In addition to a licensed café, Two Tall Chefs is a cheese shop specialising in a wide range of artisan cheeses from Australia and abroad, paired with good old-fashioned service. Our selection is ever changing, so you can experience cheese at its best – either take-away or in-house.
Our menu features two or four cheese platters. Match your cheese with a drop from our great selection of local wines, beers and ciders. With so much to chose from, our staff are at hand to help you find the perfect cheese and wine combination.
Cheese of the week
Check out our Facebook page for ‘cheese of the week’ updates
14 November – Epoisses de Bourgogne. This week we’ve chosen the Epoisses de Bourgogne. This delicious cheese is infamous for its pungent smell, so much so that it is actually banned from French public transport! The Epoisses is a cows milk washed rind, aged for around 6 weeks. Its odour is from the washing process where the Epoisses is handwashed in brine (salt water) and marc (a type of brandy similar to grappa).
It’s said that Epoisses was originally made by monks living near the town of Epoisses in the Burgundy region of France. When the monks left the area they shared the recipe for their beloved cheese with the town’s population, however as time passed the recipe became almost entirely forgotten. That’s until the 1950’s when the Berthaut family brought this fabulous cheese back into the lives of cheese lovers around the world. The Epoisses has a wrinkly shiny rind, with an orangey/red colouring which deepens as it ages. When cut, it has an oozy sticky consistency and is best served at room temperature. The Epoisses has an earthy, salty, slightly nutty flavour and pairs best with a bold red or a dessert wine. If you’ve had the pleasure of trying the Soumaintrain, you’ll love its big brother the Epoisses!
8 November – Harbourne blue
The Harbourne Blue comes from Devon, England, and is made by hand using locally sourced milk and then aged for around 2 months. The Harbourne has a natural rind and a pale straw-like colouring to it.
It’s a relatively mild blue, with a dense and crumbly consistency. The Harbourne has a sweetness with a slight tang to it which is a result of the delicate handmade process, as well as the pungent smell that we associate so well with blue cheese. Although not overpowering, the flavour of the goats milk comes through clearly, and when mixed with the blue veining, creates a flavour experience that you just have to try for yourself.
31 October – Pompeii #WoodsideCheese
‘Pompeii’, produced by Woodside Cheese Wrights. Inspired by the French Morbier and the Italian Talleggio – the Pompeii is spectacular in both presentation and palate.
Pompeii is a cow’s cheese that is made from Friesian milk specially sourced from Meiglich Dairy in Mt Torrens, just out of Woodside in South Australia. It is a semi hard, washed rind cheese with a characteristic layer of ash running through the centre. When cut open, the interior reveals a soft pliable texture with a clean herbaceous mouth feel, enveloped by a rusty red rind.
Internationally recognised as delicious, the Pompeii took home a Gold Medal in the 2016-17 World Cheese Awards held in San Sebastian (Donostia).
24 October – Ossau-Iraty
Ossau-Iraty, a hard sheep’s milk cheese, is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Béarn and the Irati Forest in the Basque Country.
It has been recognized as an appellation d’origine contrôlée (AOC) product since 1980. It is one of only two sheep’s milk cheeses granted AOC status in France (the other is Roquefort). It is of ancient origin, traditionally made by the shepherds in the region. Ossau-Iraty is one of the oldest type of cheeses, and has stood the test of time as a favourite of cheese lovers everywhere.
The particular Ossau-Iraty we have here at Two Tall Chefs has been aged for 24 months, making it a rarity compared to the usual 6 month aged Ossau-Iraty. Because of its prolonged ageing process, our special Ossau-Iraty has really developed the classic hazelnutty and caramelly flavours that we usually associate with this type of cheese, giving it a much more complex palate and making it one of our best cheeses in store right now.
16 October – Matalobos Pata de Mulo
What makes this cheese so special? Only TWO wheels were brought into Australia, and we have one! We tried to get more but unfortunately not till after Christmas!
Matalobos is an artisan Pata de Mulo style cheese made with raw sheep’s milk. Aged for a minimum of three months and then infused with a local Spanish IPA, it has a mild sharpness with a firm texture – somewhat like a mild, smooth Parmesan cheese.
