Saint-Marcellin gradually evolved during the 19th and 20th centuries into the \u003cstrong data-end=\"1488\" data-start=\"1467\"\u003ecow’s milk cheese\u003c\/strong\u003e we know today. Its popularity grew thanks to travelling merchants known as \u003cem data-end=\"1576\" data-start=\"1564\"\u003ecoquetiers\u003c\/em\u003e, who distributed it widely throughout the Lyonnais region.\u003c\/p\u003e\n\u003cp data-end=\"1802\" data-start=\"1637\"\u003eToday Saint-Marcellin holds \u003cstrong data-end=\"1708\" data-start=\"1665\"\u003eIGP (Protected Geographical Indication)\u003c\/strong\u003e status, officially recognised in 2013, protecting its origin and traditional production area.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"2426\" data-start=\"2403\" data-section-id=\"11qfd7r\"\u003e\u003cstrong\u003eTexture and Flavour\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"2565\" data-start=\"2428\"\u003e\u003cstrong data-end=\"2440\" data-start=\"2428\"\u003eTexture:\u003c\/strong\u003e\u003cbr data-end=\"2443\" data-start=\"2440\"\u003eSoft, silky and delicate. As the cheese matures in its ceramic dish, the paste becomes increasingly creamy and spreadable.\u003c\/p\u003e\n\u003cp data-end=\"2713\" data-start=\"2567\"\u003e\u003cstrong data-end=\"2576\" data-start=\"2567\"\u003eRind:\u003c\/strong\u003e\u003cbr data-end=\"2579\" data-start=\"2576\"\u003eA fine white mould rind with a subtle \u003cstrong data-end=\"2637\" data-start=\"2617\"\u003egeotrichum bloom\u003c\/strong\u003e, contributing to its slightly wrinkled surface and gentle earthy character.\u003c\/p\u003e\n\u003cp data-end=\"2895\" data-start=\"2715\"\u003e\u003cstrong data-end=\"2727\" data-start=\"2715\"\u003eFlavour:\u003c\/strong\u003e\u003cbr data-end=\"2730\" data-start=\"2727\"\u003eFresh and lactic with creamy dairy notes. The flavour recalls a ripe Brie, finishing with a delicate \u003cstrong data-end=\"2853\" data-start=\"2831\"\u003ecrème fraîche tang\u003c\/strong\u003e that keeps the cheese balanced and light.\u003c\/p\u003e\n\u003cp data-end=\"2913\" data-start=\"2897\" data-section-id=\"fjs8yi\"\u003e\u003cstrong\u003eHow to Enjoy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"3012\" data-start=\"2915\"\u003eDélice de Lizon is best enjoyed \u003cstrong data-end=\"2970\" data-start=\"2947\"\u003eat room temperature\u003c\/strong\u003e, when its paste becomes beautifully soft.\u003c\/p\u003e\n\u003cp data-end=\"3025\" data-start=\"3014\"\u003eServe with:\u003c\/p\u003e\n\u003cul data-end=\"3159\" data-start=\"3026\"\u003e\n\u003cli data-end=\"3064\" data-start=\"3026\" data-section-id=\"1nxsoym\"\u003e\n\u003cp data-end=\"3064\" data-start=\"3028\"\u003eFresh baguette or crusty sourdough\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3107\" data-start=\"3065\" data-section-id=\"bdk8g6\"\u003e\n\u003cp data-end=\"3107\" data-start=\"3067\"\u003eA glass of \u003cstrong data-end=\"3105\" data-start=\"3078\"\u003eChardonnay or Champagne\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"3159\" data-start=\"3108\" data-section-id=\"1yu1kpm\"\u003e\n\u003cp data-end=\"3159\" data-start=\"3110\"\u003eSimple accompaniments such as nuts or fresh fruit\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"3241\" data-start=\"3161\"\u003eIts creamy texture also makes it ideal for \u003cstrong data-end=\"3240\" data-start=\"3204\"\u003espreading directly on warm bread\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"3270\" data-start=\"3243\" data-section-id=\"12gv131\"\u003e\u003cstrong\u003eA Soft Mountain Delight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"3485\" data-start=\"3272\"\u003eDélice de Lizon captures the spirit of Saint-Marcellin while expressing the terroir of \u003cstrong data-end=\"3376\" data-start=\"3359\"\u003eFranche-Comté\u003c\/strong\u003e. Gentle, creamy and elegant, it is a cheese that rewards simplicity and invites slow enjoyment at the table.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 data-end=\"1834\" data-start=\"1804\" data-section-id=\"1jbzwcx\"\u003eWhy Délice de Lizon Exists\u003c\/h3\u003e\n\u003cp data-end=\"2056\" data-start=\"1836\"\u003eTraditional \u003cstrong data-end=\"1910\" data-start=\"1848\"\u003eSaint-Marcellin producers do not make pasteurised versions\u003c\/strong\u003e of the cheese. The IGP specification allows raw milk or sometimes thermised milk, but \u003cstrong data-end=\"2032\" data-start=\"1997\"\u003epasteurisation is not permitted\u003c\/strong\u003e within the designation.\u003c\/p\u003e\n\u003cp data-end=\"2401\" data-start=\"2058\"\u003eBecause of this, cheesemakers outside the protected region who wish to produce a similar style—particularly for export markets that require pasteurised milk—must create cheeses under different names. Délice de Lizon is one such interpretation: inspired by the style of Saint-Marcellin but produced independently in the Franche-Comté mountains.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet.\u003cbr\u003e\u003c\/p\u003e","brand":"Fromagerie Jean Perrin","offers":[{"title":"Default Title","offer_id":39300202823837,"sku":"","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/DelicedeLizon.jpg?v=1772842795"},{"product_id":"la-dent-du-chat-cooperative-de-la-yenne","title":"La Dent du Chat \"Cooperative de la Yenne\"","description":"\u003cp data-end=\"520\" data-start=\"104\"\u003eLa Dent du Chat is a traditional raw cow’s milk cheese from \u003cstrong data-end=\"174\" data-start=\"164\"\u003eSavoie\u003c\/strong\u003e, in the French Alps. Named after the famous mountain peak overlooking Lac du Bourget, this cheese reflects the generous pastures and alpine heritage of the region. Made in large wheels and aged patiently, it belongs to the family of cooked pressed mountain cheeses—think of the elegance of Beaufort, but with its own distinct identity and shape.\u003c\/p\u003e\n\u003cp data-end=\"640\" data-start=\"522\"\u003eRefined, fruity, and deeply satisfying, La Dent du Chat is a cheese that captures the spirit of Savoie in every slice.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Savoie France \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow (Raw milk) \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eAlpine-style, cooked curd\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification: \u003c\/strong\u003eArtisan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days, this product is cut to order \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eFull-bodied whites such as Chardonnay and Viognier\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eSimilar cheeses:  \u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBeaufort, Gruyere, Emmental\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"qMYqUG_convSearchResultHighlightRoot\"\u003e\n\u003cdiv data-is-intersecting=\"true\" data-turn-id-container=\"af55f13b-bf59-4f00-a66d-cfca69cef24a\" class=\"\"\u003e\n\u003cdiv class=\"relative w-full overflow-visible\"\u003e\n\u003csection data-turn=\"assistant\" data-scroll-anchor=\"false\" data-testid=\"conversation-turn-363\" data-turn-id-container=\"af55f13b-bf59-4f00-a66d-cfca69cef24a\" data-turn-id=\"af55f13b-bf59-4f00-a66d-cfca69cef24a\" dir=\"auto\" class=\"text-token-text-primary w-full focus:outline-none has-data-writing-block:pointer-events-none [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-3\" dir=\"auto\" data-turn-start-message=\"true\" data-message-id=\"defa843c-4536-4736-9f32-7a81ca11bf33\" data-message-author-role=\"assistant\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003ch3 data-end=\"102\" data-start=\"39\" data-section-id=\"1p809nl\"\u003eDetail\u003c\/h3\u003e\n\u003cp data-end=\"520\" data-start=\"104\"\u003eLa Dent du Chat is a traditional raw cow’s milk cheese from \u003cstrong data-end=\"174\" data-start=\"164\"\u003eSavoie\u003c\/strong\u003e, in the French Alps. Named after the famous mountain peak overlooking Lac du Bourget, this cheese reflects the generous pastures and alpine heritage of the region. Made in large wheels and aged patiently, it belongs to the family of cooked pressed mountain cheeses—think of the elegance of Beaufort, but with its own distinct identity and shape.\u003c\/p\u003e\n\u003cp data-end=\"640\" data-start=\"522\"\u003eRefined, fruity, and deeply satisfying, La Dent du Chat is a cheese that captures the spirit of Savoie in every slice.\u003c\/p\u003e\n\u003cp data-end=\"666\" data-start=\"642\" data-section-id=\"fbgda4\"\u003e\u003cstrong\u003eTerroir and Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"957\" data-start=\"668\"\u003eProduced from \u003cstrong data-end=\"706\" data-start=\"682\"\u003ewhole raw cow’s milk\u003c\/strong\u003e, La Dent du Chat benefits from the rich biodiversity of Savoyard mountain pastures. During the grazing season, from \u003cstrong data-end=\"843\" data-start=\"823\"\u003eApril to October\u003c\/strong\u003e, cows feed on fresh grasses, wild herbs, and alpine flora, which bring complexity and aromatic depth to the milk.\u003c\/p\u003e\n\u003cp data-end=\"1201\" data-start=\"959\"\u003eThe cheese takes its name from \u003cstrong data-end=\"1009\" data-start=\"990\"\u003eLa Dent du Chat\u003c\/strong\u003e, the dramatic mountain summit in Savoie whose sharp silhouette dominates the local landscape. Like many mountain cheeses, it is closely linked to place, pasture, and seasonal milk production.\u003c\/p\u003e\n\u003cp data-end=\"1232\" data-start=\"1203\" data-section-id=\"egsuyz\"\u003e\u003cstrong\u003eProduction and Affinage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1471\" data-start=\"1234\"\u003e\n\u003cli data-end=\"1268\" data-start=\"1234\" data-section-id=\"awh0se\"\u003e\n\u003cstrong data-end=\"1245\" data-start=\"1236\"\u003eMilk:\u003c\/strong\u003e Whole raw cow’s milk\u003c\/li\u003e\n\u003cli data-end=\"1314\" data-start=\"1269\" data-section-id=\"2zaz30\"\u003e\n\u003cstrong data-end=\"1281\" data-start=\"1271\"\u003eStyle:\u003c\/strong\u003e Cooked pressed mountain cheese\u003c\/li\u003e\n\u003cli data-end=\"1354\" data-start=\"1315\" data-section-id=\"1b4ycny\"\u003e\n\u003cstrong data-end=\"1332\" data-start=\"1317\"\u003eWheel size:\u003c\/strong\u003e Approx. 35 to 45 kg\u003c\/li\u003e\n\u003cli data-end=\"1392\" data-start=\"1355\" data-section-id=\"gc3h30\"\u003e\n\u003cstrong data-end=\"1376\" data-start=\"1357\"\u003eMinimum ageing:\u003c\/strong\u003e 5 to 6 months\u003c\/li\u003e\n\u003cli data-end=\"1471\" data-start=\"1393\" data-section-id=\"12bq2jj\"\u003e\n\u003cstrong data-end=\"1416\" data-start=\"1395\"\u003eSelected batches:\u003c\/strong\u003e 10 to 12 months, produced only during pasture season\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1661\" data-start=\"1473\"\u003eLarge wheels are crafted in the alpine tradition and slowly matured to develop a fine, melting texture and layered flavour. Longer-aged summer wheels offer greater depth and concentration.\u003c\/p\u003e\n\u003cp data-end=\"1688\" data-start=\"1663\" data-section-id=\"10jr2jr\"\u003e\u003cstrong\u003eTexture and Flavour\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1785\" data-start=\"1690\"\u003e\u003cstrong data-end=\"1702\" data-start=\"1690\"\u003eTexture:\u003c\/strong\u003e\u003cbr data-end=\"1705\" data-start=\"1702\"\u003eFirm yet supple, with a fine, smooth paste that melts beautifully on the palate.\u003c\/p\u003e\n\u003cp data-end=\"2010\" data-start=\"1787\"\u003e\u003cstrong data-end=\"1799\" data-start=\"1787\"\u003eFlavour:\u003c\/strong\u003e\u003cbr data-end=\"1802\" data-start=\"1799\"\u003eFresh butter, hay, and sweet milk in its youth, evolving into notes of dried fruit, toasted nuts, and alpine flowers. The finish becomes more powerful and persistent with age, while always remaining balanced.\u003c\/p\u003e\n\u003cp data-end=\"2106\" data-start=\"2012\"\u003e\u003cstrong data-end=\"2022\" data-start=\"2012\"\u003eAroma:\u003c\/strong\u003e\u003cbr data-end=\"2025\" data-start=\"2022\"\u003eWarm and inviting, with hints of fresh straw, cellar notes, and mountain pasture.\u003c\/p\u003e\n\u003ch3 data-end=\"2126\" data-start=\"2108\" data-section-id=\"s4pyai\"\u003eHow to Enjoy\u003c\/h3\u003e\n\u003cp data-end=\"2219\" data-start=\"2128\"\u003eLa Dent du Chat is wonderfully versatile and shines both on a cheeseboard and at the table.\u003c\/p\u003e\n\u003cp data-end=\"2234\" data-start=\"2221\"\u003eServe with:\u003c\/p\u003e\n\u003cul data-end=\"2350\" data-start=\"2235\"\u003e\n\u003cli data-end=\"2274\" data-start=\"2235\" data-section-id=\"w8yl92\"\u003eRustic country bread or walnut loaf\u003c\/li\u003e\n\u003cli data-end=\"2311\" data-start=\"2275\" data-section-id=\"19z7ynr\"\u003eDried apricots, walnuts, or figs\u003c\/li\u003e\n\u003cli data-end=\"2350\" data-start=\"2312\" data-section-id=\"1t9lqvc\"\u003eCharcuterie and cured mountain ham\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"2410\" data-start=\"2352\"\u003eExcellent shaved over potatoes or melted into warm dishes.\u003c\/p\u003e\n\u003ch3 data-end=\"2430\" data-start=\"2412\" data-section-id=\"1m2z3kp\"\u003eWine Pairing\u003c\/h3\u003e\n\u003cp data-end=\"2457\" data-start=\"2432\"\u003ePairs beautifully with:\u003c\/p\u003e\n\u003cul data-end=\"2602\" data-start=\"2458\"\u003e\n\u003cli data-end=\"2513\" data-start=\"2458\" data-section-id=\"130k6fv\"\u003e\n\u003cstrong data-end=\"2491\" data-start=\"2460\"\u003eDry, structured white wines\u003c\/strong\u003e from Savoie or Jura\u003c\/li\u003e\n\u003cli data-end=\"2556\" data-start=\"2514\" data-section-id=\"j1x7n9\"\u003e\n\u003cstrong data-end=\"2536\" data-start=\"2516\"\u003eFruity red wines\u003c\/strong\u003e with soft tannins\u003c\/li\u003e\n\u003cli data-end=\"2602\" data-start=\"2557\" data-section-id=\"xkpsje\"\u003eAlpine whites such as Jacquère or Roussette\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pointer-events-none -mt-px h-px translate-y-[calc(var(--scroll-root-safe-area-inset-bottom)-14*var(--spacing))]\" aria-hidden=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw cow's milk, salt, cultures, animal rennet.\u003cbr\u003e\u003c\/p\u003e","brand":"cooperative de la yenne","offers":[{"title":"200g","offer_id":39300202954909,"sku":"","price":12.5,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":39300202922141,"sku":"","price":31.25,"currency_code":"AUD","in_stock":true},{"title":"750g","offer_id":39300202987677,"sku":"","price":46.88,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/dentduchat.jpg?v=1779335730"},{"product_id":"mimolette","title":"Mimolette Vieille “Affineur Losfeld Cesar”","description":"\u003cp\u003eMimolette is a hard cows milk cheese from the northern region of France, iconic for its bold orange colour and spherical shape.