Denise Copp has taken her passion for cheese and turned it into a business that has local cheese lovers rejoicing.
The owner of The Black Ratto learned to make cheese during her time living in Annecy, France.
“It’s cheese galore over there, with all the beautiful markets, and I met a lady there who was a cheesemaker,” Denise said.
“We became great friends, and I spent every day for a year at her house learning how to make cheese.”
Returning to Australia in 2021, Denise said she was unhappy with the cheeses available.
“I went to the supermarket to buy cheese and it was horrible,” she said. “So, I made some for myself, but I made too much, so I started giving it to friends.”
The Birth of The Black Ratto
The Black Ratto opened in June last year with 15 cheeses on the menu including double cream brie, ash camembert, stilton, creamy blue, Neufchatel and Denise’s personal favourite, tartufo Nero.
“The tartufo Nero is my signature cheese, but really, they’re all the love of my life,” Denise laughed.
“Everything I make here is purely natural and organic; I only use Maleny dairies, and all my cultures come from France.
“People who say, ‘Oh, I can’t eat too much cheese it makes me ill’, that’s because of all the preservatives they put in the cheese – and look, they have to do that because it has to stay on the shelf, but here, we don’t do that.”
Some cheeses take up to three months to make, and others only seven to 14 days.
Denise also makes her own pastes of varying flavours, and there’s a range of deli meats on offer as well.
“A platter is a great date night for home or just pick up and take to the beach or the park,” she said.
“I’m so happy and grateful to all the locals here. I was initially just planning on having a soft opening, but it was so popular it turned into a hard launch – with soft cheese.”
The Black Ratto is at 40 Kate Street, Shorncliffe.
For more information, visit The Black Ratto Facebook or Instagram pages.
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