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That’s Amore Cheese
Products: Italian-style soft curd cheeses, including mozzarella, caciotta, bocconcini, ricotta, smoked cheese and matured cheese
Local outlets: Own shop.
Local outlets: Eltham Deli
IGA Gervasi Thomastown
Leo’s Fine Food & Wine, Heidelberg
Leo’s Fine Food & Wine, Kew
Psarakos Market, Bundoora
Terra Madre, Northcote
Toscano’s Kew
Township/Suburb: Thomastown
Notes (in their own words):

That’s Amore Cheese cheeses are made using cow or buffalo milk locally sourced in Victoria.

Giorgio Linguanti grew up in Italy and migrated to Australia in 2004. Without a word of English, he got a job in a cheese factory where his interest and passion for making cheese ignited. After his experience in two different cheese factories, Giorgio started his own business, That’s Amore Cheese, in 2008. He began with just one product – bocconcini leaf – but was soon also making burrata and smoked scarmorza. In 2010, That’s Amore Cheese took over Donnybrook’s cheese factory and, in 2015, they moved into a larger facility in Thomastown, which includes a retail outlet.

In their shop/deli, you can find their entire artisan cheese product range made daily in their factory right next door, along with high quality Italian cured meats, olives, local, other cheeses (local and imported), Italian products and fresh bread. You can get ricotta calda (hot ricotta) until 10 am every day. There is also a little cafe where you can enjoy coffee, porchetta, pasta, gnocchi, pizza and different kinds of hot dishes (or take away).

The Cheese Rebels
Category: , ,
Products: Soft cheeses
Local outlets: Own shop
Township/Suburb: St Andrews
Notes (in their own words):

The Cheese Rebels both make cheese and sell cheese. Their shop is in St Andrews and their factory is in Epping.

The cheeses that they make include triple cream brie, triple cream blue, goat feta and blue vein.

They sell a full range of cheeses in their shop but it is only open on Saturdays. As well as the cheeses themselves, they also sell ready-to-eat cheese platters.

Hajo has a Masters degree in cheesemaking and has been making cheese since he was a child. He worked for a variety of small and larger cheese and dairy companies before setting up his own company in 2018.