DownloadTHE CREATION OF A WORLD-CLASS CHEESE OFFERING TAKES YEARS OF EXPERIENCE, TIME AND AN AFFINITY FOR FLAVOUR. AT BACCHUS, WE HAVE ASSEMBLED AN UNMATCHED COMBINATION OF CHEESES FROM FRANCE, ITALY, SPAIN, ENGLAND, HOLLAND, THE UNITED STATES AND AUSTRALIA. CREATING A COLLECTION OF OVER 35 CHEESES THAT ARE CAREFULLY MATCHED TO BOTH OUR MAIN MENU, AND OUR ACCLAIMED WINE LIST.
HEAD CHEF MASSIMO SPERONI, AND RESTAURANT MANAGER KEVIN PUGLISEVICH, HAVE WORKED CLOSELY WITH LEADING CHEESEMAKERS AND PROVIDORES FROM AROUND THE WORLD. ALL OF THEM SHARING A PASSION FOR FOOD, WINE AND CULINARY ADVENTURES. WE APPLAUD THEM ALL, AND INVITE YOU TO ENJOY.
6 Cheese Chef Selection
BLACK SAVOURINE
CREMEUX DE BOURGOGNE
BRILLAT SAVARIN
HEIDI GRUYERE
CAMOMILLE MONNA LISA
RIVERINE BLUE
40.
9 Cheese Chef Selection
BLACK SAVOURINE
CREMEUX DE BOURGOGNE
BRILLAT SAVARIN
HEIDI GRUYERE
CAMOMILLE MONNA LISA
JESTER
FARMHOUSE CHEDDAR
MAHON CURADO
RIVERINE BLUE
60.
Australian Cheese Selection
BLACKALL GOLD
Sunshine Coast Hinterland, QLD
Cheesemaker: Stefan Wilson - Woombye Cheese Co.
Pasteurised cow’s milk - non animal rennet
Style: Washed rind, semi-soft
A washed rind cheese, with a delicate flavour that will appeal to many palates.
7- 40g
14 - 80g
TRUFFLE TRIPLE CREAM BRIE
Sunshine Coast, Hinterland, QLD
Cheesemaker: Stefan Wilson - Woombye Cheese Co.
Pasteurised cow’s milk - non animal rennet
Style: Triple cream Brie
Woombye Truffle Triple Cream Brie is made by cutting the cheese horizontally and adding a layer of black truffle paste.
8 - 40g
16 - 80g
BLACK SAVOURINE
Yarra Valley, Victoria
Cheesemaker: Jack Holman - Yarra Valley Dairy
Pasteurised goats milk - non animal rennet
Style: White mould, semi-soft
Black Savourine is a white mould, ashed, semi-matured cheese.
The texture is firm with a slight moist feel on the tongue.
9 - 40g
18 - 80g
JESTER
Adelaide Hills, South Australia
Cheesemaker: Kris Lloyd
Goat’s milk & cow’s cream
Style: Camembert, soft, washed rind
An unusual and delicious 'mixed' rind cheese. As the cheese matures washing is stopped allowing the growth of penicillium camemberti, the white mould that gets its name from the famous cheese.
8 - 40g
16 - 80g
CLOTHBOUND CHEDDAR 20MTHS
Pyengana, Tasmania
Cheesemaker: John Healey – Pyengana Dairy Company
Pasteurised cow’s milk – animal rennet
Style: Cheddar, hard
Aromas are reminiscent of summer grass, herbs and honey.
9 - 40g
18 - 80g
L’ARTISAN LE ROUGE
Geelong, Victoria
Cheesemaker: Matthieu Megard – L’Artisan cheese
Pasteurised organic cow’s milk – traditional calf rennet
Style: Semi-soft, washed rind
Made from local organic milk from a single herd of Jersey cows. This is a washed rind cheese, it becomes quite sharp at maturation under a sticky orange rind.
