The following cheeses and many more are available for purchase. Please feel free to call or email to receive our price list and delivery details.


Milk is the major ingredient in the making of cheese. The style of milk and the animal it comes from varies all over the globe consequently this gives us the huge range of cheese that we have today. Some of the styles are

Halloumi traditionally a blend of goat and sheep’s milk the cheese is brined and ideal for grilling or frying thanks to its high melting point.

Feta a sheep’s milk cheese, sometimes a blend of sheep and goat. White in colour, Greek in origin it can be dry and crumbly depending on the style salty in flavour an integral part of the classic Greek salad.

Mozzarella is a stretched curd cheese, traditionally made with buffalo milk, although today commonly made from cows milk. It has a stringy texture often used as a pizza topping.

Kefalograviera a semi hard salty cheese made from sheep’s milk it is pan fried then served with lemon

Fresh Curd

With an abundance of fresh goat and sheep milk available fresh sheep or goat has found their way in too many dishes. Cooked with or eaten fresh got and sheep cheese delivers a clean lactic flavour.

Marinated Cheese a popular style of cheese in Australia Unlike the original styles where poor quality cheeses masked by strong marinades and flavours. Today’s examples are generally of high quality cheese subtly marinated in extra virgin olive oil and using the marinade to enhance the cheese instead of hiding it.

White Mould

Penicillin Candida is the fluffy white mould you see on the outside of the cheese.  The moulds job is to breakdown the protein and ripens the cheese, the result being a softer texture and a luscious complex mushroomy flavour.

Brie from the district that bears its name in Northern France varying in size from 500 gm to 3.0 kg

Camembert traditional from Normandy it is similar to Brie in flavour and is generally  a smaller wheel of approx 250 gm.

Triple Cream also a white mould cheese but with a higher butterfat content approx 75 % whereas Brie and Camembert have  butterfat level of 45 %.  Triple has a richer sweeter buttery flavour.

Blue Mould       

Made using Penicilium Roqeforte cultures this gives the cheese its distinctive blue veining and flavour. Famous examples are.

Stilton from The UK  its buttery in texture with a rich creamy flavour.

Gorgonzola from Italy the oldest named cheese in the world. Dolce soft texture with a sweet flavour. Piqunte firmer texture with a sharper stronger flavour.

Roqueforte a rich ewes milk cheese made in France from unpasteurised milk strong sharp with a salty flavour

Washed Rind

 As the name infers the cheese is washed with certain cultures that also help breakdown protein and give the style its distinctive aromas and earthy red brown rinds

Tallegio From Italy rich creamy and a light white texture

Munster from France big aroma and subtle flavoured  soft texture

Pont-l’Évêque A square cheese, smelly, strong with a luscious soft texture.

Swiss Style

Traditionally made with seasonal alpine milk the Swiss style lends well to cooking. However they also make wonderful table cheese

Gruyere originally from the town of its name semi hard texture complex sweet nutty flavour.

Emmenthal with its distinctive eyes ( holes ) softer pliable texture and savoury mild flavour.

Tilsit or tilsiter pale yellow created in he mid 19th century a sweet falavour and waxy texture.

Raclette the main ingredient in the dish the bears its name. The cheese is melted and served with bake potatoes jambon  and  corichons

Manchego a sheep’s milk cheese from La Mancha in Spain.  Semi hard in texture often with a slightly aerated paste.

Cheddar traditionally an English cheese now made all over the world.  The cheddaring process that gives the cheese its name is not used to make a ll cheddar s. Only true cheddar is cheddared.

Grana Paano Italian Parmesan widely used around the world its name comes from the grainy texture and the district of its origin Val Padano

Reggiano Parmigano the king of Parmesan  made with spring milk from the region of Parma north of the Po river in Italy, aged for 3 years plus complex flavour with firm refined texture.

Pecorino Romano one of Italy’s oldest cheeses made with sheep’s milk it has a hard salty texture ideal for grating and cooking.