Is this Australia's BEST toastie? Why hundreds are queuing up in an alley to try this $14 cheese dish in a hidden restaurant
- Penny's Cheese Shop has a constantly changing menu of exotic cheese toasties
- Variations include French favourites like raclette mixed with Australian versions
- The Potts Point, Sydney shop uses up to eight different cheeses in one sandwich
- Owner Penny Lawson uses a chalkboard system to tell punters how many are left
Australians are queuing up in an unassuming laneway to get their hands on $14 gourmet cheese toasties made from some of the world's most exotic cheeses.
Penny's Cheese Shop in Sydney's Potts Point offers constantly changing versions of the sourdough creations featuring household names like Parmigiano and Gruyère.
Owner Penny Lawson hand-grates the cheeses herself, using up to eight different variations in just one toastie.
Australians are queuing in an unassuming laneway to get their hands on $14 gourmet cheese toasties (one pictured) made from some of the world's most exotic cheeses
Foodies looking to get in on the inner-city suburb's newest culinary phenomenon will need to be quick though as Penny only makes a limited number of toasties a day.
Fans of her popular side product can add to their base ingredients by choosing from toppings like salami and pickled jalapeno.
Penny, who opened the shop in August, puts a chalkboard out on the street each morning which she uses to countdown how many of her toasties she has left.
The cheese expert told news.com.au the primary focus was on the dairy products themselves, but the toasted sandwiches rapidly became a major selling point.
'The toasties started as a way of reducing food waste and became a cult item very quickly,' she said.
'Now I order cheese just to use in the toasties.'
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Penny's Cheese Shop in Sydney's Potts Point (pictured owner Penny Lawson) offers constantly changing versions of the sourdough creations featuring household names like Parmigiano and Gruyère
Penny hand-grates the cheeses herself, using up to eight different variations in just one toastie (salami version pictured)
Penny, who opened the shop in August, puts a chalkboard out on the street (pictured) each morning which she uses to countdown how many of her toasties she has left
Each month she makes even more extravagant additions to the classic lunchtime meal such as seaweed vegemite and Indian-spiced pickle.
The seemingly endless rotation of cheese combinations also includes Australian variations like one from South Australia which is akin to a French comté variant.
Ragusano, Challerhöcker, and raclette feature in some of the toasties as well, Gourmet Traveller reports.
Penny is a seasoned savant of all things cheese-based, having worked in shops and market stalls in Melbourne, Sydney and London.
The cheese expert said the primary focus was on the dairy products themselves, but the crispy sandwiches fast became a major selling point
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