Soft Cheeses - Cheeses Loves You Local Dairy

If you are ordering any of our dairy we will pack your order in a cool bag or box with ice bricks, please return this packaging by leaving it out for collection when we deliver next.

There’s something special about properly handmade cheese. These small batch cheeses are made locally using traditional methods, fresh local milk and a whole lot more care than anything rolling out of a factory.

Every cheese has its own personality — from creamy and mild to rich and funky — check them out below...

Claud Brie

Soft, creamy and beautifully mild, Cloud Brie is the kind of cheese that disappears quickly once opened. Rich and buttery through the middle with a delicate white rind, it’s perfect on a cheeseboard, melted onto sourdough or tucked into a warm toastie. Leave it out of the fridge before serving and let it go beautifully gooey.

Little Aud

Little Aud is a semi-hard artisan cheese with a smooth, creamy texture and a gentle nutty flavour. Easy eating without being boring. Great sliced onto crackers, shaved through salads or melted into a proper grilled cheese sandwich. A good everyday cheese that still feels a bit fancy.

Bluey

For the blue cheese lovers. Bluey is creamy, bold and full of flavour without being overpowering. Salty, rich and perfect crumbled over roasted pumpkin, stirred through pasta or paired with honey and crackers on a cheeseboard. One for people who like their cheese with a bit of attitude.

Lola the Cambozola

A dreamy mix between brie and blue cheese, Lola the Cambozola is silky, creamy and just the right amount of funky. Mild enough for people easing into blue cheese, but still packed with flavour. Ridiculously good on fresh sourdough or served with pears, walnuts and a drizzle of honey.

Velvet Chausette

Velvet Chausette is soft, rich and beautifully creamy with a delicate washed rind that gives it a deeper savoury flavour. Smooth, velvety and best enjoyed at room temperature with crusty bread and something nice to drink. Definitely a “cut a little piece… then accidentally eat half the wheel” kind of cheese.

Claude Brie approx 100g
This charming mini brie, named after cheesemaker Debra’s eldest daughter Claudia, is a testament to her dedication, taking over a year to perfect. Crafted in a quaint French village, its paste is impeccably ripened and left unwrapped to preserve the delicate white mould. The result is a rich, savoury flavor that sets this cheese apart.

Little Aud approx 65-85g
This cheese is named after the cheese makers petit youngest daughter,
Audrey. Traditionally a goats style of cheese this small white mould covered
curd is made with Jersey milk from the farm and described as an aged cream
cheese with a slight dusting of ash to enhance the smoky flavour. Little Aud is
hand crafted and is quite mild when young but as it ages it dries a little and a
stronger flavour develops.

Bluey approx 100g
Cheeses Loves You started off with a Stilton style Blue cheese recipe and started tweaking the recipe about a year ago. The cheese now is milder, softer and has a lovely creamy flavour due to that beautiful Jersey milk. It even has non blue eaters addicted!Penicilium Roqufortii is added to the milk when making this cheese to create the blue colour and flavour. A porous curd kept in the hoop at room temperature for 5 days allows the blue to slowly creep all the way through the curd and means no piercing is required. It also means the outer rind is surrounded by blue mould and some other brevi linens bacteria (the pink and grey colours). This creates the flavour. The curd is also lightly salted at hooping and I only use Australian Olssen salt with wonderful minerals that spreads more flavour through the cheese. I usually start selling Bluey at 5 weeks when it is mild then as it ages the flavour develops. Cheeses  Loves You  usually only make 300 litres of Bluey at a time so they become too strong.

Lola the Cambozola approx 125-135g
Lola is a bit of a fun cheese for Debra to make, extra cream has been added to
the already creamy Jersey milk and as the curd is hooped a layer of blue mould
is added to increase the blue hints within the cheese. Really addictive!
Customers have been known to beg for this cheese!

Velvet Chausette approx 125g
Only a month old this interesting cheese is washed with bacterial cultures
which creates the speckled, dusty surface. It has a musty odour (hence the
name, chausette is French for sock) but a delightful buttery flavour that is
surprisingly mild. The beautiful golden colour of the cheese is due to the full
cream Jersey milk and the cheese maker does not press this cheese (as in a
traditional Reblochon) but turns the curd in the hoops every 30 minutes for a
total of 2 hours. This creates the small air bubbles and a softer textured
cheese.