6 - 40g
12 - 80g
HEIDI GRUYERE
North Tasmania
Cheesemaker: Heidi Farm
Pasteurised cow’s milk- non animal rennet
Style: Gruyere, hard, artisan
Crafted by hand to a traditional technique using milk from neighbouring farms, this classic Gruyere is wonderfully smooth and nutty in flavour and offers a strong aroma.
7 - 40g
14 - 80g
RIVERINE BLUE
South Gippsland, Victoria
Cheesemaker: Barry Chartlon - Berry Creek Gourmet Cheese
Water buffalo’s milk - non animal rennet
Style: Blue mould, semi-soft
The first of its kind made in Australia, this buffalo milk blue cheese is something special. The milk is sourced from just forty-one Riverine water buffalo, resulting in a complex savoury and buttery cheese.
8 - 40g
16 - 80g
TARWIN BLUE
Gippsland, Victoria
Cheesemaker: Barry Charlton - Berry’s Creek Gourmet Cheese
Pasteurised cow’s milk - non animal rennet
Style: Blue mould, semi-soft
Tarwin blue is straw coloured with striations of greenish-blue mould. It has a creamy texture and long intensity with definite earthy tones.
7 - 40g
14 - 80g
Italian Cheese Selection
PECORINO DI GROTTA MONNA LISA
Siena - Tuscany
Cheesemaker: Salcis
Pasteurised sheep’s milk
Style: Pecorino, semi-hard
Semi-firm texture, aged for a minimum of 4 months in a cave.
8 - 40g
16 - 80g
CAMOMILLE MONNA LISA
Siena - Tuscany
Cheesemaker: Salcis
Sheep’s milk
Style: Pecorino, semi-hard
Packed with camomile flowers, this cheese is soft with a smooth texture. It becomes creamier with maturation.
8 - 40g
16 - 80g
PARMIGIANO REGIANO VACCHE ROSSE 24 MTHS
Parma
Cheesemaker: Boni
cow’s milk- animal rennet
Style: Parmesan, hard, grainy
Produced with the milk of red cows of Reggiana’s breed, fed exclusively with grass, hay and certified non GMO feed.
Hard textures with sweet delicate flavour
7 - 40g
14 - 80g
TESTUN AL BAROLO
Cuneo, North Italy
Cheesemaker: Occelli
Sheep & goat’s milk – animal rennet
Style: Semi-hard, drunk
Hard cheese packed in grape must resulting from the production of Barolo wine.
This is infusing the cheese with an amazing, decadent, vinous flavour.
11 - 40g
22 - 80g
GORGONZOLA DOLCE DOP
North Italy
Pasteurised cow’s milk – animal rennet
Style: Blue-vein, soft, creamy
A soft, blue cheese made with uncooked cow’s whole milk.
This is a soft cheese with a homogeneous distribution of its blue mould.
7 - 40g
14 - 80g
TALEGGIO
Valtaleggio, North Italy
Cheesemaker: Defendi
Pasteurised cow’s milk – animal rennet
Style: Semi-soft, smear-ripened, creamy
Aged for approximately six – ten weeks using cow’s milk, it is characteristically aromatic yet mild in flavour and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel.
10 - 40g
20 - 80g
French Cheese Selection
BRILLAT SAVARIN
WILL STUDD, Champagne
Cheesemaker: Fromagerie Lincet
Pasteurised cows milk - animal rennet
Style: White mould, creamy
Triple-cream cheese, white mould type. 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.
11 - 40g
22 - 80g
LE MARQUIS CHEVRE DU PELUSSIN
WILL STUDD, Rhone-Alps
Cheesemaker: Fromagerie Guilloteau S.A
Pasteurised goat’s milk – animal rennet
Style: White mould, soft, artisan, creamy
The traditional wooden packaging forms a unique micro-climate and encourages the cheese to mature to an exceptionally soft silky textures.
Its flavour is delectably mild with a lingering lemony tang and creamy.
9 - 40g
18 - 80g
CREMEUX DE BOURGOGNE
Bourgogne, Champagne
Cheesemaker: Fromagerie Delin
Pasteurised cow’s milk - animal rennet
Style: Soft, spreadable
Cremeux de Bourgogne is lush and buttery, voluptuous inside with a dense paste full of milky and sweet flavours, with a marked lactic finish.
