$30.00 for 200 gram wedge

Prepare for an extraordinary culinary encounter. We've taken authentic French Brie Fermier at its sublime peak and elevated it with the most exquisite black truffles from Flinders Truffles’ Saturday hunt—the crème de la crème of Mornington Peninsula's truffle harvest.

Available exclusively for collection at Cornelius Cheesemongers each Saturday until the end of August. This product cannot be delivered.

Only 8 pieces released weekly through truffle season. This is where farmhouse tradition meets Australian truffle excellence.

Want to lock in your wedge? Order below via our online shop.

This is what happens when you cross traditional Cheddar techniques with continental patience—made by the Jones family using their own herd's unpasteurised milk and aged until it develops those legendary orange crystals. Think aged Gouda meets Somerset Cheddar, but with proper Lincolnshire character.

Flavour: Rich and complex with sweet caramel notes, roasted nuts, and that distinctive crystalline crunch that proper long ageing creates. More sophisticated than most Cheddars, less aggressive than aged Goudas.

Best for: Special occasions, serious cheese boards, or when you want to show people what British territorial cheese can achieve. Perfect with vintage ales or just appreciated on its own.

Made by Simon and Tim Jones using methods that bridge British tradition with continental expertise.

This is what proper Stilton looks like—made by one of only six licensed producers, using the same methods since 1913. Creamy, not crumbly. Rich and mellow, never harsh. Those distinctive blue-green veins? That's Penicillium roqueforti working its magic through hand-pierced airways.

Flavour: Gentle and buttery with savoury depth that builds on your palate. Think roasted nuts, dried fruit, and that distinctive blue tang that never overwhelms. More sophisticated than aggressive.

Best for: Classic cheese boards, port pairings, or crumbling over winter salads. This is the Stilton that converts people who "don't like blue cheese."

Protected by PDO since 1996, but the recipe's been perfected at Colston Bassett for over a century.

180g wedge

What most people don't realise is that Pont-l'Évêque predates even Roquefort -Cistercian monks were perfecting this Normandy masterpiece in monastery cellars during the 12th century.

The traditional square shape isn't decorative; it's functional, maximising surface area for the precise bacterial washing that creates that amber glow.

After 6-8 weeks of careful maturation, each wheel emerges as liquid gold wrapped in living rind—Stilton's more refined ancestor.