A few months on from Melbourne’s arduous lockdown and the silver linings continue to reveal themselves. The latest is 14 Days of Cheese, once a cheese delivery service for Melburnians couped up at home, and now a charming wine and cheese temple nestled in Port Melbourne’s piers.
The team behind the fromagerie come from a hospo-heavy background, with co-founder Nick Burgess bringing Chapel Street the iconic Blue Bar all those years ago and more recently managing the likes of Dandelion and Pearl, while Maria Crews brings her cheese knowledge and industry connections to 14 Days of Cheese.
The ethos at 14 days of cheese is simple, and while the team are compendiums of knowledge in the world of the smelly stuff, they make sure to let the cheese do a lot of the talking.
“Our approach to the menu is to not get in the way of the craftsmanship our artisan cheesemakers put into creating their produce. We have paired their creations simply, allowing cheese to be the star without too much interference,” said Crews.
Should you want to pair your cheese with booze, they’ll be able to help you with that regardless of if you’re taking a seat and or grabbing some to go from their retail space. Those choosing to dine in can explore their fromage to its fullest via cheeseboards, some very serious cheese toasties and a mac and cheese to end all mac and cheeses—the 5 cheese lobster mac and cheese.
Cheese-goers can get stuck in on 14 Days of Cheese’s waterside deck from 8am to 4pm seven days a week. Lengthier opening hours are on their way along with an extended liquour license.
Once you’re done with all that cheese, scope out $2 oysters at this East Melbourne fine diner.
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