http://www.bizparade.com.au/articledetail.php?id=225
http://jetstarmag.com/2008/08/01/good-taste-19/


The refurnbished Temple of Cheese is a haven for cheese and wine lovers. Sunday Telegraph, Sunday Magazine, May 2008


The cheese bunker
The expanded GPO Cheese and Wine Room is the best news for fromage fanatics since the invention of the cow.
'Cheese Your Own Adventure'. It would've been the perfect title for the menu at this thoroughly dashing reimagining of the GPO Cheese Room. Now very much an eat-in (and drink-in) proposition, the basement room is perfect for sitting down and constructing your own ideal cheese moment, with a user-pays approach to picking everything from the bread /cracker products (lavosh, fig and walnut bread or gluten-free crackers?) to the accompaniments (quince paste, muscatels, jam³n, rockets salad, duck terrine en crote?) and, of course, the cheese itself (Piano Hill Ironstone, Mauri Taleggio, Holy Goat La Luna, Cropwell Bishop Stilton?). The cheese is selected and handled with rare finesse and served with both knowledge and passion. If choice proves too overwhelming, consider the option of cheese flights, where you're supplied cheese, wine and printed blurbs enough for a self-guided tour through a particular region or style of cheese. Lower Ground Floor, GPO Building, 1 Martin Pl, Sydney, NSW, (02) 9229 7701, www.gposydney.com.au. Gourmet Traveller, Bar watch, July, 2008 


A reflection of this commitment is highlighted by awarding GPO Cheese Room Fromagier Antonia Gilroy as the Best Young Cheese Purveyor in the Sydney Morning Herald, the foodies guide to Sydney 2007, and referring to it as is beautifully stocked and lovingly maintained cheese room in the GPO Sydney.
Antonia Gilroy rules this little cheese roost, a beautifully presented cabinet of about 150 local and imported cheeses. In the charming setting of a wine cellar, she dispenses information, pulls together cheese plates for GPO diners and conducts cheese and wine tastings she knows her artavaggio (an Italian washed rind) from her Woodside Fibonacci (an Australian white mould). We spotted Roche Baron from Burgundy, garrotxa from Catalonia and Tilba cheddar from New South Wales. She can't store or age wheels for space reasons but buys her cheese when she thinks it's nearing its prime. You'll find her ready to meet a budget or blow your tastebuds. Helen Greenwood and John Newton, The Sydney Morning Herald, 'The foodies guide to Sydney 2007', P. 50


Mix and match - Cheese lovers no longer have to brave the cold to find their exotic favourites
The lower ground floor of the GPO is filled with suits and suitettes, eating proper lunches, surrounded by old sandstone walls and new terrazzo floors. Behind them is a wine cellar and tucked inside is a cheese display, tended by the knowledgeable Antonia Gilroy. Gilroy presides over four capacious cabinets that hold up to 150 cheeses. But you won't find all of them in stock at the same time. As good fromagiers should, Gilroy buys seasonally and according to the state of each cheese. She may not have the space to age wheels of cheese, but she makes sure that each one she buys from her suppliers is at its peak.
So the nostalgic young woman who comes in to check whether the Maffra clothwrapped cheddar has arrived (she grew up in the Victorian country town) has to wait. Gilroy tells her that it will be another week or two.
Gilroy, who has also worked in delis and as a food stylist, is fanatical about presentation. She trims the cheeses every morning and arranges them, starting with the lighter, fresher chevre and sheep's cheeses to the right of the display, moving to the powerful blues on the left.
You will find classic beauties such as Tarago River's Jensens Red from Gippsland and Fleur de Maquis from Corsica, and unusual temptations such as Garrotxa from Catalonia. You can pick up a Tilba Chedder for $6.30 for a 200g piece or a Woodside Vigneron, a washed ring made from goat's mil, for $90/kg.
Gilroy joined GPO Cheese three years ago when it was still a stand-alone room chilled to the requisite 2-6C (as the cabinets are now). The temperature was good for the cheeses, she says, but not good for the sales. People would come in, freeze and leave, she says. Since we renovated and installed the refrigerated cabinets, we've been selling a lot more cheese.
Now the idea is to work the cheese and the wine together. Gilroy holds regular tastings for corporate clients and the general public, paired with wines. She also designs cheese plates for diners, asking customers their preferences and assigning diners 50 grams of each cheese a piece.
A bloke in a shirt and tie hands over a note and in return gets a Rochebaron from the Massif Central, an Artavaggio from Lombardy and a rich San Simon from Galicia with a bottle of wine to finish lunch. Very civilized. Helen Greenwood, Off The Shelf, Good Living, June 6, 2006