Barossa Valley Blushing Princess

I've been a fan of Barossa Valley Cheese for a while so I was most happy to see a new cheese in their range:



This is the Blushing Princess and you might recognise that label from La Petite Princesse.



This is a goat milks cheese camembert that has been lightly washed. The initial aromas are grassy rather than musty.



Before slicing I've allowed the cheese to come up to temperature, allowing those gooey characteristics to come forth.



I've found the rind to be quite thick though it isn't too overpowering. The cheese itself is quite sweet, good fat levels means the flavour lingers in your mouth.

Locheilan Triple Cream

Locheilan Farmhouse Cheese is located in Wunghun about 200 kilometers north of Melbourne, not far from Shepparton. We've enjoyed quite a bit of their cheese in the past so it is quite surprising that I've yet to mention them on this site - so today I right that wrong with a decadent triple cream!

Cheesemarker: Locheilan Farmhouse Cheese

Cheese Name: Triple Cream

Location: 754 Central Mundoona Road, Wunghnu

Open for visits and sales - Wednesday to Sunday from 9am to 5pm; other days by appointment

Web: Locheilan

It has a washed rind character about it, in relation to the aroma and those hints of orange underneath the white mould. The milk all comes form their farm, a herd made up of mostly Friesians with some Jersey cross-breads.



This cheese has about a month until it's BBD so it isn't yet showing those runny characteristics that come with a fully matured round. If you look inside the cheese you can see those changes starting, the internal core is lighter in colour.



It's best to let the cheese come to room temperature - on a hot day that does not mean you allow it to get hot, please use a little common sense here. It will soften somewhat even at this stage and the flavours and aromas are much more pronouced. A triple cream will reward you with fabulous mouth feel - the rich,creamy flavour coating and filling your mouth.

King Island Discovery Ash Brie

It's back to Tasmania for another offering from King Island - this time it's an ash coated brie



Cheese Maker - King Island Dairy
Cheese Type - Discovery Ash Brie


The ash sits underneath the typical white mould covering of the appearing, giving hints of its presence through those dark speckles.


Once cut you'll see that the ash forms continuous coating surrounding the cheese. The cheese itself has a deep golden colour, a semi-soft band runs through the center. This is certainly a firmer style of brie.


Tastewise, its pleasantly creamy, with nutty notes, the ash itself has a subtle influence on the flavour.