Paris Creek Nuage Blanc

Paris Creek Cheese is located in Paris Creek, South Australia and was founded in 1988 by the Spranz family from Germany and produce a range of biodynamic/organic (and in-conversion) milk, yoghurt, cheese and butter.

The cheese I'm featuring today is the Paris Creek Nuage Blanc.

Paris Creek Nuage Blanc

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.

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.

Main Ridge Cilia - Take 2

If you've read my previous post on Main Ridge Cilia you would know that it wasn't a very pleasant experience and that, at the time, I did wonder if the cheese was right.

A few weeks after my posting an email arrived from the cheesemaker explained the situation:

We recently had a batch of Cilia that ripened at an alarming rate due to a maturing room meltdown. That batch was put on hold and was rejected by myself. Unfortunately before I could discard the batch, staff filled some orders from that batch and of all people to be affected by this stuff up, you unfortunately were one! That batch of Cilia was nothing like our normal Cilia which is usually rather mild.

The cheesemaker generously offered to send me all sorts of cheese but in fairness I was satisfied with just swapping the cheese for one that was right.

So what I have before you is Cilia as it should be.

Main Ridge Cilia

I'm always on the lookout for new Australian cheeses but in the case of Main Ridge Dairy I've found a cheese-maker that's new to me. Located in the Mornington Peninsula it is home to a herd of 300 white Saanen and brown Toggenburg goats. The milk from this dairy has also been used in neighbouring Red Hill Cheese.

The first cheese I'm tasting is Cilia

Bruny Island Saint

Bruny Island is an island located off the south-east coast of Tasmania - it's also home to one of Tasmania's most interesting cheese-makers, Bruny Island Cheese. While I've enjoyed their cheese in restaurants, finding it in the stores can be difficult but thankfully I've finally managed to find a reliable source.

Locheilan Triple Cream

Locheilan Farmhouse Cheese is located in Wunghun about 200 kilometers north of Melbourne, not far from Shepparton. We've enjoyed quite a bit of their cheese in the past so it is quite surprising that I've yet to mention them on this site - so today I right that wrong with a decadent triple cream!

Cheesemarker: Locheilan Farmhouse Cheese

Cheese Name: Triple Cream

Location: 754 Central Mundoona Road, Wunghnu

Open for visits and sales - Wednesday to Sunday from 9am to 5pm; other days by appointment

Web: Locheilan

It has a washed rind character about it, in relation to the aroma and those hints of orange underneath the white mould. The milk all comes form their farm, a herd made up of mostly Friesians with some Jersey cross-breads.



This cheese has about a month until it's BBD so it isn't yet showing those runny characteristics that come with a fully matured round. If you look inside the cheese you can see those changes starting, the internal core is lighter in colour.



It's best to let the cheese come to room temperature - on a hot day that does not mean you allow it to get hot, please use a little common sense here. It will soften somewhat even at this stage and the flavours and aromas are much more pronouced. A triple cream will reward you with fabulous mouth feel - the rich,creamy flavour coating and filling your mouth.

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.

Capra Serenade

It could be said that I love cheese but this next cheese loves you back - how can you resist the delightful heart-shaped Serenade from Capra Cheese?


Cheese Maker: Capra
Cheese Name: Serenade
Location: 125 Tices Road, Mt Lookout


This has a double layer of ash - one surrounding the heart and the other straight through the center.


All cheese made by Capra uses organic goats' milk from their own free-range herd.


Much like their Velvet this has that same creamy, clean taste with the ash giving it another dimension. The flavour is quite distinct, I know my sister likened it to a blue cheese but I put it more towards a bitey vintage cheddar.

This cheese is now available at The Cheese Shop Deli at Prahran Market as well as the other places listed in my earlier post.

Originally published here

Hunter Valley Grape Vine Ashed Brie

The race that stops a nation has finally been run and won and hearty congratulations go to Viewed and its trainer Bart Cummings.

While the horses were racing we were happily nibbling on this:

Maker: Hunter Valley Cheese Company
Type: Grape Vine Ashed Brie
Location: Cnr Broke and McDonalds Road, Pokolbin, NSW
Web: Hunter Valley Cheese Company

When you see the words "grape vine ashed" you usually expect to see the ash on the outside. Since this is a Brie, the cheese is ashed and then left for the white mould to develop over it.



Having left this out of the fridge for a few hours and serving it close to its best before date, I've been well rewarded with this wonderful runny texture. There's a rich creamy flavour but the rind is surprising mild and very enjoyable to eat.



You could well be excused for treating it like a cheese fondue.

Originally published here

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.

Maker: King Island Dairy
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

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

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.

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

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

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

Jindi Supreme Triple Cheese

Jindi Cheese was started in 1985 and it's another one of our all time favourites - located in Gippsland, here in Victoria, in the town of Jindivick. Through the years they have achieved international success, the most recent being the 2004 award for the Worlds Best Brie.

Cheese Maker: Jindi Cheese
Cheese Name: Supreme Triple Cream

As the name suggests, Triple Cream, this is quite a rich and luscious cheese and requires an average 35% fat content. The milk is sourced from predominately Jersey cows. The cheese is shrouded in a soft white mould and maturation time takes about 5-6 weeks.

A look inside and you are rewarded with a intense buttery cheese with an eye-catching golden hue. You don't just eat this cheese, it melts in your mouth. If you are fond of brie and Camembert, then this is a cheese you must try.


Originally published here

Alcheringa Nathalia Camembert

It's a Victorian Cheese this time - from up north in the Murray Valley and it's an example of making the most of what you have.

In this case it's diversifying into cheese making, with the help of Locheilan Farmhouse Cheese they produce about 200 rounds of Camembert and Brie a fortnight.

Cheese: Alcheringa Nathalia Camembert
(Bio-dynamic Milk and Non-Animal Rennet used)

As a nod to their district, the label takes it's colour from those of the local football and netball teams.

Unwrapped you will find quite a firm white mould - not moist but more soft like velvet.

Now, this cheese was cut after being left out at room temperature for a couple of hours. As you can see it's not a soft, runny style. It cuts easily to reveals it's golden centre. It has those typical characteristics - a good earthiness combined with a creamy texture makes it quite appealing. It's quite chewy - the skin a little more intense but all in all, will make a nice change on your cheese platter.


Originally published here