Our Cheeses
Our cheese is handmade, on farm, from the milk of our Swiss Toggenburg goats. We focus on producing a small selection of traditional, European-style cheeses. As with the seasonal nature of our milking, so is our cheese making, which means that you can only find our cheeses between October and June.
Tongola Cheese can be purchased directly from us at Hobart’s Farm Gate Market on the 2nd and 4th Sundays of the month, at the Bream Creek Farmers Market on the 1st Sunday of the month, or contact us via Facebook, Instagram or email. Retail outlets include the Bruny Island Cheese outlet located on Argyle St in North Hobart, Hill St Grocer (West Hobart) and the Cygnet Garden Larder. If you’re “up north” you can find out cheese at Alps and Amici.
Our Range
Curdy
Curdy is the most versatile and simple of our cheeses. It's a fresh goat curd that is best eaten soon after purchase. We use this cheese in everything - for breakfast on toast, to pizza and pastas, lunchtime salads, and even on a baked spud. As it is unsalted, it can be used in sweet dishes, such as cakes, tarts and muffins. Check out our recipes page if you need some inspiration.
Bloom
This cheese features a white, bloomy rind, which encases the soft, creamy textured cheese. It’s similar to a camembert, is much cleaner in flavour and whiter. The mould and different cultures produce a unique and mild flavour, which alters as it matures. It should be served at room temperature, so make sure you pull it out of the fridge at least an hour before serving.
Zoé
This is a fresh lactic curd cheese, with an aroma of a ripened cheese. The centre is creamy white encased in a smooth rind that is wrinkly (you really need to see it to understand). Although it is only matured for 7-10 days, it packs a flavour punch, a "geotrichum bomb". Best served at room temperature.
Big B
The Big B is a cooked curd, semi-hard, washed rind cheese (what a mouthful!), that is cared for daily to help it mature into a unique alpine-style cheese. It develops an aromatic flavour and smooth texture, reminiscent of the earth and pasture on which the goats forage. It’s a large round cheese weighing 800g-1kg that matures for at least 3 months and can then be hand-cut into wedges. Because this cheese matures over a long period of time, it develops a more complex, sublime flavours.