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e North-Calais region, France \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eHard, cooked curd\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days, this product is cut to order \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eLight reds such as Pinot Noir\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:\u003c\/strong\u003e \u003cstrong\u003e\u003c\/strong\u003e Coolea, L'Amuse Signature Gouda\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/MIMOLETTE.pdf?v=1698890802\"\u003e\u003cstrong\u003ePrintable Cheese Note\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMimolette (MEE-moh-LETT) is a semi hard cheese in a spherical shape, with a slightly flattened top and bottom, making it look a bit like a squashed bowling ball. It begins its life as “Mimolette Jeune” (meaning “young”), but after longer maturation the cheese becomes more complex, perfumed and nutty and graduates to “Mimolette Vieille” (meaning “aged”). As the cheese matures the natural rind becomes dusty and covered in little craters from cheese mites that are actually encouraged to assist in the development of the rind (normally cheese mites are unwelcome on the surface of cheeses). Annatto (a natural food dye) is used to give the cheese its orange colour which, with its pock-marked rind, makes it resembled a rockmelon.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eA little history\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAlso known as “Boule de Lille”, Mimolette was originally matured in the cellars of the town of Lille. The method of production of this cheese is very similar to the Dutch cheese Edam and is said to have originated in Holland. When French minister Colbert forbade the import of foreign goods in the 17th Century, the French started making the cheese themselves and Mimolette was born. The Cesar Losfeld Mimolette is matured by the affinuers “Cesar Losfeld” who are a family business maturing cheese in Roubais, North-Calais, since 1871. Mimolette is one of the few cheeses that the French enjoy as an aperitif, rather than after a meal.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, danimal rennet.\u003cbr\u003e\u003c\/p\u003e","brand":"Affineur Losfeld","offers":[{"title":"200g","offer_id":39300203053213,"sku":"","price":16.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/mimolette.png?v=1736390807"},{"product_id":"isle-of-mull-cheddar-neals-yard-dairy","title":"Isle of Mull Cheddar - Neal's Yard Dairy","description":"\u003cp\u003eConsidered by many to be the quintessential Scottish cloth-bound cheddar, this cows milk cheese from Scottland, this is an unpasteurised cheddar selected by Neals Yard Dairy \u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Isle of mull, Scottland\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Raw Cow milk\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eCheddar\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Farmhouse     \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days, this product is cut to order\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eFull-bodied red wines, Cider, Ale\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:  \u003c\/strong\u003eQuickes Vintage Cheddar, Hafod\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThe Isle of Mull Cheddar is a cheese hailing from Scotland, specifically from the lush green Highlands. This cheese, weighing approximately 25 kilograms, is made from unpasteurized milk. It belongs to the uncooked, pressed curd cheese category, ensuring that during production, the milk temperature never exceeds 40 degrees Celsius. This technique is designed to respect the animal's internal temperature, promoting the milk's microbial flora and giving the cheese its unique character. The Isle of Mull Cheddar stands out from other English cheddars with its rich aromatic profile, closely resembling the distinguished French Salers cheese. This particular cheddar is chosen for its aromatic plant flavors and a mild bitterness that adds to its appeal without overwhelming. It is noted for its very crumbly texture, adding another layer of distinctiveness to its profile. The cheese has been curated by Neal's Yard Dairy, an esteemed affineur located in London.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA little history about Isle of Mull\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJeff and Chris Reid of Sgriob-Ruadh Farm have cultivated a remarkable journey in cheese-making, rooted in a deep commitment to quality and sustainable farming practices. Originating their craft in Somerset during the 80s before relocating to Scotland to expand, they've managed a significant yet mindful growth from 10 to 130 cows. Their approach, emphasizing a diverse genetic pool with breeds like Fresian, Norwegian Red, Swiss Brown, Dairy Shorthorn, Meuse Rhine, and Jersey, showcases their dedication to producing high-quality dairy through genetic diversity and resilience.\u003c\/p\u003e\n\u003cp\u003eThe meticulous control from grass to cheese illustrates their philosophy of quality over quantity, ensuring that each step of the process meets their high standards. This farm-to-table methodology, coupled with their small-scale operation, likely results in unique, flavorful cheeses that reflect the terroir of their Scottish farm.\u003c\/p\u003e\n\u003cp\u003eTheir cows' lifestyle, predominantly grazing outdoors with seasonal indoor shelter, aligns with ethical and natural farming practices, likely contributing to the health of the cows and the quality of the milk produced. This detail about the cows eagerly waiting to be let inside during inclement weather adds a charming touch, illustrating the Reids' attentive care and the animals' comfort with their keepers.\u003c\/p\u003e\n\u003cp\u003eSuch a holistic approach to dairy farming and cheese-making, focusing on animal welfare, biodiversity, and artisanal production methods, not only ensures the creation of superior products but also fosters sustainability and a deep connection to the land. The Reids' story is a testament to the enduring value of traditional farming practices in the modern age, where such dedication to craft and sustainability becomes increasingly precious.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.nealsyarddairy.co.uk\"\u003eNeal's Yard Dairy\u003c\/a\u003e - considered to be London's foremost cheese store - select and mature farmhouse \u0026amp; artisan cheeses from around the UK and Ireland.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet.\u003c\/p\u003e","brand":"Neal's Yard Dairy","offers":[{"title":"200g","offer_id":39300203479197,"sku":"","price":23.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":39300203446429,"sku":"","price":57.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20250503_122919.jpg?v=1746239391"},{"product_id":"berrys-creek-riverine-blue","title":"Riverine Blue “Berrys Creek”","description":"\u003cp\u003eHandcrafted in Victoria using local Riverine water buffalo milk from Sunrise Plains Farm near Sale, Boonwurrung. The buffalo milk provides a rich, dense, buttery texture, with salty blue, minerally veins and a complex savoury flavour. \u003cbr\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003eKey Facts\u003c\/strong\u003e \u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Boonwurrung, Fish Creek, Gippsland, Victoria\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Buffalo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Non-animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eBlue\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Farmhouse     \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days, this product is cut to order\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003ePinot Gris, sweet or off-dry Riesling, Gewürztraminer\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eBerrys Creek Tarwin Blue, Prom Country Venus Blue\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/RIVERINE_BLUE.pdf?v=1698893289\"\u003e\u003cstrong\u003ePrintable Cheese Note\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eBerrys Creek Riverine Blue has a rich, dense, buttery texture, with salty blue, minerally veins and a complex savoury flavour. After maturation in a small room next to the dairy for a minimum of two months, the smooth paste becomes interspersed with blueveins and develops a slightly flakey texture, with complex savoury flavours and a distinctly sweet finish. It is a relatively mild blue which should appeal to blue connoisseurs and new-comers alike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA little history about Berrys Creek\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis buffalo milk blue is the first of its kind in Australia and one of only a few made in the world. Cheesemaker Barry Charlton collects fresh milk from the Sunrise Plains Farm, near Sale in Gippsland, which milks a modest herd of just forty-one Riverine water buffalo. \u003ca data-mce-fragment=\"1\" href=\"http:\/\/www.berryscreekcheese.com\/\" data-mce-href=\"http:\/\/www.berryscreekcheese.com\/\" target=\"_blank\"\u003eBerrys Creek Gourmet Cheese\u003c\/a\u003e was set up by Barry and his partner Cheryl Hulls in 2007. They specialise in making blue cheeses and are the only Australian producer to have made blue cheese from the milk of cows, sheep, goats and buffalo. Berrys Creek Riverine Blue has won many Champion Awards at Australian cheese competitions. \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised buffalo milk, salt, cultures, non animal rennet.\u003cbr\u003e","brand":"Berrys Creek Gourmet Cheese","offers":[{"title":"200g","offer_id":39300204069021,"sku":"","price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20250109_163317.png?v=1736400843"},{"product_id":"gruyere","title":"Gruyere AOC","description":"\u003cp\u003e\u003cstrong\u003eGruyère\u003c\/strong\u003e is a world-renowned Swiss cheese made from \u003cstrong\u003ecow’s milk\u003c\/strong\u003e, known for its \u003cstrong\u003epressed and cooked paste\u003c\/strong\u003e. Each wheel of Gruyère weighs approximately \u003cstrong\u003e40 kilograms\u003c\/strong\u003e and requires about \u003cstrong\u003e500 liters of milk\u003c\/strong\u003e to produce, showcasing the dedication and skill involved in crafting this iconic cheese.\u003c\/p\u003e\n\u003cp\u003eOriginating in \u003cstrong\u003eWestern Switzerland\u003c\/strong\u003e, particularly in the \u003cstrong\u003ecanton of Fribourg\u003c\/strong\u003e, Gruyère holds \u003cstrong\u003eAOP (Appellation d’Origine Protégée)\u003c\/strong\u003e status, ensuring it is made with traditional methods that honor its heritage.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Canton of Fribourg, Switzerland\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow (raw milk) \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Non-animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eSemi-hard, cooked curd\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:  \u003c\/strong\u003eCo-operative\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days, this product is cut to order \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:  \u003c\/strong\u003eDry Oloroso Sherry, full-bodied and aromatic white wines\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:  \u003c\/strong\u003eFort Aged Comte, Swiss Gruyère, L’Étivaz\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch4\u003eProduction and Aging\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMilk and Coagulation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGruyère is made with \u003cstrong\u003efresh cow’s milk\u003c\/strong\u003e from alpine pastures, which imparts a rich and creamy flavor. The milk is heated, curdled, and pressed to remove whey, resulting in a dense, smooth texture.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAffinage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWheels of Gruyère are aged in cool, humid cellars for a minimum of \u003cstrong\u003e5 months\u003c\/strong\u003e, but some are matured for up to \u003cstrong\u003e12–20 months\u003c\/strong\u003e to develop deeper flavors. The cheese is washed regularly with a salty brine during this time, encouraging the formation of its distinctive rind and enhancing its nutty, savory taste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003chr\u003e\n\u003ch4\u003eFlavor and Texture\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eYoung Gruyère (5-8 months)\u003c\/strong\u003e: Smooth and supple, with a mild, buttery flavor and hints of fresh grass.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMature Gruyère (12+ months)\u003c\/strong\u003e: Dense and slightly crumbly, with a more robust flavor featuring notes of \u003cstrong\u003etoasted nuts, caramel, and umami\u003c\/strong\u003e. Aging introduces a slight \u003cstrong\u003ecrystalline crunch\u003c\/strong\u003e that adds to its complexity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe cheese’s versatile flavor profile and creamy texture make it ideal for both eating on its own and cooking.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch4\u003ePairing Suggestions\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFood\u003c\/strong\u003e: Gruyère is a cornerstone of \u003cstrong\u003efondue\u003c\/strong\u003e and \u003cstrong\u003eraclette\u003c\/strong\u003e, and it melts beautifully for gratins, soups, and sandwiches. Serve it with \u003cstrong\u003ecrusty bread\u003c\/strong\u003e, \u003cstrong\u003eapples\u003c\/strong\u003e, or \u003cstrong\u003efigs\u003c\/strong\u003e for a classic pairing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWine\u003c\/strong\u003e: Pair with a crisp \u003cstrong\u003eChasselas\u003c\/strong\u003e, a fruity \u003cstrong\u003eRiesling\u003c\/strong\u003e, or a light-bodied \u003cstrong\u003ePinot Noir\u003c\/strong\u003e. A glass of \u003cstrong\u003edry cider\u003c\/strong\u003e or a \u003cstrong\u003eSwiss Fendant\u003c\/strong\u003e also complements its nutty notes beautifully.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eA little history about Gruyere\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDating back to at least the 12th Century, Swiss Gruyère is the most popular cheese in Switzerland. It is typically made during the summer when the cows are taken to graze high in the mountains on the lush pastures. The cheese is then matured in the valleys for consumption during the winter. The quality of milk and area of production is strictly controlled under Swiss 'Appellation' regulations, but quality varies between the cooperative dairies and most Gruyère wheels are sold after being ripened for just 6 months.\u003cbr\u003e*AOC = Appellation d’Origine Contrôlée \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw cow's milk, salt, cultures, animal rennet.\u003cbr\u003e\u003c\/p\u003e","brand":"K-Sein Fromagerie","offers":[{"title":"200g","offer_id":39300204789917,"sku":"","price":15.6,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":39300204757149,"sku":"","price":39.0,"currency_code":"AUD","in_stock":true},{"title":"1 Kg","offer_id":39300204724381,"sku":"","price":78.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Gruyere.png?v=1737165612"},{"product_id":"mauri-formaggi-taleggio-dop","title":"Taleggio DOP","description":"\u003cp\u003e\u003cspan\u003eTaleggio is one of Italy’s great washed rind cheeses, hailing from the misty valleys of Lombardy in the north of the country. Made from pasteurised cow’s milk and aged in traditional wooden boxes, this square-shaped cheese is known for its supple, creamy texture and distinctive yeasty flavour. Often seen as the perfect gateway to washed rind cheeses, Taleggio manages to be both approachable and full of character.