Description
CHEESES FEATURED THIS MONTH
Butterfly Factory ‘Monkey’ (110g)
Yarra Valley Dairy ‘Gentle Goat’ (150g)
Stone & Crow ‘Night Walker’ (180g)
Tarago River ‘Blue Orchid’ (150g) (NEW TO THE COLLECTIVE)
Cheeses are full-sized and weights are estimates as cheeses are hand-cut. Any concerns, just let us know!
BUTTERFLY FACTORY – Yarragon (Boonwurrung), VIC
‘Monkery – white mould, cow’s milk
Delicate little soft cheese with a geotrichum rind using local milk from a Fleckvieh herd. Velvety mouthfeel with an initial brightness from the acidity of the lactic curd which then mellows to a subtle earthiness. The cheese becomes fuller and richer the longer the cheese ages. Butterfly Factory only really started in 2020 and at its core is about small-scale artisan production that is based on passion and quality. Recently, Rachel has moved to the cheese factory on her farm, and we are excited to see what she does next.
YARRA VALLEY DAIRY – Yering (Woiworung), VIC
‘Gentle Goat’ – fresh, goat milk
Moist, creamy and tangy. One versatile cheese that is a crowd favourite. These delicate curdy pillows leave a clean mouthfeel. Where the dairy sits today and the 100 year old milk shed turned cheese room is a must see when visiting. Keeping with tradition they continue to source rich milk from neighbouring farms.
STONE & CROW – Yering (Woiworung), VIC
‘Night Walker’ – wash Rind, goat’s milk
Night Walker is washed every day in a brine solution until it reaches full savoury & meaty flavours. Expect tell tale washed rind pungency and be immediately surprised by its ultimate ooze factor. Jack Holman has been making cheese for 20 years, travelling all over North America and Europe to perfect his craft. Lucky for us his favourite country to make cheese is at home here in Australia
TARAGO RIVER – Neerim South (Boonwurrung), VIC
‘Blue Orchid’ – Blue, cow’s milk
Bold, soft and sweet. Due to its age it is a rich one but with a clean finish. Apply named after the small alpine flower found in the region. Waxed to slow the ripening process and keep a high moisture content. It can take between 16 weeks and sometimes upto 6 months to mature. Tarago River Cheese Company based in the Western Port Catchment in Gippsland knows a thing or two about harnessing seasonal variation in their craft.
