Raw Milk Cheese Box

This is the most exciting Cheese Box that we've released in a very long time, because it heralds the release of two NEW Raw Milk Cheeses - Raw Tom and Raw George. This is the culmination of years of work and a true labour of love.

WHAT'S IN THE BOX?

TWO PORTIONS OF THREE REALLY GREAT RAW MILK CHEESES. AND THAT'S IT.

RAW TOM (2 x 130g)

Tom was the first cheese made by Nick on Bruny Island on 15 November 2003, so it’s fitting that in our 20th year, we created a Raw Milk version of our founding cheese.

Tom is a simple cheese, and yet encapsulates the two things critical to great cheese - fantastic milk, and real maturation techniques. On the outside is a dry, natural rind that is developed over a few months of ageing. On the inside is just really great milk, reflecting what the cows are eating through the seasons.

RAW GEORGE (2 x 130g)

Raw Milk George is crumbly, savoury and with a salty bite. Made in large 5kg wheels, George ages slowly and develops a stronger flavour profile, with intense umami and slightly brothy notes. George delivers great length of flavour.

RAW MILK C2 (2 x 130g)

C2 is the one that started it all. It was the first cheese in Australia made from unpasteurised milk (way back in 2009) and is the purest expression of our craft.

C2 is the sort of cheese found throughout the mountains of France and northern Italy. A classic cooked curd cheese made in a traditional large form. C2 matures for 4 - 8months, during which time it develops a sweet aroma and a mildly nutty flavour.

Why Raw Milk Cheese?

Milk, more than any other food except perhaps honey, reflects where it comes from. It is an expression of a location, and a moment in time. Turning milk into cheese captures that time and place, and creates cheese that couldn’t be made anywhere else.

The foundation of raw milk cheese is clean, fresh milk. The milk for these cheeses comes from our small-scale, sustainable dairy farm in the Huon Valley, where we make choices that are all about maximising animal welfare, environmental stewardship and flavour.

As Head Cheesemaker Luke Jackson says, “We wouldn’t be able to make these cheeses with anyone else’s milk.”

The milk comes straight from the farm in its pure, natural state, preserving the native microflora that develops its unique and interesting flavours. The milk is gravity fed, the curds are hooped by hand, and every other part of the process is kept as traditional and minimal as possible to preserve its integrity. 

Why do you like Raw Milk Cheese?

“Three things for me: complexity of flavour, a more vivid connection to place, and the sense of experiencing something ancestral/pre-industrial.” @kirkweeden

“The flavours are more complex; and if you're lucky enough to have the same cheese across a year, you can really taste the seasonal changes in the animal's diet and life cycle.” @piptotty