February Cheese Club Selection

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February Cheese Club Selection

The February Cheese Club Selection is in celebration of Saint Valentine!  A beautifully flower adorned chèvre heart, a rich decadent truffle brie, a seasonal raw milk cheese covered in dried spring flowers and an oozy sweet gorgonzola dolce. 

Woodside Monet Heart

Made by Kris Lloyd and team at Woodside in the Adelaide Hills, Monet is a fresh hand-made goat’s milk cheese. This seasonal cheese is made from only the freshest high quality chèvre and is delicately seasoned with a special selection of herbs then adorned with seasonal edible flowers including nasturtiums, fennel and dill flowers, lavender and violets. Monet has a slightly wet texture with a creamy white pate and delicious citrus, herb-rich flavour.

Truffle Brie
This Truffle Brie is made by the Maison de la Truffe in Paris, using Brie de Nangis with a filling of crème fraîche, mascarpone, and chopped black truffles.  Perfectly ripe and oozing, the truffles bring out the earthy, mushroomy qualities of the brie, while the brie rounds the flavour of the truffle into an incredible aromatic depth.  A rich and decadent treat. It pairs perfectly with champagne and a crusty baguette.  

Section 28 La Primavera
Made by Kym Masters and team at Section 28, La Primavera pays homage to the moment that spring emerges in the Adelaide Hills. They take the first raw milk of the season and use classic alpine techniques to create a uniquely Australian cheese. The floral aromas of the dried meadow flowers pressed into the cheese surface, beautifully balance the slightly pungent, reddish rind underneath. The smooth, supple paste has a rich buttery flavour enhanced by a delicate nuttiness and subtle hints of grass. Enjoy with a glass of Pinot Grigio.

Gorgonzola Dolce

Gorgonzola Dolce is creamy and lusciously silky, with an oozing pate into which the blue veins gently bloom, introducing a sweet nutty taste. The main distinguishing characteristic in Gorgonzolas is their mould; whilst many blues use penicillium roqueforti, Gorgonzola utilises the subtler penicillium glaucum, which balances the more minerally hits with sweeter, nuttier notes. 
Lovely on your cheese plate with a rustic bread, or beautiful melted into pasta or risotto.

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