Showing posts with label Maker - Udder Delights. Show all posts
Showing posts with label Maker - Udder Delights. Show all posts
Wednesday, 15 December 2010
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.
Friday, 4 April 2008
Udder Delights Goats Brie
It's been a while since I last had some cheese from Udder Delights so why not celebrate with their new release.
The milk is sourced from a mainly Saanen Goat herd while non-animal rennet is used in the cheese-making process.
Compared with the Udder Delights Goat Camembert this is a little firmer though the signs are there that it will soften considerably.
According to the cheese-makers it will break down to a wonderfully molten cheese - to serve at its fully ripened stage you would cut the top off and just scoop out the soft interior - very similar to the Holy Goat Ripe Pandora.
Tastewise, clean flavours with a definite goat "tang" wrapped in a pleasant creaminess.
Originally published here
Cheese Maker: Udder Delights
Cheese Name: Goats Brie
Cheese Cellar: 91a Main Road Handorf, SA
Open: 7 days: 9am to 5pm
Closed: Good Friday, Christmas and Boxing Day
Cheese Name: Goats Brie
Cheese Cellar: 91a Main Road Handorf, SA
Open: 7 days: 9am to 5pm
Closed: Good Friday, Christmas and Boxing Day
The milk is sourced from a mainly Saanen Goat herd while non-animal rennet is used in the cheese-making process.
Compared with the Udder Delights Goat Camembert this is a little firmer though the signs are there that it will soften considerably.
According to the cheese-makers it will break down to a wonderfully molten cheese - to serve at its fully ripened stage you would cut the top off and just scoop out the soft interior - very similar to the Holy Goat Ripe Pandora.
Tastewise, clean flavours with a definite goat "tang" wrapped in a pleasant creaminess.
Originally published here
Saturday, 3 February 2007
Udder Delights Chevre
I've returned to the utterly delightful Udder Delights for for a taste of their Chevre.
This is a fresh goat cheese - presented as a log. There's also an ashed and a herbed version available. It's pressed but still has a softness to it - your fingerprints will definitely show in this.
I seem to repeat myself when it comes to goat cheese - but what does strike you is the whiteness of the curd. The outside is slightly moist - you could probably compare it's feel to say a buffalo mozzarella.
It is sliceable though it will crumble somewhat as you can see but it's also very easy to spread. These qualities do make it more useful in the kitchen as it opens up the range of applications. As slices you could add it to tarts and the like, or serve it as is on a cheese board or treat it like a fromage frais.
Tastewise, it's a little more "goaty", slightly sharper in taste, though still extremely creamy in the mouth with an appealing tang.
If you'd like to know more about Udder Delights head over to this post.
Originally published here
This is a fresh goat cheese - presented as a log. There's also an ashed and a herbed version available. It's pressed but still has a softness to it - your fingerprints will definitely show in this.
I seem to repeat myself when it comes to goat cheese - but what does strike you is the whiteness of the curd. The outside is slightly moist - you could probably compare it's feel to say a buffalo mozzarella.
It is sliceable though it will crumble somewhat as you can see but it's also very easy to spread. These qualities do make it more useful in the kitchen as it opens up the range of applications. As slices you could add it to tarts and the like, or serve it as is on a cheese board or treat it like a fromage frais.
Tastewise, it's a little more "goaty", slightly sharper in taste, though still extremely creamy in the mouth with an appealing tang.
If you'd like to know more about Udder Delights head over to this post.
Originally published here
Thursday, 21 September 2006
Udder Delights Goats Camembert
They may have a quirky name but Udder Delights produce seriously good cheese.
Founded in 1999 and based in the Adelaide Hills in South Australia they are most well known for their goat cheese though they have recently expanded their range to include Jersey cow milk cheese.
Cheese Maker - Udder Delights
Cheese Name - Goats Camembert
Location - 15/1 Adelaide Lobethal Rd, Lobethal, South Australia
I should note that a Cheese Cellar will be opening in Spring 2006, located at Hahndorf. It will be a centre for sales, tastings, education and include a café.
In this silver parcel lays a cheese that wanders the line between solid and liquid. This is made in the Normandy style using non-animal rennet.
Before serving this cheese it's most important to get an indication of it's level of maturation - this is done by gently squeezing the sides of the cheese. At full maturation the cheese is liquid and would be served by just cutting off the top of the cheese and serving it as is, with the rind as a bowl.
This cheese has about 2 weeks to go before reaching that total molten state so it's safe to cut - there's some softness when squeezed so I will get some of that desirable oozing
This illustrates the two states - the cheese is maturing from the rind to the core - in two weeks time that solid section will have converted.
I don't know about other people, but I find this type of cheese very hard to resist. It's best to serve this at room temperature, to maximise the ooze and release the flavours, just take it out of the fridge about an hour before you want to eat (or drink) it.
Tastewise, it has a creamy mouth-feel - the rind is quite mild at this state and this cheese should appeal to all cheese lovers.
It's an utterly delightful cheese!
Originally published here
Founded in 1999 and based in the Adelaide Hills in South Australia they are most well known for their goat cheese though they have recently expanded their range to include Jersey cow milk cheese.
Cheese Name - Goats Camembert
Location - 15/1 Adelaide Lobethal Rd, Lobethal, South Australia
I should note that a Cheese Cellar will be opening in Spring 2006, located at Hahndorf. It will be a centre for sales, tastings, education and include a café.
In this silver parcel lays a cheese that wanders the line between solid and liquid. This is made in the Normandy style using non-animal rennet.
Before serving this cheese it's most important to get an indication of it's level of maturation - this is done by gently squeezing the sides of the cheese. At full maturation the cheese is liquid and would be served by just cutting off the top of the cheese and serving it as is, with the rind as a bowl.
This cheese has about 2 weeks to go before reaching that total molten state so it's safe to cut - there's some softness when squeezed so I will get some of that desirable oozing
This illustrates the two states - the cheese is maturing from the rind to the core - in two weeks time that solid section will have converted.
I don't know about other people, but I find this type of cheese very hard to resist. It's best to serve this at room temperature, to maximise the ooze and release the flavours, just take it out of the fridge about an hour before you want to eat (or drink) it.
Tastewise, it has a creamy mouth-feel - the rind is quite mild at this state and this cheese should appeal to all cheese lovers.
It's an utterly delightful cheese!
Originally published here