Maker & Monger

Week two of Friends of Fromage 🧀

This weekend sees chef take over the sandwich presses for her take on a classic tuna melt. Made using her tuna sambal recipe and a mixture of classic Maker & Monger cheese counter favourites.

Limited numbers across the weekend, available until sold out each day.

It’s the first week of our Friends of Fromage chef toastie series, and first up is from .local 🌞

As the newly crowned Best New Talent from Gourmet Traveller Magazine, we’re so excited to have this highly-celebrated young chef as a part of our toastie line up.

The Mischa is his take on a Bombay veggie sandwich, filled with potato, capsicum, beetroot, chaat masala, and green chutney (and of course, some excellent Maker & Monger cheese).

Available all weekend until sold out - so get in early.

Cheese-your-own-adventure at Maker & Monger 🧀

This is your friendly reminder that every day of trade, you can speak with one of our knowledge staff behind the counter and they’ll create a bespoke cheese board for you to enjoy dine in.

Stop by and visit us - we’re open five days a week inside 🧀

Extra! Extra! We made the news!

It’s always nice to open the paper on a Saturday and see a tidy little write up about our shop (especially when it’s been penned by the brilliant ). Our ‘cheese-your-own-adventure’ cheeseboards were featured in her best markets snacks round up in this weekends 📰

So take this as your friendly reminder that you can build your own cheeseboard, along with enjoying our entire wine list at retail prices, dine-in every market trading day.

Stop by and say hi 👋

‼️ It’s our final week of truffle toasties ‼️

It’s your last chance to snag one of our Maker & Monger truffle toasties before the end of the season.

Featuring our house-made béchamel, a mix of Comté Réservation and milk, served between two pieces of fluffy brioche. All topped with shavings of WA truffles and flaky salt.

Available all weekend till sold out - visit us inside 🧀

In case you missed it bright and early this morning on ABC radio in Melbourne with , our very own picked his 3 favourite Fromage for Bastille Day 🇫🇷 🧀 🥖 🍷

1. Step aside Camembert , there’s a new must have soft cheese ! Say hello to Epoisses de Bourgogne. Get past the strong aroma and you’ll experience a flavour bomb sensation like no other!
2. France’s most popular cheese; Comté. Look for the younger flavour profile of 12-14 months to truly experience this cheese in its peak. Think sweet lactic & nutty flavours
3. Fourme d’Ambert is the most approachable blue cheese from France. Gentle blue spice notes with nutty characters of the milk. The best blue to introduce someone to the world of blue cheese.

Truffles: the silver lining of Winter ❄️

We source ours from Damien at in for the Maker & Monger seasonal truffle toastie special.

We use the best truffles that Damien can source, along with our house made Comté bechamel. All sandwiched between two slices of buttery brioche.

Available all weekend - until sold out 🔥

Another weekly favourites wrap up at the M&M cheese counter ✨

We’re back with another staff cheese round-up: the inside scoop on what our team is loving this week.

Sam - Mothais sur Feuille
“It embodies the complexity of what makes French goats cheese. Wrapped in a chestnut leaf so you get the woodiness imparting its gentle flavour.”

Max - Mum’s pesto
“Is it EMBARASSING to pick this because I make it every week? Maybe. But do I also do an incredible job making pesto? Absolutely!”

Jimena - Tomme De Chevre
“Gentle and sweet milkiness - super creamy”

Tony - Fontina Di Alpeggio
“Only made in August when the cows are grazing on fresh grass. 2000 metres above sea level in the mountains of Val d’Aosta. Incredible meaty and umami flavours. Serve it with oven roasted porchetta and braised leeks.”

Stop by and sample some of our staff favourites this weekend 🧀

Friday selects at the M&M cheese counter ✨

We’re back with another staff favourites round-up: the inside word on what’s hot in dairy.

Elodie L’Amuse Brabander
“A bit nutty with some sweetness - I like having it with a good fig preserve. It’s a good all-rounder.”

Sam, Langres AOP
“Cheese from Champagne, washed in Champagne - a perfect for a celebration and an excellent introduction to washed rinds for people. It’s not too intimidating.”

Anthony, Graindorge Livarot AOP
“Incredibly meaty - it’s been MIA from the store for five years but it’s back. And deserves your favourite Riesling of Gewurtz.”

Max, Tracklements Piccalilli
“I eat this on everything. In fact, I could just eat it with a spoon.”

Head into to try all these goodies, and more, this weekend 🧀

Saturday selects at the cheese counter ✨

We’re back with another staff favourite cheese round up - our chance to give you the inside scoop on what everyone’s currently hyper-fixating on from the cheese counter.

Jimenez - Challahocker
‘It just has the most perfect flavour!’

Max - .fr
‘This cheese is eating really well at the moment. The rind tastes roasted peanut, paste tastes spring onion.’

