180 Acres Chevre

This next cheese has been sitting, languishing in a unfinished post for a little while now - the problem, a total absence of information on this particular cheese-maker. Thanks to a small paragraph in the local paper I now know that Andrew Gray from food distributor Raw Materials is the person responsible.



To be honest, this is one cheese I've bought in spite of it's label but I'd be missing out on quite a good Chèvre if I had succumbed to my initial reaction.



Removed from it's wrapping, it has a moist exterior but isn't particularly soft - handling it isn't a problem.



When slicing it will tend to crumble in what I'd class as relatively large shards - similar in fact to both the Udder Delights and Westhaven Chèvres.

Tastewise, it's nicely balanced with a bit of tang (I noted a slight lemon flavour) and a good creamy mouth-feel and worked quite well in a revisit of my roasted mushroom dish.


Originally published here

Holy Goat Piccolo

I first had the chance to sample this next cheese back in November at the Slow Food Farmers' Market - unfortunately as it was only a one-off at the time I really couldn't post about it.

It was indeed a happy moment when at the recent market, the cheese is now in commercial production and when you see them you'll know why I loved them at first sight.

Cheese Maker: Holy Goat
Cheese Type: Piccolo
Location: Sutton Grange Organic Farm, Victoria

Sold in a rather uninspiring but practical plastic container, 10 to a box, are these thimble-sized goat cheese bites.

Only weighing around 6 grams (0.2 ounces) they are resplendent in a soft,white mould which tends to become fuzzier the longer they sit.

Besides just eating them as is, they are the perfect size to stuff into zucchini flowers - something I hopefully will be able to repeat come the flower season.


Originally published here

Tarago River Strzelecki Goats Blue

So far in this series I have only mentioned two blue cheese, both made with cows milk. Today I change that and present a Goat Blue - it's from Gippsland (which is here in Victoria) and the Tarago River Cheese Company well known for producing sublime blue cheese such as Paalo's favourite, Shadows of Blue.

Cheese Maker: Tarago River Cheese
Cheese Name: Strzelecki Goat's Blue
Location: 2236 Main Neerim Road, Neerim South, Victoria

The cheese is made in 2kg rounds and this is just of piece from that. As you can see it has quite a rustic look to the rind.

Maturation takes 8 weeks and as it ages the texture changes from being slightly chalky to a soft and creamy consistency.

The veining is distinct but well spaced - the colouring varies from a light to dark green.

On face value you might take it for a fearsomely flavoured blue but you'd be in for a surprise. It's not highly scented, the goat milk adds a sweetness to the cheese and the blue just brings in another flavour. It's quite sticky and creamy in the mouth, with a pleasant lingering flavour.

Besides enjoying it as it, this cheese is well suited to be added to salads.


Originally published here

Milawa Goat Camembert

We head to the north-east of the state - an area well known for it's wine, it's also home to the Milawa Cheese Company. Founded in 1988, in the old Milawa Butter Factory, they follow traditional farmhouse methods which include using non-animal rennets and no preservatives.

The cheese I'm showing today is a seasonal one, the Milawa Goat Camembert

Cheese Maker: Milawa Cheese Company
Cheese Type: Goat Camembert
Location: Factory Road, Milawa Victoria
Open:
Cheese Tasting Room - 7 days 9am-5pm
There is also a Bakery and Restaurant on site.

When you hold this cheese still in it's wrapper you'll be able to feel it's softness, very similar in feel to the Udder Delights Goat Camembert.

It's important to let the cheese come to temperature as that will dispel the ammonia scent coming off the cheese. As you unwrap you'll notice that the the white mould is still active and some areas will appear quite furry. It's an excellent sign as it means the cheese is alive and maturing.

This is truly the type of cheese that I love - slicing through the rind and that wonderful molten and sticky core begins to ooze out.

It's almost elastic. Between these two photos, you can make out that the cheese is soft to the core - it is at it's peak to eat.

The cheesemaker notes the taste as follows

a marriage of spicy and salty flavours with a hint of mushrooms

I can only concur. It's nicely in balance, the rind brings in those mild mushroom flavours, the cheese is low in acidity with excellent mouth feel.

I must make mention that unlike so many cheese-makers they have an excellent website where you can find out more.


Originally published here