Berrys Creek Washed Rind

It's been a few years since I last wrote about Berrys Creek Cheese so when I recently spotted this washed rind at the market I thought it would a perfect time to revisit this maker.

Divine Dairy Blue

I've recently noticed a few new cheeses produced under the label of Divine Dairy appearing on the shelves of late so naturally I've brought one home to try.

Paris Creek Nuage Blanc

Paris Creek Cheese is located in Paris Creek, South Australia and was founded in 1988 by the Spranz family from Germany and produce a range of biodynamic/organic (and in-conversion) milk, yoghurt, cheese and butter.

The cheese I'm featuring today is the Paris Creek Nuage Blanc.

Paris Creek Nuage Blanc

Red Hill Granny's Blue

Back to the Mornington Peninsula for another cheese from Red Hill - this time it's a cows milk blue called Granny's Blue.

La Vera Adel-Blue

La Vera is based in the Adelaide Foothills and was started in 1984 by southern Italian cheesemakers. I most associate the label with ricotta, mascarpone and bocconcini so I was interested to try their blue, Adel-Blue.

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.

Locheilan Triple Cream

Locheilan Farmhouse Cheese is located in Wunghun about 200 kilometers north of Melbourne, not far from Shepparton. We've enjoyed quite a bit of their cheese in the past so it is quite surprising that I've yet to mention them on this site - so today I right that wrong with a decadent triple cream!

Cheesemarker: Locheilan Farmhouse Cheese

Cheese Name: Triple Cream

Location: 754 Central Mundoona Road, Wunghnu

Open for visits and sales - Wednesday to Sunday from 9am to 5pm; other days by appointment

Web: Locheilan

It has a washed rind character about it, in relation to the aroma and those hints of orange underneath the white mould. The milk all comes form their farm, a herd made up of mostly Friesians with some Jersey cross-breads.



This cheese has about a month until it's BBD so it isn't yet showing those runny characteristics that come with a fully matured round. If you look inside the cheese you can see those changes starting, the internal core is lighter in colour.



It's best to let the cheese come to room temperature - on a hot day that does not mean you allow it to get hot, please use a little common sense here. It will soften somewhat even at this stage and the flavours and aromas are much more pronouced. A triple cream will reward you with fabulous mouth feel - the rich,creamy flavour coating and filling your mouth.

King Island Discovery Ash Brie

It's back to Tasmania for another offering from King Island - this time it's an ash coated brie



Cheese Maker - King Island Dairy
Cheese Type - Discovery Ash Brie


The ash sits underneath the typical white mould covering of the appearing, giving hints of its presence through those dark speckles.


Once cut you'll see that the ash forms continuous coating surrounding the cheese. The cheese itself has a deep golden colour, a semi-soft band runs through the center. This is certainly a firmer style of brie.


Tastewise, its pleasantly creamy, with nutty notes, the ash itself has a subtle influence on the flavour.

Maffra Dargo Walnut

It's another first for this site - time to explore one of those nefarious "orange cheeses".

Cheese Maker: Maffra Cheese Company
Cheese Name: Maffra Dargo Walnut

The dairy is not open to the public but contact information and details on where you can buy the cheese can be found on their website.

Growing up I used to look at this types of cheese with suspicion, they just didn't look natural. Luckily we grow up and realise we shouldn't base everything on appearance.

The Dargo Walnut is based on that famous English cheese, Red Leicester and in fact, Maffra also produces a plain Red Leicester. The colour is natural and comes from annatto seeds though it can be a source of allergic reactions so it is certainly something you would need to keep in mind.

Red Leicester is a cheddar like cheese, quite mild and softly textured. In this cheese, local walnuts sourced from Dargo have been added, their flavour infusing the milk.


Apparently as the cheese matures, the walnuts will release their oils and create a marbled pattern in the cheese. This is quite a young version so that marbling hasn't developed.



The walnuts add both a crunch and mealiness which are really interesting textural elements to what is a fairly smooth cheese.