The first step to making any cheese is milking the cow, right? Milk the Cow in Carlton pays homage to where its artisan cheese comes from. Using only the finest ingredients and sourcing the highest quality products, customers can expect beautiful cheeses perfectly matched to a selection of boutique booze.
Ever struggled to find a standout, late night cheeseboard in Melbourne? Milk the Cow’s owner, Daniel Verheyen, found everywhere stocked the same, uninspiring cheese selection, and found himself searching for the perfect final pit stop to finish a good night out. It was this lackluster menu of cheese around Melbourne that inspired Milk the Cow. Recreating the cellar door experience in the heart of Melbourne, Milk the Cow is a place where customers can visit any time of day or night and expect a range of high quality cheeses with matching wine or beer.
Inside you can expect chandeliers crafted from milking equipment, seating with various hues of green, copper piping as shelves, dark timber and elegant marble finishes. The two-story building will feed 80 customers their entire dairy desires in a cozy and intimate space. Feast your eyes on the cheese cabinet, and catch your drool as your eyes glaze over the assortment of 150 cheeses from all around the world.
Head Cheesemonger, Laura Lown, a self-confessed cheese nerd, hails all the way from the UK and has worked in the cheese industry for more than seven years. Ask her a question about any of the cheeses in the cabinet – where and how it was made, who made it and what it tastes like – and Laura will know.
All 150 cheeses can be enjoyed at the fromagerie or be taken home, and can be ordered by the gram. Featuring a weekly-changing selection of Cheesemonger’s Choice cheeseboards, expect a selection of seasonal, ripe and ready to eat cheeses. Select three, four or five cheeses accompanied by a delicious assortment of quince, freshly baked breads and house made lavosh.
It’s no myth that wine and booze is a match made in heaven. Order one of the signature cheese and booze flights served on wooden flight board and featuring four ever-changing tastes of cheese paired perfectly with four samples of wine. Whether you’re a wine, beer, cider, sparkling or spirit kind of person, Milk the Cow has an assortment of booze that will suit your cheese perfectly.
The Grundlegend, slang for the ultimate, is worth a try, Il Forteto Cacio di Bosco Tartufo Stagionato, Swiss Appenzeller and Gruyere L Etivaz. It might be a mouthful to say, but every bite will be worth it. And it’s hard to go past the classics, spiked with a Milk the Cow twist. Try the baked Camembert cooked with garlic, fresh herbs and a dash of white wine, all to be mopped up with a crusty baguette. Or try the reincarnation of the classic mac ‘n’ cheese, using Gruyere Vieux and Marcel Petit Comte cheese, truffle oil and cognac.
Ensure you take a moment to cast an eye over one of the signature cocktails. All handcrafted, each cocktail comes garnished with a wedge of perfectly matched cheese. Whether it is 3pm or 1am, try the Milk the Corn cocktail, with truffle honey and cereal infused milk with a good splash of liquor, and garnished with Wyngaard Goat Mature. Or the Espresso Flip – the Milk the Cow reinvention of the classic espresso martini that is garnished with BellaVitano Espresso cheese.
There’s no better pit stop after a night on the town than Milk the Cow. You might be inclined to try everything on the menu, and the vast selection of cheese and wine is as comforting as the pajama’s you’ll be recovering in the next day.