October Cheese Club Selection

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October Cheese Club Selection

The October Cheese Club Selection is in celebration of some Australian Classics.

Holy Goat La Luna Ring
This beautiful handcrafted goat cheese is made by Anne-Marie and Carla on Sutton Grange Organic Farm on 200 acres of rolling granite plains near Castlemaine, Victoria.  The herds forage on native grasses, herbs and shrubs, resulting in high quality milk and cheeses with unique complexity and depth.  A creamy, full bodied interior with a citrusy tang and nutty overtones. Holy Goat La Luna’s production process is based on the traditional French soft curd style using slow lactic acid fermentation. A careful combination of cultures forms a distinctive wrinkly rind and concentrated curd. Its amazing full-bodied interior delivers a fresh creamy citrus flavour when young, intensifying with age and taking on slight nutty notes with more depth of palate.

L'Artisan Mountain Man

Third generation cheese maker Matthieu Megard uses local organic milk from a single herd of Jersey cows to make his range of cheeses. Longing for the traditional cheeses of the French Alps where he grew up, Matthieu set out to make cheeses that reflected the local Victorian terroir whilst capturing the essence of some of France’s most loved cheeses. This oozy pungent beauty from is in the style of the classic French Reblochon. Flavours are rich, creamy and slightly meaty and work perfectly in the dish tartiflette. Pair with dry white wines. 

Section 28 Mont Rouge
Cheesemaker Kym Masters completed his training in the Haute Jura region of France and is now hand-making uniquely Australian cheeses that reference this European heritage, whilst having a style and flavour that are distinctly of the Adelaide Hills.  Mont Rouge is a semi-soft cheese with a lightly washed rind that highlights the simple goodness of the milk, collected fresh from the dairy. It has a savoury flavour, with a slightly sweet finish that is mild and milky. Mont Rouge is washed twice a week in our caves for approximately 30 days until its pâté is ivory-coloured, soft and supple, with a smooth, velvety texture and a clean finish.

Berry’s Creek Riverine Blue
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.

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