Step inside our plant-based cheese bar

We are your plant based cheese board specialists and while we can’t offer you the actual experience of browsing in an old school delicatessen, Artisa's unique range of premium plant based cheeses would be right at home in the most discerning cheese bar.

So come on in, learn more from our cheesemonger, and choose from our outstanding selection, all meticulously handcrafted in beautiful Tasmania. There is sure to be something to please every cheese lover!


Our cheeses

The Derwent

“They call it their quiet achiever” said the cheesemonger as you asked about the creamy chevre style cheese flecked with gold. “Double gold medals at the Tasmanian Fine Food Awards and Reserve Champion Plant Based Product in 2021.” Your mind is filling with possibilities as to how you will serve this cheese to your guests. King oyster mushrooms with a fennel and white wine sauce will be perfect.



This creamy cashew chevre is a scene stealer with its dusting of vibrant Tasmanian pepperberry. The cheesemonger tells the story of how this cheese is named after a rescued dairy cow that lives at Big Ears Animal Sanctuary in Longford, Tasmania. The Artisa team are very proud to sponsor Rosie.

Pair Rosie with earthy flavours - crumbled over a roasted beetroot salad or vegetable tart. A glass of sauvignon blanc would match beautifully.


Tasman Black

Your eye is drawn to this beautiful wedge of cashew cheese with marbled with distinctive veins of black garlic. The cheesemonger will tell you that it is rich and savoury with loads of umami flavour.

Try the Tasman Black after dinner with oatcakes, dried fruit and a dark and moody cocktail.



Your well informed cheesemonger will tell you that this is one of the original cheeses created by Artisa. The mellow smokiness, coming from traditional cold smoking with Tasmanian applewood chips, provides a familiar yet distinctive flavour that has remained consistently popular.

Choose the Gladstone to pair with beer - especially with a classic ploughmans lunch.



Freycinet is inspired by the Fleur du Maquis sheep’s milk cheese, made in Corsica and rolled in herbs taken from the local shrubland. The cheesemonger loves that Artisa have taken a seasonal blend of native Tasmanian botanicals such as kunzea, pepperberry leaf and saltbush and made their own unique plant based version of this iconic style.

It's a natural cheeseboard choice. Pair it with a crisp dry white.


Launceston Blue

You listen when the cheesemonger tells you the Launceston Blue is in the style of Gorgonzola Dolce with its creamy texture and salty piquant flavour balanced by some sweetness from the cider wash. She says to take the Launceston Blue out of its vacuum pack 10-15 minutes before you serve this cheese to allow the colour and aroma to come to life. This is everything you could want in a blue cheese.

A premium dry cider is the perfect match.