Showing posts with label Maker - King Island Dairy. Show all posts
Showing posts with label Maker - King Island Dairy. Show all posts
Monday, 27 December 2010
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.
Thursday, 5 November 2009
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.
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.
Wednesday, 29 October 2008
King Island Dairy Cape Wickham Double Brie
It's that time of year when you seem to do a lot more entertaining and cheese is usually on the menu.
The double brie is made by adding cream to the mix which produces a much richer and creamier finish and lush flavours.
Deep bold coloured interior that stays firmish - there's a little softening towards the middle. Full flavours that seem to stick in your mouth, courtesy of that extra cream content.
Originally published here
Maker: King Island Dairy
Name: Cape Wickham Double Brie
Name: Cape Wickham Double Brie
The double brie is made by adding cream to the mix which produces a much richer and creamier finish and lush flavours.
Deep bold coloured interior that stays firmish - there's a little softening towards the middle. Full flavours that seem to stick in your mouth, courtesy of that extra cream content.
Originally published here
Thursday, 3 January 2008
King Island Discovery Blue Rolle
Way back in August (and boy does that feel like a long time ago) I posted about a cheese called Brie Rolle, today I feature its blue sibling.
This is the King Island Discovery Blue Rolle
The exterior is a little more furrier than the Brie, its skin was more papery. The main difference of course is inside.
It's a firm blue without being crumbly and in the mouth, it is quite creamy with a pleasant blue bite. If I recall the blue rolle weighs in at around 110 grams - so even if no-one else but you eats blue it is small enough not to go to waste.
It also sat very nicely on our Christmas Cheese Board!
Originally published here
This is the King Island Discovery Blue Rolle
The exterior is a little more furrier than the Brie, its skin was more papery. The main difference of course is inside.
It's a firm blue without being crumbly and in the mouth, it is quite creamy with a pleasant blue bite. If I recall the blue rolle weighs in at around 110 grams - so even if no-one else but you eats blue it is small enough not to go to waste.
It also sat very nicely on our Christmas Cheese Board!
Originally published here
Wednesday, 1 August 2007
King Island Dairy Discovery Brie Rolle
For this next cheese I'm heading back to King Island and featuring a featuring a new product from their Discovery line: King Island Dairy Discovery Brie Rolle
It's a Brie but presented in an unusual way - as a long roll
It still has that traditional covering of white mould shielding a butter-coloured interior
This hasn't been out of the fridge for very long and it's still a few weeks away from being fully ripe so it is firm but there are hints of a creamy interior visible .
It's evident that it's been designed to fit neatly on a cracker, even so, it shouldn't be dismissed on the basis of a marketing ploy. I found the cheese to be quite rich with excellent levels of fat that give you that enjoyable creaminess in the mouth. The rind is delicately flavoured with earthy scents.
Since King Island Dairy is a larger brand, you should be able to find this at larger supermarkets.
Check out their website for more information: King Island Dairy.
Originally published here
It's a Brie but presented in an unusual way - as a long roll
It still has that traditional covering of white mould shielding a butter-coloured interior
This hasn't been out of the fridge for very long and it's still a few weeks away from being fully ripe so it is firm but there are hints of a creamy interior visible .
It's evident that it's been designed to fit neatly on a cracker, even so, it shouldn't be dismissed on the basis of a marketing ploy. I found the cheese to be quite rich with excellent levels of fat that give you that enjoyable creaminess in the mouth. The rind is delicately flavoured with earthy scents.
Since King Island Dairy is a larger brand, you should be able to find this at larger supermarkets.
Check out their website for more information: King Island Dairy.
Originally published here
Thursday, 28 December 2006
King Island Dairy Stormy
Back in Tasmania and King Island Dairy for this next cheese - which has got to be one of my favourites.
King Island Stormy is a washed rind cheese, similar in style to the Pont L'Eveque from Normandy. The one most obvious characteristic you'll notice with this cheese is it's smell. Yes, it stinks but in a nice way. It's not an unpleasant aroma but I'll offer this bit of advice, do not store it in a fridge that is not your own.
It's described as having "a wild aroma", I tend to use the term earthy. It's the type of scent that you will get to used to and I do hope it doesn't put people off because I really want you to try it, just be aware.
The cheese has a thin white mould that hints to the saffron skin that lies behind. The rind is mild and perfectly edible. You'll also find, which is probably most surprising, that the cheese is creamy, sweet and mild in taste - something you wouldn't have expected based solely on it's aroma. It's a firmish cheese that slices quite well.
It also was awarded Champion Washed Rind Cheese at the 2006 Australian Grand Dairy Awards.
I really do hope that if you have the opportunity that you'll give this cheese a try and maybe you'll love as much as I do.
Information about King Island Dairy can be found in this earlier post.
Originally published here
King Island Stormy is a washed rind cheese, similar in style to the Pont L'Eveque from Normandy. The one most obvious characteristic you'll notice with this cheese is it's smell. Yes, it stinks but in a nice way. It's not an unpleasant aroma but I'll offer this bit of advice, do not store it in a fridge that is not your own.
It's described as having "a wild aroma", I tend to use the term earthy. It's the type of scent that you will get to used to and I do hope it doesn't put people off because I really want you to try it, just be aware.
The cheese has a thin white mould that hints to the saffron skin that lies behind. The rind is mild and perfectly edible. You'll also find, which is probably most surprising, that the cheese is creamy, sweet and mild in taste - something you wouldn't have expected based solely on it's aroma. It's a firmish cheese that slices quite well.
