Welcome to the Mould Cheese Collective Box #004 for August: The Tassie Edit!

There is something magic about Tasmanian produce. Our August box features four very different styles of cheese all hailing from the gourmet Isle.

HERE’S WHAT WE’RE EATING THIS MONTH

Grandvewe – Primavera
Birches Bay, Tasmania
Milk: Sheep
Type: Semi-hard

Inspired by the Spanish ‘manchego’ style (Ole!), this cheese has us stomping our feet in flamenco like enthusiasm. Made from super fresh sheeps milk, this subtly bitey number is perfect to kick an evening off, perhaps with a slash of quince paste, or, for those cold mornings, grill a little over a crusty slice of sourdough. Mmmm…grilled cheese.
Ok, we’re drooling now.

Coal River Farm – Triple Cream Brie
Coal River Valley, Tasmania
Milk: Cow
Type: Soft
What else is there to say except ‘triple cream brie’. You know what it is. You know you love it. You know you want it! This is one of Coal River farms most popular cheese with an almost cult-like following. When this delightful round of creamy goodness gets up to room temperature, smear it all over crackers or crusty bread. Once you start, you can’t stop.

 

Red Cow Organics – Gruyere
Olinda, Tasmania
Milk: Cow
Type: Hard
Originally from the North East of Victoria, Andy and Matt Jackman chased the rainfall, heading south to the rich pasture of North-West Tasmania with their young family and herd of Aussie Red cows in tow. Today, this organic and biodynamically run farm specializes in producing some down right delicious cheese and this Gruyere style is one of our favourites. Subtle, nutty and fresh at the end. Pass us the chardonnay.

 

Bruny Island Cheese Co. – Oen
Bruny Island, Tasmania
Milk: Cow
Type: Soft, washed rind
This cheese really is a team favourite. Nick Haddow calls ‘Oen’, short for ‘oenology’ (which is winemaking), a labour of delicious love. A washed rind, cows milk, that is not only washed in Pinot Noir but wrapped in Pinot Noir vine leaves. When mature, this gets super gooey in texture with a delightfully pungent edge.

 

HERE’S WHAT WE ATE OVER THE LAST FEW MONTHS…
Box #003

Pecora Dairy – Robertson, NSW
‘Bloomy’ – sheeps milk, soft

The Pines – Kiama, NSW
‘Pearl’ – cows milk, semi-hard

Nimbin Valley – Nimbin, NSW
‘Nashua’ – cows milk, brie-style, washed rind

Section 28 – Adeleiade Hills, SA
‘Monte Rosso’ – cows milk, semi soft

TASTING NOTES
Box #002

Hunter Belle Dairy –  Hunter Valley, NSW
‘Black Magic’ – cows milk, soft brie

Bruny Island Cheese Co. – Bruny Island, TAS
‘Tom’ – cows milk, hard

Stone and Crow – Nimbin, NSW
‘Joe Crow’ – cows milk, semi-hard

Prom Country – Gippsland, VIC
‘Venus Blue’ – sheeps milk, blue, semi-hard

TASTING NOTES