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Lombardy region, Italy\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type\u003c\/strong\u003e:\u003cstrong\u003e \u003c\/strong\u003eAnimal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eWashed rind\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days, this product is cut to order \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003e\u003ca href=\"https:\/\/harperandblohm.com\/collections\/cheese-11\"\u003ePinot Grigio, Pinot Noir, Gamay, yeasty Blonde Beer\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eCured meats, mushrooms, crisp new season apples\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003ePont L’Évêque, Milawa King River Gold\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eA Cheese of Mosaic-Like Complexity\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNamed after the Val Taleggio, a lush Alpine valley in the Po River basin, this cheese has been produced since at least the 9th century, though it wasn’t officially called Taleggio until 1914. With roots in seasonal transhumance, when tired cows would return from summer pastures rich in butterfat-laden milk, Taleggio is an echo of an agricultural rhythm that once defined Alpine life. This milk—rich, sweet, and high in fat—gives Taleggio its luxurious texture and depth of flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTaleggio is made following time-honoured techniques. Once moulded into its signature square blocks, each cheese is placed on wooden planks and washed repeatedly over several weeks, encouraging the growth of Brevibacterium linens and native surface yeasts. This creates a thin, orange-pink rind flecked with grey and blue moulds, developing both its pungent aroma and its signature savoury, vegetal flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTaste and Texture\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eTexture: Soft and yielding just beneath the rind, progressing to a creamy, slightly runny interior when well ripened. Its paste is smooth, glossy, and pale ivory in colour.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFlavour: A vibrant combination of yeasty, meaty, and buttery flavours, often compared to roasted nuts, sautéed mushrooms, and damp cellar stones. It opens with a mild tang and softens into a gentle sweetness with a savoury, beefy backbone.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAroma: Distinctly pungent, earthy, and fruity with a washed rind funk that mellows with age. Not as aggressive as Époisses or Munster, but enough to keep things interesting.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA little history\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCiresa's history began almost 100 years ago, in 1927, founded by Giovanni Ciresa, and is now a third-generation company.\u003cbr\u003eGiovani, the grand father, started his journey by sourcing cheese from the Valsassina area. Then, when the business became successful, he built a cave to age the selected cheese.\u003cbr\u003eAfter the success of the Giovanni, his sons Vittorio and Alfredo took over the company and started producing the cheese themselves.\u003cbr\u003eVitorrio and Alfredo now help both of their children who took over a well-known Gorgonzola factory to expand their selection with a range of blue cheese.\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e*DOC = Denominazione di Origine Controllata (Controlled Designation of Origin)\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet.\u003c\/p\u003e","brand":"Ciresa Fromaggi","offers":[{"title":"200g","offer_id":39300204855453,"sku":"","price":18.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":44513418444957,"sku":"","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/IMG-0611.jpg?v=1736726163"},{"product_id":"cunliffe-and-waters-caramelised-fig-quince-jam","title":"Quince Paste","description":"\u003cp\u003eQuince paste is the ideal accompaniment to any cheese board.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eLa boqueria quince paste makes an ideal accompaniment to any cheese board.and goes particularly well with soft and blue cheeses. Quince is a traditional accompaniment to cheese as the sweetness of the fruit balances with the saltiness of the cheese, especially with Manchego \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCashel Blue, Colston Bassett Stilton, Manchego, L'Etivaz, Charlerhocker\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA little history about Emily\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eEmily is a family business with more than seventy years of experience in the sector, dedicated to the elaboration of quince products, located in the heart of the Mediterranean orchard.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary \u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Quince, sugar, lemon juice, port, spices\u003cbr\u003e","brand":"La Boqueria","offers":[{"title":"100% quince","offer_id":43450690830493,"sku":"","price":7.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/quinceemily.png?v=1736476256"},{"product_id":"crispbreads-gluten-free-natural","title":"Gluten Free Crispbreads 120g - Falwasser","description":"\u003cp data-mce-fragment=\"1\"\u003eThese wafer thin crispbreads are 100% gluten free and made in Byron Bay, NSW - a delightfully light accompaniment to our cheese range.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDetails\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFalwasser crackers are made in Byron Bay, NSW from 100% gluten free ingredients. They are a wafer thin, crisp vessel for any cheese.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e Falwasser crackers are made in Byron Bay, NSW from 100% gluten free ingredients.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eIngredients:\u003c\/strong\u003e Rice flour, maize starch, gluten free flour, soy lecithin, sesame seeds, soy flour, cheese, salt,\u003cstrong data-mce-fragment=\"1\"\u003e \u003c\/strong\u003e","brand":"Falwasser","offers":[{"title":"Default Title","offer_id":39300206526621,"sku":"","price":9.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/falwasserglutenfree.png?v=1736485784"},{"product_id":"city-larder-free-range-pork-pistachio-terrine","title":"City Larder Free Range Pork and Pistachio Terrine 150g","description":"\u003cp\u003eThis coarse country-style terrine is made in Melbourne from 100% free range pork. It’s delicious as part of a charcuterie platter.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCity Larder Free Range Pork \u0026amp; Pistachio Terrine is a coarse textured country style terrine, delicious as part of charcuterie platter with cornichons, chutney, crusty baguette and your favourite cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e light, dry red such as Pinot Noir\u003ca href=\"https:\/\/harperandblohm.com\/search?type=product\u0026amp;q=pinot+noir\" target=\"_blank\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003er\u003c\/span\u003e\u003c\/a\u003e or Pennyweight Gamay.\u003cbr\u003eFrench Cornichons \u0026amp; our housemade Lavosh\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA little background\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eOriginating from the UK, Rebecca \u0026amp; Robbie Bell established City Larder after settling in Australia. They have harnessed their combined years of professional cooking and hospitality experience in Europe \u0026amp; Australia with their love of artisan food creating handcrafted terrines, pâtés and condiments.\u003c\/p\u003e\n\u003cp\u003eMeet the Maker - Read more from Robbie Bell \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/harperandblohm.com\/blogs\/news\/robbie-bell-city-larder\"\u003ehere\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Free range pork, free range chicken livers, pistachio nuts, free range pancetta, onion, mushrooms, free range eggs, brandy, wheat flour, salt, curing salt, pepper, bay leaves, thyme, clove.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eContains wheat, eggs, tree nuts.\u003c\/p\u003e","brand":"City Larder Charcuterie","offers":[{"title":"Default Title","offer_id":39300206788765,"sku":"","price":14.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/terrinepork.png?v=1736486069"},{"product_id":"city-larder-chicken-liver-pate","title":"City Larder Free Range Chicken Liver Pâté 150g","description":"\u003cp\u003eCity Larder Free Range Chicken Liver Pâté is hand crafted in Melbourne and a must have on any charcuterie board. \u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCity Larder Free Range Chicken Liver Pâté is hand crafted in Melbourne and topped with a port and madeira jelly. Often referred to as a parfait, this makes an elegant entree served with salad and crusty baguette or added to a charcuterie plate. Probably one of the more commonly-known forms of charcuterie, pâté is traditionally made from livers and is most often served with bread, toast or crackers. If you’re out to impress, you should definitely consider serving City Larder Chicken Liver Pâté with some toasted brioche.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/harperandblohm.com\/collections\/cheese-11\/products\/andre-clouet-champagne\" target=\"_blank\"\u003eAndrè Clouet Champagne\u003c\/a\u003e\u003c\/span\u003e or a dry white wine like \u003ca href=\"https:\/\/harperandblohm.com\/search?type=product%2Cpage%2Carticle\u0026amp;q=reisling\" target=\"_blank\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eRiesling\u003c\/span\u003e\u003c\/a\u003e, Gruner Veltliner, Pinot Grigio\u003cbr\u003eFrench c\u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/harperandblohm.com\/shop\/french-cornichons\/\"\u003eornichons\u003c\/a\u003e \u003c\/span\u003e\u0026amp; our housemade \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/harperandblohm.com\/collections\/biscuits-1\/products\/harper-blohm-housemade-lavosh\"\u003eLavosh\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eA little background\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eAt K-SEIN Fromagerie we are thrilled to stock City Larder Charcuterie. British-born, French-trained chef Robbie Bell launched much-loved Melbourne made charcuterie City Larder with wife Rebecca in 2015. They specialise in handcrafted products including restaurant-quality terrines, pâté, rillettes and pickles using the best quality local free-range ingredients.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the Maker\u003c\/strong\u003e - Read more from Robbie Bell \u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/harperandblohm.com\/blogs\/news\/robbie-bell-city-larder\"\u003ehere\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Free range chicken livers, butter, free range egg, port, madeira, onion, duck fat, brandy, garlic, salt, thyme, black pepper, four spice, curing salt, gelatin.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eContains milk, eggs.\u003c\/p\u003e","brand":"City Larder Charcuterie","offers":[{"title":"Default Title","offer_id":39300209115293,"sku":"","price":16.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20250110_161535.png?v=1736486159"},{"product_id":"crispbreads-gluten-free-natural-charcoal","title":"Gluten Free Charcoal Crispbreads 120g - Falwasser","description":"\u003cp\u003eThese wafer thin crispbreads are 100% gluten free and made in Byron Bay, NSW - a visually stunning accompaniment to our cheese range.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFalwasser crackers are made in Byron Bay, NSW from 100% gluten free ingredients.\u003cbr\u003e NEW - wafer thin crisp breads made with activated coconut charcoal. Not only are they visually stunning but also make a delicious accompaniment to soft cheeses particularly goats cheese. \u003cbr\u003e \u003cbr\u003e Falwasser crackers are made in Byron Bay, NSW from 100% gluten free ingredients.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Rice flour, maize starch, gluten free flour, soy lecithin, sesame seeds, soy flour, cheese, salt, activate charcoal\u003cstrong\u003e \u003c\/strong\u003e\u003cbr\u003e","brand":"Falwasser","offers":[{"title":"Default Title","offer_id":39300211212445,"sku":"","price":9.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/falwassercharcoal.png?v=1736485631"},{"product_id":"tomme-du-chatelard-fromagerie-verdannet","title":"Tomme du Chatelard \"Fromagerie Verdannet\"","description":"\u003cp\u003e\u003cspan\u003eTomme du Chatelard is a distinctive alpine-style cheese produced by \u003c\/span\u003e\u003cem data-start=\"533\" data-end=\"555\"\u003eFromagerie Verdannet\u003c\/em\u003e\u003cspan\u003e, a historic family-owned dairy in Haute-Savoie.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Haute-Savoie, France \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle:\u003c\/strong\u003e Semi h\u003cspan\u003ea\u003c\/span\u003erd\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisanal\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days, this product is cut to order\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e Chardonnay\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:\u003c\/strong\u003e Jean Faup Chèvre, Tomme D'Auvergne, Saint-Nectaire, Tomme de Savoie\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"439\" data-end=\"464\"\u003e\u003cstrong\u003eGeneral Description\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"465\" data-end=\"870\"\u003eTomme du Chatelard is a distinctive alpine-style cheese produced by \u003cem data-start=\"533\" data-end=\"555\"\u003eFromagerie Verdannet\u003c\/em\u003e, a historic family-owned dairy in Haute-Savoie. This cheese fuses two emblematic French styles: the supple, tender paste of \u003cstrong data-start=\"680\" data-end=\"698\"\u003eSaint-Nectaire\u003c\/strong\u003e, and the rustic, washed rind maturation of \u003cstrong data-start=\"742\" data-end=\"761\"\u003eTomme de Savoie\u003c\/strong\u003e. The result is a cheese that is both traditional and innovative, with depth of flavour and alpine character.\u003c\/p\u003e\n\u003chr data-start=\"872\" data-end=\"875\"\u003e\n\u003cp data-start=\"877\" data-end=\"890\"\u003e\u003cstrong\u003eTerroir\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"891\" data-end=\"1261\"\u003eProduced in the heart of \u003cstrong data-start=\"916\" data-end=\"926\"\u003eSavoie\u003c\/strong\u003e, Tomme du Chatelard captures the richness of the Alpine terroir. The cows graze in high-altitude pastures rich in wild grasses and herbs, which lend complexity to the milk. Aged in humid cellars, the rind develops \u003cem data-start=\"1141\" data-end=\"1150\"\u003ela muco\u003c\/em\u003e—a soft, naturally occurring surface flora—contributing to the unique aroma and flavor of this regional cheese.\u003c\/p\u003e\n\u003chr data-start=\"1263\" data-end=\"1266\"\u003e\n\u003cp data-start=\"1268\" data-end=\"1289\"\u003e\u003cstrong\u003eTexture \u0026amp; Taste\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1290\" data-end=\"1599\"\u003eThe paste is \u003cstrong data-start=\"1303\" data-end=\"1324\"\u003esmooth, semi-soft\u003c\/strong\u003e, and creamy without being runny. Its flavour profile is \u003cstrong data-start=\"1381\" data-end=\"1405\"\u003enutty, gently fruity\u003c\/strong\u003e, and delicately savoury, with a slight earthiness brought on by the washed rind. This balance of subtle alpine sweetness and umami depth makes Tomme du Chatelard both accessible and satisfying.