It also was awarded Champion Washed Rind Cheese at the 2006 Australian Grand Dairy Awards.
I really do hope that if you have the opportunity that you'll give this cheese a try and maybe you'll love as much as I do.
Information about King Island Dairy can be found in this earlier post.
Originally published here
Thursday, 23 November 2006
King Island Dairy Roaring Forties Blue
It's been quite remiss of me that in all the cheese I've shown so far, none have been blue cheese. What better way to redress the situation then to show the 2006 Champion of the 78th Annual British Empire Cheese Show held in Ontario, Canada. The cheese in question is the King Island Roaring Forties Blue.
This is the second cheese I've shown from King Island Dairy - if you'd link a reminder, just follow this link. I should add that the name "Roaring Forties" refers to the gale winds that lash King Island - the island itself is situated at 40° latitude.
Underneath the distinctive and knobbly blue wax you'll find a full flavoured rind-less cheese made from pasteurised cows milk and inoculated with Roquefort style moulds. After four to five weeks of maturation, the moulds have developed inside the cheese and it's then dipped in that dark blue wax. In it's oxygen deprived state, the moulds stop developing and the milks sweet and nutty characteristics appear.
When sliced you'll notice that it's not as heavily veined as a Gorgonzola - it's more the case of having pockets of blue. The cheese is quite creamy and not overly salty and has an excellent mouth feel - there's a good length of flavour in the palette.
I'd class this as the type of Blue you'd give to someone who is a bit unsure of the whole "blue cheese" thing. It's appearance isn't overly confronting and there's enough blue free bits to tempt the most cautious. It's certainly a cheese to consider for that Christmas cheese platter.
Originally published here
This is the second cheese I've shown from King Island Dairy - if you'd link a reminder, just follow this link. I should add that the name "Roaring Forties" refers to the gale winds that lash King Island - the island itself is situated at 40° latitude.
Underneath the distinctive and knobbly blue wax you'll find a full flavoured rind-less cheese made from pasteurised cows milk and inoculated with Roquefort style moulds. After four to five weeks of maturation, the moulds have developed inside the cheese and it's then dipped in that dark blue wax. In it's oxygen deprived state, the moulds stop developing and the milks sweet and nutty characteristics appear.
When sliced you'll notice that it's not as heavily veined as a Gorgonzola - it's more the case of having pockets of blue. The cheese is quite creamy and not overly salty and has an excellent mouth feel - there's a good length of flavour in the palette.
I'd class this as the type of Blue you'd give to someone who is a bit unsure of the whole "blue cheese" thing. It's appearance isn't overly confronting and there's enough blue free bits to tempt the most cautious. It's certainly a cheese to consider for that Christmas cheese platter.
Originally published here
Saturday, 19 August 2006
King Island Dairy Discovery Scrubbed Brie
King Island is located in Bass Strait - a notorious stretch of water between Victoria and Tasmania. This small island is home to less than 2000 people - its main industries are fishing (cray and abalone), beef, wool, kelp and most famously dairying.
The environment is quite pristine - pastures are pollution and chemical free. No feed supplements or growth additives are used.
It's also home to that most well-known dairy - King Island Dairy.
The first thing that you will notice, even before opening the box is the definite aroma of mushrooms - a very pleasant aroma.
Opening the box, you'll find your golden ingot of sorts - well, it is a gold wrapped bar.
As you unwrap it's almost like "Charlie and the Chocolate Factory", no lucky ticket but there's an increase in that mushroom scent.
You might be asking what exactly is a "scrubbed brie"?
It's a cows milk Brie, made using traditional French techniques that is wrapped Brevi Linens then hand scrubbed to give it those earthy, mushroom aromas. It has a distinctive saffron skin - it's not as intense as a washed rind cheese and would be a good introduction to this genre of cheese.
As you cut through you'll notice is soft texture, it's almost butter like colouring. Taste wise, it's soft and creamy with delicate mushroom tones.
It is best served at room temperature - you'll notice that it would become softer and have that wonderful gooey characteristic.
It really is a great cheese for a cheese platter - it's a bit unusual but it should be something everyone would enjoy.
Originally published here
The environment is quite pristine - pastures are pollution and chemical free. No feed supplements or growth additives are used.
It's also home to that most well-known dairy - King Island Dairy.
Cheese Maker - King Island Dairy
Cheese Type - Discovery Scrubbed Brie
Location - King Island
The first thing that you will notice, even before opening the box is the definite aroma of mushrooms - a very pleasant aroma.
Opening the box, you'll find your golden ingot of sorts - well, it is a gold wrapped bar.
As you unwrap it's almost like "Charlie and the Chocolate Factory", no lucky ticket but there's an increase in that mushroom scent.
You might be asking what exactly is a "scrubbed brie"?
It's a cows milk Brie, made using traditional French techniques that is wrapped Brevi Linens then hand scrubbed to give it those earthy, mushroom aromas. It has a distinctive saffron skin - it's not as intense as a washed rind cheese and would be a good introduction to this genre of cheese.
As you cut through you'll notice is soft texture, it's almost butter like colouring. Taste wise, it's soft and creamy with delicate mushroom tones.
It is best served at room temperature - you'll notice that it would become softer and have that wonderful gooey characteristic.
It really is a great cheese for a cheese platter - it's a bit unusual but it should be something everyone would enjoy.
Originally published here