BRUNY ISLAND CHEESE CO.
BRUNY ISLAND CHEESE CO.
Founded by Nick Haddow in 2003, Bruny Island Cheese Co. was started after Nick spent 10 years working with specialist cheese makers in many different countries around the world.
Nick is a staunch traditionalist, who recognises that great cheese was made for centuries before modern technology played a role and believes passionately in the old way of making and maturing cheese. For him and Head Cheesemaker Luke Jackson, cheese making is a pursuit of integrity and flavour.
Made and matured using traditional techniques, our range of cheeses changes seasonally and are highly regarded as being some of the finest artisan cheeses made in Australia. We want our cheeses to reflect the seasonal nature of our Huon Valley dairy farm and our herd of rare breed cows. We want our cheeses to show a distinctly Tasmanian character.
Nick is a staunch traditionalist, who recognises that great cheese was made for centuries before modern technology played a role and believes passionately in the old way of making and maturing cheese. For him and Head Cheesemaker Luke Jackson, cheese making is a pursuit of integrity and flavour.
Made and matured using traditional techniques, our range of cheeses changes seasonally and are highly regarded as being some of the finest artisan cheeses made in Australia. We want our cheeses to reflect the seasonal nature of our Huon Valley dairy farm and our herd of rare breed cows. We want our cheeses to show a distinctly Tasmanian character.
“To me, cheese is so much more than a food. It is way more important and interesting than that. It is an expression of a craft which has been practised for millennia. It is the perfect result of agriculture – a word which itself describes two aspect of humans that set us apart from all the other animals on the planet: farming (agri) and society (culture). It is a reflection on us as humans and our relationship with our environment. It illustrates our resourcefulness to provide food for ourselves and our families. And above all things it guides our one of our most fundamental characteristics – our desire for and our pursuit of pleasure.”
Nick Haddow, MILK.MADE.
OUR CORE RANGE
fresh, marinated in olive oil
O.D.O
It stands for One Day Old and that is what it is. A simple curd cheese that is simply drained overnight, lightly salted and then when it is only a day old is marinated in olive oil flavoured with garlic, chilli, black pepper and chives. Perfect on an antipasto plate, stirred through hot pasta or crumbled over grilled vegetables.
fresh, wrapped in prosciutto
otto
A fresh 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.
soft, white mould
saint
Not all white mould cheeses are called brie or camembert. Our Saint is a complex, richly flavoured soft cheese that reflects the seasonal changes on our farm more than any of our cheeses. Firm and deliciously lactic tasting when young, it softens and becomes stronger and more pungent as it matures.
soft, washed rind on huon pine
1792
One of our signature cheeses, this pungent washed rind is aged on a slip of Huon pine, giving it a strong smoky character. 1792 was the year the French landed in Tasmania and this cheese is a nod to the traditional washed rind cheeses of France.
soft, pinot-washed rind wrapped in vine leaves
oen
A true labour of love, this cheese is washed in local pinot noir before being wrapped in vine leaves and matured for 3-4 weeks. When young it is fresh-tasting with lemony acidity but as it ages and breaks down, it becomes complex and savoury. If you are looking for the perfect cheese to pair with your pinot noir, this is it.
raw milk, semi-hard, natural rind
raw tom
Made from unpasteurised cow's milk in the tradition of the Tomme cheeses made in the mountainous French Savoie region, Raw Tom is a simple cheese. Yet, it 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 pure milk, reflecting what the cows are eating through the seasons.
raw milk, semi-hard, natural rind
raw george
Made from unpasteurised cow's milk, Raw George's simple production from farm to factory allows the milk from our cows to develop rich, sweet flavours.
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.
raw milk, hard, natural rind, cooked curd
raw milk c2
Our flagship cheese.
Raw Milk C2 is our most pure expression of traditional cheesemaking. Fresh raw milk from our rare breed dairy herd brings uniquely complex flavours to C2. These flavours change gradually from summer through to winter as our cows graze their way through the amazing pasture and hay we produce on our Glen Huon dairy farm. From smoky and meaty during Autumn and Winter to floral and nutty notes in Spring and Summer. C2 matures for 4-8 months.