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.

Tarago River Strzelecki Goats Blue

So far in this series I have only mentioned two blue cheese, both made with cows milk. Today I change that and present a Goat Blue - it's from Gippsland (which is here in Victoria) and the Tarago River Cheese Company well known for producing sublime blue cheese such as Paalo's favourite, Shadows of Blue.

Cheese Maker: Tarago River Cheese
Cheese Name: Strzelecki Goat's Blue
Location: 2236 Main Neerim Road, Neerim South, Victoria

The cheese is made in 2kg rounds and this is just of piece from that. As you can see it has quite a rustic look to the rind.

Maturation takes 8 weeks and as it ages the texture changes from being slightly chalky to a soft and creamy consistency.

The veining is distinct but well spaced - the colouring varies from a light to dark green.

On face value you might take it for a fearsomely flavoured blue but you'd be in for a surprise. It's not highly scented, the goat milk adds a sweetness to the cheese and the blue just brings in another flavour. It's quite sticky and creamy in the mouth, with a pleasant lingering flavour.

Besides enjoying it as it, this cheese is well suited to be added to salads.


Originally published here

Tarago River Shadows of Blue

Tarago River Cheese was started in 1982 by the Jensen and Johnston families with 250 acres and 300 cows. Today they have grown to more than 850 acres and 800 cows. The dairy is located on the main road that links Neerim South to Mt Baw Baw. In fact during winter, most weekends we'd stop over here on our way to Mt Baw Baw for some of their fabulous cheese. Unfortunately, the cellar door isn't open any longer - the space was needed as demand for their cheese increased.

The cheese I'm looking at today is one of Paalo's favourites - just its name is enough to send him misty eyed.

Cheese Maker: Tarago River Cheese
Cheese Name: Shadows of Blue
Location: 2236 Main Neerim Road, Neerim South, Victoria

Shadows of Blue as the name tells you, is a blue cheese, made in the style of a Blue Castello. Penicillium Roqueforti cultures are used to produce this creamy but mildly flavoured cheese. The photo below clearly shows the injection marks.

Even though it looks like it would be heavily veined, it isn't.

This really is the type of blue that even an avowed blue hater should be able to eat. The mould acts to break down the cheese structure and leave it wonderfully creamy and almost spreadable.

This cheese usually disappears fairly quickly on a cheese board - it's the type that should be served on crusty bread and in generous portions. Other uses - savoury tarts, pasta sauces, pizza toppings or a wonderful companion to Prosciutto and figs.


Originally published here