September 2019 Cheese Club Selection

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September 2019 Cheese Club Selection

The September 2019 Cheese Club Selection is in celebration of Spring with a selection of stunning goat and sheep’s milk cheeses.

Pecora Bloomy
Pecora Bloomy is a mould-ripened fresh curd cheese with a beautiful ashed covered ivory, wrinkled delicate skin. Beneath the rind, is a gooey texture which becomes molten as the cheese matures. The centre is dense, rich and smooth but with a slightly chalky texture. It has notes of citrus with a lingering "creme fraiche" mouth-feel. Pecora Dairy was launched in 2011 by Michael and Cressida McNamara and is situated in Robertson, the Green Heart of the Southern Highlands.  The flock is Australia's only exclusive, working, pure East Friesian ewes.


Mothais sur Feuille
Mothais sur Feuille is named after the town of Mothe-Saint-Héray, where the cheese has been made and sold at local markets since the mid nineteenth century.  In contrast to most goat cheese this one is aged in 100% humidity.  The maturing process takes three to four weeks during which time the cheeses are turned frequently.  The ripe cheese rests on a chestnut, sycamore or vine leaf.  The rind is delicate and wrinkled, often covered with blue and grey moulds.  The interior has a meltingly soft texture when young, becoming denser as the cheese matures. The pate is creamy and rich with a light aromatic earthy perfume.  When young there are delicate wood, earth and leaf flavours, becoming more intense with age. 
  

L’Amuse Brabander
The porcelain-white paste of this goat’s cheese is a stark contrast to the deep amber colour synonymous with classic Dutch gouda. Brabander comes from the Brabant region in the south of Holland. The fresh milk of Saanen goats is used to create large wheels of gouda that will age for 3-weeks before selection by oplegger (ripener) Betty Koster for maturation at her facility, just outside of Amsterdam. Betty’s technique of maturing gouda in warm maturation rooms is unique in the Netherlands. The higher temperature and humidity encourage complex flavours of butter, caramel and toasted hay to develop whilst maintaining the moisture in the cheese. Tyrosine crystals emerge and fleck the paste, providing a satisfying crunch. 
Betty and husband Martin started their cheese shop, L’Amuse, in 1989 specialising in premium local and international cheeses. Their close connection to small local cheesemakers and meticulous care in maturation, have put a spotlight on the super quality of artisan Dutch gouda.


Juncu
Semi-hard, cooked sheep and goat’s milk cheese made in Sardinia, whose characteristic shape is due to the use of rush moulds made by hand according to ancient traditions. Aged for around 3 months the cheese has a beautifully crumbly texture and a flavour that is nutty, sweet and milky, with a piquant finish.

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