The range from our cheese factory on the Great Ocean Road
Southern Briez (Brie) - Apostle Whey Cheese’s popular Southern Briez was named the best white mould cheese in Australia in February 2019! Southern Briez tempting white mould cheese in the style of Brie, it’s characteristically creamy and rich. Southern Briez won silver at the Royal Melbourne Show Dairy Produce Awards in 2007 and gold at the Sydney Royal Cheese and Dairy Produce Show in 2007. In 2011 it was the champion white mould cheese at the Dairy Industry Awards in Victoria. Ingredients: Cow's milk and vegetarian rennet.
Loch Ard Gorgeous (Camembert) - Similar to a Normandy-style Camembert, Loch Ard Gorgeous is a white mould cheese with a velvety surface. This smooth centred ripened cheese softens further with age. Ingredients: Cow's milk, vegetarian rennet and cheese cultures.
Bay of Martyrs (Blue Vein) - The Bay of Martyrs is a medium-strength, blue-vein cheese. A tangy variety with a generous network of blue veins, Bay of Martyrs has a crumbly appearance yet the texture remains smooth and creamy on the palate. This cheese has converted a lot of people to blue vein! Ingredients: Cow's milk and vegetarian rennet.
Bolte's Bonanza (Blue Vein) - Bolte’s Bonanza was originally known as Old Bitey Blue. Having been waxed, it retains moisture and has a beautiful creamy texture on the palate. It is salty, earthy and has an even flavour throughout. It was the highest scoring Blue Mould cheese at the DIAA awards in Melbourne 2013. Ingredients: Cow's milk and vegetarian rennet.
Apostle Crumble Chilli - Delicious crumbly chilli feta, ideal for sea food especially to marinate prawns in for 24 hours before cooking. Ingredients: Cows milk, canola oil, chilli, garlic, herbs , cheese cultures, salt and vegetarian rennet.
The Grotto (washed rind Camembert) - The Grotto is a camembert that is washed with a special brine solution that makes it a very smelly cheese but gives it a lot more flavour than its original. Ingredients: Cow's milk, enzymes (vegetarian rennet) cheese cultures.
Apostle Crumble Herb & Garlic - This crumble is our bestseller. Marinated in canola oil, with herbs and garlic, it resembles feta. It won gold at the Royal Melbourne Show in 2006, silver in the Dairy Industry Association Victorian awards in 2007, and silver at the Sydney Royal Show. Ingredients: Cow's milk, cheese cultures, vegetarian rennet, canola oil, salt, mixed herbs, garlic, pepper and rosemary.
Heytesbury Harvest Chilli (semi hard cheese) - The chilli gives this Heytesbury Harvest cheese a delicious edge. It’s an old favourite we’ve revived after several years in hiatus. Ingredients: Cow's milk, vegetarian rennet and chilli flakes.
Heytesbury Harvest Plain (semi hard cheese) - This Plain Havarti style cheese is the base cheese for our Heytesbury Harvest range. It won the highest scoring semi-hard cheese at the DIAA awards in Melbourne 2014. It is a very smooth, creamy cheese – tending towards Cheddar flavour as it matures. Ingredients: Cow's milk, vegetarian rennet and cheese cultures.
Heytesbury Harvest Pepper (semi hard cheese) - The black pepper give this Heytesbury Harvest cheese a delicious edge. It’s called “Spot & Dot”, named after our much loved and unique twin cows. Ingredients: Cow's milk, vegetarian rennet and black peppercorns.
Heytesbury Harvest Smear Ripened (semi hard cheese) - This Heytesbury Harvest washed-rind cheese has a little bit of a nutty flavour. The rind is a perfect shade of orange which adds visual and taste appeal to any cheeseboard. Ingredients: Cows milk, vegetarian rennet, cheese cultures and salt.
Heytesbury Harvest Garlic (semi hard cheese) - A lingering, distinct garlic flavour. Potentially a good cheese for cooking.
Heytesbury Harvest Smoked (semi hard cheese) - Eucalyptus leaves are used when smoking, resulting in a mild cheese with a lovely smokey undertone.