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Razorback Peaks Artisan Cheesemakers

Razorback Peaks Artisan Cheesemakers

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Razorback 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.

Origin: Victorian Alpine Region, Waveroo, Victoria

Milk: Cow

Rennet Type: Non-animal rennet

Style: Washed rind family, uncooked and unpressed 

Classification: Artisan    

Shelf Life: 7-10 days

Goes well with:Pinot Gris, Farmhouse cider

Similar cheeses:Reblochon, Munster

 

Terroir & Milk

 Made 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.

 Flavour & Texture

Razorback 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.

Pairing Suggestions

Razorback pairs beautifully with:

  • Farmhouse cider, Pinot Gris, or a light-bodied red wine
  • Fresh pears, crusty sourdough, or roasted almonds
  • On a cheeseboard, it shines beside sweet elements like fig jam or quince paste

A little history

The 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.

The 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.

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

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