Bruny Island Saint

In the central plateau of France there are a number of cheeses that are all named after the local Saints. Like the Bruny Island Saint, they are all surface ripened, soft oozy cheeses with a light bloom on the rind – not a thick carpet of single strain white mould found on more commercial cheeses. This cheese can be eaten younger, when the inside is still firm and the flavour more delicate, or wait until the curd breaks down completely and the flavour gets more pungent.

Ingredients

• whole cow's milk
• salt
• non-animal derived rennet
• cultures

About Bruny Island Cheese Co

Made and matured using traditional techniques, their range of cheeses changes seasonally and are highly regarded as being some of the finest artisan cheeses made in Australia.

Bruny Island want their cheeses to reflect the seasonal nature of their Huon Valley dairy farm and herd of rare breed cows. They want their cheeses to show a distinctly Tasmanian character.