From 4 months to 12 months-aged. I liked the 4-month one the most, which is also what I eventually ended up getting. Everything else was too ripe for me.

Discovered a wonderful cheese pre-flight and I still haven’t forgotten it. “This cheese is recognized for its brownish rind, which develops as it matures, sometimes with the addition of walnut leaves or oils, parting a subtle nutty flavor. Brun de Noix features earthy and nutty undertones that complement its distinctive profile.”

Lazy Lady Farm le Brique atop Jan's Farmhouse Pistachio Cranberry Crisps @ VERMONT CHEESEMAKERS FESTIVAL 2015.

mozzarella, tomato & caper leaves

My favorite Brie recommended to me by my favorite Melburnian 7 years ago 🤯

Forget the less than stellar health star rating. Sometimes ya gotta live a little and this $3.50 round + the fresh out of the oven Sourdough Butter Crackers do make the living a little easier.

One of few guilty pleasures I allow myself from time to time.

I made cheese! For the first time ever!

My favorite of all the ones sampled.

Matis here to make all my saganaki dreams come true. Or was. All gone. :(

Fresh Burrata Cheese with Truffle, Pumpkin and Walnuts

Grilled provolone cheese slice. Had to ditch my veghead of a companion to make it here, but hey, it was worth it. 🧀🍻

@ VERMONT CHEESEMAKERS FESTIVAL 2015.

Cob smoked goat cheese from the Boston Post Dairy @ VERMONT CHEESEMAKERS FESTIVAL 2015.

Washed rind and nutty goat cheese from the Boston Post Dairy @ VERMONT CHEESEMAKERS FESTIVAL 2015.

Got VT Cheese?

More cheese from Shelburne Farms @ VERMONT CHEESEMAKERS FESTIVAL 2015.

Hi-Land Farm Goat Feta with Greek Kalamata Olives @ the VERMONT CHEESEMAKERS FESTIVAL 2015.

Been wanting to try this for a while and I finally took the plunge today. Can’t wait to make an omelet with it.

Don't remember which one this was.

Made using buffalo milk sourced directly from a local dairy, and finished with smoked outback bush tomatoes and blended spices.

Made using buffalo milk sourced directly from a local dairy. A French style ashed cheese.

Wrapped in vine leaves which impart an earthy flavour.

Made using buffalo milk sourced directly from a local dairy. Light and fluffy with seasoning.

Persian style feta, made from local goat milk. Luxurious in texture, flavour and appearance.

With drunken apple, lavosh, ciabatta, fig and pistachio bread

Kangaroo Island Haloumi Mille Feuille layered with Tomato and Chilli Jam and Flakey Pastry finished with Green Pea Puree

Imported Aged Manchego Sheep's Milk Cheese with Cider Apple

My first time trying Japanese, rum raisin cheese. It was an interesting combination but I would’ve preferred it to be less sweet.