Bay of Fires Clothbound Cheddar

The Bay of Fires Clothbound cheddar is widely regarded as one of Australia's greatest cheeses. It's made using traditional methods where the lard is rubbed, clothbound and not released before 12 months of age.

The flavour is buttery & herbaceous with a sharp lactic finish and earthy notes from its long ageing on pine boards.

Origin | Bay of Fires, TAS

Milk | Cow

English Cave Aged Cheddar

This cave-aged cheddar is made on the Ashley Chase Estate from the milk of the Estate’s own herds, or from local Dorset farms within a thirty-mile radius.

The cheese is handmade at every stage from the crucial cutting, stacking and turning of the curds, (the process which is known as “cheddaring”), to the filling of the moulds and finally the bandaging of the young wheels in cloth.

Unlike some other traditional farmhouse Cheddars, this one has a slightly sweet accent to balance the earthiness, with a real depth of flavour and a moist texture.

Origin | Dorset, England

Milk | Cow

Pyengana Cloth Matured Goat Cheddar

A full-flavoured goat's cheddar made from Robur Farm Dairy goat’s milk. This cheddar is handcrafted using traditional cheesemaking techniques that involve working the curds by hand and maturing the wheels in a traditional muslin cheesecloth.

Once wrapped, the wheels are then sealed with lard to prevent them from drying out too much.

Origin | Tasmania, Australia

Milk | Goat

Maffra Mature Cheddar

This Mature Cheddar is aged to a distinctive smooth, sharp flavour. It has deliciously subtle fruity tones offset by gentle nutty notes.

Origin | Maffra, VIC

Milk | Cow

Maffra Red Leicester

Maffra's Red Leicester has a tightly knit texture and buttery, mellow flavour.

The cheese takes its colour from a natural dye found in the seeds of the South American Annatto plant. Its signature colour will bring a sense of vibrancy to your cheese platters.

Origin | Maffra, VIC

Milk | Cow

Naturally Oak Smoked Cheddar

A creamy British cheddar, naturally smoked with Irish oak wood

Origin | England

Milk | Cow

Buffalo Brie

A brilliant cheese only available in limited quantities.

The buffalo milk creates a supremely rich and creamy cheese which has a buttery, lactic paste. The white mould rind creates subtle mushroom notes on the palate.

Origin | Gippsland, VIC

Milk | Buffalo

Adelaide Hills Triple Brie

This triple cream brie is formed into a rectangular loaf making it easy to cut into consistent and attractive portions.

The extra Jersey Cow butterfat gives this cheese a mild and creamy taste especially when served at room temperature.

Origin | Adelaide Hills, SA

Milk | Jersey Cow

Gippsland Brie

From chalky curds to this oh so creamy, dreamy delight. Everyone loves a good brie, and by good brie, we mean this Gippsland Brie from our friends at Tarago River is outstanding. The ripper this brie is, the more that yummy nuttiness will push through.

Origin | Gippsland, VIC

Milk | Jersey Cow

Capricorn (Goat's Brie)

The Capricorn is a luscious, surface ripened white mould cheese with a fine texture and subtle flavour.

The flavour is complex but not overpowering with a clean and soft palate structure and delicate finish. When ripened, cut the top off the Capricorn wheel and scoop out luscious runny cheese onto fresh bread.

Origin | Adelaide Hills, SA

Milk | Goat

Monte Rosso (Taleggio)

Section28's Monte Rosso is inspired by the legendary Italian Taleggio.

It's a semi-soft cheese with a sweet, buttery paste that has hints of fruit and a lingering lactic finish. The velvety paste is balanced by a thin aromatic, orange rind.

Cook with it or enjoy on a cheese board.

Origin | Adelaide Hills, South Australia

Milk | Cow

Oak Blue

A heavily veined, cow's milk blue. Luxuriously creamy, slightly spicy with a buttery mouthfeel. This cheese has a striking yellow colour due to high quality cow's milk and high fat content.

Origin | Gippsland, VIC

Milk | Cow

Bleu d'Auvergne

Bleu D’Auvergne was created in the mid 19th century by a farmer with a passion for cheese who combined mouldy rye bread with milk. Is has a spicy aroma, assertive flavour and a smooth texture. A long held tradition of the Auvergne region is to pair Bleu D’Auvergne with local sweet dessert wines.

Origin | Auvergne, France

Milk | Cow

Stilton (Blue)

This classic Stilton cheese is made in Nottinghamshire in the UK. It has a creamy texture and a relatively mellow blue flavour. Long lasting with a touch of sweetness, this cheese is simply unparalleled in the Stilton world.

