Code: D0025
It was the year the French first set foot on Tasmanian soil and this very French, very pungent little cheese, matured on aromatic Huon Pine boards, celebrates what could have been. It is made in the traditional method its pinky-orange rind the result of being regularly hand-washed in brine, encouraging the surface bacteria that give this cheese its complex flavour and aroma.
Free delivery
On orders of $350 and over. Orders below this amount will need to be increased to guarantee delivery.
Cut-off time
Last orders for the day is at 8:00pm (AEDT)
Outstanding handmade artisan cow's milk cheese
In 2003, Nick Haddow started making cheese on Bruny Island – a tiny island off the south coast of Tasmania with a population of only 600 people. His goal was to create unique, distinctly Tasmanian cheeses; cheeses that have a strong sense of place and reflect where they come from. Milk, more than any other food except perhaps honey, is an expression of a location, and a moment in time. Turning milk into cheese captures that time and place, and creates cheese that couldn’t be made anywhere else.
Putting the quality of milk first is the reason that he started a small-scale, sustainable dairy farm, choosing to prioritise ethics, environmental stewardship, animal welfare and flavour. Bruny Island Cheese Co. puts a huge effort into creating incredible milk so that they can turn it into incredible cheese.
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