‪Cheese Cave‬
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5.0
5.0 من 5 دوائر4 تعليقات
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mary f
سيدني, أستراليا19 مساهمة
5.0 من 5 دوائر
‪ديسمبر 2018‬
‪What wonderful customer service - there were generous samples given - the cheeses were delicious - we walked out with many of their cheeses which we enjoyed and shared over the Christmas break.‬
كُتب بتاريخ 31 مارس 2019
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Poetripedla
‪George Town‬, أستراليا166 مساهمة
5.0 من 5 دوائر
زوجان • ‪سبتمبر 2018‬
‪I was expecting a much larger place because of the advertising about it having cheese, chocolates, saurkrouts, sauces etc. it is however very small. But Peter, the owner and cheese maker is friendly, helpful and knowledgeable about cheese. Enjoyed a cheese tasting and went away with a few cheeses and other items. What I should say is that the cheeses are excellent, the soft ones really creamy and a lot of taste in the Edam, Chedder and Pecorino. I wanted to buy them all... except the blue....you can keep the blue. Although, for those who love blue, I’m sure it would be good.‬
كُتب بتاريخ 6 سبتمبر 2018
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Anita T
‪Forster‬, أستراليا11,760 مساهمة
5.0 من 5 دوائر
زوجان • ‪فبراير 2018‬
‪The Cheese Cave is only open on Thursday and Friday so we made sure we coincided our trip to Taree on one of these days.
We had tasted their cheeses when they used to be in Comboyne but since then they have moved their entire operation to Taree.
We met the cheese maker who is very passionate about his work and the lady suggested we sample all their cheeses. There is a nice variety of both hard and soft cheese.
In the hard cheeses we both enjoyed the Bulga. In the soft they were all brilliant. Love the Washrind and the Bluembert but the Camembert was also great.
They also sell lots of other local products including yoghurt from Elands and Mushroom Fettuccine.‬
كُتب بتاريخ 11 فبراير 2018
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Jackie M
سيدني, أستراليا9,265 مساهمة
4.0 من 5 دوائر
زوجان • ‪سبتمبر 2016‬
‪After eight successful years on the Comboyne plateau, Comboyne Culture has been moved to Taree by its second owner, Peter Jeffrey. This cheese making enterprise is now housed in the same building as standout German butcher, Mentges Master Meats. You'll find the factory outlet store - Cheese Cave - fronting the small factory. It offers Comboyne Culture cheeses, plus a small range of other local products, like Kingston Creek Creamery ice cream. This ice cream is made on local milk just up the road in Cundletown, and I observed it walking out the door during my visit.

Having mostly given up on flavourless Australian Camembert, I was pleased to find a bit more richness in the Comboyne Culture Camembert, made on local milk sourced from the picturesque Manning Valley. My mother-in-law, who generally eschews strong flavours, was also convinced to try the Bluembert. Even as a non-blue cheese eater, she quite enjoyed this creamy, surfaced-ripened blue cheese. My pick of the bunch was the blue vein cheese called Lindsay Blue, named for the company's original cheesemaker. It edges out their harder, crumblier blue cheese called the Thone River Blue.

While I was at the Cheese Cave, I also picked up some Marrook Farm biodynamic fetta. It was gentler and less tangy than my usual fetta, making it particularly good with avocado on toast at breakfast time. I also tried out the Kingston Creek Creamery butter - it's creamy though unsalted (which isn't my preference) but a good option if you'd like to support the local guy, making their butter from cream sourced within NSW, over companies that rip off farmers.

Despite having Taree-based factory store opening on Thursdays and Fridays, on the weekends, the Comboyne Culture crew can still be found pimping their cheeses at a range of local markets, including Wingham Farmers Markets. Sydneysiders are not forgotten either - you will find their cheeses at the Moo & More stall at Orange Grove Markets in Leichhardt.‬
كُتب بتاريخ 30 سبتمبر 2016
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