Our Cheeses

Ruby

Ruby is a fresh, smooth and tangy washed curd cheese delicately infused with red wine to produce a deliciously spicy and zingy red rind. It pairs well with sweet pastes and stands out on your cheese platter looking vibrant and inviting.

Thulimbah

Thulimbah is a smooth, buttery, hard cheese with a distinctive tangy aftertaste, made in large 4kg wheels. It is a washed curd cheese, which means during the cheesemaking process, whey is drained from the curds and warm water is introduced into the vat and the curds are polished, producing a very smooth texture. It belongs to the Gouda family of cheeses. The wheels are salted by being immersed in a 20% brine solution for two days before aging for up to 18 months.
Keywords - washed curd, smooth, buttery, Gouda-style.

CATEGORY: HARD

Stanthorpe Pepper

Stanthorpe Pepper is rich, crumbly and spicy with whole Australian grown peppercorns spread throughout. Great for your cheeseboard and wonderful to cook with as it melts beautifully. It is in the Romano family of cheeses. Whole peppercorns are softened in hot water before adding to the curd at hooping time. It is aged in 4kg wheels up to 18 months. Great when paired with full bodied red wines. Try it with some of the Granite Belt’s big bold Italian reds like Barbera or Mataro.
Keywords - hard, rich, creamy, crumbly, spicy, Romano-style.

CATEGORY: HARD

Nova

Nova is a Swiss-style washed curd cheese produced in 30cm rounds. Each wheel is individually hand salted and only briefly aged to produce a fresh, nutty, smooth and light, easy eating cheese. As a bonus, it is extremely great for your cheese toastie - melting and stretchy as mozzarella!
Keywords - fresh, light, smooth, stretchy

CATEGORY: HARD/FRESH

Brass Monkey Blue

This is a soft, creamy, salty, sweet and beautifully balanced blue vein. Our Brass Monkey Blue is named after our famous Brass Monkey Season in midwinter – where our temperatures can go as low as minus 15 degrees! It ages in large 4kg wheels in the Blue room for up to 8 weeks. As it is open
textured, the air gaps in the curd allow the blue mould to grow and produce spikes of delicious blue vein right throughout the cheese. Even though Brass Monkey Blue looks very fierce, with its strong blue mould development – it is surprisingly mild in taste, and a great place to start if you are wary of Blue cheeses. The texture is firm but crumbly, with a lovely strong salt balance that offsets the creamy tanginess of the milk. Pairs well with sweet accompaniments and sweet wines.
Keywords - blue mould, creamy, firm, crumbly, sweet, salty.

CATEGORY: BLUE

Feta

Our Feta is a soft, fresh cheese in a 10% brine. It is creamy with a gentle salt balance - not as salty or as crumbly as Greek feta it has the familiar piquancy of feta with added creaminess. It is the youngest of our cheeses - made one day, drained overnight and brined the next day, ready for consumption.
Keywords - fresh, salty, creamy, tangy, piquant.

CATEGORY: HARD/FRESH

Stanthorpe Matured

Stanthorpe Matured is our rich and creamy Cheddar-style cheese with a full bodied mouth feel. Cheddaring is a process where the curd is repeatedly stacked, cut, turned and pressed to remove as much whey as possible from the curds before it is pressed in 4kg wheels and aged up to 2 years. Our cheddaring process produces both acidity and crumble in the final cheese, but it is the lingering creaminess and tendency to melt on the tongue which gives Stanthorpe Matured its distinctiveness. Perfect for a summer afternoon with a good pickle and pint of the best English ale. Cheers!
Keywords - hard, rich, acidity, creamy, crumbly, Cheddar-style.

CATEGORY: HARD

Blue Lagoon

Blue Lagoon is one of our best creations. A medium to soft, creamy, brie-style blue. The blue mould only grows on the outer rind and the milder creamy centre makes this a good introduction for blue cheese beginners. It is aged in 20cm rounds in the Blue room for up to 8 weeks. This cheese has a distinctive salt bite in the rind from the hand salting process which is offset by the mild and creamy pate. Pairs well with sweet accompaniments and dry white wines.
Keywords - blue mould, creamy, smooth, salty

CATEGORY: BLUE

Granite Gold

Looking like the granite rocks of our region, this is a hard, tangy Romano Style-Cheese. Delicately veined with with ash, it is rich and creamy with a hint of crumble. Another hot processed cheese, it melts with used in cooking.

CATEGORY: HARD

The Outlaw

Outlaw is a smoked, hard cheese in the Romano family. It packs a punch with robust hickory smoke, bbq flavour and a firm bodied cheese with a hint of crumbliness. It is a hot processed cheese which means it melts well. It is aged in 4kg wheels for up to 18 months.
Keywords - smoked, hard, crumbly, Romano-style.

CATEGORY: SMOKED

Snowflake

Snowflake is a small 10cm round, creamy white-mould surface ripened cheese in the Brie-Camembert family. It is brined in a 20% salt solution for several hours before being racked in the White Room for up to two weeks. During this time it grows its characteristic white rind over the entire outside of the cheese. When it is completely covered with the delicate fluffy mould it is wrapped and aged for a further 6 to 8 weeks at 5 degrees. During this time the surface ripening white mould works its magic on the pate or paste (the cheese under the rind) and softens this to an oozing, gooey consistency. The older this cheese gets the more liquid the centre will become. If you like it firmer, eat now - if you like it oozing, age it for another couple of weeks to up to a month in your fridge
Keywords - mushroom, creamy, oozing, white-mould, brie-style.

CATEGORY: WHITE

The Bastard Tait

Tait is a totally unique cheese made nowhere else! The recipe started as a series of mistakes by the previous owner/cheesemaker when a friend (the eponymous Tait) dropped by with a couple of bottles of red wine while she was cheesemaking. Taking her eye off the game she overheated the curd and had to cool it down with cold water, cooled it down too much, then had to reheat it….. The result was a washed curd cheese with a white-mould rind and a smooth textured swiss-style centre. Tait grows small eyes through its pate or paste (the cheese under the rind) which are made by a culture in the cheese that produces carbon dioxide to form holes, like swiss cheese.
Keywords - washed curd, smooth, white-mould, swiss-style.

CATEGORY: WHITE/HARD

To keep your cheeses in tip top shape after you buy them, here's some hints on storage and caring for your cheese after purchase.
STORAGE NOTES