This cheese is produced by SieteLobas, a personal project by Javier Barrera that has been going strong for three years now. Javier, an independent cheese producer based in Spain , sources his milk from neighboring farms and produces the cheese in small batches to ensure the utmost quality. All the production is done by hand without the use of modern industrial machinery.
Part of the traditional production method includes the maturation process which takes place in the natural caves of Ardan, Leon. Cave-maturing is a wonderful process and allows the airflow to carry the sweet, earthy smells of the cave over the rind of the cheese and imparts the unique characteristics of the cave’s own family of bacteria, fungi, and molds – giving us sensational cheeses like the Matalobos Pata de Mulo.
10 October – Shropshire Blue
Shropshire Blue is a creamy, full-flavoured blue cheese made from pasturised cows’ milk in the United Kingdom. You can recognise this famous blue by the striking yellow interior and a deep orange-brown, natural rind thanks to the addition of annatto, a natural food coloring derived from the seeds of the achiote tree.
Shropshire Blue cheese matures for a period of 10–12 weeks and typically has a fat content of about 48 per cent. Made in a similar way to Stilton, it is a soft, crumbly cheese with a sharp, strong flavour and a slightly tangy aroma.
The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of Stilton cheese in Nottinghamshire. The cheese was first known as ‘Inverness-shire Blue’ or ‘Blue Stuart’, but was eventually marketed as ‘Shropshire Blue’, a name chosen to help increase its popularity, despite it having no link to the county of Shropshire.
20 September – Le Delice de Bourgogne
Le Delice de Bourgogne, simply translated as “The Delight of Burgundy” – a region in France home also to Dijon mustard and Chablis wine. Le Delice de Bourgogne is a French classic triple cream cheese produced by Fromagerie Lincet.
This cheese is made by blending full-cream pasturised Cow’s milk with creme fraiche to create an incredibly delicious soft cheese.
Aged between 1 and 3 months, Le Delice de Bourgogne has a white and bloomy rind (thanks to the Penicillum Candidum mou which adds a subtle mushroomy flavour to contrast the rich and creamy interior.
5 September – Tomme Brebis Espellette
Tomme Brebis Espellette, otherwise known as a Sheep’s milk cheese infused with peppers.
This cheese comes from Macaye – a commune in France – and adds a Basque-twist to a very classic Sheep’s milk cheese. Espelette, a local French chilli pepper, is added throughout the paste, bringing a lovely aromatic spice to this savoury cheese. Delicious eaten by itself, sliced and used as a sandwich cheese, or as an addition to any dish that asks for both cheese and a subtle kick.
This cheese is typically aged around 2.5 months, however ours has been in the cool room for an additional six months to intensify the flavour, and we’re very happy with the results!
29 August – Bethmale
For those who love some goaty goodness, we would like to introduce you to Bethmale (pronounced Bett-MAHL) from the Pyrénées region of France. Traditionally, Bethmale is a Cow’s milk cheese, but Fromagerie Jean Faup makes a Goat’s milk and a mixed-milk (cow and goat) version.
Once moulded, Bethmale is washed for 8 days in a brine solution before being matured in damp cellars for 3 months. Since the cheese is not pressed, curds are loosely knitted together and the semi-soft supple interior is dotted with tiny pinholes.
The naturally-forming rind is brushed and turned for two to three months to assist in its hardening. This process allows for the pleasantly pungent aromas of damp cellar and earth to develop, leaving the cheese with a mild, buttery flavour of grass, wood and mushrooms.
21 August – Soumantrain by Fromagerie Berthaut
Soumaintrain is an iconic farmhouse cheese made from raw cow’s milk in the Burgundy region of France. The first production of this cheese can be traced back to at least the 17th century, thanks to ‘La bonne Menagerie Agricole’ a French publication on agricultural practices in 1889 that described Soumaintrain as “the best cheese in the country”.
The soft, uncooked, and unpressed paste has a distinctly pungent yet sweet and creamy flavour resulting from numerous washings with a solution of brine and Marc de Bourgogne – a French spirit made from pressing the leftover skin, pulp,and seeds of wine grapes. The quantity of Marc de Bourgogne is increased during the maturation period until the cheese develops an excellent orange-coloured, aromatic and sticky rind.
