Heidi Farm Aged Gruyere
Origin: Exton, near Launceston, Tasmania.
Cheesemaker: Frank Marchand
Milk source: Cow
Description: Very limited release of Heidi’s prize winning Gruyere style, the cheese is held over for further ageing to capture a depth of flavour, richness with a long finish.
Heidi Farm Gruyere
Origin: Exton, near Launceston, Tasmania.
Cheesemaker: Frank Marchand
Natural rinded Gruyere style made in 30 kg. wheels in order for the cheese to reach full maturity. Full rich nutty flavour with a hint of sweetness in the classic Swiss style, with a long and lingering finish.
Heidi Farm Raclette
Origin: Tasmania
Moist, washed and smeared-rind cheese with a pliable texture. The cheese has a pungent aroma and a rich milky flavour with a doughy texture that are best appreciated when the cheese is melted or cooked. The best cheeses are fully matured for 5 months.
Heidi Farm “Reblochon”
Origin: Heidi Farm, Exton, Tasmania
Cheesemaker: Frank Marchand
Australia’s only master Swiss cheese maker makes this cheese to the true tradition. Reblochon is a lightly pressed, scalded cheese with a supple creamy paste and a firm pinkish / brown washed rind. Initial taste is mild and fruity with a fullness of flavour that comes through on the back palate.
Heidi Farm Barrel
Origin: Exton, near Launceston, Tasmania.
Cheesemaker: Frank Marchand.
Cows’ milk naturally rinded young Gruyere style. Light nutty flavour with a hint of sweetness in the classic Swiss style. Excellent presentation when shaved utilising a traditional Swiss Girolle (radial) cheese cutter.
Heidi Farm Emmental
Origin: Exton, near Launceston, Tasmania.
This very fine Tasmanian style from Australia’s only Swiss master Cheesemaker, Frank Marchand this cheese is also made in the large 40kg. In order to fully ripen and allow the eyes or holes to properly form. A wonderfully sweet nutty flavour with a smooth texture.
Heidi Farm Tilsit
Origin: Exton, near Launceston, Tasmania.