Cupitt Fromagerie was established in 2015 and produces a variety of boutique cheese here on-site on the South Coast of NSW. Our cheeses are all made and matured using traditional techniques and are very much inspired by Rosie Cupitt’s travels and training throughout 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 winemaking, and began to turn her attention to cheese making after doing a number of cheese courses with world-renowned cheese maker Ivan Larcher.

Rosie Makes Cheese with her colleague AK Williams.  She is an award-winning author and cheesemaker with a degree in agroforestry. For four years she was the assistant manager at Benton Brothers Fine Cheese on Granville Island in Vancouver, Canada. In 2015 Williams moved to Australia to become a certified cheesemaker and in 2016 won a gold medal for her cloth-bound cheddar at the Royal Hobart Fine Food Awards.  Her debut ebook How to Say Cheese – An Interactive Cheese Journey, has received rave reviews, six prestigious awards, an Inclusion into Simon Fraser Universities’ Personal Library and featured in Celebrating Five Years of iBook Authorby Score Publishing.

The Cupitt Fromagerie sources all of its milk from local farms.
As well as using local Milton 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.

Cheese Styles Available

Flor Azul cow
Soft buttery/Fudgy texture, mild blue strength and warm barnyard flavours. The paste is creamy yellow in colour with a mottled rind.
Flor Azul goat
Supple semi-soft texture, mild blue with a nice level of goaty flavours. The paste is pale bluish white, due to blue veins with a mottled rind.
Crottin (goat)
Textures range from soft and creamy to a firm, sometimes runny underneath the rind. Flavours are goaty to a sweet honey finish. The paste is bright white in colour with a fine white wrinkly/fluffy rind
Valençay (goat)
The texture is firm but spreadable, getting softer as it ages. A good amount goat flavours, a little bit sweet on the finish. The rind is black under a layer of white wrinkles, black due to ash and the paste bright white
St Maeve (goat)
Similar flavours to Crottin, however, the texture can often be very soft/runny. The rind is covered with large white wrinkle and a small amount of white fluffiness and a white/ivory paste.
Croobyar (cow)
Cows milk the same style as the goat lactics, but has a texture like cheesecake. Nice mild flavour with a creamy finish. Fluffy white rind and a rich creamy coloured paste.
Fresh Goat
Soft spreadable texture with a very mild flavour, not goaty at all. No rind due to the culture used and white coloured paste. Works well with sweet or savoury.
Budawang Brie (cow)
Soft oozy texture, runs off the knife, a rich mushroomy, creamy flavour. The rind is white and fluffy with a few wrinkles here and there.
Cabra (goat) ca. 6 months
Dense yet slightly creamy texture towards the centre of the wheel. Sweet flavours with a hint of lactic goat. The paste is bright bone white and the rind smooth and pale yellow/brown.
Tomme de Chèvre (goat) ranges from 9-12 months plus
Very firm and dense texture, often with lots of crystals (milk proteins). Flavours range from sweet and nutty to rich and complex, as well as fruity notes. Rind ranges from orange tan to a covering of white dust. Colour pale yellow/white to pale grey tones
Mahon (cow) 1 month plus
Semi-soft to firm texture with small holes in the paste. Flavours are sweet and salty with a fresh finish. The rind is pale golden in colour, due to rubbing in olive oil, some have a powdery white coating (Geotricium yeast). The paste is a strong yellow colour
Caprino Romano ca. 4 months
Semi-soft texture, mostly dense with no holes but some wheels a large number of holes. Flavour is sweet on the finish, with a goaty start. The rind is pale tan in colour and the paste is off-white in colour.
Clothbound Cheddar 6 months plus (cow)
Firm to dense texture, a few small irregular holes in the paste. Flavour is sweet and creamy with an earthy finish. The rind is clothed and rubbed in lard, a large variety of colours from browns to yellows and reds. Medium yellow colour paste with a few inclusions (discoloured dents) at the edge.
Comté 8 months plus
Firm yet supple texture, only a few small eyes in the centre of the paste. Flavours are complex and nutty, with a hint of nutmeg. The rind is the same colour as the paste, deep rich yellow

 

WHERE TO ENJOY OUR CHEESES

Cupitt Fromagerie cheeses are sold from our Cellar Door which is open Wednesday-Sunday from 10am-5pm. You can also order a Cheese Platters via the restaurant or bar to enjoy on site overlooking the vineyards.

Why not book a behind-the-scenes tour to fully immerse yourself in the Cupitt’s experience?  Read more about the tour here.

We also visit Moruya Markets every Tuesday.

Cupitt's Tour and Taste Experience

Enjoy a behind-the-scenes tour of the fromagerie, brewery and winery. Available from Wednesday – Sunday at 11am.

Cost: $30 per person

Pre-Payment is essential to complete the tour booking

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