It’s true that cheese and booze are a harmonious matrimony. Milk the Cow St Kilda gladly hosts the marriage of the two in its urban fromagerie. Using only the finest ingredients and sourcing the highest quality products, customers can expect beautiful cheeses perfectly matched to a selection of boutique booze.
It’s also true that everyone craves decadent food at the end of a late night. Milk the Cow’s owner Daniel Verheyen found himself searching for the perfect final pit stop to finish a good night out. 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 and standout booze.
Expect a European feel, with wooden benches, and a five metre long cabinet that guests can sit at as they sip a tipple or bunker into some melting camembert. Paying homage to cows in their entire dairy-producing glory, you’ll find chandeliers crafted from milking equipment and seating with various hues of green.
Head Cheesemonger Laura Lown, a self-confessed cheese nerd, hails all the way from the UK and has worked in the cheese industry for over 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, and we suggest bringing some friends so you can try as much as possible. Fancy a quiet night at home with friends? Milk the Cow offers take away options, so you can treat your guests to a choice of three, four of five cheeses of the Cheesemonger’s Choice, boxed in a gorgeous cheese box and presented on a branded, disposable wooden
cheeseboard. Dining in? Milk the Cow feature a weekly-changing selection of Cheesemonger’s Choice cheeseboards with 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.
Order one of the signature cheese and booze flights, served on wooden flight boards 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 you – and the cheese – perfectly.
Fondue is good and puts you in a good mood. So the team at Milk the Cow say, and this is a saying that translates directly to their dish, Figugegl, featuring Herve Mons Cantal, Barbers Cheddar and Emmenthal, all indulgently cooked with beer. Or try the Farmers’ Board; featuring house-made field frittata, farmhouse country terrine, savoury onion and shiraz jam with 15-month aged Serrano.
Ensure to take a moment to cast an eye over the signature cocktail list. All hand-crafted, each cocktail comes garnished with a wedge of perfectly matched cheese. Whether it is 3pm or 1am, ‘shrub’ off your tiredness with the Fig Shrub, a blend of fig balsamic with pear and vodka, all balanced with citrus and garnished with Gorgonzola piccante. Or spice up what you know about an espresso martini with the Espresso Flip, Milk the Cow’s reinvention of the classic that is garnished with BellaVitano Espresso cheese.
Milk the Cow is the obvious pit stop after – or perfect prelude to – a night out. The only difficult question is how many cheeses are socially acceptable to order before your friends judge you?