14 DAYS OF CHEESE AND WINE PROVIDORE TO OPEN MID NOVEMBER AT PIER 35 PORT MELBOURNE. 14 DAYS OF CHEESE AND WINE PROVIDORE TO OPEN MID NOVEMBER AT PIER 35 PORT MELBOURNE.

Burgundy and Cheese at home - a selection of 7 cheeses, pickles + French Pinot Noir

$140.00

The Pinot lovers twist on our very popular Homestay Rose pack. We have selected a range of cheeses that suit perfectly with comfort eating we all love during the, matched with a bottle of pinot from Roncier in Burgundy. 

In this pack you will experience... Local goats cheeses from Woodside Cheese Wrights and Yarra Valley Dairy, the decadent triple cream brie with truffle from Woombye Cheese Company and Pyengana Clothbound cheddar from Tasmania.

Along with washed rind Epoisses from France, a deliciously sweet Gorgonzola from Italy and the Celtic Red Cheddar by Isle of Man in the UK. To go along with your cheeses we welcome Dillicious pickles to 14 Days of Cheese. Made in the Mornington Peninsula these are American style pickles, the perfect touch of crunch and tang to add to your cheeses. And of course our artisan crispbread from the gorgeous Jen and Kevin at Oliver Lane.
 

Woodside Cheese Wrights, Goat on a hot tin roof
Goats milk, Adelaide Hills, 150g
The Goat on a Hot Tin Roof sees locally grown herbs encase the creamy goats chevre. The herbs are picked locally at Reedy Creek in South Australia and are a combination of Chilli, Saltbush, Native Pepperberry and crushed Tanami Apples. A must for the cheese board and fabulous with warm crusty bread and a drizzle of olive oil.


Woombye Cheese Company, Triple Cream Truffle Brie 
Cows Milk, Woombye, Queensland, Australia, Soft Cheese, 150g
In 2012, Karen and Graeme Paynter decided to embark on a lifestyle change that took them from their fast paced corporate roles overseas to the Sunshine Coast hinterland where they started Woombye Cheese Company. They were intent on settling in a rural community where they could source premium milk from neighbouring dairy farms, knowing that quality cheese production started with quality milk. Jersey and Friesian milk, collected from three local farms is used to make a range of surface ripened cheese. Taking only the best batches of their delicious Triple Cream Brie and infusing them with Italian Truffle to create sheer indulgence. This is their flagship and multi award winning cheese.


Yarra Valley Dairy, Saffy
Cows Milk, Soft Cheese, Yarra Valley, Victoria, 275g
Fresh cows milk cheese is marinated in saffron, lemon rind, cumin seeds, garlic & olive oil to create a lusciously creamy cheese with a hint of honey & saffron with a zesty lemon finish.

Just one hour from Melbourne, the Yarra Valley has a long history of dairy farming and is renowned for its stunning scenery as well as producing superb wine and artisan food. Reflecting the traditional farmhouse cheeses of France and Italy, expect cheeses that are fresh and soft in style, from the Yarra Valley Dairy. Only using the freshest cows milk from nearby Yarra Valley dairy farms and goats milk from the neighbouring region of Mansfield in the foothills of Victoria’s High Country Alps, these artisan cheeses are award winning (and delicious!) 


Epoisses AOP
Cows Milk, Washed Rind, France, 125g 
This ancient washed rind cheese was originally developed by Cistercian monks at the Abbaye de Fontenay near the town of Semur in Burgundy, but almost became extinct last century before it was revived by a local farmer in 1955.

Famous for its strong smell and sticky golden rind which is washed with Marc de Bourgogne it is packed in a wooden box to help it hold together as it ripens. When mature it has a characteristic stinky smell, smooth melting texture and rich flavour that matches well with Burgundy, Trappist beers and even Whiskey.


Pyengana Clothbound Farmhouse Cheddar
Cows Milk, Semi-hard, Tasmania,150g
This is Australia’s oldest specialist cheese and is still made on the farm in North-eastern Tasmania. Apart from pasteurisation of the milk, this cheese is made according to traditional handmade techniques that date back to the turn of the century, by fourth generation cheesemaker John Healey.

The curds are formed using a technique known as ‘stirred curd’ and after hooping, the rounds are clothbound and pressed on an antique Victorian bed press. The result is a fine textured, crumbly body, with subtle flavours of pasture and a lingering nuttiness. Pyengana Dairy matures their cheeses and encourages the symbiotic relationship of the surface moulds and cultures. The result is a fine textured, crumbly body, with subtle flavours of pasture and a lingering nuttiness.

Isle of Man Creamery Celtic Red
Cow’s Milk, Isle of Man, Great Britain, 180g
A russet red hard pressed cheese which is aged between 15 to 18 months to produce a Vintage Red Leicester. A twist on the traditional recipe produces a complex and full flavoured cheese combining both sweet and savoury notes along with a subtle crunch.


Mauri Gorgonzola Dolce, DOP 
Cow’s Milk, Blue, Italy, 200g
Gorgonzola originates from the village of the same name where cows once rested after returning from their annual grazing of the rich mountain pastures of the Alps. Bontazola is a sweet (dolce) creamy version of the traditional Piccante Gorgonzola cheese. For those who don’t like a strong tasting blue cheese, this one is for you.


Dillicious Garlic Pickle Halves
Mornington Peninsula, 700g
Hand made on the Mornington Peninsula, Dillicious are a crunchy pickle that will compliment your cheese selection. Aromatic caraway seeds with pungent, purple garlic and just a hint of red chilli flake makes for a traditional New York deli style dill pickle.


Oliver Lane Crackers​
Handmade in Melbourne these crackers are thinly cut and baked crisp from artisan loaves. They are gluten free with subtle flavours to add an extra layer of flavour to your cheese. We hope you enjoy the creations from this newly discovered local small business.


Roncier Pinot Noir by Tramier & Fils.
This is a blended Pinot Noir from Europe's most famous Pinot producing region, Burgundy.  The Roncier is an easy drinking red blended for consistency between vintages and comes without the hefty price tag often attached to the highly coveted Burgundy reds.

Colour: Medium-light red
Nose: Red fruity aromas (strawberry/raspberry)
Palate: Nice structure with soft tannins. Red ripe raspberry on the back palate
Finish: Pleasant lasting finish leaves you with the light fruitiness of its body

In this pack you will find:

Woodside Cheese Wrights Goat on a hot tin roof 150G
Epoisses Berthaut AOP 125g
Pyengana Clothbound Farmhouse Cheddar min 12 Months
Woombye Triple Cream brie with truffle 150G
Yarra Valley Dairy Saffy Jar, 275G
Mauri Gorgonzola Dolce, DOP,  200g
Isle of Man, Celtic Red, 180g
Dillicious Garlic Pickle Halves, 700g
Roncier, Pinot Noir, France
Oliver Lane Crispbread

Occasionally the cheeses presented in this pack won't be available, we will change them out for something as equally delicious.

 

NSW Liquor Act 2007: It is against the law to sell or supply alcohol to, or obtain alcohol on behalf of, a person under the age of 18 years. The Drink Hive supports the responsible service of alcohol. License No: LIQP770016981

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