Brunswick Welcomes a Whole New Cheese Experience - The Brunswick Cheese Room by Cornelius Cheesemongers
Cheesemonger, Matt Steele, In the Tasting Room.
On Wednesday 17 December, Cornelius Cheesemongers will launch The Brunswick Cheese Room, a 26 cubic metre cheese tasting space filled with half a tonne of the most delicious cheeses from Australia and around the world.
Similar to the European cheese shop experience, customers will be able to step into a working cheese room, taste the cheeses and have it cut fresh from the wheel, just for them!
Cheeses, some exclusively-imported by Cornelius Cheesemongers will be kept in their optimal condition by Cheesemonger, Matt Steele.
‘We are right in the heart of Brunswick’s thriving food scene, and for our tenth year, we wanted to create an experience that was a culmination of all of our learnings.
‘We wanted to totally overhaul our current warehouse-style cheese shop to create the most authentic cheese experience possible to our customers,’ said Matt.
‘In developing the cheese room, it was essential to talk to the industry. We sat down with Australian and international cheesemakers to ask how they wanted their cheeses to be represented, and the advice was all the same - and pretty simple - essentially to make sure that we are representing their product at its best.’
‘Providing the right environment to tell stories about cheese, and all the unique aspects that create flavours, from the soil, to the milk, to production, will assist in our goal of making Aussies as passionate about great cheese as they are about great wines,’ said Matt.
The space is also home to a new masterclass area, and new home to Cheese Club, in which classes for both industry professionals and cheese lovers alike, will have the chance to taste cheeses in their peak condition, as well as learning how to serve, cut and keep cheeses.
‘We are so excited to offer this unique experience to Melbourne, especially after meeting and shaking the hand of most of the makers of the cheeses in the room, especially the Australian and British Territorial cheeses which we specialise in,’ said Matt.
The construction and development of the cheese room was a labour of love. Local Brunswick trades were instrumental in the design and build, with Finadri Glass and Chilled Solutions - both around the corner in Victoria Street - working alongside us to realise our vision.
The design is modern and industrial, although there are elements of classic cheese maturing practices in the creation of the cheese shelving. Victorian bees wax was used to seal the sustainably-harvested soft woods, creating a traditional and impervious service, perfect for the cheeses.
Cornelius was named after Matt’s grandfather, Cornelius Crowe, and in a special touch, his wife, Joyce’s crockpot was used to melt the bees wax for the shelves. Matt’s wife Gab’s grandfather was an Engineer and had his warehouse in Victoria Street, Brunswick, and the cheese paper roller he welded for Matt will also take pride of place.
Cheese Room Facts:
26 cubic metres
96 liner metres of shelving, with capacity of two tonnes of cheese
Tthe best of Australia in locals Long Paddock Cheese, and Tassie artisans Bruny Island Cheese and Bay of Fires.
Climate controlled environment, with a constant temperature of five degrees celsius and 80% plus humanity
The Brunswick Cheese Room opens Wednesday 17 December, with previews from Saturday 13 December. Cornelius Cheesemongers is located in the front of a mid-century warehouse in Syme Street, Brunswick. There is plenty of off-street parking and fun neighbours like The Que Club opposite and The Royal Nut Company just around the corner.
