Every Wednesday from 5pm, Femia will handpick a selection of cheeses from local Victorian producers including Berrys Creek (Gippsland), Shaw River (Yambuk) and Stone & Crow (Yarra Valley).
This week, expect Berrys Creek Riverine Blue made with buffalo milk; Shaw River’s Annie Baxter, a semi-hard cheese, matured for six months; Stone & Crow’s Nightwalker, a washed rind, matured for three weeks; and Prom Country’s Waratah, a pungent, washed-rind cheese made from sheep’s milk.
Longsong will also join the cheese party, plating house-made ricotta, triple-cheese jaffles, grilled raclette and gooey saganaki, cooked over the fire by David Moyle.
Femia will be there in the flesh once a month to host the event, and talk cheese with fellow enthusiasts.
Dishes start at $11, and bookings can be made online here.