Anthony - Jean Perrin l’Edel de Cleron
‘Cold weather means vacherin weather, and in France that means grab a spoon,not a knife, and dig in!’

Head into Maker & Monger for a slice of all these cheeses, and more. We’re open all weekend long inside 🧀

It’s a June Tasting Takeover 🍷

For every Saturday in the month of June we’re hosting some of our favourite suppliers at the shop. They’ll be opening bottles and chatting all things vino, along with our head wine buyer Harry ().

There will be back vintages, cult producers, and new favourites on pour. Along with some of our favourite cheese pairings to taste and try.

From 10:30 - 1:30 every Saturday in June - visit us inside 🧀

New Luigi Guffanti () shipment has just arrived direct from Italy 🇮🇹

Airfreighted fresh, never frozen, our delivery of mozzarella and burrata has just hit the cheese counter - ready for your weekend cheese boards and pizza ( are you listening?) 🧀🍕

Or as Anthony () says “eat them like an apple!”

Head in store this weekend to secure yours 🧀

📸:

Friday favourites at the cheese counter ✨

We’re back with another staff favourite cheese round up - our chance to give you the inside scoop on what everyone’s currently hyper-fixating on from the cheese counter.

Sam - Chebris by Onetik Co-op
“Beautiful creaminess with a lovely caramel edge. Mix of sheep and goat’s milk. It’s real good eatin’ “

Anthony - Willoughby by
“Moorish and meaty with sweet and spicy notes - the ultimate cheese to watch the Sunday footy with”

Max - Piave Vecchio
“Tastes like red tropical fruit juice from a hotel breakfast buffet”

Tabby - Fresh cheese curds from
“Once you pop you can’t stop”

Head into Maker & Monger to try any of these cheeses, and more. We’re open all weekend long inside

🔥 Scones are on 🔥

To celebrate Mother’s Day we’re baking fresh scones across the weekend - available for dine-in all day. Using the buttermilk scone recipe c/o our friend of , our scones are topped with a healthy dose of and a dollop of créme epaisé (in that order, of course!).

Head into the this weekend and treat mum to a scone.

Saturday favourites at the cheese counter ✨

What’s better than an if-you-know-you-know recommendation? The type of insider intel that only comes from tasting and trying the best of the best. Well our staff spend their working week helping our customers discover new favourites - so we thought, why don’t we ask them what they’re loving at the moment? So here’s the inside scoop, in their words, on what everyone can’t get enough of at Maker & Monger.

Sam - Ciresa Cave Taleggio.
“Just meaty goodness. Salty, unctuous, so full of flavour.”

Max - Tomme a la truffe d’ete
“Truffle goats cheese that’s just really beautifully balanced between both truffle and goats milk flavours.”

Georgia - Riverine Blue
“It’s just so yum! The perfect Australian Blue.”

Tabby - Red Leicester
“It’s different from other cheddars. A spicy edge that’s so much better than anything too sharp.”

Head into Maker & Monger to try any of these cheeses, and more, inside the 🧀

No burnt toast and lukewarm tea in bed this year: Mother’s Day is sorted with our buttermilk scone packs.

Like the motherly figures in your life, we return to scones because we love and trust them. They’re soft, pillowy, and an absolute dream when served warm out of the oven with a generous dollop of jam and cream (in that order, it must be said).

With a recipe generously shared with us by of (and who is widely regarded as the Queen Mother of Sydney’s baking scene herself), these scones come together in less 20 minutes, and are made all the better when using beautiful ingredients - that’s where we come in.

Our Mother’s Day packs give you everything you need to craft these buttermilk scones on Sunday morning. As an added gift from our friends at Swill Magazine, each pack includes a copy of Issue 4 for Mum to enjoy post-Mother’s Day.

Packs include:
300ml Buttermilk
250g Unsalted Butter
1 jar White Peach Jam
200g Crème Fraiche épaisse
Self Raising Flour
Caster Sugar
Salt
Issue 4

With the option to also add a bottle of il P***o rose or Blanc de Blanc V1. We have fifty of these packs available to pick-up in-store from Thursday, May 9th to Sunday, May 12th. Head to the link in our bio to pre-order yours now.

Some Friday afternoon inspiration care of Tomme Aux Fleur 🧀

Shot in the studio by our friend , Tomme Aux Fleur is a young tomme cheese from one of our favourite cheese makers . This German alpine cow’s milk cheese is coated in a mixture of flowers and herbs, predominant fenugreek, that impart an incredible taste and aroma.

Available in store - visit us in store inside the

Breakfast at Maker & Monger is officially here

As of today, we’re serving up our new breakfast menu:

Ricotta Toast
- whole grain toast
- Whipped ricotta
- plum jam
- Bee pollen
- Toasted hazelnuts

House-made Granola
- seasonal dried fruit
- honeycomb
- seasonal fruits
- Served with vanilla yoghurt or
goat yoghurt

Welsh Rarebit
- sourdough
- Topped with a roux made with a mix of the best cheddars from the M&M Counter

Launching this week in store and available till 10:30 on all trading days - stop by and visit us inside

Looking for Easter Saturday lunch plans?

