There are rules. To every rule there's an exception. To every exception there's cheese.
The Session
Format: A one hour guided tasting in the cave. Relaxed and informal.
When: Saturdays. Arrive 12:50 for a 1pm start. Finishes at 2pm. After the session ends, guests are welcome to browse the cave and shop at their leisure.
Price: $44 per person
Capacity: Maximum eight guests. The session runs regardless of numbers - whether it's one guest or eight.
What's included
Glass of wine on arrival, then bottle on the table
Taste 4-5 cheeses, each with a story, and cut fresh from the wheels in our Tasting Space
Guided cheese tasting with Cheesemonger, Matt Steele
Discount on cheeses purchased on the day
Tasting card to take home
Who it's for
Anyone who wants to know more about the best cheeses in Australia and around the world!
No experience needed, just appetite
What You'll Learn
How cheese is made - milk, cultures, rennet, time
The difference between styles - soft, hard, blue, washed rind, fresh
How to taste - smell, taste, texture
How to describe what you're experiencing
How to build a board at home
How to store cheese properly
How to talk to your cheesemonger
There are rules. To every rule there's an exception. To every exception there's cheese.
The Session
Format: A one hour guided tasting in the cave. Relaxed and informal.
When: Saturdays. Arrive 12:50 for a 1pm start. Finishes at 2pm. After the session ends, guests are welcome to browse the cave and shop at their leisure.
Price: $44 per person
Capacity: Maximum eight guests. The session runs regardless of numbers - whether it's one guest or eight.
What's included
Glass of wine on arrival, then bottle on the table
Taste 4-5 cheeses, each with a story, and cut fresh from the wheels in our Tasting Space
Guided cheese tasting with Cheesemonger, Matt Steele
Discount on cheeses purchased on the day
Tasting card to take home
Who it's for
Anyone who wants to know more about the best cheeses in Australia and around the world!
No experience needed, just appetite
What You'll Learn
How cheese is made - milk, cultures, rennet, time
The difference between styles - soft, hard, blue, washed rind, fresh
How to taste - smell, taste, texture
How to describe what you're experiencing
How to build a board at home
How to store cheese properly
How to talk to your cheesemonger
