Filters Sort results
Reset Apply
 | 150g, 750g
Form: whole wheel
Serving Suggestion: table cheese
Black Cow is a bloomy white mould cheese crafted from cow milk with the addition of cream, in a modern style. It is rolled in vine leaf ash prior to the growth of the white mould and the result is a spectacularly mottled black and white rind. When young the paste has a chalky texture which matures into a very creamy and soft cheese with a rich buttery yellow centre and has a striking line of black ash though the middle.
Crisp Japanese lagers or Stone & Wood Pacific Ale are an excellent pair, as is a clean fruity cider. The rind and middle ash layer makes this cheese a striking centerpiece of a cheese platter. | |
 | Size: 150g, 750g, 1.5kg, 3kg
Form: wedge
Serving Suggestion: table cheese, cooking
Our blue is rich, smooth and creamy with just the right amount of blueing. With distinct umami flavours, mellowing with age, becoming soft and spreadable with distinct fruity notes. Serve it with intensely sweet dried or fresh fruit, or fruit paste, and crackers. In our house its served decadently with cultured butter! | |
 | Size: 130g
Form: wedge
Serving Suggestion: table cheese, cooking
Brooklet brie is modern interpretation of the classic brie de meaux and made under our Byron Bay label. Pure white mould rind, ageing to cream and caramel hues with a soft creamy paste when mature. With flavour notes of mushroom and milk, everyone will enjoy this cheese. Pre-wrapped and portioned, perfect for a picnic! | |
 | Size: 280g
Form: tub
Serving Suggestion: spread, cooking
On its journey to becoming cultured butter our sweet cream is cultured to make créme fraîche. Another product under our Byron Bay label, lightly soured and spoonable, it's the perfect addition to both savoury and sweet dishes. Similar to the English clotted cream, a dollop on scones is just the business! | |
 | Size: 200g
Form: round
Serving Suggestion: spread, cooking
As a child, milking cows, separating cream and churning butter with Grandma was a joy. She used freshly made butter in everything from sponge cakes, to scones or topping a jacket potato at dinner, and any excess was swapped with the neighbours for their surplus. Simple times!
Our butter uses the freshest cream from farmers in our region, which we culture for minimum 48hrs before churning to produce the butteriest most flavoursome butter you've ever tasted! Perfect for baking, making a simple pasta sauce or simply smothering on fresh bread. Simple. Delicious. | |
 | Size: 150g, 1.75kg, 3.5kg, 7kg
Form: wedge
Serving Suggestion: table cheese, cooking
monte nardi is Australia's first truly original regional cheese. Early Italian settlers to the Northern Rivers made and matured this cheese under their houses, using their own milk; it made an excellent table cheese at only a few weeks of age. As it matured, becoming more flavoursome and harder, it was grated and used on pasta dishes.
Paul spent time at the local Italian retirement village listening to their stories and how they made this cheese. So happy to share their skills and knowledge, Paul went home, followed their detailed recipes and monte nardi was created!
Mount Nardi (Monte = Mountain) rises behind our farm and stands sentinel over the region, visible from the coast to the Great Divide; the Nardi family is one of the pioneering Italian families in Nimbin with many descendants still in the area.
We make this cheese as a tribute to, and celebration of, all the good things that cultural diversity has brought to our region. | |
 | Size: 150g
Form: round
Serving Suggestion: table cheese, occasionally cooking
This award winning cheese was one of the first of its kind in Australia. Similar to the French Époisses, it has a smooth creamy paste when aged and the distinct kick that washed rinds are renowned for. Left in your fridge this cheese will let you know when it's ready to be eaten!
Made under our Byron Bay label, nashua washed rind is robust enough to pair with full flavoured red wines, ports and even whisky. Enjoy it with simple crackers or sourdough.
| |
 | Size: 280g
Form: pot
Serving Suggestion: table cheese, salads, cooking
Smooth cow feta is a simple soft spreadable persian feta style cheese. With citrus and buttery flavour notes it is one of our most popular cheeses. Fantastic in salads, pies or on a pizza this cheese is extremely versatile. It can even be sweetened and used to accompany fruit as a dessert. | |
 | True love is between friends and their cheese - even when they are in different locations!
The TeleParty Goodies Box contains everything you need for an evening with friends and family in front of the telly - regardles of where they are. 3 delicious cheeses, crackers, olives, salumi and some native fruit jam. Just add family & friends in a group chat, some wine and you're set to watch your fav TV show and text at the same time!
| |
 | Size: 150g, 750g
Form: round
Serving Suggestion: table cheese
A true icon of the Australian soft bloomy white mould cheese world with a pure white mould rind, ageing to cream and caramel hues, it hides a luscious, gooey paste with a lemony chalky core when young. tintenbar is a crowd pleaser that everyone will enjoy with crackers, good bread or eaten directly from your fingers when cutting it for a cheeseboard!
| |
 | Size: 150g, 750g
Form: round
Serving Suggestion: table cheese
A wonderfully heady combination of rich earthy Western Australian truffle and our deliciously gooey Tintenbar Triple Cream - if you want decadence this is it! Slathered on a simple cracker or a piece of sour dough this cheese is perfect with a simple light white wine. You'll be back for more... | |
 | Size: 150g, 900g
Form: wedge
Serving Suggestion: table cheese
If you're looking for something more than the standard bloomy white mould cheese, more than just simple mushroom and milky/cream flavours, white cow is for you! Reminiscent of the great raw milk bries of northern France this cheese has barn-yard and ripe fruit/berry flavour notes, with ahint of cauliflower when mature and of course the complex grass flavours that come from our milk Even people with jaded cheese palates will come back for more of this cheese. |
