Greetings, fellow Curd Nerd
You probably find yourself on this page because you have a passion for all things cheesy.
So do we. At THE CHEESE MAG we love the white stuff - eating it, making it, cooking with it, staring at it tenderly for hours.
But we've got some bad news - unfortunately our glorious experiment in cheesy publishing did not fly, and we've had to stop publication after three issues.
We're very sorry to disappoint, but all is not lost. You can still buy all three issues online and enjoy the journey to the heart of Australia's best artisan cheese.
We'll take you right to the source - introduce you to the cheesemakers, show you what to buy, how best to eat it and what to drink with it. Heck, we'll even show you how to make your own cheese at home. It's easy, promise.