THE CHEESE shop

The best cheese of the week, fresh cut for you.
Our store offers a direct from the warehouse-style cheese retail experience, hosted by our Cheesemonger.
Artisan cheese will be selected each week, and will include a variety of the best cheeses from Australia and around the world.

Address

10-16 Syme Street, Brunswick 3056
Phone: 0447 800 414

opening hours

Hours
Wednesday, Thursday, Friday
10am to 1pm, 2:30pm to 6pm

Saturday
10am to 1pm

See you at the Cheese Shop!

feature cheeses

feature cheeses

Marcel Petit Comté Symphonie

Origin: France, Raw Cow's Milk

Aged in the Saint-Antoine caves under the care of Marcel Petite, this Comté “Symphonie” represents the pinnacle of Jura mountain cheesemaking. Expect deep roasted hazelnuts, brown butter, and a haunting savory-sweetness with crystalline texture from tyrosine clusters. Silky yet dense, it has an almost custardy break under pressure but delivers long umami finish.

Classic Pairings: Warm baguette, Jambon de Bayonne, cornichons
Alternative Food Pairings: Roasted pumpkin, miso-glazed eggplant, grilled peaches
Wine: Savagnin from Jura, Vin Jaune, or aged white Burgundy
Beer: Biere de Garde, strong farmhouse ales
Cider: Normandy brut or still, bone-dry
Non-Alcoholic: Roasted oolong or smoked lapsang souchong tea
Spirited Match: Calvados or dry sherry (Amontillado)

Berry’s Creek Riverine Blue

Origin: Australia, Buffalo Milk

Crafted in Gippsland from rich riverine buffalo milk, this cheese is voluptuous. The paste is luscious, yielding a creamy texture balanced with restrained blue veining. You get sweet cream, earth, and delicate spice, without the aggression found in Roquefort.

Classic Pairings: Pears, walnut bread, fresh figs
Alternative Food Pairings: Honeycomb, roasted beetroot, rye crisps
Wine: Late-harvest Riesling or a mellow Sauternes
Beer: Milk stout or smoked porter
Cider: Perry (pear cider), especially one with soft tannins
Non-Alcoholic: Cold-pressed apple juice or rooibos tea
Spirited Match: Aged rum or PX sherry

Haxaire Petit Munster

Origin: France, Washed Rind, Cow’s Milk

Made in the Vosges mountains, this is a rustic, unapologetically stinky washed rind. The smell hits hard—wet cellar and fermented hay—but the paste is silky, yielding flavours of bacon fat, wild garlic, and tangy crème fraîche. Eat at room temp or slightly warmed.

Classic Pairings: Caraway rye, boiled potatoes, sauerkraut
Alternative Food Pairings: Kimchi pancake, charred leeks, pretzels
Wine: Gewürztraminer, Pinot Gris (Alsace)
Beer: Vienna lager or dubbel
Cider: Off-dry apple cider with good acidity
Non-Alcoholic: Kombucha with ginger or turmeric
Spirited Match: Aquavit or barrel-aged grappa

L’Edel de Cléron

Origin: France, Cow’s Milk (Pasteurized)

A Vacherin Mont d’Or-style cheese, wrapped in spruce bark. Spoonable at peak ripeness with resinous, mushroomy aromatics. Paste is pudding-soft with a layered flavour of cream, wood, and yeast.

Classic Pairings: Eat warm with a spoon, dip boiled potatoes or fresh baguette
Alternative Food Pairings: Grilled asparagus, speck, poached egg
Wine: White Jura (Savagnin) or Champagne
Beer: Saison or Biere Blanche
Cider: Dry French cider with earthy backbone
Non-Alcoholic: Mushroom broth or roasted barley tea
Spirited Match: Marc de Jura or gentian liqueur

Mokoan Nights

Origin: Winton, Victoria

Little Cedar is a husband and wife Micro Dairy from Winton, their small herd of goats produce quality milk, requiring minimal intervention to make a truly unique cheese. 

While the paste remains mousey and gently fudge like, the flavour and aroma is heady with barnyard, wet straw, mushroom and a hint of lemon curd. 

A truly unique and special cheese.

Pairings:
Fine Cheese Co. All butter cracker. Dry Cider.

Gruyère d’Alpage

Origin: Switzerland

Gruyère d’Alpage is the mountain’s voice—raw cow’s milk, made in copper vats over open fire, only in summer, only above the clouds. It’s dense, nutty, and savoury-sweet, with layers of roasted onion, alpine herbs, brown butter, and a whiff of smoke. The texture is crystalline yet pliant—perfect in the hand, divine on the tongue.

Pairings:
Pair it with a Chasselas or a dry cider with backbone. Non-alc? Try roasted barley tea or a tart apple shrub. A smear of mustard fruit or pickled walnut brings out its wild side. Gruyère Alpage is the summit—fermented, pressed, aged, and absolutely uncompromising.

Brillat-Savarin

Origin: Paris, France

A lush triple-cream cow’s milk cheese with 75% fat in dry matter. Its bloomy rind houses a silky, tangy paste with notes of cultured butter and mushroom. When young, it's like dense crème fraîche; with age, it softens into a voluptuous spread, pairing beautifully with sparkling wine.

Triple cream—meaning extra cream is added before curdling, boosting milkfat content and mouthfeel.

Pairings:

  • Wine: Champagne is the gold standard. Also try Moscato d’Asti or Vouvray.

  • Beer: Dry Saison or Belgian Tripel

  • Food: Strawberries, figs, or toasted brioche.

  • Tea: Jasmine green or lightly oxidized oolong.

