January 2020 Cheese Club Selection


January 2020 Cheese Club Selection

Our January 2020 Cheese Club Selection is in celebration of some incredible Australian cheeses.

L’Artisan Extravagant - Organic Triple Cream Cow’s Milk from North Geelong, VIC
Third generation cheese maker Matthieu Mégard uses local organic milk from a single herd of Jersey cows to make L'Artisan Extravagant.  Longing for the traditional cheeses of the French Alps where he grew up, Matthieu set out to make cheeses that reflect the terroir of the harsh landscape of the Great Ocean Road, whilst capturing the essence of some of France’s most loved cheeses. L'Artisan Extravagant is a decadent triple cream cheese with a fluffy white mould and creamy paste, in the style of the French Brillat Savarin. Mild and creamy when young, it develops a soft bite and softening texture at maturity.  It reflects the softer side of the local climate and the generosity of the western Victoria pasture.  Perfect with Champagne!

Holy Goat Skyla - Organic Goat’s Milk from Castlemaine, VIC
Holy Goat Skyla is an award winning beautiful handcrafted goat cheese made on Sutton Grange Organic Farm, which is situated east of Castlemaine on 200 acres of rolling granite plains. The herds forage on native grasses, herbs and shrubs, resulting in high quality milk and cheeses with unique complexity and depth.  Soft texture and wrinkly rind. Yeasty, creamy and sweet.

Berry’s Creek Riverine Blue - Buffalo Milk Blue from Gippsland, VIC
Berry's Creek Riverine Blue is made by Barry Charlton in Gippsland, Victoria, using milk sourced from a local herd of buffalo at Sunrise Plains Farm.
The buffalo milk gives a creamy richness to this cheese, which perfectly compliments the lovely fruity and spicy notes from the blue mould.  A well balanced cheese, with a savoury depth.

Pyengana Cheddar - Hard Cow’s Milk from Pyengana, TAS
The Pyengana Dairy Company makes award-winning, traditional cheeses, in Pyengana, north-east Tasmania. Pyengana is an Aboriginal word meaning the meeting of two rivers - and the Pyengana Dairy Company sits in this lush river valley favoured by dairy farmers.
Pyengana Dairy, home of Australia’s heritage farmhouse cheese, continuing 130 years of tradition producing handcrafted cheese and dairy products on a farm in the Pyengana Valley.
Their flagship cloth-bound cheddar is full-flavoured and buttery with a tangy bite.  
Enjoy with Tasmania cider or Cabernet Sauvignon.

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