9 - 40g
18 - 80g
LE CONQUERANT
WILL STUDD, Normandy
Cheesemaker: Handmade for Will in the Pays d’Auge region
Pasteurised cow’s milk - animal rennet
Style: Camembert, soft, creamy
Le Conquerant is a close cousin of Camembert de Normandie.
Strong and aromatic flavour with hints of brassica and apple.
8 - 40g
16 - 80g
LE DAUPHIN
WILL STUDD, Rhone-Alps
Cheesemaker: Fromagerie Guilloteau S.A
Pasteurised cow’s milk – animal rennet
Style: White mould, artisan
Best enjoyed fully ripened when exceptionally soft, silky and deliciously creamy.
8 - 40g
16 - 80g
SECRET DE SCEY AOC
Franche-Comte
Cheesemaker: Fromagerie Jean Perrin
Pasteurised cow’s milk – animal rennet
Style: Semi-hard, rind washed
A traditional Morbier cheese recipe but with pasteurised milk. This cheese has a natural brine washed-rind and is matured for a minimum of four months. As it matures the cheese develops an ivory-coloured semi-soft interior and mild creamy flavour.
8 - 40g
16 - 80g
MARCEL PETITE COMTE 12 MTHS
Franche-Comte
Cheesemaker: Fromageries Marcel Petite
Unpasteurised cows milk – animal rennet
Style: Semi-hard, artisan
Comte is a type of Gruyere, after grading the cheese is ripened for at least 12 months.
Firm, dense, and slightly elastic structure, sweet and nutty.
7 - 40g
14 - 80g
CHEBRIS
Basque
Cheesemaker: Onetik
Pasteurised mixed sheep’s & goat’s milk
Style: Semi-hard, creamy
Naturally-rinded pressed cheese.
The combination of ewes and goat milk gives this cheese a sweet and creamy flavour, with floral and nutty notes.
7 - 40g
14 - 80g
MUNSTER PETITE
Alsace
Cheesemaker: Haxaire
Pasteurised cow’s milk – animal rennet
Style: Soft, wash rind
The unique character of this full washed rind is attributed to the un-spoilt pastures of Alsace and the Vosgiennes cows, renowned for producing high-protein milk. The flavour is nutty and beefy.
7 - 40g
14 - 80g
EPOISSES
Bourgogne
Cheesemaker: Fromagerie Berthaut
Pasteurised cow’s milk – animal rennet
Style: Soft, smear-ripened
Musty, wine smelling washed rind cheese, the intense aroma comes about by way of its maturation, using local Marc de Bourgogne.
12 - 40g
24 - 80g
FOURME D’AMBERT
Auvergne
Cheesemaker: Livarodois
Cow’s milk
Style: Blue-veined, semi-soft
Is one of France’s oldest cheeses. This glorious creamy cheese is defined by its signature cylindrical shape and sweet, mild blue flavour.
6 - 40g
12 - 80g
PAPILLON ROQUEFORT
Midi-Pyrenees
Cheesemaker: Fromageries Papillon
Unpasteurised sheep’s milk – animal rennet
Style: Blu-Veined, semi-soft, artisan
Know in France as the King of cheeses, Roquefort is made from unpasteurised Lacanne ewe’s milk and is aged in the Fleurines, natural caves which provide the perfect microclimate for aging cheese.
The flavour is delicate and sweet with a rich-buttery, slightly spicy finish.
10 - 40g
20 - 80g
Spanish Cheese Selection
MAHON CURADO
Menorca Island
Cheesemaker: Merco – Consorcio Quesos
Cow’s milk - animal rennet
Style: Semi-hard
The semi-firm cheese is coated in paprika and olive oil before aging. Ripened on wooden shelves for up to 3 months, the cheese develops a slightly sweet aroma and mild buttery flavour.
