As you can see the mould just lightly covers the round - the cheese itself is fairly pungent and when held you can feel a certain softness to it's structure.
Bruny Island says that this can be eaten when young - you'll find the cheese is firmer and milder - or you can wait until it is fully matured.
This cheese has been opened close to the best before date so it's at its oozy peak
It has an almost fondue like texture - full flavoured, it is quite luscious and rich on the tongue. The rind though can be a bit overpowering and if left out you'll soon find those ammonia aromas becoming a bit too strong.
Details:
Bruny Island Cheese
1807 Main Road,
Great Bay, Bruny Island
Tasmania
Web:
http://brunyislandcheese.com.au/
Bruny Island Cheese
1807 Main Road,
Great Bay, Bruny Island
Tasmania
Web:
http://brunyislandcheese.com.au/
4 comments:
I'm only slightly disturbed by the thought of eating a cheese with an ammoniac rind...but it does look terribly luscious and creamy. I may have to change my mind about that ;)
I did open it at its most ripe and keeping it at room temperature does bring out the ammonia notes - the rind is something is I wouldn't eat at this stage, it just is too overpowering. However, the interior is absolutely delightful.
Oh wow- moved to Bangkok in early June and the craving for cheese is just kicking into high gear. Beautiful picture!
Thanks Brock!
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