  • Non Alcoholic: Non no. 2

Langres

Origin: Champagne, France

A surface-ripened, washed-rind cow’s milk cheese with a sunken top from incomplete turning during aging. The orange rind is tacky, developing from annatto and bacterial washes. Inside, the paste is chalky at the core and runny near the rind. The taste is lactic, savory, and slightly yeasty, with subtle bitterness.

The triple-washed rind fosters dense, sticky microflora.

Pairings:

  • Wine: Champagne poured into the “crater” is classic. Also try Gewürztraminer.

  • Beer: Wild fermented ales or lightly funky farmhouse saisons.

  • Food: Poached pear, toasted walnuts, or rye crisps.

  • Tea: Golden Yunnan

  • Non Alcoholic: White Tea Kombucha

Epoisses

Origin: Burgundy, France

A small-format version of the notorious washed-rind cheese, it packs intense flavour into a smaller bite. The paste is silky and sticky, with powerful aromas of barnyard and fermentation. Washed in brine and sometimes marc, the rind is pungent, and the flavour walks the edge of sweet, salty, and umami.

B. linens and wild yeasts on a washed surface create volatile sulfer compounds and esters—big aroma, complex funk.

Pairings:

  • Wine: Vin Jaune, late-harvest Riesling, or bold Pinot Gris.

  • Beer: Flemish red ales or brown sours.

  • Food: Cornichons, cured meats, or roasted chestnuts.

  • Non Alcoholic: Cold Mushroom Consume

Fourme d’Ambert

Origin: France (Auvergne), Cow’s Milk (Blue)

This is the gentleman’s blue. Milder than Roquefort but still loaded with character. Creamy, fudge-like texture with delicate veining. You’ll taste cocoa butter, overripe figs, mushroom funk, and a saline nip. It's one of the oldest French cheeses.

Classic Pairings: Walnut bread, honey, poached pears
Alternative Food Pairings: Pickled cherries, charred radicchio, bitter chocolate
Wine: Banyuls, Sauternes, or old white Rhône
Beer: Milk stout or strong bitter
Cider: French cidre doux or ice cider
Non-Alcoholic: Chai with oat milk or spiced pear juice
Spirited Match: Cognac or aged Armagnac

Driftwood

Origin: Australia (Castlemaine, VIC), Cow’s Milk

An Australian take on lactic-set, Geotrichum-rinded bloomy cheeses—think Loire Valley goat style, but with cow’s milk richness. Driftwood is delicate and slow-ripening, developing a brainy rind and an oozing, crème fraîche-like texture near the edges. The core stays chalky and lemon-tart. Expect notes of cultured butter, mushroom, almond skin, and damp forest floor.

Classic Pairings: Baguette, green apple, raw honey
Alternative Food Pairings: Grilled baby leeks, green olives, pickled fennel
Wine: Dry Aussie Riesling or Chablis
Beer: Wild-fermented ale or light farmhouse saison
Cider: Light, floral apple cider (think apple blossom and peel)
Non-Alcoholic: Cold lemon verbena infusion or green tea with jasmine
Spirited Match: Elderflower liqueur or a botanical gin with tonic and cucumber

Jaquin goat cheeses

Origin: France (Loire), Goat’s Milk

Jaquin Rod du Cher

This is Loire Valley goat’s cheese at its elegant best—an ash-coated log with a fine bloomy rind and pearly, chalky core. Early on it’s lemony and floral; give it a few days and it deepens to a lactic, nutty funk with a silky rind melt.

Classic Pairings: Toasted sourdough, radishes, a drizzle of honey
Alternative Food Pairings: Roasted fennel, preserved lemon, buckwheat galette
Wine: Sancerre or Pouilly-Fumé (Sauvignon Blanc)
Beer: Berliner Weisse or citrusy pale ales
Cider: Acid-forward dry cider, especially with floral notes
Non-Alcoholic: Chilled cucumber-mint tisane or elderflower cordial
Spirited Match: Gin with lemon peel or absinthe microdosed over ice

Jaquin Bûche de Mont

A longer-format bûche (log), this is dense, creamy, and slightly more pungent than the Rod du Cher. Expect layers of chalk, rind bloom, and a paste that ripens inward. Notes of lemon balm, wet hay, and a faint pepperiness from the rind flora.

Classic Pairings: Walnut bread, fresh pears, green olives
Alternative Food Pairings: Grilled courgette, avocado toast, herbed lentils
Wine: Chenin Blanc or dry Muscadet
Beer: Table beer or saison with Brett
Cider: Perry or young apple cider
Non-Alcoholic: Green apple juice or lemon verbena infusion
Spirited Match: Gentian amaro or fino sherry

Jaquin Pyramide du Chabris

Shaped like a truncated pyramid, often coated in ash. The contrast between the creamy rind and dense, chalky center is divine. Salty, with a backbone of citrus and a lingering minerality like licking a cold river stone.

Classic Pairings: Grapes, sesame crackers, fig jam
Alternative Food Pairings: Roasted carrots, beet hummus, tomato salad
Wine: Sauvignon Blanc (Menetou-Salon or Reuilly)
Beer: Sour ales or Brett-fermented saisons
Cider: Light pétillant-style apple cider
Non-Alcoholic: Sparkling water with lemon zest or gooseberry shrub
Spirited Match: White vermouth or dry white port

Fine Cheese Co. Cheddars

Style: Hard, Crumbly, Waxed
Milk: Cow
Origin: Fine Cheese Co. UK

Available Sizes:
400 g

Creamy, pale yellow cheddar in a striking burgundy wax. Club cheddars are the sweet, creamy cousin of clothbound cheddar. The was coating leads to less moisture loss, creating an incredibly appealing cheese with plenty of flavour.