Soft Cheese

Soft, creamy, and utterly irresistible — "bloomies" like brie and camembert are among the most beloved cheeses in Australia (and around the world).

In their French homeland, and nearby regions, they were traditionally made during the summer months when milk was plentiful, taken to market weekly, and enjoyed daily.

These cheeses mature quickly over just a few weeks — starting firm and mild, then softening into something creamy, rich, and deeply savoury. Their flavour can range from milky to mushroomy, grassy to umami-rich — enough complexity to rival any seasoned wine connoisseur.

Perfect on crusty bread, paired with just-ripe fruit, or even a square of dark chocolate. Fruity wines (both red and white) make wonderful companions, as do Belgian and Japanese-style beers.