The Cheese Shop

10/05/2026

Brie vs Camembert 🧀

They might look similar in the cabinet, but there are a few key differences between these two soft cheese icons.

Brie comes from the Brie region in northern France and is typically milder, creamier and more buttery thanks to the addition of cream. Camembert, originally from Normandy, is usually a little stronger with a deeper earthy, mushroomy flavour.

These days, both cheeses are made all over the world, including right here in Australia 🇦🇺

Brie is also often made in much larger wheels, while Camembert is typically made in smaller rounds.

While Brie and Camembert are overall probably the most well known soft cheeses that we have, there’s a whole world of soft cheeses beyond them… triple creams, washed rinds, hundreds of other bloomy rinds and more. One of my personal favourites is the French Pepper Brie 🖤

Do you like soft cheese? If so, what's your favourite? 🧀

08/05/2026

For five days a year, a deliciously stinky wheel of cheese takes over our lives. Here’s why 🧀

With Raclette season back, we thought we’d share a little about the cheese behind the melt: Raclette itself.

The word “Raclette” comes from the French word racler, meaning “to scrape”, which is exactly how it’s traditionally served. A wheel of Raclette is heated until perfectly gooey, then scraped straight onto food while bubbling hot. So not only is Raclette the cheese we use at our Melts, it’s also the name of the dish itself!

As simple as scraping melted cheese onto bread or potatoes sounds, there’s something about the experience of it that feels just a little bit magical.

Originating in the Swiss Alps, Raclette became popular among farmers who would melt cheese by the fire and scrape it over potatoes after a long day in the mountains. Traditionally, it’s served with potatoes, pickles, cured meats and crusty bread, though there are now plenty of different ways to enjoy it.

The Raclette wheels we use are pretty big, weighing between 5.5kg and 6.5kg each. If you’ve ever wondered what goes down on Melt day, here’s the gist: we cut a wheel in half and place both halves onto one of our grills. A heating element slowly melts the exposed surface until it’s bubbling, golden and perfectly oozy. Once it’s ready, we tip the melter on an angle and scrape the cheese straight onto fresh baguette before topping it with prosciutto and cornichon pickles.

Just writing this makes us hungry! 🤤

If you’ve never tried Raclette before, the dish or cheese itself, consider this your sign 🧀🔥

06/05/2026

Raclette is back! 🧀

On May 16th, 10am - 2pm, the team will be grilling and the smell of Raclette will be the shop's air freshener for the day!

If you can't join us this month - no stress. Our 2026 Melts are on the following dates:

Saturday, June 13th
Saturday, July 18th
Saturday, August 15th

We hope to see you there for another awesome day! 💛
📍 16 Haynes Street, Kalamunda 🌿

28/04/2026

Drink your prosecco and eat it, too! 🥂🧀

This Italian ubriacatura (drunken cheese) is made with rich buffalo milk, then adorned with pressed Glera grape skins. As it matures in underground cellars for around 5 months, all those winey flavours soak into the cheese, giving it soft notes of cellar, wood and grappa.

Basically… cheese that’s had a few drinks 🍇

Come check it out for yourself this week at The Cheese Shop!
📍 16 Haynes Street, Kalamunda 🌿

15/04/2026

Cheese, glorious cheese 🧀

We’re excited to be kicking off the 2026 Raclette Season this Saturday, April 18th from 10am - 2pm. Hope to see you there!

07/04/2026

RACLETTE MELT SEASON IS BACK! 🧀
On Saturday, April 18th, 10am - 2pm, we’ll be grilling Raclette 🙌🏼 This is your sign to be there!

28/03/2026

We have milk from WA’s only herd of Riverine Buffalo 🐃

Quindanning Buffalo’s milk is rich, creamy and naturally high in A2 beta-casein 🥛 This milk is smooth on the palette and easier to digest.

Come check it out!
📍 16 Haynes Street, Kalamunda 🌿

27/03/2026

Tom-Tomme by Kris Lloyd Artisan has landed in our cabinet just in time for the weekend! 🧀
Mild, slightly nutty with a delicious buttery flavour and texture, Tom-Tomme has a gorgeous line of ash through the centre and melts beautifully.

Highly recommend giving it a go if you love a mellow cheese that still has a little something something going on 😎

📍 16 Haynes Street, Kalamunda 🌿

07/03/2026

Quindanning Buffalo are in the shop on this beautiful sunny Saturday offering tasters of their products! From now until this arvo 🤍🐃

Don’t forget it’s also the Kalamunda Artisan Market today! Be sure to pop over and check out all the beauties the market has to offer while you’re up getting your cheese!☀️🌿

We’re popping up at The Cheese Shop Perth Hills tomorrow from 9am and we’re bringing all the creamy goodness with us.🧀

Come taste your way through our delicious buffalo milk yoghurt, gelato and fresh, mozzarella🥛🍦

See you in the Hills for a flavour adventure. 🐃✨
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05/02/2026

🐄🧀 Meet Toggenburger 🧀🐄

A Swiss semi-hard cheese made from raw cow’s milk, with a rounded, nutty flavour and a gently savoury finish. It’s wonderfully cresmy and is even speckled with cheese crytsals 🔮

It’s easy to spot thanks to the little cow imprints circling its golden brown rind - a nod to its name, which means “the little cow from Toggenburg”, a beautiful rural region in northeastern Switzerland 🇨🇭

Creamy, approachable, and perfect on a cheeseboard, or even as a dessert cheese.
Try it with a crisp dry cider for the ultimate pairing 🍎✨

Available while stocks last at The Cheese Shop 💛
📍 16 Haynes Street, Kalamunda 🌿

31/01/2026

This is NOT your average brie 👀

Our Giant French Brie is rich, buttery and irresistibly creamy, and comes in a large 3kg round. Best enjoyed with good bread, good company…or no sharing at all 🧀🤍

Come check it out this weekend at The Cheese Shop 🧀

📍 16 Haynes Street, Kalamunda 🌿