The Cheese Shop & BRUNSWICK CHEESE ROOM

OPENING HOURS:

Wednesday to Friday
10am to 1pm; 2:30pm to 6pm

Saturday
10am to 6pm

We offer the best artisan and farmhouse cheeses from Australia and around the world,
each with its own story to tell. Cut fresh for you!

Located in the front of a 1960s warehouse, our specialty cheese shop and The Brunswick Cheese Room tasting space experience, is a hidden Brunswick gem offering a curated selection of magnificent cheeses each week.

Our Cheesemonger Matt is there to assist with all your cheesy needs, in a fun, engaging, informative and welcoming experience! We love chatting cheese, and can’t wait to chat with you!

Just look for Daisy out the front.

ADDRESS:

10-16 SYME STREET
BRUNSWICK

What you can expect at the shop!

  • 26 cubic metre cheese tasting space filled with the most delicious cheeses from Australia and around the world.

  • FREE, off-street parking out the front of the shop

  • Let us guide you through the cheeses, with tastings available on all cheeses, apart from the little guys in their boxes

  • Watch us cut your cheese fresh from the wheel - fresh cheese is ALWAYS better.

  • Get personalised pairing recommendations - from wine, spirits, tea and condiments!

  • Chat to us about Cheese Towers, Grazing Tables, book a Cheese Matching or visit the Cheese Bar in our Tasting Space!

    Need cheese delivered?

    Whether sending a gift, or just can’t get to us, our Cheesemongers Choice packs are perfect option! Click here for details.

Cheeses

  • Isle of Mull Cheddar

    Isle of Mull Cheddar

    Isle of Mull, Scotland | Raw Cow's Milk | Clothbound Farmhouse Cheddar

    Expect rich savoury depth, sharp tang, citrus brightness, earthy peat, and that unmistakable crystalline crunch of proper long ageing. This is a cheese that genuinely tastes like the landscape it comes from.

  • COLSTON BASSETT STILTON

    COLSTON BASSETT STILTON

    Nottinghamshire, England | Pasteurised Cow's Milk | Traditional Hand-Ladled Blue, 9-12 Weeks Aged

    Creamy, mellow, sophisticated - not harsh. Smooth texture, gentle blue character, long finish. 9-12 week maturation creates complexity without aggression.

  • Colston Basset Shropshire

    Colston Basset Shropshire

    Style: Hard Crumbly, Internally Ripened, Cow Milk
    Origin: Harby La, Nottingham

    The cheese is slightly milder in flavour than Stilton and delicately sweet. Like Stilton, the cheese has a creamy taste and smooth texture with no bitterness or sharpness.

  • Banksia Reserve

    Banksia Reserve

    Long Paddock Cheese - Granite | Castlemaine, Victoria | Organic Pasteurised Cow's Milk | Clothbound Cheddar, 10-12 Months Aged

    Deeply savoury foundation, grassy and buttery notes, background acid providing structure, earthy undertones, satisfying umami finish with excellent length. Proper maturation creates depth impossible to rush.

  • MONS Delice St Cyr

    MONS Delice St Cyr

    France | Cow’s Milk | Triple Cream, Bloomy Rind

    Dense and spoonable under rind, with a texture somewhere between whipped butter and clotted cream. The paste blooms into full richness as it warms, carrying lactic sweetness, cultured tang, and a quiet earthiness from the fine white rind.

  • MONS CAMEMBERT AU CALVADOS

    MONS CAMEMBERT AU CALVADOS

    Normandy, France | Pasteurised Cow's Milk | Soft-Ripened, Calvados-Washed Selected by Mons Affineurs

    Washing the rind in Calvados adds a subtle layer of sweet, orchard-fruit warmth to an already complex cheese. You still get that classic Camembert character - bloomy rind, flowing ivory paste, mushroom and damp earth.

  • Caselbelbo

    Caselbelbo

    Italy, Pasteurised cow's, goat's and ewe's milk

    The rind is so thin it nearly disappears, grown from the dairy's own proprietary cultures, and beneath it the paste moves from springy dough when young to silk at full ripeness. The flavours stay gentle: cooked milk, fresh grass, a faint tang of cultured cream.

  • Papillon Roquefort

    Milk: Sheep
    Origin: Aveyron, France
    Style: Blue, Natural Rind

    Where blue veins bloom into a spicy, tangy intensity. Rich and fudgy, with a sharp saline kick, it’s balanced by a deep, almost caramel-like sweetness.

  • Fourme d'Ambert

    Ancient Blue from Volcanic Soils
    Milk: Cow
    Origin: Auvergne, France

    During the 28-day minimum aging process, the interior develops a creamy, almost buttery texture while the blue-green veining creates pockets of sharp, metallic intensity.

  • Marcel Petit Comte

    Marcel Petit Comte

    France, Franche-Comté | Raw Montbéliarde Cow's Milk | Hard, Alpine

    French alpine masterpiece ages 24+ months. Crystalline texture releases roasted hazelnut, caramel, deep umami. Jar tradition demands raw Montbeliarde milk and patience.

condiments

  • muscatels on the vine

    Muscatels On The Vine

    Muscatels on the vine are premium, hand-picked grapes that are air-dried directly on the stem, resulting in a dark, intensely sweet, and tender raisin-like fruit. They look fabulous on cheese plates and match most cheese styles.

  • cornichon

    Cornichon

    A small pickled cucumber, a traditional condiment match, particularly with cheddar.

  • Candied Clementine

    Candied Clementine

    Whole Clementines, a variety of seedless tangerines from Calabria, Italy. Ideal for cheese boards, gelato or pastries.