Origin | Nottinghamshire, England

Milk | Cow

Gabriel Coulet Roquefort

Roquefort is one of the most famous French cheeses and can only be made with unpasteurised milk from the Lacaune breed of sheep within the reqion of Roquefort in southern France. The flavour is big and bold with a burst of earthy, slightly spicy blue mould on the front palate with a creamy finish.

Origin | Midi-Pyrénées, France

Milk | Raw Ewe

Manchego DOP (12 mth)

A Spanish classic. This DOP Manchego is made from Manchega Sheep's milk and is aged for a minimum of 12 months.

The paste can vary from white to yellowish-ivory while the texture is firm and compact. This Manchego has a slightly sharp, intense flavour that becomes slightly piquant in well-ripened wheels.

Origin | La Mancha, Spain

Milk | Sheep

Oveja al Romero (w. Rosemary Rind)

Rosemary coated, cave-aged shepherd's cheese made with sheep's milk from the La Mancha region.

The beauty of this aromatic wheel goes beyond the spiced coating. It offers the typical Manchego consistency and flavour along with a bouquet of slow-cured rosemary.

Enjoy an unmistakable herb flavour that is perfectly complemented by a nutty, sweetness. This is an extraordinary, intricately-flavoured cheese.

Origin | La Mancha, Spain

Milk | Sheep

Valdivieso Sheep's Milk Cheese (w. Natural Black Spanish Truffles)

Forget truffle oils and creams. This is the real deal.

Natural black truffles (Tuber melanosporum) are shaved through the cheese during the mould-filling process.

This produces striking layers of black truffle through the centre of the wheel and natural truffle flavour with every mouthful.

Origin | Argamasilla de Alba, Spain

Milk | Sheep

Pecorino Il Predicatore

The Pecorino Il Predicatore, which aptly translates to "the Preacher of Pecorino", will be one you tell your friends about.

It's made with high-quality, fresh Maremma sheep's milk and pressed with Tuscan grapes, giving the cheese its distinctive purple rind. The wine marc brings both fruity and earthy notes to the cheese, while the Maremma sheep's milk gives it a delicious creaminess.

Origin | Follonica (Tuscany), Italy

Milk | Sheep

Pecorino Toscano Tartufo (Truffle)

A show-stopping truffle cheese.

Made with fresh Maremma sheep's milk and black truffle, both sourced in Tuscany, this is an elegant pecorino. The creaminess of the Maremma sheep's milk is the perfect carrier for the rich truffle flavour.

A wonderful table cheese and a welcome addition to dishes in the cooler months.

Origin | Follonica (Tuscany), Italy

Milk | Sheep

Dellendale Raclette

This mild, washed-rind cheese features aromatic sweetness and nutty flavour which lifts any dish.

A showstopping cheese as it melts to a creamy, liquid silk in toasties, over potatoes or pasta. Matured wedges will also boost antipasto and tapas dishes.

Origin | Denmark, Western Australia

Milk | Cow

Pecorino Romano

Pecorino Romano is a cheese with 2,000 years of history behind it, being a favourite accompaniment to dishes throughout the Roman Empire.

Left to age for 3-6 months, the development of flavourful amino acids pack this cheese with umami, making it the perfect cheese to cook with.

Grate it fine and add it pasta sauces, soups and vegetable dishes. Shave it and add to a green salad.

Origin | Sardinia, Italy

Milk | Sheep

Gruyere King Cuts

This Gruyere is an incredibly versatile cheese which is perfect for sandwiches, croissants, tarts, salads - you name it.

Aged for a minimum of 150 days, the flavour is creamy and nutty. Its block cut allows for it to be sliced and cut easily with very little wastage.

Origin | Switzerland

Milk | Cow

Parmigiano Reggiano Solo di Bruna - 24 Mths

An Italian Parmigiano Reggiano made exclusively from Solo di Bruna (brown cow) milk. This is a supreme example of one of the world's most important DOPs and an opportunity to serve your customers a truly unique cheese.

The 24-month is the classic age profile, with bold umami flavours and characteristics of Italian pastures.

Origin | Parma, Italy

Milk | Cow

Maoddi Pecorino Pepato

Semi hard cheese with a minimum maturation of 120 days, produced with only pasteurized sheep’s milk and with the addition of rennet, enzymes, salt and peppercorns.

It is excellent to serve at the table at the end of a meal and makes dishes tastier if used as a condiment.

Origin | Italy

Milk | Sheep

Chevrano XO - Goats Milk Gouda (12mth)

The cheese is made from pastured goat's milk and is matured for at least 12 months on pine boards. Once mature, the 5kg wheels are bound in cloth and sealed in wax. It is a semi-hard cheese yet still cuts well without crumbling and has smooth texture with the occasional calcium lactate crystal.

