Get spring underway with something delicious! You'll get four of our favourite cheeses – plus two tasty condiments to enjoy with them.
SAINT 160g
In the central plateau of France there are a number of cheeses that are all named after the local Saints. Like our Saint, they are all surface ripened, soft oozy cheeses with a light bloom on the rind – not a thick carpet of single strain white mould found on more commercial cheeses. This cheese can be eaten younger, when the inside is still firm and the flavour more delicate, or wait until the curd breaks down completely and the flavour gets more pungent.
1792 160g
1792 - It was the year the French first set foot on Tasmanian soil and this very French, very pungent little cheese, matured on aromatic Huon Pine boards, celebrates what could have been. It is made in the traditional method – its pinky-orange rind the result of being regularly hand-washed in brine, encouraging the surface bacteria that give this cheese its complex flavour and aroma. Great with cider, ale or a meaty pinot.
RAW GEORGE 130g
Raw 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.
OTTO 200g
A fresh One Day Old cheese wrapped in slices of local prosciutto, that you bake in the oven until the cheese goes all gooey, and the prosciutto goes all crispy. Serve it up with crusty bread and a leafy salad, and dinner is sorted.
OUR BEETROOT & ONION RELISH 270g
Our pickling recipe is simple and delicious - locally grown beetroot and onions, with those big earthy flavours making a great accompaniment to a cheese and charcuterie platter. And let's face it, the deep red colour creates a feast for the eyes.
OUR ROAST TOMATO KASUNDI 270g
Rich, aromatic, unctuous tomato relish of Indian origin. We use a traditional recipe that has passed down through the family, changing slightly along the way.This recipe is not as spicy or hot as other kasundi but there is still loads of flavour there which will complement your food rather than dominate it.
If any particular product becomes unavailable due to seasonal demand, we will substitute for one of equal or greater value.
