Woodside Edith

The cheese

Edith is made by Woodside Cheese Wrights in the Adelaide Hills, one of Australia's most respected small cheesemakers. It is a French-style goat's milk cheese, made by hand in small batches. The young cheese is dusted with ash, then left to grow a fine, wrinkled Geotrichum rind that softens the paste from the outside in.

Tasting notes

Young Edith is chalky and dense at the centre, with a clean, nutty goat's milk flavour and a gentle citrus lift. Over a few weeks the layer under the rind turns soft and runny, and the flavour grows more savoury and earthy, with a long, mineral finish. The contrast between the dark rind and white paste makes it one of the most striking cheeses on a board.

How to enjoy

Serve it on a cheese board with crisp lavosh, fresh figs or a drizzle of honey. It also crumbles well over a beetroot salad. Pair it with a Sauvignon Blanc, a dry Riesling or a glass of sparkling. Take it out of the fridge an hour before serving. If you like it runnier, keep it a few more days in its paper.