Woodside Cheese Wrights Vigneron

It's back to South Australia to sample a most interesting cheese from Woodside Cheese Wrights.

Cheese Maker: Woodside Cheese Wrights
Cheese Type: Vigneron
Location: Woodside, Adelaide Hills, South Australia
Retail Outlet: 7 Henry Street, Woodside, South Australia
Open: Monday - Sunday: 10am - 4pm

As mentioned in an earlier post, Woodside is now owned by Coriole Vineyards and this cheese is very much a product of that relationship.

From the label we are told

This cheese is the result of a challenge from the winemaker at Coriole Vineyards "make us a vigneron's cheese" he said. We gently wash the cheese in Adelaide Hills Chardonnay and wrap it in vine leaves selected from the vineyard

This is a white mould goats' milk cheese.

There's quite an earthy scent coming from this cheese with an undertone of piquancy from the vine-leaf. Appearance wise, it's certainly one that will be sure to gain attention.

Inside, it has that typical goat cheese "whiteness" - this still has a couple of weeks to go to reach peak maturation. The centre is quite creamy but mild and as you move out the flavours develop - the vine-leaf adds a sharp, acidic quality which cuts across the creamy core. I would class this as a cheese for the more adventurous.


Originally published here

Barossa Valley Cheese Co. Le Petit Prince

You might recall the rather pretty label found on a cheese called La Petite Princesse, well here is it's other half

Cheese: Le Petit Prince Chèvre à Croûte Lavée (Washed Rind Goat Cheese)
Location: Cheese Cellar - 67B Murray Street, Angaston, South Australia

You might be able to work out the quote that's written on the side but if you don't it's by Antoine de Saint-Exupéry from The Fox and the Little Prince

It is the time you have wasted for your rose that makes your rose so important

This is quite the substantial block in the hand and one of the more pleasant aspects is to inhale deeply and enjoy the scent of this type of cheese. It's a clean, fresh smell just like walking into a cheese room.

Unwrapped you can immediately see the orange skin through the fine white mould.

It's quite an interesting type of patterning on the top and bottom - a quasi corrugation of sorts.

When sliced it's white curd confirms this is a goat cheese. It's still quite firm at this stage you can make out a bit of softness near the edges - keep in mind that this is basically straight out of the fridge - give it a little time to come to room temperature and it will continue to soften.

To best enjoy serve generous segments on roughly torn sourdough - this is a type of cheese that appreciates bread, please no wimpy water crackers for this one!

If you're interested in finding this cheese and live in Melbourne, I've found all three at Delicatess at Prahran Market.


Originally published here