A mouthwatering range of local and imported cheese. Close to 100
Highlights include imported Italian Asiago, Piave and Motasio;
Aged Grana and Reggiano; French, Dutch and Australian goat’s
cheese; four types of fetta, vegan cheese made from wheat in varieties
of fetta and cheddar, and sumptuous imported brie such as the French
Isigny Ste Mere and Fougerus Triple Cream Brie.
For those preparing a gourmet cheese platter, Sue advises a selection
of Brie, Blue and Cheddar - with muscatels or quince on the side
for something special.