cheese menu

Basil Chèvre

This flavoured soft cheese comes with basil layered on top of it. A splash of olive oil helps to infuse the flavour throughout the cheese. It goes especially well on a cheese plate, not only because of its distinctive look, but also because basil is a mild flavour that almost everybody enjoys. If you are in doubt to the preferences of your guests, or hosts, then serving or bringing a soft, fresh basil flavoured goat cheese is always a great choice.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet), olive oil, basil.

Chili Chèvre

This is our spicy chili chèvre. Cheese making has a rich history through many parts of the world. However, South East Asia is not typically thought of when people think cheese; spicy goat cheese is therefore a rather unusual combination. However, we think you will agree that it is a winner. This cheese has slowly but steadily climbed in popularity since it was introduced to our cheese line up in the late 90s. It is also now the favourite soft cheese among the majority of our cheese makers and staff. We should warn you though, it is a little spicy.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet), chili, distilled vinegar, olive oil, sea salt, garlic, psyllium, potassium sorbate, sodium bisulfite, xanthan gum.

Flower Chèvre

The flower chèvre is essentially our soft cheese without any additional flavouring. The flowers are edible but add no extra taste to the cheese. The result is a mild soft creamy goat cheese, with just a little more colour.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet), edible flower.

Garlic Chèvre

Our garlic chèvre is covered with roasted garlic and dripping with olive oil; it has a sprig of rosemary too, which adds a subtle flavour and a splash of colour. When we sell it directly ourselves, either through our store or at the Saturday market, we find that the garlic is our runaway most popular flavour among the soft cheeses.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet), garlic, olive oil, herbs.

Lemon Chèvre

The lemon soft cheese is back by popular demand. We introduced this soft cheese as an experiment only briefly to the Saturday market a few years ago. It made such an impression that we received constant and repeated requests, from the few people who tried it, for it to make a second and permanent appearance in our cheese catalogue.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet), preserved organic lemon

Pepper Chèvre

The pepper cheese is topped with whole red and green peppercorns, while its sides are coated with ground pepper. This spicy cheese makes an excellent addition to a cheese plate, and goes especially well with either smoked tuna or salmon on rye bread and a splash of freshly squeezed lemon juice.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet), pink, green, and black peppercorns.

Tapenade Chèvre

Combining Kalamata olives, roasted garlic, and a hint of anchovy with lemon juice, our tapenade cheese is an entire hors d'oeuvres plate in a single tasty package.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet), olive oil, olives.

Truffle Chèvre

Our truffle chèvre is made with a mixture of white truffle, a blend of other mushrooms, and garlic, which is all imported from Italy. The natural oil in the truffles helps to infuse the taste of the truffles throughout the cheese. It has a rich and earthy flavour that goes well with a red wine.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet), olive oil, mushrooms, white truffle, salt, garlic, psyllium.

Ruckles

Ruckles are soft fresh goat milk cheese logs marinated in grape with herbs and fresh garlic in grape seed oil. The cheese is mild and fresh. On top of the cheese we sprinkle chopped chives for decoration, and to provide a light second texture. They pair well with white wine, especially sauvignon blanc. They are also easy to cook with, and go well with chicken and in pasta. They are best served with crackers or bread with a bit of heft, so that they can soak up a little of the grape seed oil.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet), grape seed oil, garlic, herbs.

White Juliette

Our Juliette is a surface ripened cheese made to taste like a goat camembert. This requires treating the milk a little differently than you would if you were making it out of traditional cow milk, but the result is a soft creamy goat milk cheese that grows stronger and softer as it ages. It can be used to make a hot goat cheese salad, or can be eaten as either part of a cheese plate or by itself with bread or crackers.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet), herb garnish.

Blue Juliette

Our Blue Juliette is made essentially the same way as its white sister, but the Blue Juliette is made half with blue and half with white cultures. It takes on a very mild blue taste and also grows softer and stronger as it ages. Like most blue cheeses it goes especially well with red wine.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet),

Romelia

Romelia has its rind washed as it ages, making it by far our most pungent cheese. Its orange colour gives it a distinct look, and it is especially good on a cheese plate, as it has a strong flavour that is well brought out when contrasted with other milder cheeses.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet).

St. Jo Feta

The St. Jo Feta is flavoured with Kalamata olives and a blend of herbs with olive oil. Because it is distinctly and delicately flavoured, it is just as at home on a cheese plate, as in a more traditional use, such as in a Greek salad. Like all fetas, it is aged in brine, so it is a salty and crumbly cheese.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet), olive oil, olives, herbs.

Spicy Feta

Feta gets its salty taste and distinct texture because it is aged in brine. However, this feta has a little kick too it as well. It is made with chilli mixed straight into the curd as it is being put into its mold. The result is a spicy salty cheese that can be grated on pizza or added to a sandwich, it can even add a bit of spice and flavour to an eclectic cheese plate.

Ingredients: Cheese (pasteurised goat milk, bacterial culture, sea salt, rennet), olive oil, chili, distilled vinegar, sea salt, garlic, psyllium, potassium sorbate, sodium bisulfite, xanthum gum.

Montaña

We blend a small amount of goat’s milk into our Montaña, which gives a smoother texture than it would otherwise have. But since it is still mostly made from sheep’s milk, it maintains a sweet and mild flavour that is so characteristic of sheep’s milk cheeses. Perhaps, its only fault is that it can be hard to find at times, as sheep’s milk is only available part of the year. Try it with quince jelly, a traditional companion to sheep milk cheese.

Ingredients: Cheese (pasteurised sheep milk, pasteurised goat milk, bacterial culture, sea salt, rennet).