Type: Fresh, marinated in olive oil

It stands for One Day Old and that’s what it is; a simple, fresh cheese that relies inherently on the quality of our milk to deliver its flavour. Eat it on good bread with olive oil, crumble it through hot pasta or grill it on a pizza. It has a relatively low salt content and a strong lactic acid flavour. ODO is marinated in olive oil with fresh garlic, and herbs.

Type: Soft, white mould

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.

Type: Soft, washed rind on huon pine

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

Type: Soft, pinot washed in vine leaves

Oen (from the word oenology) is a true labour of love; a washed-rind, cow’s milk cheese, washed in Pinot Noir before being wrapped in vine leaves to be carefully matured. The vine leaves protect the cheese and create a moist surface which encourages the flavour development. When mature, OEN’s rind becomes pungent and the texture becomes soft and fudgey.

Type: Hard, natural rind

Tom is a simple guy. He is in the tradition of the Tomme cheeses made in the mountainous French Savoie region. He is not complicated by tricky cheese making or complex maturation techniques. tom is a cheese of simple integrity to be left on the table and eaten everyday. On the outside he has a natural grey rind that develops over five months of ageing. On the inside, he is really just great milk. tom is a fast maturing hard cheese that shows both freshness and developed characteristics. He gets along famously with everyone. Tom likes being rubbed

Type: Hard, natural rind

George is the bigger, older brother to Tom. George is left to slowly mature over 6-8 months. Savoury with a creamy mouth feel, and flavour reminiscent of a cheddar, but with a nutty character.

Type: Hard, natural rind, raw milk

Raw milk C 2 is the sort of cheese found throughout the mountains of France & northern Italy. A classic cooked curd cheese made in the traditional large wheels. C2 matures for 6-12 months, during which time it develops a sweet aroma and mildly nutty flavour. The rind is wiped every week to encourage the surface bacteria that provide this cheese much of its robust integrity.

Type: Fresh, wrapped in prosciutto

This cheese celebrates two of Italy’s most ancient of gastronomic cornerstones – cheese and cured pork. It is a simple fresh cheese wrapped in locally made Prosciutto. After baking in a hot oven for 15 minutes, serve with a simple salad and a glass of local wine.