Jeremy Spradbery cooked for Guillaume Brahimi, Tony Bilson and Jacques Reymond, spent more than a decade visiting cheesemakers with Will Studd, and was only the third Australian inducted as a juror of the Guilde des Fromagers. His Swan Street shop focuses on benchmark cheeses, raw milk ones especially, with wine, bread and condiments to go with them. Tastings run in store, and he hosts cheese and wine nights.
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