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We were beyond chuffed to have this awesome coverage in Concrete Playground.

Opening a bar six weeks before a global pandemic forces the mass closure of the country’s hospitality venues isn’t ideal. But, The Thornbury Fromagerie did just that — and, thanks to the generosity of locals, it’s managing to survive.

A first-time venue for husband-and-wife team Tassos Dermetzoglou and Olivia Ientile, The Thornbury Fromagerie launched as a dine-in cheese and wine bar, but it quickly had to adapt when COVID-19 hit. “Closing our dine-in experience meant we had to accelerate the launch of our online store,” Ientile said in a statement.

The shop now offers same-day delivery to the surrounding suburbs every weekday, and, according to the owners, it’s been a hit. “What is really touching are the personal messages customers are leaving not only for the gift recipients but also for us,” Ientile said. “Words of encouragement, thanking us for providing this service and promising to be the first in line when we can reopen safely.”

The cheese menu, created in collaboration with Matt Steele of Cornelius Cheese, is conveniently split into goat, white mould, washed rind, semi-hard and hard, and blue. There’s lemon myrtle-spiked goat milk chèvre from the Adelaide Hills, a creamy washed-rind number from Époisses in Burgundy, an Oregon blue cheese that’s been smoked over hazelnut shells and even cheese made with whiskey.

On the wine side of things, French-born sommelier Christian Maier has pulled together a list of drops from across Australia, Italy and France, including a pét-nat from Victoria and a WA skin-contact pinot grigio. Also on the drinks lineup: StrangeLove’s sodas. We’d highly recommend grabbing a four-pack of the yuzu flavour.

By Samantha Teague
MAY 11, 2020
This article appeared on Concrete Playgound Melbourne