Cheese & Maturation Room

What better way to relax on a chilly winter night than with a bottle of De Bortoli wine and platter of perfectly matured cheeses from our Cheese Room?

De Bortoli Wines and the newly named 'Locale' restaurant have teamed up with renowned cheese maker, Richard Thomas, to tempt you with unique cheeses from Australia and around the world, matured in our custom built Cheese Maturation Room.

Richard is a well known and highly respected cheese maker with more than 30 years experience in the industry including stints at King Island Dairy, Milawa Cheese Company, Meredith Dairy and Yarra Valley Dairy forming just a part of his impressive CV. Richard has brought his wealth of knowledge and experience to his role as “affineur” at De Bortoli Cellar Door.

The maturation process “affinage” is guided by Richard who is regularly on hand to discuss the finer points of cheese making. storage and wine & cheese matching.

The Cheese Room in Cellar Door is open for tasting & purchase ( 7 days). Education classes including wine & cheese matching can be arranged on pre-booking. Minimum numbers apply. The cheeses can also be experienced at 'Locale' the Italian style restaurant upstairs from Cellar Door (open Thursday to Monday).

So why not take this opportunity to experience the wonderful world of wine & cheese?
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Making Cheese Complete

"During many years of cheese making, I discovered that cheese is most likely to go wrong in the retail shop. It might be served too young, too ripe, may be poorly wrapped, refrigerated and dried out.We ensure that cheese, whether imported, made here in Australia or custom made to our recipes, is served in great condition and marries with our wines.To achieve this we have an extraordinary maturing room: cold and damp as a cave with natural air flow (no electric fans).In it, we mature natural cheese on wooden shelves that have nurtured Italian cheeses for almost 50 years.This maturing room turns good cheese into great cheese - and, in turn, great cheese responds and improves with further ageing.We have become cheese maturers "affineurs" as the French would say. People who finish cheese off and make it complete."- Richard Thomas

RICHARD THOMAS WINE & CHEESE MATCHES

Our cheese selection changes from day to day, depending on which are in peak condition. Under Richard Thomas's guidance we match these against our wines – remembering that cheese varies from one day to another.

VIEW RICHARD'S WINE & CHEESE MATCHES