![hindmarsh valley chevrotin© by Haalo](http://farm6.static.flickr.com/5084/5243429864_760e90943e_o.png)
The milk used comes from the farm and the cheeses are made on the day of milking in order to retain the sweet elements of the milk.
There is quite a lot of liquid inside the packaging, which comes as a bit of surprise if you compare it to the Woodside Chevre - a paper towel comes in handy to blot away the extra liquid.
![hindmarsh valley chevrotin© by Haalo](http://farm6.static.flickr.com/5005/5243430060_16402cd864_o.png)
The cheese is also much firmer - it doesn't feel fragile. Though I should note that this really doesn't seem to resemble its namesake, the Chevrotin of Upper Savoy.
![hindmarsh valley chevrotin© by Haalo](http://farm6.static.flickr.com/5248/5243430608_34032eb1db_o.png)
It slices easily even though it is quite a crumbly cheese. This becomes more apparent when you try to spread it.
![hindmarsh valley chevrotin© by Haalo](http://farm6.static.flickr.com/5244/5243430824_476f3053c7_o.png)
As you see it crumbles rather than spreads smoothly, which reminds me of the behaviour of fetta. Tastewise, it is very pleasant with a good, clean flavour - actually, I'd say it is fetta like in taste as well. An interesting addition to the cheese board, though I think it might also have cooking potential in the right recipe.
I'll certainly keep an eye out to see if I can find more of their range.
The details:
Hindmarsh Valley Dairy
Phone: 08 8552 6704
Hindmarsh Valley Dairy
Phone: 08 8552 6704
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