Description
Welcome to the November box where we welcome two new cheeseries to our ever-growing collective; Robe Dairy and Marrook Farm.
This months box is all about the creamy cheesy goodness from all across the land.
The Pines, Kiama, NSW
“Marilla” Washed Rind, cows milk, semi-soft
It’s wonderful to welcome back The Pines! With a farming history dating back to 1854, Kel & Mahalah Grey are making some truly unique cheeses from a tiny herd of just 14 cows. This, the Marilla, is a delightful semi-soft cheese named after one of their favourite cows. Expect a subtly rich, buttery texture, a hint of nuttiness and a flavour that keeps on going and going. Or, in the words of Kel ‘It’s the orange looking one”. Yep, love these guys!
Marrook Farm, mid-north Coast, NSW
“Mountain Cheese”, cows milk, semi-hard
Marrook Farm is a demeter certified, biodynamic farm in the beautiful Bulga Plateau by the headwaters of the Manning and Hastings Rivers. Established by David Marks and Heidi Fallding, their production is all about celebrating the seasonal variations of the farm, where they make cheese in the summer and yoghurt and kefir through the year. Sadly due to David’s ongoing health issues, recent production has nearly come to a stop, so we’re so grateful to be able to share this delicious cheese with you. We wish David a swift recovery and unwavering support to the entire family.
Robe Dairy, Robe, South Australia
“Nora Creina” Camembert, washed, soft
Julie and David Hinchliffe listened to the coastal call, left Adelaide, and established this small farm in the coastal town of Robe with the aim to make small-batch, french style cheeses. This special camembert style cheese will quickly ripen so our recommendation is to try half when you get it, and the rest a week or two after to compare the difference in age, flavour and texture, if you can keep your hands off it! It’s a wonderful reminder that cheese is a living agricultural product that develops flavour as it ages.
Want to know more? Then head to our podcast with Julie!
Pyengana Dairy, Tasmania
Traditional Cloth Matured Cheddar
It’s hard to go past a classic cheddar and you could argue that Pyengana has set a benchmark in Australia. After selling out of the 1.1kg Truckles for fathers Day, we thought it high time we revisited this iconic cheese. With a cheesemaking history in the valley dating back to the 1890s, this multi award-winning cheddar is made from a traditional recipe and is still made in the original vat!
