Grandvewe Blue by Ewe

The people at Grandvewe must have a sense of humour going by their choice of names for their various cheeses - take for example this one, Blue By Ewe

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

Blue By Ewe is a Roquefort style cheese made using penicillium roqueforti and is hand salted with Murray River salt.

There's a good degree of marbling - deep green in colour.

It is a bit crumbly but not at all dry. The sheep milk brings a sweetness to the flavour - pleasantly creamy with a delicious tang.


Originally published on here

Boosey Creek Warby Red

I've been holding onto this cheese post as I knew nothing about the cheese-makers and couldn't really find any information about them. As it happens, the farmers' market was having a regional promotion and rather fortunately the cheese-makers where there - so not only did I find out more about their cheese I also got to sample more of their range.

Cheese Maker: Boosey Creek Cheese
Cheese: Warby Red Washed Rind
Address: 734 Grinter Road, Boosey, Victoria
Open: 10am-5pm Friday, Saturday, Sunday and Public Holidays/Victorian School Holidays

That tell-tale orange skin should immediately let you know that this is a washed rind cheese. In the words of the cheese-makers, it is "hand-washed in our secret blend".

All the milk used comes from their own herd of Friesian-Holstein cows - with the cheese making facilities located within the dairy.

Unlike most of the other washed rinds, this is quite a firm cheese - in fact it is surprisingly firm give the ripe aromas wafting from its skin. Even leaving it out reach room temperature didn't alter the firmness.

If you eat the skin, then this is a rather potent cheese - Paalo who loves his blue cheese even felt it was just too overpowering. However, remove the skin and the cheese itself is very pleasant - there's enough of those washed rind characters coming through but the creaminess of the cheese softens the overall flavour.

Not for the faint hearted but if you'd like to try it - here in Melbourne, it's only available at Leo's in Kew.


Originally published on here

Woodside Cheese Wrights Etzy Ketzy

I seem to be in a "stinky cheese" mood of late but when I spied this cheese from Woodside Cheese Wrights at Leo's, I just had to try it

Cheese Maker: Woodside Cheese Wrights
Cheese Name: Etzy Ketzy
Cheese Type: Washed Rind Cow/Goat Milk
Location: Woodside, Adelaide Hills, South Australia
Retail Outlet: 7 Henry Street, Woodside, South Australia
Open: Monday - Sunday: 10am - 4pm

The name Etzy Ketzy is said to mean half and half or middle in Greek - an apt name considering this is a mix of cow and goat milk. It's made in the winter when there's less goat milk available.

With about another 4 weeks to go before it reaches it's best before date, the skin has already started to become sticky - there is also an excellent earthy aroma to the cheese that seeps through the packaging.

It is quite a thin cheese and is presented as a large flattish disc - it makes it look a lot larger than it's meagre weight of 125 grams would imply.

This hasn't been left out of the fridge very long but you can begin to see it starting to ooze

The skin is a dominant taste and even at this young age it isn't for the faint hearted - best served on solid chunks of bread, something like a good sour dough. As I find it a touch on the salty side, quince paste or fresh fruit would also make a good companion.



Originally published here