Spring Street Cheese Cellar

Spring Street Cheese Cellar We offer a seasonal selection of farmhouse and artisan cheeses from both Australia and abroad that we mature in our underground cheese caves.

Opened in late July 2013, it took 15 months of planning, design & construction to build Australia's first underground cheese cellar housing 2 maturation rooms that through the use of chilled water have recreated natural cave like conditions as seen in Europe's alpine regions. For those who want to learn more, we also host regular cheese workshops and pairing events providing a welcoming introducti

on for cheese lovers at all levels. It is in these two caves that Spring Street Cheese Cellar is the only retailer in Australia to undertake the ancient craft of affinage; the French tradition of ripening cheese to perfection. We house a seasonal range of 60-70 farmhouse & artisan cheeses from both Australia & abroad, showcasing Australia's largest range of raw milk cheeses from countries such as Switzerland, France & USA. The Cheese Cellar is led by Churchill Fellowship winning cheese monger Anthony Femia who recently placed 4th at the 2013 Conours Mondial du Meilleur Fromager in the Loire Valley, France; a prestigious competition showcasing the top ten cheesemongers from around the world.

Address

Basement, 157 Spring Street
Melbourne, VIC
3000

Opening Hours

Monday 10am - 7pm
Tuesday 10am - 7pm
Wednesday 10am - 7pm
Thursday 10am - 7pm
Friday 10am - 7pm
Saturday 10am - 7pm
Sunday 11am - 6pm

Telephone

+61396390335

Website

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