Just like an epoisses from Burgundy that’s come to room temperature and has oozed over its wrinkled washed rind, the shelves and fridges of Penny’s Cheese Shop are overflowing.

The two fridges – one for softs and the other for hards – are packed with an amazing selection of handmade and farmhouse cheeses including blues from Gippsland and Nectar, one of Penny's personal favourite wheels from Holy Goat. The shop also boasts toasties, pantry goods and homewares such as knives, books and other goodies.

If you're looking to try something new, Penny’s is a great option as it’s all cut to order. This entirely unpretentious cheese-shop will tell you what it is, who it's made by and how smelly it is. That friendly, unpretentious server is the owner, Penny Lawson – a former cheesemaker, cheese judge and ex-executive officer of the Australian Specialist Cheesemakers' Association.

Lawson's goal at Penny’s Cheese Shop is to make cheese accessible and fun, regardless of how expensive, boutique or commercial it is. She’s extremely eager to guide you to your future favourite.

Her toastie masterpiece is a molten-centered, cheese-encrusted jaffle made with whatever cheesy offcuts she has. These offcuts are stuffed into and toasted between slices of sourdough from Pyrmont’s Pioik Bakery, and a medley of hand-grated cheeses.