Last weekend, I got a chance to visit their shop and interview Anthony. He is clearly passionate about cheese and it was interesting to find out more about the concept behind the new venture.
The pair wanted to "ignite people’s senses with a selection of cheese dishes that are inspired by tradition, history and travels”, says Femia. “Then we’ll grow into a cheese shop and maturation cellar that will provide Melbourne with a bespoke selection of cheeses hand-picked from Australia and
Maker & Monger’s menu is short and sweet, and their grilled cheese is like nothing like the humble sandwiches I make at home. Crunchy, very flavoursome and devoured in a matter of minutes by my two little munchkins.
|Maker & Monger's raclette|
I definitely recommend the grilled cheese sandwich over the raclette. The creaminess of the cheese was a bit lost in the raclette and I didn't get the same 'wow factor' of the sandwich.
For those taking note, follow Femia's tips “A lot of people use gouda and fresh cheese when making grilled sandwiches, which don’t melt properly and either create an oily sambo or something quite wet. The grilled cheese sandwich is all about the crunch and stringiness,” he says.
Thanks to Prahran Market for organising the interview!