7 August – Compass Gold
Compass Gold (aptly named) is Boatshed’s most awarded cheese, and for good reason!
This soft, brie like cheese is made from pasturised Jersey milk, a popular milk due to its high butterfat content and richness.
As part of the aging process, the cheese is ‘washed’ twice weekly with a Mornington pale ale to develop a fragrant, oozy cheese with a robust flavour and slightly sticky rind – typical of ‘washed rind’ cheese.
At Boatshed, all cheese is made by hand, using traditional French and Italian methods. All products are then aged in Boatshed’s own facility so that the quality is controlled from the farm to the consumer.
31 July – Relatively Wicked
Introducing the Relatively Wicked Blue, or as we call it “Blue for Beginners” because of its creaminess and “melt in your mouth” feeling. Made from cow’s milk, this cheese has even dispersions of mould, presenting a subtle blue flavour with a developed character. It features a glistening ivory-to-straw colour, set against liberal striations of greenish-blue mould. It is moist and buttery – the perfect consistency for spreading onto a sturdy cracker.
We like this cheese because of its ability to sit nicely in-between blues and cheddars, offering a great middle-ground for those who need a versatile crowd-pleaser at their next event. We are also proud to announce that we have helped a few curious customers cross over to the blue side with this beauty!
Wicked Relatively Blue is not without recognition, it has been consistently awarded at the Hobart Fine Food Awards, taking home Gold in 2015, 2014 and 2013.
3 July – Mahon-Menorca
Our cheese of the week comes to us all the way from Menorca, an island located in the Mediterranean Sea belonging to Spain. The history of cheese-making on the island goes back a very long time, according to archeological finds of ceramic tools used for cheese production dating to 3,000 B.C.
The “formatjat” or production process of Mahón-Menorca cheese has remained unchanged for a very long time in all the Menorcan “llocs” (farm-houses) where very old practices have been followed. Part of this practice includes a traditional rind treatment, which consists of submerging the shaped cheese in oil for a period of time, after which it is then lathered with a paprika-based paste.
Made from unpasturised Cow’s milk, at peak the Mahon Menorca is tangy, intense and delicious. Interestingly, our staff and customers have noticed an effervescent aftertaste that is reminiscent of prosecco, giving it a wonderful mouth-feel and finish.
17 February – Hornbacher
Hornbacher is made by passionate cheese maker, Michael Spycher, at his mountain dairy in Switzerland.
Named after a river which flows past the dairy, this cows milk cheese is made from milk supplied twice daily by local farmers.
Each wheel is matured for about a year, giving this semi-hard cheese its exceptionally creamy intense flavour and nutty, baked potato aroma.
Great for your everyday or special occasion cheese plate, this cheese is a TTC favourite.
15 October – #WickedCheese
Richmond Brie, the perfect cheese for any occasion, any time of the day.
Decadent and oozy when ripe, the nutty flavour sings through the creamy texture.
Made by Ashley McCoy, owner of Wicked Tasmania whose motto is ‘quality, quality, quality’, how can you go wrong.
The reputation of this boutique cheese maker is renowned across Australia and is backed by the awards and accolades Wicked Cheese has secured over the years.
Ashley likes to dabble in a little wine making too. The odd bottle of Wicked pinot noir has found its way onto the shelves at Two Tall Chefs, and even earned the praise of TTC’s disconcerting owner, Monte… a feat indeed!
20 September – #Reypenaer
Two of our favourite cheeses come from the infamous Dutch maker Wyngaard and this week features Reypenaer Cheese XO, aged Gouda.
Made in the producer’s 100 year old wooden warehouse, where the micro-climate is controlled naturally, allows the cheese to age at its own pace. Up to 25 per cent of the weight can be lost using this method but the end product is infinitely superior.
Made only using summer cows’ milk, Reypenaer is dry and crumbly. It has a delicious strong sweetness on the palate with a crystalline crunch. A surprisingly mild odour for a cheese aged 2 1/2 years and even though pasteurised you can still taste the grass and flora nuances that make this cheese even better.
