We have available a large fine selection of local and international cheeses, perfectly sliced and packaged to be served in leading Sydney gourmet delis, green grocers and independent supermarkets.
The term “fresh” is used to describe cheeses that have not been aged, or are very slightly cured. These cheeses have a high moisture content and are usually mild and have a very creamy taste and soft texture. These may be made from all types of milk. Cheeses in the fresh category include Ricotta, Chevre, Feta and Cream Cheese.
The term ‘soft-ripened’ is used to describe cheeses that are ripened from the outside in, very soft and even runny at room temperature. The most common soft-ripened cheeses have a white, bloomy rind. The rind is edible. Cheeses in the soft-ripened category include brie and camembert styles.
The term ‘semi-soft’ is used to describe cheese that have a smooth and creamy interior. Cheeses of this type are ideal for melting and are often served on toast for quick snacks or simple meals. Cheeses that range in texture from semi-soft to firm include most Cheddars, Gouda styles, Swiss and Gruyere.
The term ‘firm’ is used to describe a very broad category of cheeses. They are generally packed into moulds under more pressure and aged for a longer time than the soft cheeses. Their taste profiles range from very mild to sharp and pungent. They generally have a texture profile that can be grated or shaved onto food. Cheeses in this category include Grana Padano, Parmesan and Pecorino styles.
The term ‘blue veined’ is used to describe cheeses that have a distinctive blue veining through them. Generally, veining gives cheese an assertive and piquant flavour. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods. Blue cheeses may be made into many styles, the most common being the French (roquefort), Italian (gorgonzola) and Danish blue styles.
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Filter through our wide range of cheeses by the below categories.