Bruny Island Cheese C2 is a semi-hard, raw milk cheese that clearly reflects the artisanal philosophy and terroir of Bruny Island in Tasmania. It is made from unpasteurised cow’s milk sourced from local farms, with careful attention to fermentation and natural maturation.

The name C2 refers to its specific style and structure, positioned between elasticity and developed aromatic depth. The cheese is aged for several months, during which it develops flavours of butter and sweet cream, layered with subtle nutty and earthy notes.

Its natural rind plays a supporting role, adding complexity without overpowering the core character of the cheese. On the palate, C2 is full-bodied, rounded and persistent, with gentle salinity and a long, clean finish.

The texture remains smooth and supple, making it approachable yet distinctive. C2 works equally well on its own, with sourdough bread, or as part of a composed cheese board.

It pairs well with dry white wines, light-bodied reds, or traditional cider. This cheese is often cited as a strong example of contemporary Australian artisan cheesemaking, rooted in European techniques while expressing a confident local identity.