The characteristic aromas of goat cheese give way to hints of caramel and floral notes with a clean finish.

Origin | Bodegraven, Holland

Milk | Goat

GOUDA 3YR

This gouda has been made and aged for 36 months by one of Holland's best cheesemakers and affineurs; Van der Heiden. Under the wax coating, it has a light orange rind that reveals a deep yellow interior with some fine open holes and calcium lactate crystals. These give this firm cheese a slightly granular texture that becomes smooth in the mouth.

There is a lovely balance of salt and sweetness and the caramel-confectionary notes are predominant.

Origin | Bodegraven, Holland

Milk | Cow

GOUDA 1YR

This gouda has been made and aged for 12 months by one of Holland's best cheesemakers and affineurs; Van der Heiden. Under the wax coating, it has a light orange rind that reveals a deep yellow interior with some fine open holes and the beginning of calcium lactate crystals.

Enjoy pleasing aromas of sweet, buttery, baked goods and flavours of balanced salty and sweetness with nutty, caramel-like characteristics.

Origin | Bodegraven, Holland

Milk | Cow

Charles Arnaud Comte

This Comté is aged for a minimum period of 18 months in order to achieve the perfect length of flavour. It has an extraordinary rich and savoury flavour with sweet herb notes and nutty overtones.

Dense in texture, complex in flavour and aroma, each individual wheel shows a unique set of nuances depending on the season, which fruitiérés produced the cheese and the specific path of maturation.

Origin | Jura, France

Milk | Cow

Port Wine Derby

A smooth, creamy Derby cheese marbled with a delicate Port infusion. This cheese has a deep ruby red marbled effect where the port wine has been allowed to naturally blend with the maturing cheese. It has a slightly sweet berry after taste. Fantastically marbled this tasty cheese has real blackcurrant undertones.

Origin | Great Britain

Milk | Cow

Buffalo Milk Mozzarella

Crafted from superbly fresh buffalo milk, this semi-soft, stretched curd cheese is of undeniable quality.

The flavour is clean and milky, and pairs beautifully with a dash of extra virgin olive oil, some sea salt and freshly cracked pepper. Vannella Buffalo Mozzarella is best consumed fresh and served at room temperature.

Origin | Sydney, NSW

Milk | Buffalo

Burrata - Handcrafted

A hand-tied knot seals a delicate pouch of cow’s milk mozzarella. Slice through to reveal an oozy filling of stracciatella: a luscious blend of velvety cream and fine strands of thinly-spun curd.

Best served at room temperature.

Origin | Sydney, NSW

Milk | Cow

Buffalo Milk Ricotta

A mouthful of this buffalo milk ricotta is like eating delicious clouds of cheese.

Rich, creamy curds made from milky whey — a by-product of the cheesemaking process. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

Slightly thicker than traditional cow’s milk ricotta, it has a subtly sweet aftertaste.

Origin | Sydney, NSW

Milk | Buffalo

SALSICCIA FRESCA

Fresh Free Range Pork Sausage

Traditionally coiled, free-range pork sausage in a natural casing. Available in the original or fennel finocchietto varieties. Cook on a hot grill until the natural oils release and a golden colour on the casing is achieved. Whilst the original sausage can be complimented with an apple cider, the fennel variety is best partnered with a subtly oaked chardonnay.

PRINCIPE – SECOLO

SAN DANIELE

Boneless Prosciutto di San Daniele

Aged over 20 month

This distinguished product is made up of two ingredients – Pork thigh and sea salt.

Due to the sea salt, along with optimal curing temperature, humidity and air flow, San Daniele Prosciutto can be flawlessly preserved without the use of additional preservatives.

Stocking a large range of Salumi’s authenic Italian salami.

SALAME FINOCCHIONA - Garlic & Fennel Infused Free Range Salami

SOPRESSA MILANO - Red Wine & Pepper Infused Free Range Salami

SALAME INFERNO - Hot Free Range Salami

SALAME CLASSICO - Classic Style Free Range Salami

SALAME PICCANTE - Chilli Free Range Salami

LONZA

Peppercorn & Juniper Berry Cured & Aged Pork Loin

Cured in a sea salt rub with black peppercorns and juniper berries and aged, is similar in both taste and texture to prosciutto. To prepare remove the natural casing and thinly slice. A versatile addition to any platter and a delicious partner to a bold red.

