{"id":27439,"date":"2016-06-17T11:30:43","date_gmt":"2016-06-17T15:30:43","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=27439"},"modified":"2016-08-02T13:40:01","modified_gmt":"2016-08-02T17:40:01","slug":"matchless-melbourne","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/matchless-melbourne\/","title":{"rendered":"Urban Excursion: Matchless Melbourne"},"content":{"rendered":"

Melbourne was recently named the world\u2019s most livable city by The Economist<\/cite> for the fifth year running. It\u2019s certainly among the cheesiest, too. Capital of the state of Victoria, Melbourne is home to more cheese shops, cheese bars, and cheese festivals than any other metro area in Australia; renowned for its arts and sporting events, it now has a thriving food scene to match.<\/p>\n

Central Melbourne is laid out like a grid, making it easy to navigate. Trams to outlying neighborhoods run frequently in all directions, and each major street has a corresponding little street, or lane, running parallel to it. Far from being backstreets or alleys, these laneways are vibrant places with cafe\u0301s, wine bars, and restaurants that contribute to the city\u2019s culinary climate.<\/p>\n

\u201cThe cheese scene in Melbourne is really exciting because everyone is doing things a little bit differently,\u201d says Celia Hinault, cheesemonger at the Richmond Hill Cafe & Larder<\/a>. \u201cThere\u2019s not just one way to sell cheese.\u201d So whether you crave a cheddar or fancy a fondue, you\u2019ll find some of Australia\u2019s best moldy morsels in Melbourne.<\/p>\n

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\nPhoto: Tess Kelly<\/em><\/small><\/div>\n

Spring Street Grocer and Cheese Cellar<\/a><\/h2>\n

Opposite the State Parliament building is this 1940s Italian-style alimentari<\/i>, which sells high-quality pantry staples, take-home meals, upmarket sandwiches, and artisanal gelato. But the real attraction is underground. Follow your nose down the spiral staircase to find not one but two cheese cellars\u2014one where cheeses are displayed and cut for sale and another for aging cheeses (off-limits to customers). French-born manager Victor Persinette oversees the imports, and Rhys Burley, formerly a professional cheesemaker, focuses on local products and affinage. Look out for wedges from Victorian producers Holy Goat<\/a> and Prom Country<\/a> [Editors note: Click here<\/a> to read about these makers\u2019 experimentation reintroducing local microbes into pasteurized milk to replicate terroir!<\/em>], or the rare Fromage d\u2019Ossau\u2014a French raw sheep\u2019s milk cheese from the Valle\u0301e d\u2019Ossau, similar to Ossau-Iraty<\/a>. Also: Ask about their cheese classes, held twice a month on Saturdays.<\/p>\n