Australian Semi-hard Cheeses

Mandolin is an Australian semi-hard cheese made from pasteurized cow’s milk. The cheese is smear-ripened and wrapped in vine until it develops a typical rusty-red visual appearance. Its texture is supple, soft, and crumbly, while th... READ MORE

Grabetto is an Australian semi-hard cheese hailing from Victoria, where it’s produced by Yarra Valley Dairy. The cheese is made from limited-quantity goat’s milk and it’s sold in three versions: fresh, semi-mature, and m... READ MORE

Chelsea Blue is an Australian cheese hailing from Mornington Peninsula, Melbourne, where it’s produced by BoatShed Cheese. This blue cheese is made from pasteurized cow’s milk and it uses Roquefort spores in order to develop s... READ MORE

Black Pearl is an Australian cheese produced in the region of Mornington Peninsula, Melbourne. The cheese is made from goat's milk and has a wrinkly rind that's dusted with vine ash. Unlike its exterior, the interior is snow-white, oozy, ... READ MORE

Etzy Ketzy is an Australian cheese hailing from Woodside. The cheese is made with a blend of pasteurized Friesian cow’s milk and goat’s milk in equal measure. This seasonal cheese is only made in the winter and it’s left... READ MORE