King Island Double Brie Limited Release

Instead of the more traditional cheese platter of assorted cheeses, this year I opted for a single cheese platter - a full wheel of Limited Release King Island Double Brie.

Udder Delights Triple Cream Brie

The previous Udder Delights products I've tasted have all been goat cheese, this time I'm delving into their cows milk range and in particular their Triple Cream Brie.

Hindmarsh Valley Dairy Chevrotin

This week I'm excited to have found another new to me cheesemaker. Hindmarsh Valley Dairy is based around the Fleurieu Peninsula of South Australia.  Not only do they produce goat meat they also produce a ranch of goat milk based products, including milk, cream and yoghurt while their cheese range are based on both French and Swiss recipes. The first cheese I'm tasting is the Chevrotin.

Jindi Vintage Cheddar

I thought I'd change tack and take a look at a cheese that is readily available and can even be found in most supermarkets. Jindi is known for its white mould cheese, in particular its highly awarded Triple Cream but for this post, I'm serving up some of their Vintage Cheddar.

Woodside Cheese Wrights Salt Bush Chevre

For our next cheese it's a long overdue visit to South Australia and in particular Woodside Cheese Wrights to try their new (to me) Salt Bush Chevre.

Main Ridge Cilia - Take 2

If you've read my previous post on Main Ridge Cilia you would know that it wasn't a very pleasant experience and that, at the time, I did wonder if the cheese was right.

A few weeks after my posting an email arrived from the cheesemaker explained the situation:

We recently had a batch of Cilia that ripened at an alarming rate due to a maturing room meltdown. That batch was put on hold and was rejected by myself. Unfortunately before I could discard the batch, staff filled some orders from that batch and of all people to be affected by this stuff up, you unfortunately were one! That batch of Cilia was nothing like our normal Cilia which is usually rather mild.

The cheesemaker generously offered to send me all sorts of cheese but in fairness I was satisfied with just swapping the cheese for one that was right.

So what I have before you is Cilia as it should be.

Bruny Island 1792

Back with another cheese from Bruny Island - this time it's one of my absolute favourite washed rinds.

Main Ridge Cilia

I'm always on the lookout for new Australian cheeses but in the case of Main Ridge Dairy I've found a cheese-maker that's new to me. Located in the Mornington Peninsula it is home to a herd of 300 white Saanen and brown Toggenburg goats. The milk from this dairy has also been used in neighbouring Red Hill Cheese.

The first cheese I'm tasting is Cilia

Tarago Jensens Red

I've written about Tarago Cheese in the past - those posts were both on blue cheeses, this time I'm taking a closer look at their washed rind cows milk cheese called Jensen's Red.

Bruny Island Saint

Bruny Island is an island located off the south-east coast of Tasmania - it's also home to one of Tasmania's most interesting cheese-makers, Bruny Island Cheese. While I've enjoyed their cheese in restaurants, finding it in the stores can be difficult but thankfully I've finally managed to find a reliable source.

Meredith Dairy Marinated Goat Cheese

It's surprising that I've only written about Meredith Dairy once before - surprising because I enjoy so much of their cheese. To redress the situation, I'm focusing on probably their most user friendly cheese - The Meredith Dairy Goat Cheese Marinated in Extra Virgin Olive Oil

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.