PANCETTA AFFUMICATA

Cured & Cold Smoked Pork Belly

Semi-dried and cold smoked pancetta is best prepared thinly sliced or diced and can be used as an alternative to bacon in any hot dish, adding flavour to pasta and risotto or served over eggs for breakfast. goes here

GUANCIALE

Sea Salt & Black Pepper Free Range Cured Pork Cheek

Arguably the tastiest of pork cuts, the cheek guancia requires the rind to be removed and then thinly sliced whilst cold. It is the basis of dishes such as pasta alla carbonara, or simply combines with tomatoes, basil and mozzarella to form a classic bruschetta. Accompany with a chilled Prosecco.

CHORIZO

Original Free Range Chorizo

This semi-dried and fermented Spanish-style sausage should be served cooked to best enable the smoked paprika to infuse with the pork. When placed on a medium-hot grill, the classic chorizo releases sweet and smoky paprika oil. This versatile sausage can be scored and served whole on its own, added to sauces, rice or pasta dishes or pan-seared with garlic prawns and served with crusty bread and a dry Lager.

NDUJA - Chilli Infused Spreadable Salami

This spreadable and notoriously spicy salami originates from the southeast of Calabria. Allow it to rest to room temperature before spreading on warm bread with a ripe cheese. This flexible spread can also be crumbled over pizza or added to passata and a flavoursome replacement to chilli in any dish.

SOBRASADA - Paprika Infused Spreadable Chorizo

Sobrasada is loved across the whole country of Spain. This is our tribute to the Balearic Island delicacy. Remove from the refrigerator and rest to room temperature before using. This spreadable paprika-packed chorizo can be served fresh on toasted bread or used to enhance the flavour of other dishes stews or soups. Partner with an exotic dry Riesling.

Stocking a large range of award winning Goose On The Loose salami is various flavors including:

• Duck Salami with Juniper Berry

• Veneto Salami with Cracked Pepper, Red Wine & Garlic

• Pork Salami with Black Truffle

• Beef Salami with Horseradish & Wasabi

• Calabrese Salami with Hot Chilli

• Venison Salami with Cranberry & Pink Peppercorn

• Fennel and Garlic Salami

• Kangaroo Salami with Mild Chilli

• Wild Boar Salami with Fennel

• Artisan Salami Pepperoni

Navarro

The mountainous region of ‘Sierra de Segura’ lies between the pimentón and saffron spice fields that have influenced this limited edition Spanish salami. Bright citrus notes have mellowed, bringing a balance to the sweet and sour.

Salchi Bosque

A unique Salchichon salami, made from true Spanish forest mushrooms soaked in white wine.

The combination of sweet pork and earthy mushroom make this forest salami unforgettable.

A salami flavoured with black truffle shavings. The truffles are imported from Toscana, Italy . Quattro Stelle is proud to be the first to introduce black Truffle flavoured salame made in Australia. This is why we name it “The Original Tartufo Salame”.

El Pozo's Boneless Jamon Serrano Reserva is a welcome addition to any menu, with its intense flavours hailing from Spain.

This salted and dry-cured Jamon is at its best sliced super thinly in order to taste all of its flavour.

Mortadella flavoured with white wine and pepper. Made to a traditional Italian recipe, that combines pork and beef with spices, mortadella has a unique aroma and a smooth texture. It is perfect in a panini, or on its own.

Air-dried, salted beef that has been aged for two or three months until it becomes a medium to dark red, almost purple colour.

It is made from top (inside) round (better known as "topside") and from silverside. The muscle is lean and tender, with a sweet, musty aroma.

Pastrami is melt-in-your-mouth tender.

This fine meat is well suited in a variety of culinary contexts - perfect with sandwiches, your favourite cheese or with a full-bodied wine.

Free Range Pork & Pistachio Terrine

This was City Larder's first terrine and has gone on to become one of their most popular products. Free range pork shoulder and Australian pistachios combine in what is surely one of the most classic of terrine flavour combinations.

Free Range Chicken, Leek & Truffle Terrine

This is a particularly beautiful terrine, made with free range chicken leg and breast, carefully built with blanched leeks and shaved black Australian Truffle.

Serve with chargrilled spring onions or a green herb salad and mayonnaise.

Duck and Cherry Pate

This pate is gamier in flavour but still as smooth and delicious as its chicken counterpart.

City Larder has selected French cherries that are soaked in brandy rather than syrup, so the sweetness of the fruit balances perfectly with the game flavours of the duck.

Free Range Chicken Liver Pate

This classic pate topped with a port and Madeira jelly is smooth, silky and delicious.

Ham Off The Bone

Double smoked ham off the bone made from 98% Australian Pork.