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This week the Tour de France passes through some exciting cheese regions and we get to talk about two of our all time favourite cheeses! Epoisses de Bourgogne and Roquefort! Époisses is a super gooey, very creamy washed rind cheese that boasts an impressive pungent aroma and a rich, velvety texture. A robust flavour, with earthy, nutty undertones complemented by a distinct cured meaty flavour. It is one of those cheese's that changes your life.   Best paired with A crusty French baguette, as well as fruity jams or honey. Local Burgundy wines like Chablis and Pinot Noir make for ideal companions!...

The Tour de France is much more than a sporting event, it is the ideal excuse to celebrate the best cheese's and wonderful French food! In this post we will go through the different regions the race goes through each week and recommend a cheese or cuisine from each region so you can eat your way through the Tour de France! First let's check out the 2024 Tour de France route. This year, thanks to the Olympics being held in Paris the race will begin in Italy and finish in Nice for the first time ever. The race begins on July 29th in...

Our take on Anthony Bourdain's Fried Mortadella sandwich, of course using our Pork Ewe Deli Mortadella which is made in the classic Bologna style, free-range and Australian made. We also use a fresh buffalo cheese made locally! Makes two sandwiches. Ingredients 4 slices of thick cut sourdough bread Plenty of good quality unsalted butter French seeded mustard 16 slices of mortadella Burraduc buffalo mozzarella 2 x 110g balls, SLICED Method Heat a fry pan over a medium heat, preheat the oven to 200. Add the mortadella to the fry pan in piles, the fat will release out of the meat,...

Pork Ewe Cheese Masterclass We are so excited to announce our new series of Cheese Masterclasses. These intimate and informative classes will explore the world of cheese, a wonderful combination of cheese history & knowledge with plenty of fun and tasting along the way! Sam, Pork Ewe Deli owner and cheese monger is traveling to France to complete extensive studies at Mons Formation. The Mons Fromager-Affineur’s headquarters is located in Saint-Haon-le-Châtel, France, this is where Sam will work with Mons professionals for almost a month, and she wants to share that knowledge and passion with you! The first of our...