Speciality Cheese and Cured Meats Emporium
We regret what we offer on this website is not for Vegans, however Vegetarians will enjoy our huge variety of speciality cheeses, while Carnivores can get their teeth into imported and local cured meats.
About Cheese & Coppa //
It all started several years back when Natalie was selling her variety cheeses at the Walkerville Flea Market and became know as “The Cheese Lady”.
Well she’s back with a bigger and better range, including now a range of cured meats plus a website to boot where you can buy online.
In shops and markets around the world, thousands of cheese tempt our eyes and challenge our tastebuds. Wrinkled and mouldy, smooth and sunshine yellow, orange and smelly or brilliant white, they are all labelled cheese, and their shapes and sizes, flavours and textures range from the sublime to the truly extraordinary.
Yet they are all made from the same basic raw material – Milk. What changes this simple product into to something so complex and diverse?
Source: The World Encyclopaedia of Cheese
It may come as no surprise to you to learn that cheese is not the only thing that is made from milk, we have cream and butter as well, while these are not our main line of products, we have included them to complement the others.
These include Virgin Olive Oil, Crushed Garlic, Basil Pesto, Sliced Olives, Tomatoe paste and more…
Prior to the development of refrigeration and cooling technologies, large quantities of salt were added to meats for long term preservation. The history of nitrate usage as saltpeter, in meat curing is lost in antiquity, but preservation of meat with salt preceded the intentional use of nitrate by many centuries.
During 900 BC, salt was being produced in ‘salt gardens’ in Greece and dry salt curing and smoking of meat were well established.
Meat curing was more of an art than a science in the early nineteenth century, but as a greater understanding of the curing process evolved in the late 1800s and early 1900s, the role of nitrate and nitrite in the formation of cured meat color and flavor became apparent.
Source: Food Processing History Blogspot
The Perfect Marriage
As a very general rule, the whiter and fresher the cheese the crisper and fruitier the wine should be. The heavier, richer soft cheeses can be partnered with a big white like a Chardonnay or a light red. The harder and darker the cheese, the heavier and richer the style of wine can be.. Most blue cheeses, on the other hand, go superbly with sweet wines.
Perfumed or floral reds are too overpowering. So are heavy tannic wines – the tannin tends to steal the nutty richness of the cheese.
Extracted from: “The World Encyclopaedia of Cheese” by Juliet Harbutt