Ripe Cheese

Ripe Cheese We curate the best artisanal Australian cheese & make the best cheese toasties!

Found this Mother’s Day card I made for my late mum when I was 10.No fancy design software. No branding strategy. Just c...
09/05/2026

Found this Mother’s Day card I made for my late mum when I was 10.

No fancy design software. No branding strategy. Just cut up letters, glue, and a kid trying to say thank you the best way he knew how.

Maybe not much has changed.

Still trying to make people feel loved through food, care, and a really good toastie.

Happy Mother’s Day to all the mums, mother figures, and people who quietly hold the world together. ❤️

08/05/2026

Get to know Marla. She’s such a MODEL Cheesemonger.

05/05/2026

Handcrafted. Local. Always a favourite.

jars have been flying at RIPE for a reason, made with free range meats, from chicken liver & truffle pâté to slow cooked pulled pork rillettes, rich, honest, no shortcuts.

A great complement to cheese. The kind of spread that turns bread into something worth sitting down for.

If you know, you know. If you don’t, start here.

In store now.

Melbourne, make it make sense.One of the best places to dine and drink in town right now is at by Nagesh Seethia who fo...
02/05/2026

Melbourne, make it make sense.

One of the best places to dine and drink in town right now is at by Nagesh Seethia who founded hatted Mauritian restaurant, . He has proudly puts Australian cheese on the menu. Thoughtful, intentional, and backing what this country produces.

So… where is everyone else?

We talk about local, seasonality, provenance. But when it comes to cheese, so many menus still default to imports. Not because they are better. Just because they are familiar.

Australia makes world class cheese. Yet it is still treated like a side option in its own home.

If a Mauritian led restaurant can do it, what is stopping the rest?

Tag your favourite restaurant and ask them why they are still only supporting imported cheese 👀

29/04/2026

Big news for the Australian cheese world.

Our very own Hakim has been elected President of Australian Specialist Cheesemakers Association, .

From a Singaporean marketer, to championing all-Aussie cheese at the counter, to shaping the future of the entire industry, this is a win for every local maker, monger, and cheese lover.

The mission stays the same. Back local. Build pride. Put Australian cheese where it belongs. Right at the top.

Congrats. Let’s get to work 🧀🔥

28/04/2026

Something special just landed.

Buffalo butter from , made from 100% buffalo milk sourced from a farm in Echuca, VIC and slowly churned as they do in Italy.

Super rich, silky, and surprisingly delicate. The kind chefs love, now on our shelves for you.

We only got a small batch, so don’t wait too long.

25/04/2026

Butter, but make it cult.

. Gold-wrapped. Multi award winning. dangerously good.
Spread it, melt it, don’t share it.

Once you start, supermarket butter tastes like regret.

We are the exclusive stockist at .

22/04/2026

KONGWAK RESERVE by

This is what backing local tastes like.

Deep, savoury, a little wild and very local! The kind of cheese that doesn’t try to be European. It just is.

Made in Gippsland. Built on organic raw Australian milk. Aged with intent.

Every bite pushes our cheese culture forward.
Every imported wedge pulls it back.

Choose your side.

13/04/2026

Let’s get to know Mark, our co-owner and Councilor at .

You won’t find anyone more passionate about Melbourne.

09/04/2026

If you know our manager Judy, you’ll know that she is pretty unhinged. So this cheese parings are on brand for her.

Thanks for the lollies!

05/04/2026

Let’s get to know Will, our fierce, sassy nepo baby of Tasmanian cheese. If you love our toasties, he’s one of the divas behind them.

He “loves it”.

Address

Queen Victoria Market
Melbourne, VIC
3000

Opening Hours

Tuesday 7am - 3pm
Thursday 7am - 3pm
Friday 7am - 3pm
Saturday 7am - 4pm
Sunday 9am - 4pm

Telephone

+61401498489

Website

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