Come and have a taste, you will take some home I guarantee!
10 September – #BerrysCreekGourmetCheese
This week’s cheese is the Oak Blue by Berrys Creek Gourmet Cheese which is named after the magnificent oak trees in Mossvale Park, close to Berry’s Creek where this luscious cheese is made. A gorgonzola style, packed full of flavours, it will tantalise all of your taste buds.
Cows milk and aged for three months, producer Barry Charlton is synonymous for creating hand crafted perfection, which this cheese certainly is.
Proven by repeatedly being awarded medals throughout Australia.
2 September – #MilawaCheese
King River Gold, one of the 1st cheeses David Brown of Milawa Cheese Company, Victoria ever made. Hugely popular amongst cheese lovers I would say this is an excellent introduction to a wash rind to those of you put off by the often strong odour….this one’s not too wiffy!
A cows milk cheese the flavours develop from the outside in due to it being smear ripened with a brine full of good bacteria every few days. This adds an earthyness to the already slightly smokey, rich flavour. The ‘loaf’ shaped cheese has a light orange, a subtle gritty rind which adds great texture to an already soft, scrumptious cheese.
Recently picking up another award at the AFA demonstrates its great consistency and Milawa’s commitment to the product. The recipe has been refined and is constantly evolving to give this cheese its well earned status.Available for tasting and taking home!
1 August – #MilleensCheese#PerlLas#StiltonCheese
More a cheese fest than a cheese of the week! I’ve chosen 3 beauties!
Milleens, the longest established Irish farmhouse cheese from Friesian cows grazing on the mountains. Complex yet delicate, rich and pungent, simply delicious.
Perl Las from Caws Dairy which means “Blue Pear” an organic Welsh cows milk cheese made using cast iron presses over 100 years old. A superb blue, creamy, gently salty and gains depth of flavour with maturity.
Stilton, Quintessentially English (there had to be one!). The only cheese to have a certified trade mark & EU protected name. Only seven dairies are allowed to produce the “King of cheeses” and must be located in one of three specific counties. Semi soft, blue veined creamy, spicy and smooth cows milk. its a must.
All are available and waiting to be eaten!
26 July – #ApostleWhey
Sorry I’m a day late, was busy taking my citizenship test….
Julian & Dianne Benson, originally dairy farmers started making #ApostleWheycheese 12 years ago. Close to the 12 Apostles on the infamous Great Ocean Road the family’s dairy herd produce milk high in protein and butterfat perfect ingredients for perfect cheese. #ApostleWheyTheGrotto is a Camembert style washed rind (in a very special brine)! It is a very pungent cheese with classic complex flavours of a great washed rind. Monte reckons it is best of its kind produced in Australia and he’s tried a few in his time – cheese I mean!
I passed by the way!
18 July – #LocheilanFarmhouseCheese
Staying very local this week with a cheese from Wunghnu, Victoria. Cathy & Les have recently taken the reigns of #LocheilanFarmhouseCheese and plan to continue making cheeses following the traditional philosophy and methods (with a few new plans up their sleeves!) as their predecessors. “We grow the grass that feeds the cows that give the milk that becomes the cheese” .
Ripened and sold in its natural rind #LocheilanTripleCream retains all of its natural flavours. Pure decadence, in the shape of a doughnut! As the name suggests this scrumptious, oozy Brie is ultra creamy and deliciously rich. Winner of a gold medal at the World Cheese Awards 2012 its a must. We have the 180g cheese ripening and ready for the weekend. Temptation will take over and the cheese will win!
11 July – Fowlers Cheese Tasmania
Cheese four…..#BayofFiresClothboundCheddar, from Fowlers Cheese Tasmania. Is aged for a minimum of 12 months being matured on pine boards which helps contribute to its characteristics. Crumbly in texture, the buttery cheddar developes into a sweet earthy flavour as its eaten.
Cheesemaker Ian Fowlers’ lineage dates back to 1600s in the UK, Ian being a 13th generation. He makes this amazing cheese using minimal technology and age old secret techniques, from a shipping container, possibly the smallest cheese factory in Tasmania!