\u003c\/p\u003e\n\u003chr data-start=\"1601\" data-end=\"1604\"\u003e\n\u003cp data-start=\"1606\" data-end=\"1620\"\u003e\u003cstrong\u003ePairings\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1621\" data-end=\"1850\"\u003e\n\u003cli data-start=\"1621\" data-end=\"1699\"\u003e\n\u003cp data-start=\"1623\" data-end=\"1699\"\u003e\u003cstrong data-start=\"1623\" data-end=\"1633\"\u003eWines:\u003c\/strong\u003e White wines from Savoie (Jacquère, Chasselas) or a light Gamay.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1700\" data-end=\"1780\"\u003e\n\u003cp data-start=\"1702\" data-end=\"1780\"\u003e\u003cstrong data-start=\"1702\" data-end=\"1721\"\u003eAccompaniments:\u003c\/strong\u003e Crusty rye bread, speck or cured ham, roasted hazelnuts.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1781\" data-end=\"1850\"\u003e\n\u003cp data-start=\"1783\" data-end=\"1850\"\u003e\u003cstrong data-start=\"1783\" data-end=\"1801\"\u003eServing ideas:\u003c\/strong\u003e Melts well for a tartine or a twist on raclette.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1852\" data-end=\"1855\"\u003e\n\u003ch3 data-start=\"1857\" data-end=\"1881\"\u003eHistory \u0026amp; Heritage\u003c\/h3\u003e\n\u003cp data-start=\"1882\" data-end=\"2384\"\u003eThe cheese is made by \u003cstrong data-start=\"1904\" data-end=\"1928\"\u003eFromagerie Verdannet\u003c\/strong\u003e, also known as \u003cem data-start=\"1944\" data-end=\"1972\"\u003eFromagerie de la Tournette\u003c\/em\u003e, founded in \u003cstrong data-start=\"1985\" data-end=\"1993\"\u003e1904\u003c\/strong\u003e by \u003cstrong data-start=\"1997\" data-end=\"2017\"\u003eErnest Verdannet\u003c\/strong\u003e. It is the oldest cheesemaking business in Haute-Savoie and has been passed down through \u003cstrong data-start=\"2107\" data-end=\"2127\"\u003efive generations\u003c\/strong\u003e. Verdannet is renowned for its commitment to traditional practices and close relationships with local farmers. With a production of over \u003cstrong data-start=\"2265\" data-end=\"2281\"\u003e6,000 tonnes\u003c\/strong\u003e of cheese per year—half of which is Reblochon—they remain a benchmark in the region’s cheese heritage.\u003c\/p\u003e\n\u003chr data-start=\"2386\" data-end=\"2389\"\u003e\n\u003cp data-start=\"2391\" data-end=\"2415\"\u003e\u003cstrong\u003eA Note on the Name\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2416\" data-end=\"2777\"\u003eThe word \u003cem data-start=\"2425\" data-end=\"2436\"\u003eChatelard\u003c\/em\u003e comes from the old French \u003cem data-start=\"2463\" data-end=\"2472\"\u003echastel\u003c\/em\u003e, meaning \"small castle\" or \"fortified place.\" It evokes the mountainous landscape and ancient stone villages of the region. Naming the cheese \u003cem data-start=\"2615\" data-end=\"2635\"\u003eTomme du Chatelard\u003c\/em\u003e is a nod to this alpine heritage, conjuring images of traditional mountain life and the enduring connection between people, land, and cheese.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet.\u003c\/p\u003e","brand":"Fromagerie Verdannet","offers":[{"title":"200g","offer_id":39300212654237,"sku":"","price":19.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":39300212687005,"sku":"","price":47.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20251208_112544_75285b1f-7490-4d20-bb5a-0c7585797c9c.jpg?v=1765153669"},{"product_id":"gouda-moulin-des-moeres","title":"Gouda Moulin des Moeres","description":"\u003cp\u003eThis cows milk hard cheese from the Netherlands is matured for minimum 24 months by Losfeld Cesar, resulting in a complex flavour profile.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e North Brabant, Netherlands\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003euncooked pressed \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days, this product is cut to order\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e Single Malt Whisky, fortified wines, dark beers\u003c\/p\u003e\n\u003cp\u003eDark Chocolate, candied ginger, dark rye bread \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eCoolea, Cornish Kern\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"file:\/\/\/Users\/vyvic\/Desktop\/K-SEIN%20FROMAGERIE\/website%20tasting%20note\/L'AMUSE%20GOUDA.pdf\"\u003e\u003cstrong\u003ePrintable Cheese Note\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMoulin des Moeres Gouda is the result of a collaboration between cheesemaker and affineur. Cono Kaasmaker, the cheese maker, crafts fresh wheels of gouda in North Holland – a region renowned for its sea-clay fields, rich in naturally occurring sea salt that imparts a distinctive flavour to the milk of the animals that graze there. Losfeld, then hand-selects wheels for maturation and ages each wheel for a minimum of 24 months in her warm maturation rooms (+14°C.) In terms of gouda maturation, his method is unique. The higher temperature and humidity encourage complex flavours of roasted hazelnuts and dark caramel to develop whilst maintaining the moisture in the cheese. Tyrosine crystals emerge and fleck the paste, providing a satisfying crunch.\u003c\/p\u003e\n\u003ch5 data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA little history about Affineur Losfeld\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLosfeld is a renowned affineur based in Roubaix, France, specializing in the aging of exceptional artisan cheeses. With decades of expertise, Losfeld carefully selects cheeses from small producers across the region, nurturing them in their cellars to bring out their finest qualities. Their commitment to traditional methods and attention to detail have made Losfeld a respected name among cheese enthusiasts, offering unique and perfectly aged creations that showcase the richness of French terroirs.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet.\u003c\/p\u003e","brand":"Affineur Losfeld","offers":[{"title":"200g","offer_id":39300215111837,"sku":"","price":15.0,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":39300215144605,"sku":"","price":37.5,"currency_code":"AUD","in_stock":true},{"title":"1kg 10%","offer_id":47259537014941,"sku":null,"price":67.5,"currency_code":"AUD","in_stock":true},{"title":"2kg 13%","offer_id":47259537047709,"sku":null,"price":130.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/IMG-0623.jpg?v=1736726983"},{"product_id":"manchego-artisan-dop-valdivieso","title":"Raw Manchego Farmhouse DOP “Queseria Finca Valdivieso”","description":"\u003cp\u003eThis hard cheese is made from raw sheep milk in La Mancha, Spain. It's a rare example of farmhouse cheese, made with milk from a single herd of Manchega sheep. \u003cbr\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e La Mancha, Spain \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Ewe (raw) \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eHard\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Farmhouse     \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life: \u003c\/strong\u003e7-10 days, this product is cut to order  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eSpanish wine – Rioja\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eQueso Iberico, Pecorino\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eManchego (Man-CHAY-go) is the most well known of all Spanish cheese from the famous La Mancha region – named from the Arab word ‘al mansha’ meaning dry land. This raw milk version is a rare example of farmhouse cheese made with milk from a single herd of Manchega sheep. It is sold at various degrees of maturation and varies in flavour according to age - Finca Valdivieso is matured for only a few months, during which the ivory coloured interior develops a distinctively dry \u0026amp; nutty finish with a hint of the grasslands of the farm. \u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eA little history about Manchego Valdivieso\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFinca Valdivieso is one of the oldest family farms in La Mancha - established in 1880 and dedicated exclusively to the local breed of Manchega sheep and the production of traditional farmhouse cheeses. As a farmhouse operation, Finca Valdivieso control all the steps of the Manchego production, from the housekeeping of the animals to the milking and cheese production. The shape and outer rind of Manchego is quite distinctive and originated from the traditional grass-woven belts that leave a zigzag impression on the sides of the cheese, as well as a small wooden board that is used to imprint a wheat pattern on the top.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Raw ewe's milk, salt, cultures, animal rennet.\u003cbr\u003e\u003c\/p\u003e","brand":"Valdivieso","offers":[{"title":"200g","offer_id":39300222812317,"sku":"SKU 8589","price":22.4,"currency_code":"AUD","in_stock":true},{"title":"500g","offer_id":39300222845085,"sku":"SKU 8589","price":56.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/manchegovaldivieso_2be8bf1b-cb70-44e7-8157-9d10b84ff7eb.png?v=1739664429"},{"product_id":"rogue-creamery-special-reserve-blue","title":"Rogue Réserve Blue “Rogue River Creamery”","description":"\u003cp\u003eFrom Oregon's (USA) highly-regarded Rogue Creamery, this award-winning cows milk blue cheese shows notes of pine, berries, hazelnuts, morels and pears. Our annual allocation arrives in late November - December each year. \u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Central Point, Oregon, USA \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Non-animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eBlue\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days, this product is cut to order \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:  \u003c\/strong\u003e\u003ca href=\"https:\/\/harperandblohm.com\/products\/pennyweight-gold-375ml\"\u003ePennyweight Gold\u003c\/a\u003e, dark beer from Rogue Brewery, \u003ca href=\"https:\/\/harperandblohm.com\/shop\/asterisk-christmas-cake-450g\/\"\u003eChristmas Cake\u003c\/a\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:  \u003c\/strong\u003eRogue River Flora Nelle, Roquefort\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eRogue Creamery Special Reserve Blue is a rich blue cheese wrapped in Syrah leaves that have been macerated in pear brandy giving the cheese a delicious fruity flavour. This very special cheese is made for only a few weeks each year during the autumn equinox. At this time of year, the creamery’s single herd of Brown Swiss \u0026amp; Holstein cows are at the end of their natural lactation cycle \u0026amp; their milk is rich \u0026amp; concentrated. Flavours of the lush grazing pastures beside the Rogue River infuse the milk with the esters of native grasses, hops, clover, blackberries \u0026amp; wild herbs.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e After the wheels of cheese have been salted \u0026amp; pierced, they are ripened in the dairy cellars for a minimum of 9 - 11 months. After this the cheese is hand wrapped in local organic handpicked Syrah vine leaves from Cow Horn Vineyard, that have been macerated in local organic pear brandy from Clear Creek Distillery. Its moist creamy texture has a creamy blue mould flavour with subtle hints of signature terroir including pine, wild ripened berries, hazelnuts, morels and pears.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eA little history about Rogue Creamery\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca data-mce-fragment=\"1\" href=\"http:\/\/www.roguecreamery.com\" data-mce-href=\"http:\/\/www.roguecreamery.com\"\u003eRogue Creamery\u003c\/a\u003e was founded in 1933 by the Vella family \u0026amp; survived the Great Depression. Tom the original maker of their blue cheeses learnt his trade from the French masters of the Roquefort Association in France in the early 1950s. Today Rogue Creamery is recognized as one of the most innovative artisan dairies in North American making a range of blue cheeses from local organic milk. Owner David Gremmels is committed to producing handcrafted cheeses using only sustainable techniques.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003e The dairy is both certified sustainable by Steritech, organic by Oregon Tilth and Certified B Corp.\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, non animal rennet.\u003cbr\u003e","brand":"Rogue Creamery","offers":[{"title":"150g","offer_id":39300224647325,"sku":"","price":37.5,"currency_code":"AUD","in_stock":false},{"title":"300g","offer_id":39300224680093,"sku":"","price":75.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20251208_110136_c4b9632b-352c-4ad8-80be-bf63fcf35e09.jpg?v=1765152215"},{"product_id":"razorback-peaks-artisan-cheesemaker","title":"Razorback Peaks Artisan Cheesemakers","description":"\u003cp\u003e\u003cspan\u003eRazorback is an artisan washed rind cheese with a bold personality. Despite its pungent aroma, its flavour is surprisingly indulgent — rich, buttery, and delicately savoury. This cheese is best described as a meeting point between Reblochon and Munster, with all the gooey creaminess and punchy character you’d expect from both. Its sticky rind hides a luscious, soft paste that ripens from the outside in, developing depth and complexity over time.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Victorian Alpine Region, Waveroo, Victoria\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Non-animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eWashed rind family, uncooked and unpressed \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan    \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003ePinot Gris, Farmhouse cider\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eReblochon, Munster\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #183153;\"\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTerroir \u0026amp; Milk\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cspan\u003eMade with certified organic cow’s milk from a single herd of Normande cows in the Kiewa Valley, Razorback embodies the terroir of Victoria’s Alpine region. The Peaks Artisan Cheesemakers operate on Waveroo Country, where the cool climate, quality soils, and high rainfall provide ideal conditions for dairy production. The cheese is made using traditional techniques, including an uncooked, unpressed curd and regular brine washing to encourage a complex rind flora.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eFlavour \u0026amp; Texture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRazorback has a soft, creamy paste that becomes oozy as it matures. The texture is smooth, with a melt-in-the-mouth finish. The rind develops meaty, umami aromas, while the interior remains milder, offering notes of hay, mushroom, and roasted root vegetables. This balance between aroma and flavour makes Razorback both assertive and elegant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRazorback pairs beautifully with:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eFarmhouse cider, Pinot Gris, or a light-bodied red wine\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFresh pears, crusty sourdough, or roasted almonds\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOn a cheeseboard, it shines beside sweet elements like fig jam or quince paste\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eA little history\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Peaks Artisan Cheesemakers, founded by Luke Armstrong and Vanessa Lipscombe, have been making cheese since 2018 in the heart of the Victorian Alps. Their goal is simple: to craft expressive cheeses from the highest quality milk. All production is done by hand, and affinage takes place in their cellars, where unique microbial environments are nurtured.