L'Artisan Fermier

The cheese

Fermier is made on Victoria's Great Ocean Road by Matthieu Megard in the style of Morbier, from the Jura mountains of France. He uses organic milk from a single herd of Jersey cows. A thin line of edible vegetable ash runs through the middle, a nod to the time when it separated the morning and evening milk. Each wheel is pressed in cloth, salted by hand and washed in brine every second day for six weeks, giving a russet, slightly sticky rind.

Tasting notes

Young Fermier is mild and milky, with a fresh, nutty flavour. As it matures it grows richer and meatier, with a fuller aroma from the washed rind and a smooth, buttery texture. The ash line is tasteless but makes each slice look striking on a board.

How to enjoy

It is a fine centrepiece for a cheese board and an excellent melting cheese for toasties or raclette-style dinners. For a winter dinner, melt slices over boiled potatoes with cornichons and salami. Pair it with a Grüner Veltliner, Riesling or Chenin Blanc. Bring it to room temperature for an hour before serving.