Chapel of Cheese Opening Night Party; looking through the old into the new

Chapel of Cheese Opening Night Party; looking through the old into the new

 
 

our story

The idea of Maker & Monger was born one night in March 2015 at the Builder’s Arm Hotel on Gertrude st, Collingwood.

Owner, Anthony Femia, having recently finished up as the operations manager of Spring st Grocer (where he designed and help build Australia’s first underground cheese cellar) & about to embark on his Churchill Fellowship to study affinage and the microbiology of cheese, came up with the idea of an all encompassing cheese shop embracing the cheesemaker and cheesemonger, providing delicious food and incredible sensory education to each and every patron who would visit.

We began in September 2015 at Prahran Market, as a humble antique French food cart offering Swiss Raclette & our All American grilled cheese.

Through the last 4 years, our journey has seen us steadily grow our humble little offering to eventually featuring a cheese selection of the best farmhouse and artisan cheeses available in Australia from near and abroad.

Anthony has undertaken his regular “wandering cheesemonger” trips overseas to select delicious cheeses exclusive to our shop at Prahran Market. In March 2018, he was chosen as the first ever cheesemonger of Australia to be able to go to Marcel Petite in the Jura mountains of France, to pick our very own flavour profile of Comté. This prestigious opportunity has only ever been reserved for the best cheesemongers of France, the UK and USA. In July 2019, Anthony went again to pick our second flavour profile where we have been allocated 48 wheels for the following 12 months.

Since we have been opened, we have been featured quite regularly in major publications both online and in print for our toasties and cheese offering, recognised as one of the best cheese shops in Australia and our owner, Anthony, recognised both here and abroad as Australia’s leading cheesemonger.

In June 2019, we realised a long held vision to open an all encompassing cheese shop dubbed “the chapel of cheese” that features a purpose built maturation room, a 7m long climate controlled cheese counter and a kitchen offering not only our world famous toasties but a selection of seasonal cheese dishes utilising the quality produce surrounding us at Prahran Market.

 
Anthony Femia

Anthony Femia