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Old Man

This cheese is a semi-hard matured style with sweet, nutty characteristics... reminiscent of many of our dearest friends. We mature it for two months and hand-wash the rind with Hartshorn’s Oaked Vodka, which lends smoky and meaty characteristics to the nutty interior. Cardoon Thistle is the rennet of choice for this particular treat.

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Real reviews & ratings


So much better than cheddar. The Grandvewe cheeses are delicious and I will definitely be buying again.

  • Libby O’Sullivan

  • Verified

  • Sep 13, 2021

Delicious, our ‘go-to’ cheese

Old Man is a delicious, extremely versatile cheese. Our ‘go-to’ for a quick and healthy meal. Thinly sliced or toasted. Love ovine dairy products, especially ones from an organic farm where all the animals are treated with respect.
Recently sent some to relatives as a present, and they love it too.
Old Man is one for all members of the family. Flavoursome, slightly nutty, mmm.
And the service from this family business is excellent. Thanks, Grandvewe and all the ewes.

  • Fiona Sweet Formiatti

  • Verified

  • Oct 26, 2021

Old Man

Pairs well with chardonnay, riesling, dry cider or a hearty ale.

  • 98% of lactose intolerant people can have sheep cheese
  • No cholesterol
  • Twice the calcium of cows’ milk 
  • Mono-unsaturated fat
Serving suggestion

Serving suggestion

We’re guilty of eating this cheese straight from the block but it’s also great with a fruity chutney. It was originally designed for Raclette, so it works some real melty magic on toast, potatoes, or anywhere that needs melted cheese (everywhere). A good hit of our Wattleseed & Oaked Vodka Mustard certainly doesn’t go astray with this guy either. 

Pairs well with chardonnay, riesling, dry cider or a hearty ale.

A bit about best-before dates

For fresh cheeses like creme fraiche, yoghurt, mascarpone, fresh mozzarella, ricotta and cottage cheese, it’s important to follow the best-before date. For soft rind, washed rind, blue and hard cheeses, the best-before date is more of an indication and your cheese will often be at its best on or after this date.


Some simple storage tips

The way you store your cheesy stash can make or break its quality. Wrap washed rind, blues and soft cheeses in waxy, grease-proof parchment paper to stop it getting sweaty. Blue cheese can also be wrapped in alfoil to stem blue mould growth on the cut surface. Hard cheeses can be wrapped in plastic but we prefer waxed paper for these as well.

Once you’ve wrapped your cheese, pop it in a sealed plastic (like a hard container or zip-lock bag) to control humidity and stop it drying out. It should then be stored in the vegetable compartment of your fridge.

Even if you do all of this correctly, cheese can develop surface mould. It doesn’t grow inside the cheese and most moulds are food-safe anyway. Just gently scrape or cut it off and your cheese is good to go.

Pair it with

    • Pinot Paste

    Pinot Paste

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