5. Christmas cheese selection

We're offering a great selection of cheeses, quince paste and lavosh bites this year. The camembert (150g) hails from Milawa, Victoria which uses no machinery in its production and is turned and washed by hand, creating a velvety soft cheese. Next up is a handmade cloth-aged cheddar (150g) from Gippsland in Victoria, made from a single herd of around 300 Holstein-Fresian cows, with a slight bite and nuttiness from the ageing process. Finally, we have the amazing Holy Goat cheese (50g) from Sutton Grange Organic farm, in Castlemain, Victoria. A creamy texture with amazing depth of flavour; nutty, citrusy and full-bodied, this cheese is produced from a small herd of 100 Saanen and British Alpine goats, foraging freely on native grasses, herbs and shrubs. 

Our Spanish quince paste (150g) contains nothing more than quinces and sugar, reduced and processed to create a unique spreadable texture. There's nothing worse than struggling to get quince paste onto your crackers!  And the wholemeal lavosh bites (160g) from Kurrajong Kitchen are crisp, delicious and make a delightfully neutral backdrop for the cheeses.

Camembert - cows milk, salt, non-animal rennet, starter cultures. Cheddar - cows milk, non-animal rennet, starter cultures. Goats milk cheese - cows milk, salt, non-animal rennet, starter cultures. Quince paste - quince, sugar. Wholemeal lavosh - wholemeal flour, wheat flour, butter, malted wheat flakes, non-fat milk solids, sugar, salt, rosemary flavour.

Serve with the charcuterie pack and/ or the chicken liver parfait.  Freshen it up with some fruit such as grapes, strawberries or figs.