Maleny Buffalo Brie

We're working our way through our stash of cheese from the Cheese Show and I'm revisiting Maleny Cheese to take a closer look at their Buffalo Brie


Cheese Maker: Maleny Cheese
Cheese Name: Buffalo Brie
Location: 1 Clifford St, Maleny, Queensland
Web: www.malenycheese.com.au

The milk is sourced from a local Buffalo herd, one of only four in the country.

This is a firm cheese to handle totally different to the delicate nature of their Le Blochon. There's an earthy aroma to the cheese that is pleasantly devoid of any traces of ammonia.


It's beginning to break down and develop those runny characteristics - if I was to leave it another week or so this would be more pronounced.

When cut it's main difference to regular cows' milk brie is evident - it's a whiter interior very similar to that seen in goat cheese.


The skin on this is quite thick and the taste can dominate the rather mild core. There's a lovely creaminess and sweetness to this, characteristics of the buffalo milk. If you are seeking a change from your regular Brie, then this would be a good place to start.

Originally published here

Maleny Le Blochon

Our intention in attending Sunday's Melbourne Specialist Cheese Show was to seek out new cheese-makers and/or cheese and this next offering certainly qualifies.

Maleny Cheese is a family concern which sees a merging of Swiss cheese makers with third generation dairy farmers. Located in Maleny, Queensland they opened in 2004.

The cheese featured in this post, is a highly aromatic washed rind called Le Blochon.

Cheese Maker: Maleny Cheese
Cheese Name: Le Blochon
Location: 1 Clifford St, Maleny, Queensland
Web: www.malenycheese.com.au

The first thing you notice when you approach this cheese is undoubtably its aroma. That "farm fresh" scent fills the air and can't help but put a smile on your face. Once you handle the cheese you'll then notice just how soft and malleable it feels



Once unwrapped you can enjoy its wrinkled tan skin. Much like the Reblouchon on which it is based, it is made using the milk from the second milking.



This photo shows the appearance when cut not long after removing it from the fridge - there are signs of its lovely unctuous character but it does need to come up to temperature



The skin is well defined and certainly edible - there's no bitterness or overpowering ammonia scent that can be found in other cheese.



Taste wise, it's a sweet and somewhat nutty flavoured cheese, combined with a wonderful creamy mouth feel. For washed rind novices, I urge you to look past its aroma - you will be more than rewarded by this excellent cheese.

Originally published here