Order the: Mac'n'cheese
Only serious cheese fiends should attempt the mac and cheese at Stinking Bishops. This pungent side dish is vying for the spotlight by being more cheese than pasta, stealthily swirled through with truffle oil and then topped with a generous slice of taleggio before being thrown under the broiler. Not into pasta? Don't worry, they've got more than 40 artisanal cheese here on offer.
Order the: Saganaki
It's been a staple on the menu here since it open and for a good reason – who doesn't want some fried cheese? Just like lapping up the crisp bits of cheese that remain in the pan after cooking a toastie, the fried saganaki is ultra moreish. Honey and oregano elevate the flavour so it's not simply a total cheese onslaught, and it comes served in a red hot pan, keeping it extra crisp and hot until you eat the last bite.
Dinner at Continental is basically your cheeseboard dreams come to life. That glowing glass case of curds promises the kind of happiness other people use drugs to achieve. For the lactose lover in all of us, order the French triple cream with a core of earthy truffle paste. It's runny, creamy, silky and you may just be tempted to take home the whole $90 wheel with you when you leave.
Look, some people might say that scraping melted cheese over food isn't technically cooking so much as assembling, but it in no way diminishes the joys of eating raclette on a cold winter's night. At this cellar door on Kensington Street in Chippendale they're dedicating Tuesday nights to raclette, Order up a plate of little boiled potatoes, pickles and prosciutto all snuggled under a blanket of hot cheese and you'll know what happiness tastes like.
Order the: Flaming cheese wheel
What may be most dramatic plate of pasta this side of the city takes from the tradition of cacio e pepe (literally meaning cheese and pepper pasta), it’s like the Pimp My Ride version of mac and cheese. A huge wheel of pecorino rolls around on a trolley with its enthusiastic master putting on a show for every paying customer.
Order the: Burrata
It’s served not too cold, seated on a pool of fruity, light Alto Novello olive oil, and dressed with salt and pepper. It’s one of the best we’ve had in Sydney: creamy and soft rather than loose and milky, and it needs nothing else.
Order the: Salamino Die-hard
Pizza Mario fans, breathe a sigh of relief: David Cowdrill’s spinoff restaurant, Da Mario, is serving the Salamino. If you’ve had the cheese-and-sausage pizza before, you know why this is the best news you've heard this month; if you haven’t, allow us to explain. The Salamino is your mouth’s new best friend: a thin, charred base all covered in melted mozzarella and big puddles of ricotta and spiced up with crisp curls of salami. It's soft and rich and runny and crunchy and salty and sweet and if you're anything like us, you'll fight like a fiend over the last piece – and then you'll order a second serve.
Order the: Cheezy-E grilled cheese
It may not be the most photogenic item on this Insta-baiting cafés menu, but it is the best. The three-cheese toastie is made with classic white bread and ‘glued’ together with melted layers of Gruyère, tasty and cheddar, sweetened by caramelised onions and riched up with truffle mayo.
Order the: Cheesecake
Have you heard about the wobbliest, lightest most delicious cheesecake around? Well we have, and they’re by a fella called Uncle Tetsu. The texture is somewhere between a sponge and a cheesecake – feathery-light, but it melts on the tongue like butter thanks to all that fat.
Order the: Cacio e pepe
This classic Roman pasta dish of spaghetti tossed with olive oil, pecorino cheese and pepper comes served at the table from a hollowed-out wheel of cheese. It really exemplifies the eating at this tiny little Italian restaurant-bar: simple, delicious and pretty much invented to go with booze.
Want some vino with your cheese?
The Sydney venues for days when all you want to do is graze on a luxurious cheeseboard and put a solid dent in a bottle of wine while you catch up on the last few years, days or minutes of someone's life and discuss the age old question: washed rind vs hard cheese.
Loving natural wines?
The popularity of natural wine is on the rise in Sydney, so when we chatted to Katrina Birchmeier and Mike Bennie about why people are loving low intervention, organic and biodynamic wines.