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe name Razorback has a dual significance: it refers to the feral pigs known as razorbacks, wild and resilient creatures of the Australian bush — a fitting metaphor for the cheese’s bold character. It is also a nod to the Razorback Ridge, a striking alpine trail near Mount Hotham, not far from where the cheese is made. This connection to place reinforces the wild, rustic essence of this washed rind gem.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, non animal rennet.\u003c\/p\u003e","brand":"The Peaks Artisan Cheeses","offers":[{"title":"200g","offer_id":47494437830813,"sku":"SKU 22352","price":28.0,"currency_code":"AUD","in_stock":true},{"title":"400g","offer_id":47494437863581,"sku":"SKU 22353","price":56.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/IMG-2137.jpg?v=1766137570"},{"product_id":"ice-box","title":"Ice Pack","description":"Need to keep your cheese and other treats cool? You'll want an ice pack then. \u003cbr\u003e","brand":"K-Sein Fromagerie","offers":[{"title":"Default Title","offer_id":39883220123805,"sku":"","price":4.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/products\/ScreenShot2023-03-30at5.19.53pm.png?v=1680157199"},{"product_id":"100-gift-voucher","title":"$100 Gift Voucher","description":"\u003cp data-start=\"116\" data-end=\"274\"\u003e\u003cstrong data-start=\"116\" data-end=\"170\"\u003eThe perfect gift for anyone who loves good cheese.\u003c\/strong\u003e\u003cbr data-start=\"170\" data-end=\"173\"\u003eValid for online and in-store purchases. Delivery available across Melbourne and regional Victoria.\u003c\/p\u003e\n\u003cp\u003eK-SEIN Fromagerie Gift Vouchers make the ideal present for anyone who appreciates fine cheese.\u003cbr data-start=\"370\" data-end=\"373\"\u003eThey can be redeemed in-store or online — please note that \u003cstrong data-start=\"432\" data-end=\"499\"\u003ein-store vouchers must be spent in full in a single transaction\u003c\/strong\u003e, while \u003cstrong data-start=\"507\" data-end=\"583\"\u003eonline vouchers can be used gradually until the credit is fully redeemed\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"588\" data-end=\"738\"\u003e\u003cspan style=\"text-decoration: underline; color: rgb(255, 42, 0);\"\u003e\u003cem\u003eIf you’d like the recipient to enjoy their gift over several visits, we recommend \u003cstrong data-start=\"670\" data-end=\"706\"\u003epurchasing multiple $50 vouchers\u003c\/strong\u003e instead of one larger amount.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFAQs\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eHow long until I receive the gift voucher? \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eYour voucher will be emailed to you following your order confirmation.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003ci\u003eHow do I send it to the recipient?\u003c\/i\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eEither email to the lucky recipient or print out a hard copy.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003eHow long is the gift \u003c\/em\u003e\u003cem\u003evoucher valid for? \u003c\/em\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eGift vouchers are valid for 3 years from the date of purchase. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003ci\u003eWhere can I use the gift voucher? \u003c\/i\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eGift cards are redeemable online and instore. Instore transactions must be supported with a printed voucher \u0026amp; the card value must be used in one transaction.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eRedeeming a gift voucher online?\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eEnter the unique gift voucher code in the coupon code box to redeem your voucher online. Any additional balance can be paid by card at the checkout.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eWe’re here to help\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eIf you have any questions about the cheeses or products, need a special delivery or just want some advice, please contact us on 0406 442 032 or email \u003ca href=\"mailto:info@harperandblohm.com\"\u003ehello@ksfromagerie.au \u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eVouchers are non-transferrable or refundable and cannot be redeemed for cash.\u003c\/em\u003e\u003c\/p\u003e","brand":"K-Sein Fromagerie","offers":[{"title":"$100.00","offer_id":39883895013533,"sku":"","price":100.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/IMG-0608.jpg?v=1736724067"},{"product_id":"75-gift-voucher","title":"$75 Gift Voucher","description":"\u003cp data-end=\"274\" data-start=\"116\"\u003e\u003cstrong data-end=\"170\" data-start=\"116\"\u003eThe perfect gift for anyone who loves good cheese.\u003c\/strong\u003e\u003cbr data-end=\"173\" data-start=\"170\"\u003eValid for online and in-store purchases. Delivery available across Melbourne and regional Victoria.\u003c\/p\u003e\n\u003cp\u003eK-SEIN Fromagerie Gift Vouchers make the ideal present for anyone who appreciates fine cheese.\u003cbr data-end=\"373\" data-start=\"370\"\u003eThey can be redeemed in-store or online — please note that \u003cstrong data-end=\"499\" data-start=\"432\"\u003ein-store vouchers must be spent in full in a single transaction\u003c\/strong\u003e, while \u003cstrong data-end=\"583\" data-start=\"507\"\u003eonline vouchers can be used gradually until the credit is fully redeemed\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eFAQs\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eHow long until I receive the gift voucher? \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003eYour voucher will be emailed to you following your order confirmation.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003ci\u003eHow do I send it to the recipient?\u003c\/i\u003e\u003c\/strong\u003e\u003cbr\u003eEither email to the lucky recipient or print out a hard copy.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cb\u003eHow long is the gift voucher valid for? \u003c\/b\u003e\u003c\/em\u003e\u003cbr\u003eGift vouchers are valid for 3 years from the date of purchase. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003ci\u003eWhere can I use the gift voucher? \u003c\/i\u003e\u003c\/strong\u003e\u003cbr\u003eGift cards are redeemable online and instore. Instore transactions must be supported with a printed voucher \u0026amp; the card value must be used in one transaction.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ci\u003eRedeeming a gift voucher online?\u003c\/i\u003e\u003c\/strong\u003e\u003cbr\u003eEnter the unique gift voucher code in the coupon code box to redeem your voucher online. Any additional balance can be paid by card at the checkout.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003ci\u003eWe’re here to help\u003c\/i\u003e\u003c\/strong\u003e\u003cbr\u003eIf you have any questions about the cheeses or products, need a special delivery or just want some advice, please contact us on 0406 442 032 or email \u003ca href=\"hello@ksfromagerie.au\"\u003ehello@ksfromagerie.au\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eVouchers are non-transferrable or refundable and cannot be redeemed for cash.\u003c\/em\u003e\u003c\/p\u003e","brand":"K-Sein Fromagerie","offers":[{"title":"$75.00","offer_id":39884290097309,"sku":"2","price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/IMG-0607.jpg?v=1736724108"},{"product_id":"the-fine-cheese-co-oatcake-rounds","title":"The Fine Cheese Co. Oatcake Rounds 150g","description":"\u003cp\u003eOatcakes are a coarse, rich biscuit blending butter, rolled oats and oat flour. Made in the UK, they are incredibly moreish and particularly suited to cheese.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Fine Cheese Co Oatcake Rounds are a coarse and moreish biscuit that are the perfect foil for cheese. The oatcake dates back to Roman Britain and this version has been upgraded as an all-butter biscuit with 100% rolled oats and oat flour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA little history\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs part of their ‘Heritage’ range, \u003ca href=\"https:\/\/www.finecheese.co.uk\/\"\u003eThe Fine Cheese Co\u003c\/a\u003e have refined and re-imagined Britains most historic crackers. The Fine Cheese Co are a Bath-based cheese company in the UK who have created a range of biscuits that are particularly suited to cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTraditional cloth bound cheddar such as Hafod \u0026amp; washed rinds such as Taleggio\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Oatmeal, oats, butter, sea salt\u003cbr\u003e","brand":"The Fine Cheese Company","offers":[{"title":"Default Title","offer_id":39973755224221,"sku":"SKU 53869","price":12.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20250110_161044.png?v=1736485864"},{"product_id":"long-paddock-silver-wattle","title":"Silver Wattle “Long Paddock”","description":"\u003cp\u003eSilver Wattle is a cows milk white mould cheese made by Long Paddock, at The Mill precinct, Dja Dja Wurrung, Castlemaine, Victoria.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Castlemaine, Dja Dja Wurrung, Goldfield’s region, Victoria \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Non-animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eWhite mould\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan     \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e  7-10 days\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eSparkling and dry rosé wines, baguette or fruit bread\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:  \u003c\/strong\u003eThe Peaks Bon Accord, La Tur or Robiola\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Long_Paddock_Silver_Wattle_Harper_Blohm_Cheesenote.pdf?v=1632289656\"\u003ePrintable cheesenote\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThis surface-ripened cows milk cheese is handmade in a traditional French style. When young it presents a fresh, clean flavour with a bright lactic tang. As it ages, the fudgy interior softens to a creamy, oozing interior while developing distinctive funky flavour notes. Organic milk from a mixed herd of Friesian, Jersey and Australian Dairy Shorthorn cattle is the foundation of Long Paddock cheese.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA little history about Long Paddock\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJulie and Ivan Larcher recently relocated to \u003cspan data-mce-fragment=\"1\"\u003eDja Dja Wurrung, \u003c\/span\u003eCastlemaine, Victoria from Limoges France with the encouragement of Alison Lansley (Australian Specialist Cheesemakers’ Association) and Holy Goat’s Carla Meurs and Ann-Marie Monda. Years of experience making cheese and consulting have informed their considered production at every stage. From careful monitoring of herd health and milking through their small-batch cheesemaking process and maturation, nothing is left to chance.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLocated at The Mill, Castlemaine - a hub for creatives in a range of fields - their site houses production facilities and a much-heralded Cheese School.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, non animal rennet.\u003cbr\u003e","brand":"Long Paddock Cheese","offers":[{"title":"Default Title","offer_id":40378797195421,"sku":"","price":19.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/silverwattle.png?v=1736399097"},{"product_id":"long-paddock-driftwood","title":"Driftwood Petit “Long Paddock”","description":"\u003cp\u003eDriftwood is a soft cows milk washed rind cheese wrapped in spruce bark, made at Long Paddock, \u003cspan data-mce-fragment=\"1\"\u003eDja Dja Wurrung, \u003c\/span\u003eCastlemaine, Victoria.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003eCastlemaine, Dja Dja Wurrung, Victoria  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Non-animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eWashed rind\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:  \u003c\/strong\u003eDry white wines, Crusty bread and \u003ca href=\"https:\/\/harperandblohm.com\/products\/french-cornichons\"\u003ecornichons\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eVacherin Mont d'Or, Will Studd selected Le Duc Vacherin\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/DRIFTWOOD.pdf?v=1698889390\"\u003e\u003cstrong\u003ePrintable Cheese Note\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/DRIFTWOOD.pdf?v=1698889390\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eImported spruce bark belt which wraps the cheese isn’t just visual; they hold the young cheese in shape while imparting subtle woody notes to the flavour profile. What begins as a mild grassy flavour intensifies developing earthier, distinctive mushroom (almost meaty) characters as it ages. Organic milk from a mixed herd of Friesian, Jersey and Australian Dairy Shorthorn cattle is the foundation of Long Paddock cheese. Similarly, to other soft, surface-ripened cheeses, it also excels as a whole baked cheese.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA little history about Long Paddock\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eJulie and Ivan Larcher recently relocated to Castlemaine, Victoria from Limoges, France with the encouragement of Alison Lansley (Australian Specialist Cheesemakers’ Association) and Holy Goat’s Carla Meurs and Ann-Marie Monda. Years of experience making cheese and consulting have informed their considered production at every stage. From careful monitoring of herd health and milking through their small-batch cheesemaking process and maturation, nothing is left to chance.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLocated at The Mill, Castlemaine - a hub for creatives in a range of fields - their site houses production facilities and a much-heralded Cheese School.\u003c\/p\u003e\n \n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, non animal rennet.\u003cbr\u003e","brand":"Long Paddock Cheese","offers":[{"title":"Default Title","offer_id":40388065788061,"sku":"","price":22.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/IMG-0592.jpg?v=1736642390"},{"product_id":"vannella-buratta","title":"Vannella Burrata 150g","description":"\u003cp\u003e\u003cstrong\u003e🏪 IN-STORE ONLY $13.95- Due to the limited stock and fragility of this product, we can only sell it in-store. No online ordering available.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVannella Burrata is a fresh Italian-style cheese made from cow's milk with a hand-tied knot at its crown and creamy filling. This delicate cheese offers an authentic taste experience that will delight cheese enthusiasts.\u003c\/p\u003e\n\u003cp\u003eVisit our store to purchase this delicate cheese and ensure it maintains its perfect quality from our hands to yours.\u003c\/p\u003e","brand":"Vannella","offers":[{"title":"Default Title","offer_id":41301685665949,"sku":"","price":13.