Father's Day Selection 2018


Cost: $82 (non-members) or $73.80 (members) excluding $18 delivery.


Place your order by 8pm Monday 27th of August for delivery Wednesday 29th or Thursday 30th.


The Smelly Cheese Shop cheese selections consist of carefully chosen cheeses and are issued around six times a year.

To become a member click here.


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The Smelly Cheese Father's Day Selection


 Hi Cheese Lovers, 

Is your Dad the greatest cheese lover you know?

Or are you the one trying to help him improve his palate?

Whatever your motivation is, we have got something pretty full-favoured and tasty in store for the father-figure or anyone else in your life!


Epoisses – Cow’s milk – Washed-rind - France - 250g

MontAmore – Cow’s milk – Hard – Wisconsin - USA - 200g

VSOP – Cow’s milk – Hard – Holland - 200g

 Gorgonzola Piccante – Cow’s milk – Blue Veins – Italy - 200g


And if that wasn’t enough, we thought you might also like to surprise him with a local craft beer specifically sourced for this event…


We wish you all a very happy time spoiling the heroes in your life!


Epoisses – Cow’s milk – Washed-rind – Burgundy - France 

Epoisses is named after the town in which it is produced. It is traditionally made with unpasteurized cows’ milk and washed with marc de Bourgogne (Burgundy brandy).

According to stories, Epoisses was initially produced by monks from the Abbaye de Citeaux near Epoisses in the Burgundy region of France in the 1600s. 

Production continued for centuries but was almost forgotten by the mid-20th century.  In the 1950s, the Berthaut family pretty much singlehandedly revived the industry. 

Needless to say, it is pretty powerful stuff.  As with all washed rind cheeses, this mixture of brine and marc serves a dual purpose.  It inhibits mould growth that in turn allows the brevi-linen (bacteria responsible for dirty socks smell) to take over and give the cheese its distinctive aroma and flavour.

It is undoubtedly the king of smelly cheeses and its complexity will match its incredibly luscious texture. You might want to use your fingers rather than a knife for it and it is fine by us! 

Just make sure you have a powerful glass of red to pair with it.


MontAmoré– Cow’s milk – Hard cheese – Wisconsin - USA

We have been working with the Sartori family for nearly 10 years now and have loved every minute of it.

Sartori is 4th generation family owned business located in Pymouth, Wisconsin, USA.

Their dedication to quality artisanal cheeses is obvious through everything they produce.

MontAmore is no exception.

MontAmore is a Parmesan inspired cheese made by the Sartori Cheese Company at their farm in Wisconsin, United States. This cow's milk cheese is named after the Dolomite Mountains that provide a gorgeous backdrop for Sartori's hometown of Valdastico, Italy.

It is a sweet, creamy and fruity cheese with hints of pineapple and tropical fruits balanced by beautiful tangy bite on the finish.  

Pair it with Pinot Noir or a light Italian red.


Reypenaer VSOP – Cow’s milk – Hard cheese – The Netherlands 

No doubt the Dutch make great cheese and Wijngaard – a third generation family owned business, is an extremely good example of artisanal workmanship.

They are producing a variety of Gouda – Reypenaer - that they take through a series of maturation stages in an entirely natural way.

In fact, the ageing of Reypenaer is the highlight of the cheese which takes place in an 100-year-old warehouse along the Oude Rijn river.

There are three different varieties of Reypenaer based on their maturity. 

VSOP is matured for two years and comes with a creamy but dense texture with protein crystallisation and a fabulous salted caramel, butterscotch finishing notes.

We need to warn you – It is a very addictive cheese!!

You might like to pair it with a fruity red with a little acidity such as Grenache or Tempranillo. We also know the Dutch like pairing this cheese with a single malt whiskey!


Gorgonzola Piccante – Cow’s milk – Blue Veins – Lombardia - Italy

According to legend, Gorgonzola Piccante was first made in the northern Italian village of the same name in 879 AD, though its exact date of origin still remains a mystery.

The legend mentions also that it was invented by a lovesick cheese maker who, in his haste to meet his lover, forgot the curd in a cauldron overnight only to mix it up on the following morning. The resulting cheese, given that the more acid paste from the previous evening would not amalgamate perfectly with the morning’s paste, had a wealth of folds and crannies which encouraged the development of moulds inside the cheese as it ripened.  The outcome, however, was a pleasant change and the method was subsequently repeated deliberately.

The texture of Gorgonzola Piccante is dense, smooth and punctuated with pockets of slightly crunchy crystals contained within the blue veins - especially on more mature cheeses.

Its flavour is very assertive, robust, meaty and spicy. An indicator of the strength of the cheese is the paste of the interior - the darker it is, the stronger it will taste.

Know that you can always tame the robust flavours of that cheese though, by simply adding a drizzle of truffle honey (yum) and pairing it with pears, figs and/or walnuts and finally, pour yourself a nice glass of Muscat or botrytis. A fabulous way to end a great meal!


500ml Pirate Life Mosaic IPA


Bon Appetit!


To purchase click here

Available for $82 non-members and $73.80 for members, plus $18 for delivery.


Place your order by Monday 27th August for delivery Wednesday 29th or Thursday 30th of August





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