CHRISTMAS CHEESE AT WURSTHAUS KITCHEN

For gourmet cheese to make Christmas complete, we have an extensive range of imported and local cheeses for the best in Christmas fare, including Delice de Bourgogne, Fromager d'Affinois, Lancashire Bombs, Brillat Savarin, and much more. Looking for something specific? We have a dedicated cheese specialist - email info@wursthauskitchen.com.au or chat to our friendly staff instore.

DELICE DE BOURGOGNE

FRANCE / COW’S MILK

$89/kg

This decadent triple cream from Burgundy is made with whole milk enriched with extra cream. It’s incredibly rich and has a melt-in-the-mouth texture that delivers creamy flavours and finishes with a mild tanginess. The complexity of this cheese belies its delicious ooziness.

Approx. 150g-250g, or can be cut to order

Whole wheels available to order (1.8kg)

colston bassett stilton

uk / COW’S MILK

$69.90/kg

Colston Bassett Stilton has been made at the Colston Bassett Dairy since 1913. During this time, there have only been four cheesemakers, currently Billy Kevan, which might explain why this Stilton has changed less over time than any other. The curds are hand-ladled, a painstaking process, but one that helps to preserve the structure of the curd and the resulting cheeses are more buttery in texture than that of mass-produced Stiltons.

Approx 180g, or can be cut to order

FROMAGER D’AFFINOIS

FRANCE / COW’S MILK

$95/kg

This cow’s milk cheese is made in the small medieval village of Pelussin, surrounded by rolling green hills and lush pastures. It is a generous double cream cheese that has a thin white mould rind, and a paste that gradually develops a mild, sweet, creamy flavor. A silky mouth feel and creamy subtle flavour have made this cheese one of the world’s most sought after.

Approx 150g, or can be cut to order

Whole wheels available to order (2kg)

PYENGANA CHEDDAR

TAS / COW’S MILK

$14.95 / 110g unit

12 month, clothbound cheddar - Pyengana’s signature cheese.
Honouring 130 years of Dairy production in the Pyengana Valley, traditional methods of cloth bound cheese making continue to this day.
Matured for 12 mths to deliver a smooth, nutty cheddar experience.

110g portions or 1kg truckles available.

BRILLAT SAVARIN

FRANCE / COW’S MILK

$24.90 each

It takes its name from the famous 18th century French food writer Brillat Savarin and was originally created in the 1950s by Parisian affineur, Pierre Androuet.
Deliciously creamy with a slightly chalky centre when young, the texture gradually breaks down until it can be scooped from the centre with a spoon close to its best before date.

200g whole units

500g units also available to order