7 - 40g
14 - 80g
MANCHEGO 24MTHS
Valdepenas
Cheesemaker: El Colmado
Raw sheep’s milk
Style: Hard
Aged for more than 16 months in natural caves where the
cheese are cleaned with a brush by hand with olive oil.
Sharp and slightly piquant aftertaste with an intense
nutty aroma.
7 - 40g
14 - 80g
MAHON CURADO CAVA
MAHON Menorca Island
Cheesemaker: Alcaidus
Raw cow’s milk - animal rennet
Style: Semi Firm
The raw cows milk curd is shaped into a square using a special cotton cloth called a fogasser, which gives the cheese its distinct cushion shape. The cheese is then cave matured for 11+ months.
10 - 40g
20 - 80g
English Cheese Selection
FARMHOUSE CHEDDAR
Devon, SOUTH ENGLAND
Cheesemaker: QUICKES since 1500
Style: Cheddar, hard
Pasteurised cows milk – animal rennet
It has a cloth matured, gutsy flavour, with pronounced acidity and great length of palate. Firm and slightly crumbly. A great traditional Cheddar.
10 - 40g
20 - 80g
SHROPSHIRE BLUE
Nottinghamshire
Cheesemaker: Cropwell Bishop Creamery
Cow’s milk - non animal rennet
Style: Blue, semi-soft, creamy
The cheese is similar to Stilton but the addition of annatto gives a pleasing orange colour to the interior.
It has a creamy yet firm texture and attractive blue veining.
7 - 40g
14 - 80g
American Cheese Selection
CLOTHBOUND CHEDDAR
New England, Vermont
Cheesemaker: Cabot Creamery
Pasteurised cow’s milk
Style: Cheddar, semi-hard
This Cheddar delivering a rich full-bodied complex, nutty, slightly caramel sweet flavour and a dense texture.
The flavour qualities are those normally attributed to raw milk.
9 - 40g
18 - 80g
LAMB CHOPPER
Holland, California
Cheesemaker: CYPRESS GROVE
Pasteurised ewe’s milk – non animal rennet
Style: Gouda, hard, dense
Semi-hard cheese, the flavour is sweet and buttery at 4 months but develops into quite a complex range of caramels and nutty undertones.
7 - 40g
14 - 80g
BELLA VITANO ESPRESSO
Wisconsin
Cheesemaker: Sartori Family
Cow’s milk
Style: Semi-hard
This cheese is hand rubbed with Espresso Coffee to give it an added dimension, the cheese and coffee flavours blend equally, neither dominating the other, they are balanced.
8 - 40g
16 - 80g
Dutch Cheese Selection
PRIMA DONNA MATURO
New England, Vermont
Cheesemaker: Cabot Creamery
Pasteurised cow’s milk
Style: Parmesan, hard, gluten free
Ripened for an extra period of time to reveal a distinctive piquant flavour and solid consistency, the cheese shows its true character when grated in Mediterranean dishes. It is delicious on a cheeseboard, good for grating, ideal for grilled cheese toppings and a good base for soups & sauces. Prima Donna mature is lactose and gluten free.
8 - 40g
16 - 80g
CHEVRANO
Bodegraven
Cheesemaker: Van der Heiden Kaas
Goat’s milk
Style: Semi-hard
The cheese maker continuously turns the cheeses by hand until they have acquired the quality expected of a Chèvrano cheese. The cheese retains all its properties and vitamins. Chèvrano goat cheese is a suitable alternative for people with cow’s milk allergy.
8 - 40g
16 - 80g
Vegan Cheese Selection
SMOKED SESAME
Brisbane, Queensland
Cheesemaker: FENNfoods
Organic product
Style: Soft, spreadable
Made from sesame seed paste, nuts and soy.
8 - 40g
16 - 80g
ROSEMARY & BLACK PEPPER
Brisbane, Queensland
Cheesemaker: FENNfoods
Organic product
Style: Soft, spreadable
Made from sesame seeds paste, nuts, soy and flavoured with rosemary and black pepper.
9 - 40g
18 - 80g