The Cheese

Our motto is quality, quality, quality. Quality is better than quantity. The Wicked Cheese range has won numerous awards precisely because we will not accept second best. Near-enough is never good-enough. Ashley McCoy, the Wicked Cheese cheesemaker wants you to remember your Wicked Cheese experience.

Wicked Cheese brie and camembert cheeses are made from traditional recipes, drawing their distinct differences from their French regional origins.

The Wicked Cheese Range:

Wicked Triple Cream Brie

Wicked Cheese Triple Cream Brie

Wicked Cheese Triple Cream Brie won the Supreme Cheese Champion Trophy at the 2008 Royal Melbourne Show.

Wicked Cheese Triple Cream Brie is a rich, creamy cheese made with pure milk and enriched with cream sourced from the Coal River Valley in southern Tasmania. The historic Coal River Valley is famous for its cool-climate wines and unpolluted pastures.

Covered in a bloom of white mould, Wicked Cheese Triple Cream Brie continues to develop during maturation, enhancing the magnificent flavour. It has a soft golden centre and a pleasingly rich and buttery flavour, initially slightly acidic and, as the cheese ages, developing mushroom and ammonia characteristics.

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Available in 150g and 1kg sizes

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Wicked Brie

Wicked Cheese Brie

There is milk, rennet and culture in Wicked Brie, and no stabilisers. As the cheese matures the subtle nutty flavour will develop and the creamy texture will soften to the ooze. Slightly higher in fat content than our camembert the brie is luxuriously decadent and the perfect treat for any time of day.

Wicked Cheese brie was awarded the trophy for Best White Mould Cheese at the Australian Grand Dairy Awards 2010 »

2010 Australian Grand Dairy Awards

In 2010 the Australian Grand Dairy Awards celebrates 11 years of presenting the ‘best of the best’. Only products that have won a gold medal in state qualifying competitions are eligible to enter this prestigious national competition.

Winners across twenty separate product classes are recognized for quality, excellence and innovation.

In the White Mould Cheese class, Wicked Cheese Brie was selected as Champion.

Perfect white snowy mould covers the cheese that bears the deep rib marks from its resting racks. They are so visible, like a tight belt around the belly, because of the high moisture content of this cheese. It is literally bulging, just waiting for the moment when the silver knife cuts its white velvety skin to reveal a soft, straw-yellow interior paste with a satin-like gloss and honey consistency that ooze onto the plate. As the cheese matures the subtle nutty flavour will develop and the creamy texture will continue to soften.

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Available in 200g or 1 kg sizes

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Wicked Smoked Brie

Wicked Cheese Smoked Brie

Perfect white snowy mould covers a cheese that bears the deep rib marks from it’s resting racks. Smoke is gently infused through the white mould to give a yellow color and a Smokey aroma. It is literally bulging, just waiting for the moment when the silver knife cuts its white velvety skin to reveal a soft, straw-yellow interior paste with a satin like gloss and a honey consistency with a clean slight buttery and nutty/Smokey flavour.

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Available in 175g size

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Wicked Camembert

Wicked Cheese Camembert

Wicked Camembert is a traditional cheese. A white mould hides a decidedly wicked centre. Starting life a little chalky, slightly salty and with a hint of mushroom flavour, this cheese will transform as it matures to a gorgeous gooey texture. There is milk, rennet and culture in Wicked Camembert, and no stabilisers.

If you want a rubbery piece of cheese to fling at your naughty friend, this is not the cheese for you. However, if you want to seduce your friends with a silky camembert which melts on your tongue, cut a slice of Wicked Camembert.

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Available in 200g or 1 kg sizes

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Wicked Chilli Camembert

Wicked Cheese Chilli Camembert

Soft camembert infused with green peppercorns and chilli.

A pristine white mould disguises a wicked centre. Cutting the cheese will reveal a smorgasbord of colour – orange, yellow, green and red. The cheese is flavoured with soft green peppercorns, vegetable extract and chilli. The flavour profile has been described by cheese judges as “confused” but we prefer to liken it to an assault on the taste buds – first a hint of peppercorn, followed by the creamy mouth feel of a good camembert and, finally, the heat that all good chilli eaters love. This is a wicked Wicked cheese!

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Available in 200g size

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Relatively Wicked Blue

Wicked Cheese Relatively Blue Cheese

Relatively Blue is a “melt in your mouth” soft, mild and creamy blue cheese.

Made from cow’s milk, this cheese has even dispersions of mould, presenting a subtle blue flavour with a developed character A glistening ivory-to-straw colour, set against liberal striations of greenish-blue mould. It is moist and not too crumbly. The flavour gets stronger as the cheese matures.

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Available in 175g size

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Wicked Waxed Blue

Wicked Cheese Waxed Blue Cheese Wedge

Wicked Waxed Blue is a full flavoured blue with a smooth slighty acidic character, a rich mouth feel and good aftertaste. The rindless cheese is matured in its wax coating, which cuts off the oxygen supply, promoting its sweet and fruity flavour.

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Available in 175g or 1.2 kg sizes

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Wicked Vintage Cloth Bound Cheddar

Wicked Vintage Cloth Bound Cheddar Cheese

Matured for a minimum of 12 months, the cheddar is a deep yellow colour with a firm closed texture. The cheese is hand made – quite uncommon in this day and age of mass produced cheddars.

