Penny's Cheese Shop — Local services in Sydney

I recently walked into Penny’s Cheese Shop just as the last Cheese Toastie was being made for the day. It smelt so good I vowed I had to return; to see if the aroma matched my expectations. I’m so glad I did because the experience far exceeded my prognostication. If taken seriously, the process of ordering a cheese toastie at Penny’s is a cultural and culinary expedition. For a start, the bread is exclusively from PiOik (The Bread) Bakery in Pyrmont. They are made from an Epooro (The King) sourdough loaf, which is a blend of flours , mixed with a sourdough culture “mother” and fermented for 36 hours. The cheese this week was a blend of Cheddar, Raclette, Oaxaca, Smoked Scamorza, Rhamtaler and Mont Priscilla, and is posted on the board each week (see photo). The bill of fare rotates on a bi-weekly basis, meaning there are two menu items, and these rotate on a week-by-week basis. This week it was Salami with Jalopeno. Next week it will be Ham and Onion (I think). I will definitely be visiting for the alternative week, so I will qualify that assertion. My grilled brunch was skilfully crafted into an object of art by Emilia, and I dutifully retired to a suitable retreat by the El Alamein Fountain (immediately across the road), to ravage my fare. You might expect that salami and cheese could be a little heavy and on the fatty side, but that was not the case. I expect the quality of produce helped eliminate this as a prospect and the addition of the Jalopeno chilli’s (not hot by any means), lightened the composition. I had to return afterwards to express my delight and to learn more about Penny’s Cheese Shop. When I complimented Emilia on her creation she said she was “just following a recipe”. I rebuked her appropriately, and suggested she shouldn’t minimise her contribution. I know good cooks that can’t toast water from a recipe. I also discovered that Penny is an extremely knowledgable and dedicated lady; who is committed to using local produce, and obviously devoted to quality over quantity. Penny restricts her daily Cheese Toastie output to 20-30 each weekday and 50 on a Saturday. She was very happy to share more information about her vast experience in the diary related industry, but I’ll leave that for another post (maybe). Better still, go and find out for yourself. “If not for the sake of this (song?), but for the sake of your own peace of mind. It will be worth it” - Eric Burdon. Also, Liam Neeson can’t be wrong! (see photo of...

I went in the the hopsmtp pre order a selection of cheese, meat, 'goops', crackers and bread to take to my parents inWindspr for my mum's 85th

Most importantly my mum..and dad...and me, thought the cheese was just sensational

Secondly, the team, the service was above and beyond expectation. Fantastic recommendations and accompaniments and the best just NO hard sell. Just a total and honest commitment to their product with the satisfaction of the customer/consumer in mind

These guys really are amazing, fab personalities, so warm and welcoming and mainly just genuine and knowledgeable

Their selection is global and the product is the best...I actually now live in Switzerland 🇨🇭 and their offer is as good as or better than what I can buy in Zurich...thanks so, so much, mum ate more today (not surprising how much I bought for them).

Really fantastic

Thanks...

Firstly, let me begin by saying Penny is a warm, friendly and amazing owner/operator. She welcomed me into her shop, talked me through the ‘toastie’ options (I’ll get to this...) and even offered me her coffee cup to get a brew from next door (Piccolo Bar does great coffee too). Now, this cheese toastie is on another level. Made with multiple cheeses, it includes ham and/or jalapeños AND cheese on the outside!?! I saw God eating this miracle... If you’re in the market for some amazing cheeses and all things associated or the best toastie of your life, I can...