Description
CHEESES FEATURED THIS MONTH
Gowrie Cheese – Marinated Feta (230g)
Coal River Farm – Blue (150g)
Woodside Cheese Wrights – Charlston Jersey Brie (110g)
Section 28 – Mont Priscilla (150g)
Cheeses are full-sized and weights are estimates as cheeses are hand-cut. Any concerns, just let us know!
GOWRIE CHEESE – Camden (Dharug), NSW
‘Marinated Feta’ – Fresh, cow’s milk
Marinate with bay leaves, thyme and black peppercorns. This feta is unique with a bouncy texture and a clean finish. One of the smallest cheese makers in the Collective, Gowrie Cheese is certainly one to keep on the radar. Andy believes that happy cows produce quality milk. His dairy is located in one of the last working dairies in the Greater Sydney Basin. Gowrie Cheese is a true farmhouse cheese producer with a sustainable conscience.
COAL RIVER FARM – Coal River (Paredarerme), NSW
‘Blue’ – blue, cow’s milk
Think gorgonzola but Australian. Rich and mild with enough kick you know it’s blue cheese. Creamy and sweet with a slight hint of acidity. 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.
WOODSIDE CHEESE WRIGHTS – Adelaide Hills (Kaurna), SA
Charlson Jersey Brie – white mould, cow’s milk
Made with Jersey milk sourced from surrounding farms. This cheese has a unique flavour which is influenced by the coexistence of different moulds on its surface. When ripe it’s soft and creamy and develops rich complex farmyard and mushroom characters. Since 1994 Woodside Cheese Wrights has produced a range of high quality award winning cheeses. Handcrafting cheese in the picturesque Adelaide Hills sources milk directly from local dairies.
SECTION 28 – Adelaide Hills (Kaurna), SA
‘Mont Priscilla’ – semi-hard, cow’s milk
A nod to the French Morbier this alpine-style cheese is distinguishable by the line of ash running through its centre.Buttery and smooth with notes of fresh hay. Milky and snacking this one is perfect for all occasions. Section 28 is inspired by the classic traditions of European cheese makers yet their home is unapologetically Adelaide Hills. Cheesemaker Kym Masters ditched his corporate life to learn the craft of European cheese and – in our opinion – is fast becoming one of the best cheesemakers in Australia.
