Cheesemonger's Choice - Five Cheese Box

Cheesemonger's Choice - Five Cheese Box


1 kg 

The feature cheeses from the Cheese Cave. All cheeses are selected by Matt, and are in the best condition. Each Cheesemongers Choice box includes 600 grams of cheese, 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 - Five Cheese Pack

1. Cabot


Origin: Vermont, USA

Style: Cows Milk, Cheddar Cheese

Matured in the specialty caves of the Jasper Hill facility in Vermont. Cabot is a perfect Cheddar as reflected in its 2011 ranking as world cheese of the year. Complex, super complex and ever changing. The perfect combination of the application new world meets old. 

2. Roquefort AOP Papillon

Style: Raw, Ewe Milk Soft Blue

Origin: Roquefort, France

Production: Cooperative

The King, the first blue cheese and the blue cheese on which all blue cheeses are based. The mould in Roquefort is the mould in every blue cheese made today. Roquefort was discovered by accident in the 15th Century when a shepherd, chasing after an errant sheep, abandoned his lunch of bread and cheese, only to return a few days later to discover his cheese covered in mould. The taste was a revelation, and roquefort was born.

Aged for 3 months in the caves of the region, the cheese is hand wrapped and shipped around the world. Australia was rather late to the Roquefort party, having only had access to the cheese since 2006. The cheese has an exemption under Australian law and to this day remains the only cheese mentioned in Australian Law.

A rich, powerful blue with a slightly gritty character from the use of natural rye bread as part of the starter culture. The ewe milk really shines through this extremely complex cheese. When trying Roquefort for the first time we highly recommend cutting it with a little unsalted butter to subdue the flavours, much like adding a little filtered water to whisky.

Enjoy with a delightful Sauterne. 

3. Camembert

White Mould

Origin: Normandy, France

Style: Cows Milk, Surface Ripened

Camambert is one of the originators of surface ripened cheese. Many ask what’s the difference between brie and Camembert, our answer? About a two hour drive. They are both surface ripened but Camembert uses a brevibacterium to give impart its distintive aroma and flavour and it’s own mold culture Penecillium Camemberti. 

4. Section 28

Mont Priscilla

Origin: Adelaide Hills, South Australian

Style: Pasteurised Cows Milk

One of our first experiences interacting in the very serious world of cheese was meeting Kym from S28 Cheese - he was a man with a plan and a dairy. Two years after meeting Kym, we tasted S28 for the first time.

S28’s premier cheese Mont Priscilla is a Morbier-style cheese made with it’s distinctive ash line down the centre. A benchmark Australian cheese, rich, creamy, and full of the flavour of amazing Australian milk. 

5. Manchego

Origin: La Mancha, Spain

Style: Raw Ewes Milk, Hard Cooked, Grana

Only milk from the Mancha Sheep (from La Macha) with their gorgeous natural fluffy woollen coat and contrasting black faces can be used to make this iconic cheese. 

Many versions of Manchego are available, we believe the raw milk cheese is a true reflection of time, place and history of the region. Cornelius Cheesemongers only selects 12 month plus raw milk Manchego.

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