Caseus was established in Sydney in 2012 by cheesemongers, Aurore Ghigo and Tom Ippolito. With a combined experience of nearly two decades, we aim to offer the best in artisanal, farmhouse cheeses and accompaniments from Australia and abroad.
Our philosophy is simple, to provide education and enjoyment to our customers through our passionate service. We have an intimate and hands-on knowledge of local producers, plus an expansive background knowledge of traditional cheese from the homelands in Europe. From raw, rare and organic cheeses to ancient, new and quirky creations, we have a cheese for all pleasures and budget. Cheese is a creation that takes in all the senses, as cheesemongers we encourage our customers to taste, smell and feel before they buy as getting the correct choice is a personal decision.
In the pursuit of our cheese education in the following years , we’ve gained experience at one of Australia’s prime Bio-dynamic dairy farms, Marrook Farm, in the NSW Manning Valley, to moving to Melbourne at Australia’s oldest Cheeseroom. While keeping our markets stalls in Sydney, we opened a retail store in the heart of Brunswick, Melbourne which reflected our journeys and our love of cheese and good food – now operated by “The Brunswick Whey”
Meet the Cheesemongers!
Tom is a born and raised Sydneysider to Italian migrant parents. Working in various hospitality roles, it wasn’t until 2010 when he pursued a career wholly in cheese. It was at Formaggi Ocello where he learnt most aspects of cheese importation and retail, including the running of the retail store and market stalls, learning the art of affinage in the maturation room and wholesaling through the Cheese Market Sydney brand. Tom has also worked in various roles for Blackwattle Deli, Four Olives Deli in Sydney and About Life in Melbourne retail, plus wholesale for Cheese Culture in Sydney. You will see Tom operating the Sydney market stalls for Caseus over the weekends.
Aurore is a native from Toulouse in the South-West of France, she moved to Australia almost a decade ago with background experience in hospitality and studying cookery and management. In Australia, Aurore’s list of cheese experience is vast. Arriving at Formaggi Ocello in 2010, it was there where she cut her teeth in her career of cheese. Moving onto GPO Cheese and Wine room, she headed corporate events and her name added into the Foodies Guide 2013. Later she landed in Melbourne working at the famed cheese room of Richmond Hill Café and Larder. Now Aurore is taking care of our two cheesey monsters…