Cupitt Fromagerie was established in 2015 and produces a variety of boutique cheese. Our cheeses are all made and matured using traditional techniques and are very much inspired by Rosie’s travels and training throughout the great cheese producing regions in France and Italy. They are the cheeses she loves to make and eat!
Rosie is a consultant winemaker well-versed in the technology of wine making, having studied at Charles Sturt University in Wagga and taken part in vintages in the Loire Valley in France.
A few years ago, she began turning her attention to cheese making after doing a few cheese courses with world-renowned cheese maker Ivan Larcher.
The Cupitt Fromagerie sources all of it’s milk from local farms.
As well as using Tilba Jersey Milk we also source goats’ milk from Falls Creek, just south of Nowra and only 40 minutes from Milton. It’s the quality of this local milk which has encouraged her to continue and develop the fromagerie producing outstanding boutique cheeses.
Buche – (goats’ milk) Fresh cheese, delicate and tangy.
Brie – (cows’ milk) Oozy paste, mushroomy, buttery and sweet
Tomme – (goats’ milk) Semi hard, nutty and buttery notes with a closed paste.
Crottin – (goats’ milk) Fluffy texture with ripe edges and earthy characters.
Fleur Azul – (goats’ milk)- A Blue Cheese -salty with a mild flavour and creamy texture.
Cupitt Fromagerie Cheeses are sold from our cellar door which is open Wednesday-Sunday from 10am-5pm. Read more about Cupitt’s Tour and Taste Experience.
Cupitt's Tour and Taste Experience
Tours must be pre-booked are available from Wednesday- Sunday at 11am Cost: $20 per person Pre-Payment is essential to complete the tour booking.request an appointment