On King Street, amid Newtown's tangle of vintage stores and coffee windows, sits a shop dedicated entirely to the proposition that cheese needn't come from an animal to be taken seriously. La Petite Fauxmagerie deals in the full repertoire of the fromagerie tradition, reimagined: chevre, fetta, labneh, mozzarella, parmesan, ricotta, blue, butter, all built from cashews and other plant bases, aged and young, plain and smoked. It's a cheesemonger's logic applied wholesale to a category still finding its feet in Australia, and the range on offer suggests real seriousness about texture and flavour rather than a single novelty wheel wheeled out for vegan month. Alongside its own in-house production, the shop also stocks a curated shelf of other Australian and Tasmanian makers working in the same plant-based vein, so a visit becomes a survey of the country's vegan dairy scene rather than a one-brand pitch. Cheeseboards and aperitivo boards, plus the accompaniments that make a board sing, are put together for people who still want the ritual of a proper spread, just without the dairy. It's a small operation, personal enough that inquiries are fielded directly by name, and that intimacy shows in the specificity of the range — this isn't a supermarket aisle afterthought but a dedicated address for people building a cheese course from scratch. For Newtown, a suburb that has never been short on convictions, a shopfront built around this much plant-based cheese feels entirely in character: precise, a little stubborn, and genuinely useful if you're trying to set a table without compromise.