Cairo Pyramid and also Crottin
Region: Wollert, just north of Melbourne
Cheesemaker: Richard Thomas
A goat cheese pyramid with traces of blue & white mould puffs on the surface. Made in the style of the Famous French Crottin, but in the Classic Pyramid shape. The texture is dryish on the palate but should be smooth to the tongue, slightly sweet finish with the evidence of Goat.
“Nuovo Fresco” Gorgonzola Dolce
Region: Yarra Valley
Cheesemaker: Richard Thomas
The cheese made on cow’s milk, style moist & semi flowing with little mould at the centre, to bluish grey green mould nearer the rind. Texture is ideally soft, moist with a creaminess in the centre like fairly ripe Brie, to slightly drier towards the rind. The method is similar to that used by the mountain cheesemakers of Northern Italy but adapted to Australian milk & climatic conditions.
“Pastorello” Washed rind Goat Cheese
Cheesemaker: Richard Thomas
Region: “Melrose Farm”- Wollert, just north of Melbourne
Pastorello means, “man of the fields” in Italian. An orange smear ripened (“washed”) rind made on goat’s milk, mild in flavour and firm bodied. Style: Something between Edam & Gruyere, but with washed rind characters found in the aroma, texture & flavour.
“Tradizionale”Gorgonzola Piccante
Region: Yarra Valley
Cheesemaker: Richard Thomas
This cheese made on cow’s milk strong blue mould with a powerful, sweet flavour and possessing an extra-ordinary richness. The mature hard rind reflects good ageing, which adds to flavour.