Curdsy is a unique grilling cheese made in Port Melbourne, Victoria, by Alexandra Cleanthous, a former chef turned cheesemaker whose culinary path began in Cyprus, sharpened in Lyon, and came to life in Australia. Combining her Mediterranean roots with classical French technique, Alexandra has created a cheese that is joyful, expressive, and full of personality—just like its name, which blends the soft, milky “curd” with a dancer’s graceful “curtsy.”
Designed to be grilled or pan-fried, Curdsy celebrates simplicity and indulgence in equal measure. It’s a cheese you can sear until golden, with a texture that stays bouncy and juicy, never melting away. Perfect for summer salads, mezze platters, or as a centrepiece in its own right.
Key fact
Origin: Port Melbourne, Victoria
Milk: Cow
Rennet Type:Non animal rennet
Style: Fresh curd
Classification:Artisan
Shelf Life:28 days
Goes well with:sparkling white wine, Pilsener or blonde beer, Riesling.
A very welcome addition to many salads or drizzled with EVOO & herbs as a starter
Similar cheeses: Halloumi
Heritage and Philosophy
After training at The Cheese School in Castlemaine and spending years exploring food professionally—from restaurants to events—Alexandra launched Curdsy in 2023 as a way to connect the dots between her culinary education and her cultural identity. The cheese is made with care, in small batches, using local Victorian milk. It reflects not only a deep respect for tradition, but also a playful, chef-driven approach to flavour and experience.
Texture and Flavour
Texture: Firm yet tender, with a bounce that softens slightly on the grill. It holds its shape beautifully when seared and develops a golden crust while staying moist inside.
Flavour: Milky and fresh with subtle savoury notes, Curdsy has a clean, gentle tang that makes it highly versatile. There's a touch of creaminess balanced by a soft saltiness that enhances without overpowering.
Aroma: Clean and lactic, with mild nutty tones that emerge when cooked.
Pairing Suggestions
Food: Serve hot with a squeeze of lemon and a dusting of oregano, or pair with watermelon, olives, and flatbread for a summery Cypriot moment. It also works well in grain salads, tacos, or next to roasted vegetables.
Wine: Try a crisp rosé, a dry Riesling, or a light aromatic white like Vermentino or Assyrtiko. For beer lovers, a blonde ale or pilsner will echo its freshness.
A Cheese with a Story
Curdsy isn’t just a cheese—it’s a personal expression. Born from Alexandra’s love for food, travel, and rhythm, it offers a taste of both tradition and modernity. Grilled, seared, or pan-fried, it’s a delight that performs every time, with grace, bounce, and just the right amount of attitude. A cheese that curtsies on the plate, and wins hearts at the table.
