Grandvewe Ewe Bewety

To celebrate Australia Day we'll be kicking back, watching the cricket and enjoying some good Australia Cheese and I found one that is just perfect for the day. Made by Tasmania's Grandvewe it is called...



Ewe Bewety!

When I saw the name I just cracked up - Australians and those that understand our vernacular should get a chuckle out of it - other people will just look at you strangely.

Ewe Bewety (You Beauty) is a vine wrapped sheep milk cheese - the sticker on the packet helpfully tells us that the moulds are normal and part of the maturation process. There's a pleasant smell of damp vine leaf - nothing overpowering in the aromas. It is about 9 days from peak maturation so I would imagine the moulding would envelope more of the external leaf as time passed.

To slice, it is a firm cheese, and you should be able to see a lighter coloured core around the centre of the cheese. This is a visually representation of the maturation process as cheese matures from the outside in.

We found the cheese to be quite creamy with a pleasant bite that you would associate with a blue or a vintage cheddar. It's best eaten without the vine leaf. We were most impressed with this cheese and it will certainly be on our cheese board again.

For those in Melbourne, this was found at Leo's Kew.

The details:
Cheese Maker: Grandvewe Cheese
Cheese Name: Ewe Bewety
Location: 59 Devlyns Road, Birchs Bay Tasmania
Open:
September - June: 10am-5pm, 7 days excluding Christmas day
July - August: 10am-4pm daily except Tuesdays
Web


Originally published here

Barambah Organics Gold Hawk

My previous posting on Barambah Organics dealt with their butter, this time I've got hold of a very stinky cheese

Cheese: Barambah Organics Gold Hawk Washed Rind

It's advisable to take heed of the message on the label

This cheese has a strong pungent aroma and is full of intense flavour.

The aroma is evident before you even open the package, breathe deeply and those mushroom notes will come flooding over your senses

As you begin to unwrap it those scents start increasing

Tinged with a saffron skin, this small rounds looks harmless enough but it one of the more potent washed rinds I've had

As soon as you slice it and it begins to loose that chill from the fridge you are rewarded with a highly appealing oozing characteristic

it's almost as if the cheese itself wants to escape it's heady skin

Straight from the fridge there is quite a bit of ammonia on the nose so it will appreciate being allowed to come to temperature and these ammonia notes will dissipate over time.

If you are new to washed rinds, then I would advise against starting with this. If you like washed rinds but are unsure of this one, then take note that the more intense flavours are held within the rind and it's gloopy innards have a pleasant creamy bite to them.


Originally published here

King Island Discovery Blue Rolle

Way back in August (and boy does that feel like a long time ago) I posted about a cheese called Brie Rolle, today I feature its blue sibling.



This is the King Island Discovery Blue Rolle

The exterior is a little more furrier than the Brie, its skin was more papery. The main difference of course is inside.

It's a firm blue without being crumbly and in the mouth, it is quite creamy with a pleasant blue bite. If I recall the blue rolle weighs in at around 110 grams - so even if no-one else but you eats blue it is small enough not to go to waste.

It also sat very nicely on our Christmas Cheese Board!



Originally published here