Gourmet Cheese and Artisan Cheese from Australia and Around The World
Ambarella Fine Foods stock a variety of the highest quality cheese sourced from all around Australia and around the world. Our cheesemonger includes some of the most sought after and finest cheese varieties available.
If you’re catering for a VIP business function, or want to treat your guests, or yourself, to a gastronomical experience, visit, or contact us to see what we have in stock. In the unlikely event we don’t have a procut in stock that you love, then we are more than happy to order it for you. Some of our most popular varieties are listed here.
From the United Kingdom
Cropwell Bishop Stilton
This stilton originates from the village of Cropwell Bishop in Nottinghamshire, this slightly piquant, blue veined cheese is made from cow’s milk and vegetarian rennet. It has a crumbly texture that dissolves on the tongue, releasing a rich, creamy flavour.
This delightful cheddar originates from Somerset in South Western England. The Quickes family have been dairy farmers for 450 years so you’ll notice this is not your average mass-produced cheddar. The cheese is hand-made, wrapped in muslin, and matured for up to 24 months. It’s a very flavoursome, slightly tart cheese, firm with a fine crumbly texture, and enticing aroma. You haven’t tasted fine cheddar until you’ve tasted Quickes Cheddar.
Made in the town of Franche–Comte where the cows graze in luscious alpine meadows just as nature intended. The pure grass is said to be the secret behind the super rich, creamy milk produced by the cows. It takes between 700 to 1000 litres of milk to make a 70kg Emmental. Find out for yourself whether it’s the walnut size holes in Emmental that makes this holy cheese taste divine. It’s slightly sweet and chewy, and stretches like mozzarella when toasted in a wrap or sandwich. Or, enjoy its rich creaminess served at room temperature with crackers and fruit.
Mon Pere Brie
This particular brie is from Normandy. A classic brie with a mild, mushroomy flavour with this more mature brie having an oozy centre. It is made from rich and creamy cow’s milk and traditionally served with crusty baguette, or crackers.
Papillion Black Label Roquefort
Made in the small village of Roquefort-sur-Soulzon, in the south of France. There is a special art-form in making this blue veined pungent cheese. It’s made from raw sheep’s milk and infused with mould that is specially grown on rye bread. The cheese is stored in the Fleurines natural caves that provide the perfect dampness to formulate the ageing process. If you enjoy strong flavoured cheese that bursts with unusual flavour, then you must try Roquefort.
Fromart Swiss Gruyere
From the mountains of Switzerland, Gruyere is made from rich, alpine raw cow’s milk. It’s slightly sweet, and nutty with a hint of caramel flavouring. If you’re planning to host a fondue party then this top-quality cheese will be sure to have your guests in a gastronomical trance.
From the Emilia Romagna region of Northern Italy, Grana Padano cheese is the perfect cheese for grating over all your favourite Italian dishes. It’s sharp, salty taste is all that’s needed to spice up any meal. Similar to Parmesan, it should be freshly shaved or grated as needed to ensure it’s optimum taste.
From the Emilia Romagna region of Northern Italy, Parmigiano Reggiano is your perfect Parmesan which has been given 18 to 24 months to mature, making it hard, salty, and slightly crumbly, giving it just the right amount of sharpness. Best used freshly shaved or grated to give your favourite Italian dishes that special edge.
From southern Italy, in the regions of Lazio and Sardinia comes Aged Pecorino. A very hard, salty cheese similar to Parmesan and used freshly grated or shaved on your favourite Italian dishes. It is made from sheep’s milk giving it a slightly different flavour than Parmesan.
Matured Provolone (Piccante)
One of the most famous Italian cheeses from the region of Veneto, in Italy. It has a waxy texture and has been matured for at least twelve months, giving it a slightly piquant flavour. It is usually served as part of an antipasto selection, or sliced for gourmet sandwiches.
From the region of Lombardy, in Italy. Taleggio is a soft cheese, similar to Camembert in that the centre is oozy and creamy. It has a buttery, sweet, slightly acidic flavour with a truffle aftertaste, and a lovely aroma that develops during ageing.
A traditional cheese from Cyprus, it is known as the perfect cheese for BBQs as it has a high melting point making it excellent for baking, grilling or frying until golden and crispy on the outside, soft and chewy on the inside. Perfect served with a squeeze of lemon. This stretchy cheese is matured in brine, giving it a salty taste.
From the region of La Mancha, in Spain. Manchego is made from sheep’s milk and can be aged for up to three years in natural caves. It is a delectable cheese, slightly salty and crumbly. The flavour varies depending on how long it has been left to mature. It is traditionally served as a tapas selection.
Simon Johnson’s Black Wax Cheddar
Proudly made in Victoria, Australia. A delicious multi-award winning English style cheddar that has been matured for 12 months on wooden racks. It is a firm cheese with a slightly crumbly texture, and sharp tangy flavour.
Made at Jon Healey’s Dairy Company in the Pyengana Valley, Tasmania. Jon’s award winning cheddars are hand-made using top-quality cow’s milk. Flavour depends on maturity and also comes infused in herbs and seasonings.
From the USA
Made by the Cypress Grove Creamery in Northern California. Midnight Moon is made from 100% goat’s milk which has been matured for up to 12 months. The taste is exquisite with salty caramel undertones and a nutty, brown-buttery flavour that melts in your mouth.