Wicked cheddar is slightly buttery with a clean sharp acidic flavour that develops complexity with further ageing. As the cheese matures the result is a deep, full flavour that lingers, good old fashioned cheddar.

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Wicked Vintage Cheddar

Wicked Cheese Cheddar

Matured for a minimum of 9 months, the cheddar is a deep yellow colour with a firm closed texture. The cheese is handmade – quite uncommon in this day and age of mass produced cheddars.

Wicked Cheddar is slightly buttery with a clean sharp acidic flavour that develops complexity with further ageing. As the cheese matures the result is a deep, full flavour that lingers. This is a good, old-fashioned cheddar.

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Wicked Chilli Cheddar

Wicked Cheese Chilli Cheddar

Wicked Chilli Cheddar is our hand-made Tasmanian vintage cheddar infused and matured with chilli.

Medium to hot!

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Wicked Whiskey Cheddar

Wicked Cheese Whiskey Cheddar

Wicked Whiskey Cheddar is our hand-made Tasmanian vintage cheddar marinated in 8 year old single malt Tasmanian whiskey.

The cheese has strong aromatic characteristics with complex and lingering blend of smokey, malty flavours that are underpinned by clean and sharp cheddar flavours.

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Wicked Pepperberry Cheddar

Wicked Cheese Pepperberry Cheddar

Wicked cheddar with the addition of pepperberry ... a native Tasmanian dark purple berry that grows in the alpine regions of Tasmania. When dried, the pepperberry produces a subtle bush pepper flavour with spice overtones and slight sweetness, enhancing the clean sharp flavour of the cheese.

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Wicked Smoked Cheddar

Wicked Cheese Smoked Cheddar

Matured for a minimum of 12 months, the cheddar is a deep yellow colour with a firm closed texture. Wicked Smoked Cheddar is slightly buttery with a clean sharp acidic flavour that develops complexity with further ageing. The cheddar is delicately smoked with hardwoods.

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The Oak Farm Goat Cheese Range:

Oak Farm Triple Cream Brie

Oak Farm Tasmanian Goat Milk  Triple Cream Brie

Oak Farm Triple Cream Brie is soft, creamy brie made with a blend of goat’s milk and cow’s cream. It has an edible, bloomy white rind; a tangy, buttery flavour; and a thick, smooth, creamy texture. The addition of high-milk fat cow cream makes the cheese more rich and flavorful than a brie cheese, but less pungent than a pure goat cheese.

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Available in 175g or 1 kg (approx) sizes

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Wicked William Hard Goats Cheese

Wicked William Tasmanian Hard Goat Cheese

This hard cheese made from goat’s milk has a firm creamy texture.

Available in 175g size

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Wicked Nanny Goat Blue Cheese

Wicked Nanny Goat Blue Cheese

This semi-soft blue cheese made from goat’s milk has a smooth and creamy texture and a sharp piquant flavour.

Available in 175g (approx) size

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The Richmond Cheese Range:

Richmond Tasmanian Triple Cream Brie

Richmond Cheese Tasmanian Triple Cream Brie

Richmond Tasmanian Triple Cream Brie is a rich and creamy triple cream cheese made with milk and enriched with cream sourced from the Coal River Valley in southern Tasmania.

Covered in a bloom of white mould, Richmond Tasmanian Triple Cream Brie continues to develop during maturation, enhancing the magnificent flavour. It has a creamy, golden centre and a pleasingly rich and buttery flavour, initially slightly acidic and, as the cheese ages, developing mushroom and ammonia characteristics.

Available in 150g or 1.2 kg (approx) sizes

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Richmond Tasmanian Brie

Richmond Cheese Tasmanian Brie

There is milk, rennet and culture in Richmond Tasmanian Brie, and no stabilisers. As the cheese matures the subtle nutty flavour will develop and the creamy texture will soften to the ooze. Slightly higher in fat content than our camembert, the brie is luxuriously decadent and the perfect treat for any time of day.

Available in 175g or 1 kg (approx) sizes

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Richmond Tasmanian Camembert

Richmond Cheese Tasmanian Camembert

A pristine white mould disguises a decidedly wicked centre. Starting life a little chalky, slightly salty and with a hint of mushroom flavour this cheese will transform as it matures into a tangy, richly ripe and earthy flavour with a gorgeous gooey texture.

Available in 175g or 1 kg (approx) sizes

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Richmond Tasmanian Milk

Richmond Tasmanian Milk

Richmond Milk is sourced from the Coal River Valley in southern Tasmania.

The milk is minimally processed – straight from the cow to the bottle, on the same day – pasteurised only. The milk is NOT homogenised so give it a good shake before you pour! The milk is NOT standardised (no cream is removed). The milk has NO added permeate. (Note: Many of the supermarket and common milks you see are diluted with permeate. This dilutes cream, protein and, most importantly, flavour.)

Richmond milk is just like the old and long-forgotten glass-bottled milk that baby boomers grew up on, and got free at school! Remember when milk tasted creamy and fresh? We do, and we miss it, so here it is!

You can get this in any size you want as long as it’s 2 litres!

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