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20250109_153630.png?v=1736397426"},{"product_id":"fig-almond-and-pomegranate-paste","title":"Fig almond and pomegranate paste","description":"\u003cp\u003eCrafted in the western suburbs of Melbourne, this exquisite paste is a fusion of Mediterranean-inspired flavors, carefully curated to elevate your cheese platter experience.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"flex-1 overflow-hidden\"\u003e\n\u003cdiv class=\"react-scroll-to-bottom--css-acfmb-79elbk h-full\"\u003e\n\u003cdiv class=\"react-scroll-to-bottom--css-acfmb-1n7m0yu\"\u003e\n\u003cdiv class=\"flex flex-col pb-9 text-sm\"\u003e\n\u003cdiv data-testid=\"conversation-turn-15\" class=\"w-full text-token-text-primary\"\u003e\n\u003cdiv class=\"px-4 py-2 justify-center text-base md:gap-6 m-auto\"\u003e\n\u003cdiv class=\"flex flex-1 text-base mx-auto gap-3 md:px-5 lg:px-1 xl:px-5 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem] group final-completion\"\u003e\n\u003cdiv class=\"relative flex w-full flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\n\u003cdiv class=\"flex flex-grow flex-col max-w-full\"\u003e\n\u003cdiv class=\"min-h-[20px] text-message flex flex-col items-start gap-3 whitespace-pre-wrap break-words [.text-message+\u0026amp;]:mt-5 overflow-x-auto\" data-message-id=\"09418440-793b-4f31-870d-cbd2a97a3c56\" data-message-author-role=\"assistant\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert light\"\u003e\n\u003ch3\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFigs:\u003c\/strong\u003e Plump, sun-ripened figs sourced for their natural sweetness and rich flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlmonds:\u003c\/strong\u003e Crunchy almonds add texture and depth to the paste, complementing the creamy richness of cheese.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePomegranate:\u003c\/strong\u003e Tangy pomegranate seeds burst with vibrant acidity, balancing the sweetness of figs and almonds.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eFlavor Profile:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e The figs lend a luscious sweetness, reminiscent of warm Mediterranean afternoons.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNutty Crunch:\u003c\/strong\u003e Almonds provide a satisfying crunch, adding a textural contrast to the smoothness of cheese.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Bright bursts of pomegranate acidity awaken the palate, cutting through the richness of cheese and leaving a refreshing finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003ePairing Suggestions:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheese:\u003c\/strong\u003e Ideal for pairing with a variety of cheeses, from creamy Brie and tangy goat cheese to sharp cheddar and aged Gouda.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccompaniments:\u003c\/strong\u003e Serve alongside artisan crackers, crusty bread, or a selection of nuts and dried fruits for a gourmet cheese platter experience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cstrong\u003eServing Tips:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePresentation:\u003c\/strong\u003e Spread this delectable paste onto a cheese board or platter, allowing guests to enjoy its vibrant colors and enticing aroma.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature:\u003c\/strong\u003e For optimal flavor, serve the paste at room temperature to allow its complex flavors to fully develop.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eExperience the Essence of Melbourne's Culinary Innovation:\u003c\/strong\u003e Indulge in the harmony of flavors and textures with this fig almond pomegranate paste, handcrafted with care in Melbourne. Perfect for entertaining or simply savoring a moment of gastronomic delight, this paste promises to bring sophistication and excitement to your cheese pairing experiences.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDietary\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003efruit and nuts 55% (dried figs, almonds, pomegranate), sugar, water, citric acid, pectin\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"for the love of cheese","offers":[{"title":"Default Title","offer_id":42006169518237,"sku":"","price":11.75,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/IMG-0550.jpg?v=1736477970"},{"product_id":"baslamic-vinegar-20-year-old","title":"Baslamic Vinegar 20 Year Old","description":"\u003cp data-start=\"122\" data-end=\"187\"\u003e\u003cstrong data-start=\"122\" data-end=\"187\"\u003eLa Vecchia Dispensa – 20-Year-Aged Balsamic Vinegar of Modena\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"189\" data-end=\"549\"\u003e \u003c\/p\u003e\n\u003ch3 data-start=\"189\" data-end=\"549\"\u003eDetail:\u003c\/h3\u003e\n\u003cp data-start=\"189\" data-end=\"549\"\u003eProduced in the medieval village of Castelvetro di Modena, \u003cem data-start=\"248\" data-end=\"269\"\u003eLa Vecchia Dispensa\u003c\/em\u003e is among the oldest balsamic vinegar factories in the region, holding production licence number 13 since 1905. For generations, the Pelloni and Tintori families have patiently aged balsamic vinegar in wooden barrels, preserving a savoir-faire passed down as a family inheritance.\u003c\/p\u003e\n\u003cp data-start=\"551\" data-end=\"797\"\u003eThis balsamic vinegar is aged for \u003cstrong data-start=\"585\" data-end=\"597\"\u003e20 years\u003c\/strong\u003e in a succession of ancient barrels made from aromatic woods. Over time, the cooked grape must of late-harvest \u003cstrong data-start=\"708\" data-end=\"742\"\u003eTrebbiano and Lambrusco grapes\u003c\/strong\u003e slowly concentrates, gaining both depth and structure.\u003c\/p\u003e\n\u003cp data-start=\"799\" data-end=\"1060\"\u003eWith a \u003cstrong data-start=\"806\" data-end=\"830\"\u003edensity of 1.35 kg\/L\u003c\/strong\u003e, this vinegar is naturally thick and glossy — a clear indicator of long ageing and careful evaporation. The texture is dense yet fluid, coating the palate with natural sweetness, layered complexity, and a finely balanced acidity.\u003c\/p\u003e\n\u003ch3 data-start=\"799\" data-end=\"1060\"\u003ePairing:\u003c\/h3\u003e\n\u003cp data-start=\"1062\" data-end=\"1329\"\u003eA classic and highly regarded pairing is a few drops over \u003cstrong data-start=\"1120\" data-end=\"1143\"\u003eParmigiano Reggiano\u003c\/strong\u003e, where the vinegar’s richness enhances the cheese’s savoury, crystalline notes without overpowering them. It is equally suited to finishing dishes where precision and intensity are key.\u003c\/p\u003e\n\u003cp data-start=\"1331\" data-end=\"1503\"\u003eProduced exclusively from cooked grape must and certified organic since 2002, this 20-year-aged balsamic vinegar is a precise and authentic expression of Modena’s heritage.\u003c\/p\u003e","brand":"La Vecchia Dispensa","offers":[{"title":"Default Title","offer_id":42011355873437,"sku":"","price":92.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20251218_085602.jpg?v=1766008581"},{"product_id":"ubriaco-al-prosecco-doc","title":"Ubriaco al Prosecco DOC","description":"\u003cp\u003eUbriaco al Prosecco DOC is a cows milk semi-hard cheese from Veneto, Italy cured in grape pressings from the making of Prosecco.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e  Treviso, Veneto, Italy\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eSemi-hard \/ drunken cheese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days, this cheese is cut to order\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003eItalian Prosecco, olives, pickled peppers, flatbread\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eSection28 Sunrise or Perenzin Capra di Ubriaco al Traminer\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/La_Casearia_Carpenedo_Ubriaco_al_Prosecco_Harper_and_Blohm_Cheese_shop.pdf?v=1649298852\"\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"95\" data-end=\"485\"\u003eUbriaco al Prosecco is a refined variation of the traditional Italian “drunken cheese,” produced in the \u003cstrong data-start=\"199\" data-end=\"216\"\u003eVeneto region\u003c\/strong\u003e by \u003cstrong data-start=\"220\" data-end=\"261\"\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eMoro Formaggi\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e. Instead of being aged with red grape pomace, this version is matured with \u003cstrong data-start=\"337\" data-end=\"370\"\u003eProsecco grape must and skins\u003c\/strong\u003e, giving the cheese a brighter, more floral personality while preserving the rustic charm of the Ubriaco tradition.\u003c\/p\u003e\n\u003cp data-start=\"487\" data-end=\"689\"\u003eElegant yet approachable, Ubriaco al Prosecco combines the savoury richness of aged cow’s milk cheese with the freshness and aromatic lift associated with northern Italy’s famous sparkling wine culture.\u003c\/p\u003e\n\u003chr data-start=\"691\" data-end=\"694\"\u003e\n\u003cp data-section-id=\"1xfvo3g\" data-start=\"696\" data-end=\"723\"\u003e\u003cstrong\u003eOrigins and Tradition\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"725\" data-end=\"1047\"\u003eThe tradition of \u003cem data-start=\"742\" data-end=\"751\"\u003eUbriaco\u003c\/em\u003e cheeses originates from the rural areas of \u003cstrong data-start=\"795\" data-end=\"817\"\u003eTreviso and Veneto\u003c\/strong\u003e, where cheeses were historically hidden beneath fermenting grape pomace during wartime and harvest seasons. Over time, producers realised the wine residues not only protected the cheese but also transformed its flavour and aroma.\u003c\/p\u003e\n\u003cp data-start=\"1049\" data-end=\"1281\"\u003eAt \u003cstrong data-start=\"1052\" data-end=\"1069\"\u003eMoro Formaggi\u003c\/strong\u003e, affineur \u003cstrong data-start=\"1080\" data-end=\"1095\"\u003eSergio Moro\u003c\/strong\u003e has spent decades reviving and refining these historic ageing techniques, using wine, marc, herbs, hay, and spirits to create cheeses deeply connected to Veneto’s agricultural heritage.\u003c\/p\u003e\n\u003cp data-start=\"1283\" data-end=\"1372\"\u003eUbriaco al Prosecco is one of the lighter and more elegant expressions of this tradition.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1djf8cz\" data-start=\"2658\" data-end=\"2698\"\u003eA Different Kind of Drunken Cheese\u003c\/h3\u003e\n\u003cp data-start=\"2700\" data-end=\"2907\"\u003eWhere Ubriaco Rosso is deep and brooding, Ubriaco al Prosecco is bright and celebratory. It captures the lighter side of Veneto’s wine culture while preserving the rustic soul of traditional drunken cheeses.\u003c\/p\u003e\n\u003cp data-start=\"2909\" data-end=\"3031\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eElegant, aromatic, and unmistakably Italian, it is a cheese that feels perfectly at home beside a glass of sparkling wine.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003chr data-start=\"1374\" data-end=\"1377\"\u003e\n\u003ch3 data-section-id=\"egsuyz\" data-start=\"1379\" data-end=\"1408\"\u003eProduction and Affinage\u003c\/h3\u003e\n\u003cul data-start=\"1410\" data-end=\"1584\"\u003e\n\u003cli data-section-id=\"1szjs3w\" data-start=\"1410\" data-end=\"1446\"\u003e\n\u003cstrong data-start=\"1412\" data-end=\"1421\"\u003eMilk:\u003c\/strong\u003e Pasteurised cow’s milk\u003c\/li\u003e\n\u003cli data-section-id=\"rtc13f\" data-start=\"1447\" data-end=\"1489\"\u003e\n\u003cstrong data-start=\"1449\" data-end=\"1459\"\u003eStyle:\u003c\/strong\u003e Semi-hard, wine-aged cheese\u003c\/li\u003e\n\u003cli data-section-id=\"86vaco\" data-start=\"1490\" data-end=\"1520\"\u003e\n\u003cstrong data-start=\"1492\" data-end=\"1503\"\u003eAgeing:\u003c\/strong\u003e Several months\u003c\/li\u003e\n\u003cli data-section-id=\"9omwez\" data-start=\"1521\" data-end=\"1584\"\u003e\n\u003cstrong data-start=\"1523\" data-end=\"1538\"\u003eRefinement:\u003c\/strong\u003e Matured with Prosecco grape must and pomace\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1586\" data-end=\"1779\"\u003eThe wheels are wrapped or aged in the aromatic remains of Prosecco production, allowing the rind to absorb delicate floral and fruity notes while maintaining the integrity of the cheese itself.\u003c\/p\u003e\n\u003chr data-start=\"1781\" data-end=\"1784\"\u003e\n\u003ch3 data-section-id=\"10jr2jr\" data-start=\"1786\" data-end=\"1811\"\u003eTexture and Flavour\u003c\/h3\u003e\n\u003cp data-start=\"1813\" data-end=\"1923\"\u003e\u003cstrong data-start=\"1813\" data-end=\"1825\"\u003eTexture:\u003c\/strong\u003e\u003cbr data-start=\"1825\" data-end=\"1828\"\u003eFirm yet supple, with a smooth and slightly elastic paste that becomes more friable as it ages.\u003c\/p\u003e\n\u003cp data-start=\"1925\" data-end=\"2158\"\u003e\u003cstrong data-start=\"1925\" data-end=\"1937\"\u003eFlavour:\u003c\/strong\u003e\u003cbr data-start=\"1937\" data-end=\"1940\"\u003eBalanced and aromatic, combining buttery and savoury dairy notes with delicate hints of white grape, orchard fruit, and gentle fermentation. Compared to Ubriaco Rosso, the profile is lighter, fresher, and more elegant.\u003c\/p\u003e\n\u003cp data-start=\"2160\" data-end=\"2287\"\u003e\u003cstrong data-start=\"2160\" data-end=\"2170\"\u003eAroma:\u003c\/strong\u003e\u003cbr data-start=\"2170\" data-end=\"2173\"\u003eFloral, fruity, and lightly vinous, with subtle notes reminiscent of sparkling wine cellars and fresh grape skins.\u003c\/p\u003e\n\u003chr data-start=\"2289\" data-end=\"2292\"\u003e\n\u003ch3 data-section-id=\"sbncnn\" data-start=\"2294\" data-end=\"2319\"\u003ePairing Suggestions\u003c\/h3\u003e\n\u003cp data-start=\"2321\" data-end=\"2364\"\u003eUbriaco al Prosecco pairs beautifully with:\u003c\/p\u003e\n\u003cul data-start=\"2365\" data-end=\"2477\"\u003e\n\u003cli data-section-id=\"1s4jubj\" data-start=\"2365\" data-end=\"2400\"\u003eProsecco or dry sparkling wines\u003c\/li\u003e\n\u003cli data-section-id=\"ehv8kv\" data-start=\"2401\" data-end=\"2452\"\u003eCrisp white wines such as Pinot Grigio or Soave\u003c\/li\u003e\n\u003cli data-section-id=\"xvgnqp\" data-start=\"2453\" data-end=\"2477\"\u003eLight farmhouse ales\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2479\" data-end=\"2495\"\u003eServe alongside:\u003c\/p\u003e\n\u003cul data-start=\"2496\" data-end=\"2616\"\u003e\n\u003cli data-section-id=\"no6n8k\" data-start=\"2496\" data-end=\"2528\"\u003eFresh pears or white peaches\u003c\/li\u003e\n\u003cli data-section-id=\"vdlv21\" data-start=\"2529\" data-end=\"2558\"\u003eProsciutto di San Daniele\u003c\/li\u003e\n\u003cli data-section-id=\"1wad5g9\" data-start=\"2559\" data-end=\"2589\"\u003eToasted almonds or walnuts\u003c\/li\u003e\n\u003cli data-section-id=\"1mz9mq5\" data-start=\"2590\" data-end=\"2616\"\u003eCrusty bread or grissini\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2618\" data-end=\"2651\"\u003eExcellent as an aperitivo cheese.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet, (cheese ripened in Prosecco wine Marc)\u003cbr\u003e\u003c\/p\u003e","brand":"Formaggi Moro","offers":[{"title":"200g","offer_id":42189245153437,"sku":null,"price":15.6,"currency_code":"AUD","in_stock":false},{"title":"500g","offer_id":42189245186205,"sku":"0","price":39.0,"currency_code":"AUD","in_stock":false},{"title":"750g","offer_id":42189245218973,"sku":"0","price":78.