99 Glebe Point Road

Glebe, NSW 2037

T: (02) 9660 4999

F: (02) 9660 4955

Tortalpina - Lombardy, Italy - Washed Rind, Cow’s Milk

From the same region as Taleggio and with a similar flavour but a Fontina rind. A classic washed rind cheese exhibiting a delicate and refined sweetness with savoury, almost meaty, overtones. The paste is velvety smooth while the rind has a granular, crystal texture and a slight nutty finish.

Livarot (AOC) - Bresse, Normandy, France - Washed Rind, Cow’s Milk

A strong-smelling washed rind cheese with the aroma of the French countryside. The fine textured paste melts in the mouth and exhibits salty, sweet, spicy and milky flavours. Livarot dates back to the Middle Ages, when it was originally made by Benedictine monks from Ireland.

Mon Père Camembert - Normandy, France - White Mould, Cow’s Milk

Soft, with a grainy moist texture and high acidity As a DOC cheese, each piece must be hand-ladled, drained, salted and dried on rye-straw mates. Delicious at all stages of development, this Camembert exhibits a course, rich, milky taste when young, and a rich, nutty flavour as it matures.

Coulommiers - Tournan En Brie, France - White Mould, Cow’s Milk

This is a rich cow’s milk double Brie made by Robert Rouzaire. Affinage takes 2-4 weeks, after which a delicate white rind is formed by the addition of Penicillium Candidum. Its flavour is very creamy, with a subtle tart, slightly acidic finish. A true artisan cheese.

Holy Goat La Luna - Castlemaine, Victoria - Matured Goat’s Milk

A creamy, full-bodied cheese with a citrus tang and a hint of nuttiness. Made on Sutton Grange Organic Farm (east of Castlemaine), the milk comes from herds that forage on native grasses, herbs and shrubs, resulting in a unique complexity and depth.

Fromart d’Alpage - Switzerland - Semi-hard, Cow’s Milk

This raw milk delicacy is sourced from Swiss Brown cows in an Alpine region of northeast Switzerland known as Lake Constance (close to Germany and Austria). A classic mountain cheese with the rich flavour of Gruyere and the smooth texture of a classic Tilsit.

Queso de Oveja al Romero - Santa Cruz, Spain - Semi-hard, Sheep’s Milk

This wonderful semi-hard cheese from the Santa Cruz region of Spain is matured in a rosemary crust for 12 months before release. The resultant flavour is sweet, spicy and herbaceous, with a smooth, creamy texture.

Bleu d’Auvergne - Pyrenees, Laqueuille, France - Blue, Cow’s Milk

Made since 1850 by the same family that owns Fourme d’Ambert Bleu, this natural rind cheese is matured for 3 months. The paste is soft, while remaining crumbly, and has a salty, tart finish. The flavour is creamy, offering balance to the spice of the blue mould.

Opening Hours:

Lunch Friday, noon-2:30pm

Dinner Tuesday-Saturday, 6:30-9:30pm

Licensed & BYO Wine

(Tuesday-Thursday Only)

$9 corkage fee applies

Cheese