Easy peasy! Grab a non-stick pan (no oil needed), slice your Halloumi about half a
centimetre thick, and sizzle each side for 3-4 minutes over medium heat. Finish
with a cheeky squeeze of lemon, and you’re good to go!

Both are soft white mould cheeses, but
here’s the skinny:

• Size: Brie’s a big, flat wheel (think party size), Camembert is smaller and round - about 250 grams.
• Origins: Brie hails from near Paris, where cattle munch on stony riverbeds; Camembert’s from Normandy’s lush pastures.
• Taste: Brie is smooth and creamy with a subtle mushroom vibe; Camembert’s a bit earthier and bolder.

Today? Both have travelled the globe and evolved, so the lines can get a bit blurry - but both are delicious, no matter what.

Absolutely!

• We tailor packages and seat up to 18 hungry cheese fans.
• Book ahead - it’s the cheese polite thing to do.
• On a tour? Just get your driver to give us a heads up.

We’re your local tour guides! If you need tips on what to see, sip, or snack on in the Barossa, just ask. We know the best spots and love sharing insider secrets.

Treat your cheese like chocolate - don’t leave it baking in a hot car! Keep it cool,
bring it indoors with you, and stash it in the fridge as soon as you can. Cheese might ripen faster out of the fridge, but it won’t go bad on your journey home.

Flying? Pack it in your checked luggage - the plane’s hold is nice and chilly. Driving long haul (3+ hours)? Pop it in an esky or grab some ice from us when you buy it.

Keep it in its original wrapper - it’s specially designed to let your cheese breathe and ripen just right. The veggie drawer is your cheese’s happy place: cool and humid, perfect for keeping it fresh without drying out.

Cut cheese? Aim to eat it within two weeks for best flavour. If not, trim the edges before serving at room temp.

Yes, you can! Physical or electronic, valid for 12 months, and no minimum spend.
Perfect for the cheese lover who has it all.

You bet! All our cheeses are gluten free.

Absolutely! We use vegetarian rennet, local milk, cultures, and salt. Got specific questions? Just ask - we’re happy to help.