Place your order by Monday the 16th April for delivery on Wednesday the 18th or Thursday the 19th, the cheese will be perfect for your Anzac day Holiday
Hello Cheese Lovers,
At the dawn of our National remembrance’s day, we decided to focus on local products and create our own special ANZAC selection!
With Australia’s diversity and richness of different cultures and soils, you can expect some very interesting little treasures…
We are also thrilled to announce a great Australian Premiere, with The Drunken Goat from Woodside being released for the first time with this selection!
Drunken Goat (250g, Adelaide Hills)
Kris Lloyd from Woodside Cheese Wrights in the Adelaide Hills, has created some beautiful cheeses, works of dairy art. The Drunken Goat is her latest creation. Made out of goat’s milk from the local Osksberj Dairy, the cheese is then immersed in barrels of Sangiovese grape must from the Coriole vineyard in the McLaren Vale for around 2 weeks. After the cheese is removed from the barrels it is matured for a few more weeks to allow development of the bloomy rind which encases the left over must on the cheese. The result is a cheese full of contrasts. From the striking purple colour, imparted by the wine and dark berries to the blooming white mould of the exterior. The crunch of the must also contrasts beautifully with the smooth fine texture of the interior, a truly delicious and unique cheese experience. Spectacular on the cheese board with any style of wine.
Barossa Valley Geo (125g, Angaston)
Our second cheese comes from Victoria McClurg who began The Barossa Valley Cheese Company in March 2003 in the idyllic town of Angaston, rapidly claiming a place in the region's celebrated wine and food culture.
Victoria starts her day taking her little truck, with its milk tank on the back, out to collect fresh cow’s milk from the nearby dairy. One of her latest additions to the range is Barossa Geo, where this lovely cow’s milk is transformed into a little soft ripened cheese. The name comes from the use of the special bacteria called geotrichum. It has a satin smooth texture and a creamy and complex flavour. Serve with sourdough bread and a glass of Barossa sparkling wine.
Bruny Island 1792 (200g, Bruny Island Tasmania)
Bruny Island in Tasmania is our next destination with Nick Haddow’s very special cow’s milk washed-rind 1792. 1792 is the year the French first set foot on Tasmanian soil and the inspiration for Nick to create a very French, very pungent little cheese with its own twist. Nick matures it on aromatic Huon pine boards, which gives the cheese a very elegant smokey flavour and a little ‘je ne sais quoi?’ A few years ago, we travelled with Nick through France and met with some of the best local cheese makers and affineurs. One day, we presented 1792 to one of them. He put a whole quarter of it in his mouth (no kidding) and looked back at us with a smile on his face. ‘Tres, tres bon’ he said! Serve with good crusty bread and a glass of aromatic Australian Ale.
Tarago River Strzelecki Blue (250, Gippsland)
We finish our Australian Tour de Fromages with a Blue cheese from the Gippsland region in Victoria. The Tarago River Cheese Company is family owned and operated, having been founded in 1982 by the Jensen and Johnson families. They keep a herd of 400 cows at Tarago River Dairy but Tarago Strezlecki Blue is a very special cheese made from pure goat’s milk. The goat’s milk comes from a local goat dairy to make this delicate natural rinded goat blue named after the nearby Strezlecki Ranges. The cheese reaches its optimum after around 3 months of maturation, although it can be enjoyed at a younger age too. With a sensuous and creamy texture, this cheese compliments a light salad with pears and walnuts. Serve with a glass of Moscato.
To wrap up this salute to our Australian cheese makers we will include a Smelly Cheese Club Calico Bag.
