SIMON JOHNSON WHOLESALE

Welcome to Wholesale for Simon Johnson – Purveyor of Quality Foods.

Simon Johnson will be changing their trading name to Calendar Cheese Company effective May 1st 2021. The Calendar Cheese Company and Simon Johnson have worked together for many years and we have now decided to formalise our commercial relationship by merging our operations under a single trading entity Calendar Cheese Pty Ltd a.c.n. 070470870.

To purchase wholesale from Simon Johnson you are required to open either a Credit Account or Cash on Delivery (COD) Account with our wholesale team. To complete your application, we will ask for the following information to be provided:

  • Your ABN and/or ACN
  • The Director’s/Public Officer’s/Owner’s information, which may include their DOB and private address
  • The businesses accounts payable contact details including their email address

To begin the application process and to apply for an account, please complete an online Credit Application or COD Application and read our online Wholesale Privacy Policy

Wholesale Range

Simon Johnson offers a range of wholesale opportunities including Dairy, Dry, Valrhona and Caviar. Please click below for more information on each.
Valrhona Wholesale Dairy Wholesale Caviar Wholesale

Contact Simon Johnson

For more information on the Simon Johnson wholesale opportunities including the full range of products and pricing please use the form below to contact one of our sales team.

    Our Locations

    Simon Johnson has 5 retail stores located in New South Wales, Victoria and Western Australia.
    View Our Locations

    What's On

    Cheese of the Month

    This very decadent triple cream cheese takes its name from the famous 18th century French food writer Brillat Savarin and was invented in the 1950’s by Parisian affineur Pierre Androuet, the founder of the prestigious Guilde des Fromagers.

    Since then the cheese name and recipe has been adopted by many industrial dairies in France. This artisan example, from Bourgogne, is different because it’s one of the few examples still hand made using a traditional slow overnight fermentation technique. The young cheese is then encouraged to develop a thin coat of wrinkled Geotrichum mould, which is naturally found in raw cow’s milk.

    Deliciously creamy with a slightly chalky centre when young, the texture gradually breaks down until it can be scooped from the centre with a spoon when ripe....And delicious with a glass of celebratory champagne!!!
    Brillat Savarin selected by Will Studd

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