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/ubriacolprosecco.jpg?v=1779339406"},{"product_id":"brie-donge","title":"Brie Fermier Jouvence *Organic","description":"\u003cp\u003eBrie Fermier is soft traditional French white mould cheese, made not far from Paris, it is farmhouse and organic.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003e\u003cspan\u003e Île de France, France\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow Organic\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003e White mould\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Farmhouse\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days, this cheese is cut to order.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003e Chardonnay, Burgundy or Vintage Champagne\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eBrie de Meaux, Brie de Nangis, Coulommiers\u003c\/p\u003e\n\u003ch3\u003e\n\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/BRIE_FERMIER_f6d9ef4e-93ce-48a1-9bc6-3a7ba609275e.pdf?v=1698649483\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBrie Fermier(BREE-ferm-yeah) cheese has a slightly rippled white rind with red flecks. Inside you will find a soft unctuous texture with a creamy rich clotted flavour with hints of pasture \u0026amp; straw, nuttiness \u0026amp; mushroom. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003eA little history \u003c\/strong\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBrie Fermier is made in the style of traditional French style Brie; it is made using pasteurised milk. Milk is sourced from their farm and after the cultures are added, skilled cheese-makers hand-ladle the curds into large moulds for draining. After 4-8 weeks cellar maturation, the result is a complex, rich cheese that is similar in flavour and texture to raw milk Brie de Meaux.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, salt, cultures, animal rennet.\u003c\/p\u003e","brand":"Ferme De La Tremblaye","offers":[{"title":"125g","offer_id":42244387176605,"sku":"","price":13.15,"currency_code":"AUD","in_stock":true},{"title":"250g","offer_id":42244387209373,"sku":"","price":26.25,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/briefermier.png?v=1736398848"},{"product_id":"city-larder","title":"Saucisson sec \"Monsieur Saucisson\"","description":"\u003cp\u003eA traditional French salami made by Philippe from Monsieur Saucisson in Queensland, following the traditionnal recipe, this saucisse seche is 100% free-range pork.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the most traditional saucissons made in Australia, you can almost feel like in France when you eat some.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003e\u003cstrong\u003eA little background\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMonsieur Saucisson is a humble cured meat maker, you won't see him on Instagram, he's just doing the job very well.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003ePork and pork fat (92%), salt (4%), black peppercorn and black pepper (2%), sodium nitrite (250) (≤1%), starter culture (≤1%). Gluten-free\u003c\/p\u003e","brand":"Monsieur Saucisson","offers":[{"title":"whole","offer_id":43450554974365,"sku":"","price":18.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20250110_132050.png?v=1736475699"},{"product_id":"long-paddock-banksia","title":"Bluestone “Long Paddock”","description":"\u003cp\u003eBluestone is a cows milk blue cheese made at Long Paddock, Dja Dja Wurrung, Castlemaine, Victoria.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Castlemaine, Dja Dja Wurrung, Victoria \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle:\u003c\/strong\u003e blue vein\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days, this product is cut to order\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e Crusty bread, sliced cured meats and cornichons\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:\u003c\/strong\u003e Fourme d'Ambert, Bayley Hazen Blue, Bleu d'Auvergne\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/BLUESTONE.pdf?v=1698886630\"\u003ePrintable Cheese Note\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv title=\"Page 3\" class=\"page\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eBluestone is made with a soft rennet-coagulation type cheese technology, is a cross between English Stilton and French Fourme de Montbrison. The paste is marbled with blue veins produced by a strain of penicillium roqueforti (blue mould) and is creamy, melty and buttery. The aromatic profile of this cheese is mainly yeasty, fruity, meaty, with a hint of alcoholic notes.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eA little history about Long Paddock\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJulie and Ivan Larcher recently relocated to Castlemaine, Victoria from Limoges, France with the encouragement of Alison Lansley (Australian Specialist Cheesemakers’ Association) and Holy Goat’s Carla Meurs and Ann-Marie Monda. Years of experience making cheese and consulting have informed their considered production at every stage. From careful monitoring of herd health and milking through their small-batch cheesemaking process and maturation, nothing is left to chance.\u003cbr data-mce-fragment=\"1\"\u003eLocated at The Mill, Castlemaine - a hub for creatives in a range of fields - their site houses production facilities and a much-heralded Cheese School.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised organic cow's milk, salt, cultures, animal rennet.\u003cbr\u003e","brand":"Long Paddock Cheese","offers":[{"title":"200g","offer_id":42341211799709,"sku":"","price":18.0,"currency_code":"AUD","in_stock":false},{"title":"500g","offer_id":42341211832477,"sku":"","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/IMG-0717.jpg?v=1737768307"},{"product_id":"mt-athos-feta-pdo-150g-organic","title":"Mt Athos Feta PDO 150g Organic","description":"\u003cp data-end=\"499\" data-start=\"198\"\u003e\u003cstrong data-end=\"223\" data-start=\"198\"\u003eMt Athos Organic Feta\u003c\/strong\u003e is a traditional Greek feta made from a blend of \u003cstrong data-end=\"308\" data-start=\"273\"\u003eorganic goat’s and sheep’s milk\u003c\/strong\u003e, produced in \u003cstrong data-end=\"341\" data-start=\"322\"\u003eNorthern Greece\u003c\/strong\u003e by the \u003cstrong data-end=\"373\" data-start=\"349\"\u003eRoussas Family Dairy\u003c\/strong\u003e. Brined rather than barrel-aged, it offers a clean, fresh expression of feta—creamy, crumbly, and full of pastoral character.\u003c\/p\u003e\n\u003cp data-end=\"668\" data-start=\"501\"\u003eCertified organic and crafted in small batches, this cheese captures the essence of the Greek mountains, where animals graze freely on wild herbs and natural pastures.\u003c\/p\u003e\n\u003cp\u003e\u003c!-- split --\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e \u003cspan\u003e \u003c\/span\u003eNorthern Greece\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Goat | Sheep\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Non animal rennet\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eFresh curd\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 28 days\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e sparkling white wine, Pilsener or blonde beer, Riesling.\u003c\/p\u003e\n\u003cp\u003eA very welcome addition to many salads or drizzled with EVOO \u0026amp; herbs as a starter\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eYarra Valley Dairy Persian Fetta, Meredith Dairy Marinated Goat Cheese\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Aphrodite_feta_Harper_Blohm_Cheesenote.pdf?v=1634962908\"\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"702\" data-start=\"675\"\u003e\u003cstrong\u003eHeritage and Philosophy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1067\" data-start=\"704\"\u003eFounded in 1952, the \u003cstrong data-end=\"749\" data-start=\"725\"\u003eRoussas Family Dairy\u003c\/strong\u003e has deep roots in traditional Greek cheesemaking. Their \u003cstrong data-end=\"823\" data-start=\"806\"\u003eorganic range\u003c\/strong\u003e reflects a commitment to sustainability and purity—from the soil to the milk to the finished product. Milk is sourced from a network of organic-certified small farms, and each batch of feta is carefully prepared using time-honoured techniques.\u003c\/p\u003e\n\u003cp data-end=\"1246\" data-start=\"1069\"\u003eAged in brine, Mt Athos Organic Feta stays moist and crumbly with a clean, milky profile—offering a lighter alternative to barrel-aged versions without sacrificing authenticity.\u003c\/p\u003e\n\u003chr data-end=\"1251\" data-start=\"1248\"\u003e\n\u003cp data-end=\"1275\" data-start=\"1253\"\u003e\u003cstrong\u003eFlavor and Texture\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"1692\" data-start=\"1277\"\u003e\n\u003cli data-end=\"1439\" data-start=\"1277\"\u003e\n\u003cp data-end=\"1439\" data-start=\"1279\"\u003e\u003cstrong data-end=\"1290\" data-start=\"1279\"\u003eTexture\u003c\/strong\u003e: Crumbly yet moist, firm enough to cube or slice, but soft enough to spread slightly. A gentle, creamy body that dissolves delicately on the tongue.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1608\" data-start=\"1440\"\u003e\n\u003cp data-end=\"1608\" data-start=\"1442\"\u003e\u003cstrong data-end=\"1453\" data-start=\"1442\"\u003eFlavour\u003c\/strong\u003e: Bright and tangy, with the freshness of goat’s milk and the richness of sheep’s milk. Lightly salty, with balanced acidity and a subtle herbal undertone.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1692\" data-start=\"1609\"\u003e\n\u003cp data-end=\"1692\" data-start=\"1611\"\u003e\u003cstrong data-end=\"1620\" data-start=\"1611\"\u003eAroma\u003c\/strong\u003e: Clean, lactic aroma with faint notes of wildflowers and fresh yoghurt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1697\" data-start=\"1694\"\u003e\n\u003cp data-end=\"1713\" data-start=\"1699\"\u003e\u003cstrong\u003eAppearance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1926\" data-start=\"1715\"\u003eThe paste is bright white and compact, with a smooth, slightly granular finish typical of traditional feta. The organic version comes in modest-sized blocks, ideal for salads, platters, and simple table service.\u003c\/p\u003e\n\u003chr data-end=\"1931\" data-start=\"1928\"\u003e\n\u003cp data-end=\"1956\" data-start=\"1933\"\u003e\u003cstrong\u003ePairing Suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"2103\" data-start=\"1958\"\u003e\u003cstrong data-end=\"1966\" data-start=\"1958\"\u003eFood\u003c\/strong\u003e: Crumble over watermelon and mint, stuff into vine leaves, or serve with grilled vegetables and a drizzle of \u003cstrong data-end=\"2102\" data-start=\"2076\"\u003eextra virgin olive oil\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-end=\"2238\" data-start=\"2105\"\u003e\u003cstrong data-end=\"2120\" data-start=\"2105\"\u003eWine \u0026amp; Beer\u003c\/strong\u003e: Try with a \u003cstrong data-end=\"2151\" data-start=\"2133\"\u003esparkling wine\u003c\/strong\u003e, \u003cstrong data-end=\"2165\" data-start=\"2153\"\u003edry rosé\u003c\/strong\u003e, or \u003cstrong data-end=\"2182\" data-start=\"2170\"\u003eRiesling\u003c\/strong\u003e. Also pairs beautifully with blonde beers and Pilsners.\u003c\/p\u003e\n\u003chr data-end=\"2243\" data-start=\"2240\"\u003e\n\u003cp data-end=\"2264\" data-start=\"2245\"\u003e\u003cstrong\u003eNaturally Greek\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"2527\" data-start=\"2266\"\u003e\u003cstrong data-end=\"2291\" data-start=\"2266\"\u003eMt Athos Organic Feta\u003c\/strong\u003e brings together traditional Greek cheese wisdom and modern organic farming. Its pure flavour, creamy texture, and pastoral freshness make it a staple in Mediterranean-style cooking—and a beautiful, honest cheese for everyday enjoyment.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised sheep \u0026amp; goat's milk, salt, cultures, non animal rennet.\u003c\/p\u003e","brand":"Roussas Dairy","offers":[{"title":"Default Title","offer_id":42621870243997,"sku":"","price":8.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Photoroom_20250604_111821.jpg?v=1749000673"},{"product_id":"brillat-savarin-200g","title":"Brillat Savarin Affine \"Fromagerie Delin\"","description":"\u003cp\u003eThis delicate, fluffy white mould is one of France’s classic triple crème cheeses. Made from cows milk and added crème fraiche, it is luscious, creamy and buttery with a lightly sour note. \u003cbr\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Burgundy region, France\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eWhite Mould – Triple crème\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003cspan data-mce-fragment=\"1\"\u003e   \u003c\/span\u003e    \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003ca data-mce-fragment=\"1\" href=\"https:\/\/harperandblohm.com\/collections\/cheese-11\" target=\"_blank\"\u003eChampagne\u003c\/a\u003e\u003c\/span\u003e, sparkling wine, Pilsner or blonde beer\u003c\/p\u003e\n\u003cp\u003eDense fruit bread or \u003ca href=\"https:\/\/harperandblohm.com\/collections\/all\/products\/the-fine-cheese-co-toast-for-cheese-100g\" title=\"What to serve with Brillat Savarin\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFruit Toast\u003c\/span\u003e\u003c\/a\u003e, strawberries \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eLe Delice de Bourgogne, L'artisan Extravagant\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/BRILLAT_SAVARIN.pdf?v=1698898594\"\u003e\u003cspan style=\"color: #183153;\"\u003e\u003cstrong\u003ePrintable Cheese Note\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #183153;\"\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e Occasionally, Brillat Savarin will have fluffy white spots known as 'bunny tails' on its surface. This is entirely natural and does not pose any issue regarding food safety. These small white mould clusters are Penicillium Candidum, similar to the moulds used on brie and camembert and develop as the cheese ages.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eBrillat Savarin (bree-YAY sah-vah-RAN) is made from whole milk with added crème fraîche in Burgundy. Brillat-Savarin can be served at many different ages, when young the texture is dense, the rind is mild and the flavour has a pleasant crème fraîche tang. As it matures, the rind blooms and becomes spicy, and the texture is like a rich, buttery mousse. For an indulgent breakfast, try Brillat-Savarin smeared on dense fruit bread, served with strawberries and Champagne.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eA little history about Brillat Savarin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eTriple cream cheeses were first made in the early 20th Century, by adding extra cream to the whole milk used to make cheese. This benchmark triple cream cheese was created by French cheesemaker Henri Androuët – son of the renowned French Maître Fromager, Pierre Androuët – in the 1950s. It is named for the renowned 18th Century lawyer, politician, author and gastronome, Jean Anthelme Brillat-Savarin. His famous book, The Physiology of Taste, is still sold today and contains many well-known sayings such as:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003e“Tell me what you eat and I shall tell you what you are”\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, cream, salt, cultures, animal rennet.