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1 kg loaf
Berry’s Creek Bellingham Blue
Maffra Red Leicester – Riverslea Red
Xavier David Comte – aged by Marcel Petite AOP 1kg
Oaxaca (Mexican Style Cheese)
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Perline (Bocconcini 2g pieces)
Scamorza Affumicata (Smoked Pizzarella)
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Have you tried Pepe Saya butter? Australian made,
A favourite cheese accompaniment across so many of
One thing we've noticed over these uncertain times
As the days get cooler and customers are looking f
Made from equal portions of mixed cow, goat and sh
Dutch goat cheese Honeybee has arrived and shelves
Parmonie Parmesan chips are made with 24 month age
With a super soft and creamy interior this Milawa
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Sparkling wines makes strong cheese taste stronger, while the acidity and bubbles can make super rich cheeses less overwhelming.
One Northern Italian bank maintains 300,000 wheels of Parmesan worth $200 million, as collateral for loans!
In general, in takes about 10 litres of milk to make 1kg of cheese.
Because of their high salt content, blue cheeses pair very well with sweet accompaniments like fresh fruits or compotes.
Cheese is a great source of Vitamin B12, which helps red blood cell development.
Gippsland produces more than 2 Billion litres of milk each year from approximately 400,000 milking cows.
Gippsland has approximately 1400 dairy farms and contributes 20% of Australia's milk production.
Gippsland is a region within the South East corner of Victoria, from Melbourne's Metropolitan East and extends through the Alpine country to the NSW border.
Farmhouse cheeses are where the milking herd and cheese are both 'made' on the same property and reflect their unique provenance.
Cheddar is not protected by origin; generally any cheese that is made by the process of "cheddaring" can be called a cheddar.
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