We spotlight Cornelius Cheesemongers’ ingenious Cheese Co/Lab cheese club.
Australia’s premier online cheese shop is offering a new cheese club subscription, and it’s unlike anything else.
The Cheese Co/Lab 2021 is no ordinary cheese club, rather an experience of collaborative tastings delivered directly to your doorstep every month – express overnight across Australia and in 100% recyclable, compostable or reusable packaging.
For 12 months, you can have a selection of mouth-watering local and international artisan cheeses with booze and condiments included at your wish.
While the cheeses on offer come from all across the world, a majority support the local economy and are produced by local Victorian and Australian suppliers.
The Victorian creators include L’Artisan Cheese, Dreaming Goat Dairy and The Peaks Artisan Cheeses, while the Cheese Co/Lab has also recruited La Vera Cheese from South Australia and Western Australia’s Dellendale Creamery.
If you choose to pair your cheeses with alcohol, your subscription will include choices from the likes of Brunswick staples, Gospel Whiskey, Inner North Brewery, and Co Conspirators Beer, as well as Fitzroy’s The Everleigh Bottling Co., Hanging Rock Winery in the Macedon Ranges and Tallarida Winery from the Mornington Peninsula.
Depending on the alcohol in your box each month you’ll receive a different size. For spirits and pre-mix cocktails, you’ll receive a 100ml bottle; for wine, a 750ml bottle; and for beer, either a four-pack of cans or a 750ml long-neck.
All the condiments – including honey, chutneys, and fruit pastes – are sourced locally to accompany your cheese selection, optional alcohol selection, tasting notes and offers from a range of Cornelius Cheesemongers’ partners.
Subscription prices range from $25 a month up to $120 a month depending on delivery method, amount of cheese and alcohol inclusion.
View this post on Instagram
Find out more at the Cornelius Cheesemongers website.
Never miss a story. Sign up to Beat’s newsletter and you’ll be served fresh music, arts, food and culture stories three times a week.