For today only, we’re serving up lamb rolls and Greek wines in-store. We’ve slow roasted saltbush lamb shoulder, mixed labne with fresh market herbs, and all of it is sandwiched between a country roll.

And for those of you looking for a glass of something fun, we’re pouring cult producer Domaine de Kalathas’ () Pappou and Sainte Obeissance - imported by our friends 🍷

Available today only until sold out.

Greek wines and lamb rolls for Easter Saturday 🍷🐑

This Saturday we’re opening a few bottles of cult Greek winemaker Domaine Kalathas ‘Sainte Obeissance’ and ‘Pappou!’ imported by our friend - both available BTG and bottle.

We’ll be open from 7am - 4pm on Easter Saturday - come visit us at our kiosk inside .

Easter Trading Hours 🐣

We’re here to help you make celebrating simple; with everything you need to create the perfect Easter spread.

And don’t forget; we’ll be here all Saturday with our Easter sandwich special. saltbush roast lamb and herbed labne on a country roll. With Greek wines by-the-glass from our friends

Visit us this week at the 🧀

Spend your Easter Saturday with us!

To celebrate the season - we’re firing up the ovens and putting on a Greek-inspired sandwich special.

Starting with a country roll, we add slow-roasted saltbush lamb, herb-spiked labne, and top the whole thing with shavings of imported Sardinian salted ricotta.

We will also be pouring Greek wines from winemaker Domaine Kalathas, his cuvées Sainte Obeissance and Pappou! imported by our good friend - both available BTG on the day.

We’ll be open from 7am - 4pm on Easter Saturday - come visit us at our kiosk inside .

This is your friendly reminder: cheese towers > Champagne towers 🧀

You might know us as your favourite cheese toastie spot, or your go-to cheesemongers supplying you your weekly Comté. But did you know we also cater events?

Birthdays, weddings, or corporate functions; we’re here to bring your cheese dreams to life.

Head to our website and drop us an enquiry.

butter x HXB - the perfect match 🧈💕

For the month of March we’re serving up toasted hot cross buns, with a thick slack of jersey butter care of our friends at (with the option to add a dollop of crème epaisse if you’re feeling decadent).

Find yourself someone who looks at you the way Sallie Jones looks at jersey butter!

Head in store to secure yours now.

We contributed to a book! 📖

We’ve been using bread in the store for quite some time, so it was a pleasure to be asked to contribute a recipe for their new book - Bake it till you make it.

It’s out now and available where all good books are sold. Keep your eyes peeled for a weekend special featuring ‘Rare Sunday Off Sandwich’ 👀👀

Spend your afternoons with us 🥂

While you may know us for our toasties and take-away Comté - the bistro seats outside our kiosk are fully licensed and ready to facilitate your afternoon aperitivo. Order yourself a bespoke cheese plate and grab a bottle of something fun.

To entice you to stay a while, we’re offering all of our wines at retail prices to dine in on premise.

Stop by and visit us - we’re open Tuesday, and Thursday through Sunday.

This weekend’s little Carmine special on panini is our Italian mozzarella Di Bufala, salsa verde feat. Ortiz anchovies & heirloom tomatoes . 🇮🇹 🧀 🐃 ❤️

It’s mozzarella season team.

Straight off the plane from Italy, we’ve just received our latest shipment of fresh mozzarella, ready to be paired with your heirloom tomatoes, summer stone fruit or as suggests - simply eat them like an apple.

Ready to take your weekend salads from good to great - visit us in store or online to secure yours.

PSA: Crème Épaisse is back at the cheese counter 🚨

This luxurious crème fraîche has become a fast favourite in Melbourne, and can be found on
the menu at .melbourne in their gelato, or at .larue during the caviar course.

Bring the fine-dining experience to your home kitchen with this super rich French cream from our friends at .

Stop by and secure your scoop - we’re open all weekend.

Choose your own cheeseboard adventure at Maker & Monger.

You might know us for our toasties, but did you know we also offer a selection of cheese plates for you to enjoy at our bistro seating outside our store?

With a wide range of international and local cheeses, along with an extensive selection of wines available by the bottle or glass, our dine in options make the perfect afternoon plans.

Stop by and visit us, we’re open five days a week.

Frills on frills.

Tête de Moine (which translates to monk’s head cheese) is a Swiss Alpine cow’s milk cheese that’s known for its bold flavours and unmatched texture.

The ultimate showstopper, when carved on a girolle the Tête de Moine brings an added level of drama to any cheese board.

If you’re looking for something a little extra for your next cheese course this is the one to get.

Stop by our kiosk inside the and secure yours.