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The Cheeseboard

Location & Contact

31 Wolverhampton Street, Stafford
Tel. 0408 981 790


Today : 9:00 am to 5:00 pm

Monday : CLOSED

Tuesday : 9:00 am to 5:00 pm

Today : 9:00 am to 5:00 pm

Thursday : 9:00 am to 5:00 pm

Friday : 9:00 am to 5:00 pm

WEEKENDS : 8:00 am to 2:00 pm

View all hours

cheese, providore




When The Soul Pantry relocated to it’s stylish new location in the back streets of Stafford, they brought a new friend with them. Sitting pretty in the leafy surrounds of The Soul Pantry’s warehouse abode is The Cheeseboard, a shipping container boutique that serves some of the most delicious gourmet cheeses available in town. The Cheeseboard’s owner and operator Wendy Downes has spent more than a decade in the cheesemaking industry, and has linked up with a host of local dairy farms to assist in the creation of some gourmet hard cheeses. Wendy specialises in the art of affinage, meaning that she matures cheeses in a specially designed cheese cave where various varieties are monitored and stored for a period of months. Each cheese is regularly inspected to chart the evolution of the flavour profile and rind before it is deemed ready for sale. The Cheeseboard stocks a range of its own affinage cheeses in addition to a curated selection of cheeses from local providores. The Cheeseboard stocks Persian fetta from Little White Goat, artisan goat cheese from Frolicking Goat, unsalted cultured butter and crème fraîche from Cultur’d Handcrafted Dairy, washed rind cheese from Bunya Cheese, mature clothbound cheddar and raclette from Tasmania, organic fermier from Geelong and also preserves from Ugly Duck. Gourmands can get their hands on individual cheeses or Wendy can help assemble a hamper to take home. If you can’t wait to sink your cheese into some creamy goodness, The Cheeseboard also plates up a selection of cheese platters to enjoy on site with your choice of cheese, fresh bread from Crust & Co Artisan Baking, crackers, seasonal fruit and more. Wendy also hosts masterclasses and meet the maker events regularly, so be sure to check in often for enlightening insights into the world of cheese.

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