www.indulgemagazine.net - Forage the Cow

Cheese, glorious cheese! An elegant, edible and impressive centrepiece (and conversation starter) to celebrate your next event. Tired of chips and dip? Bored of olives and onions? Well Fromage the Cow on Park Road, Milton has you covered.

Owner and general manager Tony Launay holds over a decade of experience, growing and learning in his home town of France and then working in venues in Spain, England, and Canada. You’ll be in good hands and in for a treat with his lovingly prepared delicacies.

Brisbane’s first licensed Fromagerie offers eighty different types of cheeses for purchase or to test and pair with wine. Sourced cheeses from Spain, France, and Australia are showcased along the glass-sided, walk-in cheese room in the centre of the restaurant.

For breakfast, lunch, and dinner you can sit and enjoy a meal made of seasonal, fresh and local produce that is paired perfectly with wine and cheese. But if you have no time to sit and savour then pop into the takeaway coffee window, where you’ll find a delicious toastie menu.

If you want to break tradition and impress your guests, then these decadent creamy show stoppers will do the trick. Fully customizable, le gateau de fromage (cheese cakes) can range in size from romantic two tiers of triple cream to a soaring tower of five levels with sharp cheddar, bold blue and oozing washed rind. Whether you’re serving 100 people or a close group of 20, Fromage the Cow can tailor to suit any style, guest, and taste! View the range of Fromage the Cow cakes on their webiste.

Words by Rose Alexander
Image by Fromage The Cow