Showing posts with label Maker - Barossa Valley Cheese Company. Show all posts
Showing posts with label Maker - Barossa Valley Cheese Company. Show all posts

Tuesday, 2 March 2010

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:

Barossa Valley Blushing Princess© by Haalo

This is the Blushing Princess and you might recognise that label from La Petite Princesse.

Barossa Valley Blushing Princess© by Haalo

This is a goat milks cheese camembert that has been lightly washed. The initial aromas are grassy rather than musty.

Barossa Valley Blushing Princess© by Haalo

Before slicing I've allowed the cheese to come up to temperature, allowing those gooey characteristics to come forth.

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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.

Thursday, 29 May 2008

Barossa Valley Cheese Co. Babybert

It's been a while between cheese and I'm back with one of the smallest specimens I've seen.

barossa valley babybert© by Haalo


Babybert is a Baby Camembert produced by the Barossa Valley Cheese Company and it's surely a cheese meant to be enjoyed alone as it only weighs about 50 grams.

barossa valley babybert© by Haalo height=

It's a fairly firm cheese to begin with - let it come to room temperature and it does soften becoming somewhat spongy rather than oozy. It also has those typical earthy, mushroom notes to its aroma.

barossa valley babybert© by Haalo

Tastewise, it is quite smooth on the palette with an enticing creamy texture.


Originally published here

Tuesday, 17 April 2007

Barossa Valley Cheese Co. Le Petit Prince

You might recall the rather pretty label found on a cheese called La Petite Princesse, well here is it's other half

Le Petit Prince Chèvre à Croûte Lavée© by Haalo

Cheese: Le Petit Prince Chèvre à Croûte Lavée (Washed Rind Goat Cheese)
Location: Cheese Cellar - 67B Murray Street, Angaston, South Australia

You might be able to work out the quote that's written on the side but if you don't it's by Antoine de Saint-Exupéry from The Fox and the Little Prince
It is the time you have wasted for your rose that makes your rose so important

This is quite the substantial block in the hand and one of the more pleasant aspects is to inhale deeply and enjoy the scent of this type of cheese. It's a clean, fresh smell just like walking into a cheese room.

Le Petit Prince Chèvre à Croûte Lavée© by Haalo

Unwrapped you can immediately see the orange skin through the fine white mould.

Le Petit Prince Chèvre à Croûte Lavée© by Haalo

It's quite an interesting type of patterning on the top and bottom - a quasi corrugation of sorts.

Le Petit Prince Chèvre à Croûte Lavée© by Haalo

When sliced it's white curd confirms this is a goat cheese. It's still quite firm at this stage you can make out a bit of softness near the edges - keep in mind that this is basically straight out of the fridge - give it a little time to come to room temperature and it will continue to soften.

Le Petit Prince Chèvre à Croûte Lavée© by Haalo

To best enjoy serve generous segments on roughly torn sourdough - this is a type of cheese that appreciates bread, please no wimpy water crackers for this one!

Le Petit Prince Chèvre à Croûte Lavée© by Haalo


If you're interested in finding this cheese and live in Melbourne, I've found all three at Delicatess at Prahran Market.


Originally published here

Monday, 5 March 2007

Barossa Valley Cheese Co. Washington Washrind

Having impressed with their Goats Camembert I knew it wouldn't be too long before trying another from their range. As luck would have it, a solitary round of their recently awarded Champion Washed Rind Cheese lay in the cheese cabinet - it was an opportunity not to be missed.

Washington Washrind© by Haalo

Cheese: Washington Washrind
Location: Cheese Cellar - 67B Murray Street, Angaston, South Australia

This doesn't score on the cute label scale as the previous cheese but as the saying goes, it's what's inside that counts. Washed rind cheese do suffer somewhat due to their pungent nature but I must admit that I am a devotee.

I do quite like the description on the label
a smear ripened cheese with a sticky, orange mottled rind and pungent yeasty aromas

Washington Washrind© by Haalo

There is truth in advertising in this case. I really couldn't describe it any better.

Though it looks robust it's actually quite soft in the hand and will get pushed out of shape.

Washington Washrind© by Haalo

The rind is quite thick and very strongly flavoured - I'd rank this as more intensely flavoured than the King Island Stormy. If you are new to washed rind cheese I wouldn't start with this one.

I'd also recommend leaving this out in the open for a few hours to rid it of any lingering ammonia scent. At room temperature it does develop that lovely unctuous characteristic and oozes so wonderfully when sliced. This cheese would certainly make a statement on your cheese platter.


Originally published here

Thursday, 22 February 2007

Barossa Valley Cheese Co. La Petite Princesse

We head back to South Australia and in particular the Barossa Valley for a new (to me at least) cheese-maker called Barossa Valley Cheese Company.

Just an hours drive north from Adelaide you'll find the Barossa Valley - an area that is most known for it's wonderful wines so it's not that surprising to find that it was a winemaker that turned cheese-maker.

While working the vintage in Bordeaux, Victoria Glaetzer found her focus moved to the artisan cheese of the area and when she returned to Australia five years ago she decided to start her own cheese-making business in partnership with her mother.

The milk, both cow and goat, is sourced from nearby dairies and they produce a small range of hand-made soft white mould, washed rind and fresh style cheese. I should note that Barossa Valley Cheese Company just won the Champion Washed Rind Cheese section in the 2007 Australian Grand Dairy Awards for their Washington Washrind.

Barossa Valley La Petite Princesse Camembert de Chèvres© by Haalo

Cheese: La Petite Princesse Camembert de Chèvres (Goat Camembert)
Location: Cheese Cellar - 67B Murray Street, Angaston, South Australia

I must admit in all honesty I did buy this cheese for it's label. It's cute, what can I say?

In the hand you can feel a bit of give in the cheese it isn't one of those firm rounds - with maturation you get the sense that it will be one of the wonderfully gooey types of camembert.

Barossa Valley La Petite Princesse Camembert de Chèvres© by Haalo

There's a lovely fresh aroma of grass and milk. It's white mould rind is speckled with a patina of age. I find the rind to be quite fragile and very thin - the rind isn't overpowering at all, just offering a richer and more intense flavour.

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When I sliced this cheese it had only been out of the fridge for 15 minutes so it's not going to be excessively runny. Of course if you are serving it as part of a cheese platter you'll leave it out to let it reach room temperature - if you are suffering through summer naturally enough you wouldn't leave it out for such a long time.

The sweet and silky smooth core is wonderfully complimented by the rind and it's distinctively goat but does not have any of those bitter goat elements that can be found in some goat cheese. There's a mouth filling creaminess followed by an appealing tang to round out the experience.

I may well have bought it for the label but I'll buy it again for the taste.

Originally published here