Cheesemonger's Choice - Four Cheese Gift Box

Cheesemonger's Choice - Four Cheese Gift Box


800 g 

The feature cheeses from the Cheese Cave. All cheeses are selected by Matt, and are in the best condition. Each Cheesemongers Choice box includes 800 grams of cheese, our selection of specific condiments, lavosh strips, and can be delivered Australia wide. The Cheesemonger's Choice Boxes are updated every two weeks. Sign up to our enewsletter to be alerted each time the Cheesemonger has made his choice!

Cheesemongers Choice - Four Cheese Pack


Rooftop Honey Test Tubes (Victoria) - match with the Pecorino and Pyengana

Quince Paste Don Jan (Spain) - match with the Brie and Bleu de Laqueuille

Lavosh - Beetroot

Feature Cheeses:

1. Bleu de Laqueuille

Origin: France
Style: Cow Milk, Blue
Rind: Natural

We’re lucky to see more seasonal cheeses being air freighted into Australia these days. Bleu de Laqueuille is only made during the summer and autumn months from the pasteurised milk of Saler cows. A close cousin of Bleu D’Auvergne, It is a typical blue cheese with pockets of blue-green mould observed throughout the off-white interior. The outer shell of this cylindrical cheese is made up of dry, gray, natural rind. The period of ripening is about three months. It proffers a creamy, smooth texture complemented by a spicy, slightly salty and tangy flavour. The cheese pairs well with robust reds and dessert wines.

2. Brie De Nangis

Origin: France
Style: Traditional Cow Milk Brie
Rind: White Mould

Fromagerie Rouzaire has been an independent family owned company for three generations. Their range of artisan white mould cheeses are unique because of the limited geographical area in which the milk is sourced (Seine et Marne) and the specific know-how of their cheese-makers in traditional cheese production and affinage. While most of their products are produced using raw milk, the range of pasteurised cheeses they produce for the Australian and US markets loose little if any of their distinct regional dimension.

Brie de Nangis used to be made in local farms around Nangis for consumption by the local population. Disappearing during World War II, production was only picked up again in the 1980’s by Robert Rouzaire after extensive research into how it was traditionally made.

Rouzaire Brie de Nangis is specially matured on rye straw mats in the Fromagerie Rouzaire cellars for two months. This natural maturing process develops a crusty, yeasty rind and an unctuous texture. In turn these yeasts will also develop more flavour in the cheese. The pâté of the cheese when ripe will bulge and have a sweet earthy flavour.

3. Pecorino Romano PDO (1996)
Origin: Sardinia,Italy
Style: Ewe Milk, Granna
Rind: Natural
An anomaly of a cheese, one would make the assumption the cheese named Romano would be made in or around Rome. The cheese is in fact made in Sardinia from Ewes grazed on the planes of Lazio. This peculiarity came about when a city ordinance passed banning the salting of cheese inside a cheesemakers shop.  As with many of these ancient cheeses there are fantastic stories. 27 grams per man per day was issued to Roman Legionaries, the cheese was reported to restore stamina in tired soldiers.

4. Pyengana Clothbound Farmhouse Cheddar
Origin: Pyengaga, Tasmania
Style: Cow Milk, Pasteurised
Rind: Clothbound

A curiosity of a cheddar, not cheddared at all, Pyengana is a stirred curd cheese, more in the tradition of Swiss or French high mountain cheeses: for all other intents and purposes from it's bandaging, to its flavour; Pyengana is a cheddar. The dairy has been making cheese using these methods since Federation. The name: indigenous meaning, where two rivers meet.  Batch variation in Pyengana has been its signature, seasonal and feed changes are reflected in the cheese 12-18 months after milking. A slice of time and place. 

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