ARTISAN cheese crafted by skilled cheese makers from as far away as Europe and as close to home as Fish Creek can be discovered at the newly established Loch Cheese Merchant.
With up to 100 different cheeses stocked at any one time, the choice is endless and ever-changing depending on the season.
From the delicate flavours of burrata, lactic and semi-hard cheeses to the complex flavours of blues, washed rinds, traditional cheddars and aged hard cheese, the range is carefully selected to represent seasonal artisan cheese making.
Gippsland cheesemonger Stacey Wagner has worked with cheese for almost twenty years and has a passion for artisan cheese seeing her move from a full-scale delicatessen business to one solely dedicated to cheese.
“There are so many thousand different cheeses, all made from the same four ingredients; milk, salt, rennet and cultures yet they vary so much in appearance, flavour and texture depending on how the cheesemaker treats the milk. I find it really intriguing and am really passionate about keeping these traditions alive,” said Stacey.
“My focus is to sell artisan cheese when it is in peak condition and to share the stories of the cheesemakers. Cheese made by real people, not machines, that has seasonal changes depending on the pastures the animals are grazing on.”
South Gippsland locals have been delighting in trying new cheese each week and those travelling through have been loving local blues; Riverine and Tarwin made just 70 kilometres down the road by Barry Charlton and his team at Berry’s Creek Cheese.
Whether looking for a cheese board selection, something to pair with a fine wine, or something for a special recipe, the Loch Cheese Merchant can personally guide every customer through her sensational selection, and if there’s something special you are looking for be sure to let her know.
“When I have a customer walk into the shop, I try and get an understanding of what style of cheese they like and then offer a sample of something I think they will enjoy, I love seeing their reaction, as the flavours that come through in artisan cheese can be really surprising,” explains Stacey.
