FEATURED THIS MONTH
Tongola ‘Zoé’ (100g)
Coal River Farm ‘The Phoenix Ashed Brie’ (160g)
Red Cow Organics ‘Farmhouse Jack’ (140g)
Grandvewe ‘Sapphire Blue’ (160g)
Cheeses are full-sized and weights are estimates as cheeses are hand-cut. Any concerns, just let us know!
Tongola – Copping, TAS
“Zoé” – soft, white mould, goat’s milk
Located on the idyllic hills of the lower east coast of Tasmania, Tongola cheese was started in the late ’90s by a swiss couple who very gradually transformed their land into the farm it is today. They still hand make all their products and focus on traditional European-style cheeses. Due to the seasonal nature of their milking cheese is only made from October to June each year making this a very special inclusion.
Coal River Farm – Coal River Valley, TAS
“The Phoenix Ashed Brie” – white mould, cow’s milk
A gold winner at the Sydney Royal Fine Food Awards. This triple cream brie has been gently rolled in ash before it is matured for a striking appearance. Everything at Coal River Farm is small batch and handmade from their chocolates and cheese to their jams and seasonal spreads. A visit to their farm includes high cheese afternoons, local wines and seasonal berry picking. Historic, picturesque and only a few minutes from Hobart airport, everyone should add Coal River Farm to their post-virus travel list.
Red Cow Organics – Olinda, TAS
“Farmhouse Jack” – semi-hard, organic cow’s milk
Matured between 2 and 3 months on timber boards. Handcrafted and coated with recyclable wax. Soft, light and creamy farmhouse cheddar style cheese. Melts in your mouth! Originally from North-East Victoria, Andy and Matt Jack packed up their young family and herd of Aussie Red cows. Chasing the rainfall, they headed south to the rich pastures of North-West Tasmania. Today, this organic and biodynamically run farm specialises in producing some downright delicious cheese.
Grandvewe – Birches Bay, TAS
“Sapphire Blue” – blue cheese, sheep’s milk
When the team at Grandvewe talk about their ‘girls’ you immediately know they’re referring to their darling herd of ewes. In 2006 the family procured some pure Awassi ewes which have been integral to creating balance on their farm which overlooks the D’Entrecasteaux Channel and Bruny Island. As natural foragers, this bread of sheep intuitively selects nutrients to graze on. Robust as they get but like all true artisan cheese each batch of the Sapphire Blue can vary in strength. A little bit spicy at times, salty and smoky. Texturally, it varies from crumbly through to smooth and creamy, but it’s pretty perfect at any point.
READ MORE HERE!