\u003cbr\u003e\u003c\/p\u003e","brand":"Fromagerie Delin","offers":[{"title":"Default Title","offer_id":43412529610909,"sku":"","price":24.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/IMG-0744.jpg?v=1737860667"},{"product_id":"delice-des-cabottes","title":"Delice des Cabottes “Fromagerie Lincet”","description":"\u003cp\u003eThis delicate, fluffy white mould is one of France’s classic triple crème cheeses. Made from cows milk and added crème fraiche, it is luscious, creamy and buttery with a lightly sour note.\u003c\/p\u003e\n\u003cp\u003ePrice per kilo $105\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Burgundy region, France\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Cow\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eWhite Mould – Triple crème\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Artisan\u003cspan\u003e   \u003c\/span\u003e   \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 7-10 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with: \u003c\/strong\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/harperandblohm.com\/collections\/cheese-11\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eChampagne\u003c\/a\u003e\u003c\/span\u003e, sparkling wine, Pilsner or blonde beer\u003c\/p\u003e\n\u003cp\u003eDense fruit bread or \u003ca href=\"https:\/\/harperandblohm.com\/collections\/all\/products\/the-fine-cheese-co-toast-for-cheese-100g\" title=\"What to serve with Brillat Savarin\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eFruit Toast\u003c\/span\u003e\u003c\/a\u003e, strawberries \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses: \u003c\/strong\u003eLe Delice de Bourgogne, L'artisan Extravagant, Brillat Savarin, Chaource, coeur de Neufchatel\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"194\" data-start=\"138\"\u003eDélice des Cabottes – A Creamy Jewel from Burgundy\u003c\/p\u003e\n\u003cp data-end=\"557\" data-start=\"196\"\u003e\u003cstrong data-end=\"219\" data-start=\"196\"\u003eDélice des Cabottes\u003c\/strong\u003e is a decadent \u003cstrong data-end=\"268\" data-start=\"234\"\u003etriple-cream cow’s milk cheese\u003c\/strong\u003e made in \u003cstrong data-end=\"297\" data-start=\"277\"\u003eBurgundy, France\u003c\/strong\u003e, by a respected and long-established Burgundian creamery. With its soft bloomy rind and lush interior, this cheese is an elegant example of the rich dairy tradition of the region—where full-fat milk and cream come together to create something truly indulgent.\u003c\/p\u003e\n\u003cp data-end=\"734\" data-start=\"559\"\u003eIts name, \u003cem data-end=\"579\" data-start=\"569\"\u003eCabottes\u003c\/em\u003e, refers to the small dry-stone shelters once used by vineyard workers in Burgundy—rooting the cheese deeply in its terroir, both in name and in character.\u003c\/p\u003e\n\u003chr data-end=\"739\" data-start=\"736\"\u003e\n\u003ch4 data-end=\"766\" data-start=\"741\"\u003eFlavor and Texture\u003c\/h4\u003e\n\u003cul data-end=\"1205\" data-start=\"768\"\u003e\n\u003cli data-end=\"974\" data-start=\"768\"\u003e\n\u003cp data-end=\"974\" data-start=\"770\"\u003e\u003cstrong data-end=\"781\" data-start=\"770\"\u003eTexture\u003c\/strong\u003e: The paste is \u003cstrong data-end=\"827\" data-start=\"796\"\u003esilky, thick, and spoonable\u003c\/strong\u003e, with a buttery, almost mousse-like texture when fully ripened. It has a fine bloomy rind that gently gives way to the soft, ivory heart within.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1205\" data-start=\"975\"\u003e\n\u003cp data-end=\"1205\" data-start=\"977\"\u003e\u003cstrong data-end=\"987\" data-start=\"977\"\u003eFlavor\u003c\/strong\u003e: Rich and \u003cstrong data-end=\"1016\" data-start=\"998\"\u003esweetly lactic\u003c\/strong\u003e, with notes of \u003cstrong data-end=\"1090\" data-start=\"1032\"\u003ecultured cream, fresh butter, and a hint of earthiness\u003c\/strong\u003e near the rind. The flavor is \u003cstrong data-end=\"1140\" data-start=\"1120\"\u003emild yet opulent\u003c\/strong\u003e, with a touch of \u003cstrong data-end=\"1175\" data-start=\"1158\"\u003esalt and tang\u003c\/strong\u003e that balances its richness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1210\" data-start=\"1207\"\u003e\n\u003ch4 data-end=\"1238\" data-start=\"1212\"\u003ePairing Suggestions\u003c\/h4\u003e\n\u003cul data-end=\"1550\" data-start=\"1240\"\u003e\n\u003cli data-end=\"1395\" data-start=\"1240\"\u003e\n\u003cp data-end=\"1395\" data-start=\"1242\"\u003e\u003cstrong data-end=\"1250\" data-start=\"1242\"\u003eFood\u003c\/strong\u003e: Pair with a \u003cstrong data-end=\"1282\" data-start=\"1264\"\u003efresh baguette\u003c\/strong\u003e, toasted brioche, or a slice of nut bread. It’s excellent with \u003cstrong data-end=\"1355\" data-start=\"1346\"\u003ehoney\u003c\/strong\u003e, \u003cstrong data-end=\"1368\" data-start=\"1357\"\u003efig jam\u003c\/strong\u003e, or \u003cstrong data-end=\"1392\" data-start=\"1373\"\u003eroasted almonds\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1550\" data-start=\"1396\"\u003e\n\u003cp data-end=\"1550\" data-start=\"1398\"\u003e\u003cstrong data-end=\"1406\" data-start=\"1398\"\u003eWine\u003c\/strong\u003e: Enjoy with a crisp \u003cstrong data-end=\"1451\" data-start=\"1427\"\u003eCrémant de Bourgogne\u003c\/strong\u003e, a fine \u003cstrong data-end=\"1473\" data-start=\"1460\"\u003eChampagne\u003c\/strong\u003e, or a lean white Burgundy such as \u003cstrong data-end=\"1519\" data-start=\"1508\"\u003eChablis\u003c\/strong\u003e or \u003cstrong data-end=\"1547\" data-start=\"1523\"\u003eMâconnais Chardonnay\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1555\" data-start=\"1552\"\u003e\n\u003ch4 data-end=\"1582\" data-start=\"1557\"\u003eA Burgundy Classic\u003c\/h4\u003e\n\u003cp data-end=\"1919\" data-start=\"1584\"\u003e\u003cstrong data-end=\"1607\" data-start=\"1584\"\u003eDélice des Cabottes\u003c\/strong\u003e is everything a triple-cream cheese should be: \u003cstrong data-end=\"1692\" data-start=\"1655\"\u003egenerous, velvety, and comforting\u003c\/strong\u003e, yet crafted with balance and restraint. It offers a luxurious tasting experience while remaining incredibly accessible—perfect for both seasoned cheese lovers and those just discovering the pleasures of French soft cheeses.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2063\" data-start=\"1921\"\u003eWhether as part of a refined cheeseboard or simply enjoyed with a glass of wine, Délice des Cabottes delivers \u003cstrong data-end=\"2062\" data-start=\"2031\"\u003epure pleasure in every bite\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised cow's milk, cream, salt, cultures, animal rennet.\u003c\/p\u003e","brand":"Fromagerie Lincet","offers":[{"title":"200gm","offer_id":43451581038749,"sku":null,"price":21.0,"currency_code":"AUD","in_stock":true},{"title":"450g","offer_id":43451581071517,"sku":null,"price":47.25,"currency_code":"AUD","in_stock":true},{"title":"900g","offer_id":43451581104285,"sku":null,"price":94.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/IMG-0594.jpg?v=1736716645"},{"product_id":"dreaming-goat-pressed-chevre-300g-1","title":"Pressed chevre 300g “Dreaming Goat Dairy”","description":"\u003cp\u003eThis fresh chevre is made at the Dreaming Goat Dairy on Wurundjeri country, Macedon Ranges, Victoria. Its delicate, creamy curd is an indispensable ingredient.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Wurundjeri, Macedon Ranges, Victoria \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMilk:\u003c\/strong\u003e Goat\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRennet Type:\u003c\/strong\u003e Non-animal rennet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStyle: \u003c\/strong\u003eFresh\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassification:\u003c\/strong\u003e Farmhouse     \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e 5-7 days\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e Fresh dry white wines, Rosè, Summer fruits, honey, zucchini, or tomatoes \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSimilar cheeses:\u003c\/strong\u003e Meredith Chèvre, Holy Goat Fromage Frais\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Dreaming_Goat_Dairy_Harper_Blohm_Cheesenote.pdf?v=1632289656\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/Dreaming_Goat_Dairy_Harper_Blohm_Cheesenote.pdf?v=1632289656\"\u003ePrintable Cheese Note\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDreaming Goat Pressed chevre is one of a range of fresh goat cheeses made on the farm in the Macedon Ranges with the milk of a small herd of 20 milking goats. Their most popular product. Pressed chevre is a delicate lactic curd cheese which is salted and pressed in squares –similar in texture and flavour to what Australians know as \"Persian feta\". They don’t add any marinade so the flavour of the goat cheese shines through and can be added to salads, pasta or tarts.\u003c\/p\u003e\n\u003ch3 data-mce-fragment=\"1\"\u003eA little history of Dreaming Goat\u003c\/h3\u003e\n\u003cp\u003eDreaming Goat Dairy are a farm based cheesemaking business on Wurundjeri country, Macedon Ranges run by passionate cheese maker Sarah Ajzner and partner Daniel. In 2012 Daniel and Sarah spent a year overseas volunteering and learning about animal husbandry, land management and cheesemaking. When they returned to Australia, they found a rocky and hilly 50 acres in Monegeetta to fulfill their dream of establishing a sustainable goat dairy.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe chevre was awarded Gold at the RASV Food Awards, reflecting the high quality of milk the goats produce.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised goat's milk, salt, cultures, non animal rennet.\u003cbr\u003e","brand":"Dreaming Goat Dairy","offers":[{"title":"Default Title","offer_id":43412574961821,"sku":"","price":15.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/poressedchevre.png?v=1736396591"},{"product_id":"dreaming-goat-feta-300g","title":"Feta 300g “Dreaming Goat Dairy”","description":"\u003cp\u003eFeta is made at the Dreaming Goat Dairy on Wurundjeri country, Macedon Ranges, Victoria. Its delicate, crumbly curd is an indispensable ingredient.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin:\u003c\/strong\u003e Wurundjeri, Macedon Ranges, Victoria \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMilk:\u003c\/strong\u003e Goat\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRennet Type:\u003c\/strong\u003e Non-animal rennet\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eStyle: \u003c\/strong\u003eFresh\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eClassification:\u003c\/strong\u003e Farmhouse     \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGoes well with:\u003c\/strong\u003e Salads, roasted vegetables\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSimilar cheeses:\u003c\/strong\u003e Greek Feta\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDreaming Goat Pressed Chèvre is one of a range of fresh goat cheeses made on the farm in the Macedon Ranges with the milk of a small herd of 20 milking goats.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA traditional textured feta, firm and crumbly with a delicious herb and garlic marinade. Perfect to toss through a salad - the oil works well as a dressing too.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong style=\"font-size: 1.4em;\" data-mce-fragment=\"1\"\u003eA little history of Dreaming Goat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDreaming Goat Dairy are a farm based cheesemaking business on Wurundjeri country, Macedon Ranges run by passionate cheese maker Sarah Ajzner and partner Daniel. In 2012 Daniel and Sarah spent a year overseas volunteering and learning about animal husbandry, land management and cheesemaking. When they returned to Australia, they found a rocky and hilly 50 acres in Monegeetta to fulfil their dream of establishing a sustainable goat dairy.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised goat's milk, canola (gmo free) \u0026amp; olive oil blend, salt, cultures, non animal rennet, \u003cbr\u003e","brand":"Dreaming Goat Dairy","offers":[{"title":"Default Title","offer_id":43412588822685,"sku":"","price":15.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/fetadreaminggoat.png?v=1736396816"},{"product_id":"dreaming-goat-yogurt-500g","title":"Yogurt 500g “Dreaming Goat Dairy”","description":"\u003cp\u003eA yogurt is made at the Dreaming Goat Dairy on Wurundjeri country, Macedon Ranges, Victoria. Its delicate, creamy curd is an indispensable ingredient.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eKey Facts\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eOrigin:\u003c\/strong\u003e Wurundjeri, Macedon Ranges, Victoria \u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eMilk:\u003c\/strong\u003e Goat\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eRennet Type:\u003c\/strong\u003e Non-animal rennet\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eStyle: \u003c\/strong\u003eFresh\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eClassification:\u003c\/strong\u003e Farmhouse     \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eShelf Life:\u003c\/strong\u003e 7 - 10 days\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eGoes well with:\u003c\/strong\u003e Salads, roasted vegetables\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eSimilar cheeses:\u003c\/strong\u003e Yogurt\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDreaming Goat Pressed Chèvre is one of a range of fresh goat cheeses made on the farm in the Macedon Ranges with the milk of a small herd of 20 milking goats.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA sour yoghurt that is hung and strained until very thick - a lot of milk goes into one tub! Can be used for sweet or savoury -  it's brilliant with a hot curry, used in place of sour cream or simply served with a drizzle of honey and fresh fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong style=\"font-size: 1.4em;\" data-mce-fragment=\"1\"\u003eA little history of Dreaming Goat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eDreaming Goat Dairy is a farm based cheesemaking business on Wurundjeri country, Macedon Ranges run by passionate cheese maker Sarah Ajzner and partner Daniel. In 2012 Daniel and Sarah spent a year overseas volunteering and learning about animal husbandry, land management and cheesemaking. When they returned to Australia, they found a rocky and hilly 50 acres in Monegeetta to fulfil their dream of establishing a sustainable goat dairy.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDietary\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pasteurised goat's milk, canola (gmo free) \u0026amp; olive oil blend, salt, cultures, non animal rennet, \u003cbr\u003e\u003c\/p\u003e","brand":"Dreaming Goat Dairy","offers":[{"title":"Default Title","offer_id":43412602552477,"sku":"","price":16.5,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0534\/8779\/6381\/files\/yogurtdreaminggoat.png?v=1736396921"}],"url":"https:\/\/www.ksfromagerie.au\/collections\/globo_basis_collection.oembed?page=3","provider":"KS Fromagerie","version":"1.0","type":"link"}