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

Hellenic Black Truffle Goat Curd

I may not have access to fresh truffles at the moment but that doesn't mean you have to go without. Here is a new product I've recently discovered that blends truffle with goat cheese!



I first spied these tiny tubs at Leo's in Kew and they immediately found their way into our trolley. I've since found them at Cleo's Deli in Prahran Market too.


There's a little oil covering the cheese and all those specks you see are black truffle. Easily spreadable, it would be a quick way to smarten up those everyday sandwiches.

I've also used it in those Tortelloni as a replacement for the White Truffle paste.

Originally published here