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    Unicorn Double Cream Brie

    The most awarded cheese in the Unicorn range, our Brie is a winner with both the judges and the consumer. The ready to eat double cream Brie contains additional cream which helps to create a delicious, creamy flavour to tempt your tastebuds.

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    Unicorn Unicorn Camembert

    Camembert 125g is Unicorn's largest selling product, its popularity is a testament to our traditional cheese making methods.

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    Unicorn Smoked Brie

    Unicorn’s distinctive Brie combined with a subtle smoked flavour.

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    Unicorn Pepper Brie

    The familiar texture and taste of Brie with the added
    piquancy of black pepper.

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    Unicorn Chives Brie

    Unicorn’s Brie combined with fresh chives adds an extra dimension to the mild Brie flavour.

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    Unicorn Chilli Brie

    The soft flavour of Brie combined with just a zing of chilli,
    minus the heat.

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Unicorn Cheese products are made naturally by our master cheese-makers in the traditional French way,
to deliver the full taste of Camembert and Brie perfection.

Latest news.

Australian Woolworths Good Taste magazine

Unicorn cheese, cream of the crop.

We are very proud to be featured in the April edition of
Australian Woolworths Good Taste magazine.

Be sure to grab your copy and try out the great recipe found inside.

Some Recipes to try at home.

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HACCP

Unicorn Cheese are signatories to the National Packaging covenant and are fully accredited with HACCP Australia.

Beef tenderloin filled with Brie cheese and mustard cress, served with red current jus

  • 125g Unicorn Brie
  • 180g beef fillet portion
  • ¼ cup mustard cress
  • 50ml extra virgin olive oil
  • 75mls red wine
  • Salt & pepper
*You can use your favourite sauce instead of
red wine jus if preferred

Place a cut through the middle of the steak portion and insert the cheese and cress. Season with salt, pepper and olive oil, cook in a hot frypan on all sides until desired degree of doneness. A medium cooked steak will take approximately 15 minutes.

Rest steak in a warm place for 10 minutes before serving. To serve, slice steak in half to show filling and place neatly on a hot plate, glaze with sauce and serve.

Winter salad of Camembert, rocket, pear, and toasted walnuts

  • 125g Unicorn Camembert
  • 1 Beurre Bosc pear
  • 50g toasted walnuts
  • salt & pepper to taste
  • 3 tablespoons balsamic vinegar
  • 50g caster sugar
  • 1 bunch rocket, washed
  • 30ml extra virgin olive oil

Place pears in saucepan with sugar and cover with water, simmer till pears are soft. Slice Camembert into bite size pieces. Toast walnuts in oven till fragrant.

When pears are soft drain and slice thinly, brush with olive oil and grill till slightly coloured.

Place rocket on a plate and arrange cheese and pears and drizzle with balsamic. Finish with cracked pepper.

Mediterranean cheese puffs

  • 60g Unicorn Camembert
  • 60g ricotta cheese
  • 20g grated Parmesan
  • 20g grated Mozzarella
  • Salt & pepper
  • 2 sheets frozen puff pastry
  • 8 artichoke hearts
  • 200g semi dried tomatoes

Line an oven tray with non stick paper. Combine the Ricotta, Camembert (in chunks), Mozzarella, Parmesan, season and mix well.

Cut defrosted pastry into 10cm squares and place on lined baking tray. Place a heaped spoon of cheese mix in the centre of each square and top with a ¼ of an artichoke and semi dried tomatoes. Fold the corner of the pastry to cover the mix. Brush with egg bake in moderate oven for 15 minutes or until golden brown.