April Cheese Subscription – Raw Milk Cheese
Each month we choose a selection of cheeses with a common theme that are eating particularly well. To celebrate International Raw Milk Cheese Appreciation Day on April 20th, (yes it’s a thing!) our April Cheese Subscription Box focuses on special raw cheese varieties.
You may know that Australian regulations around raw milk cheese are strict. The only imported soft cheese allowed into Australia is Roquefort and regulations for Australian cheese makers are complex.
If you are a raw milk cheese connoisseur or are trying these cheeses for the first time – we hope you enjoy these truly extraordinary cheeses.
“Eating raw milk cheese is like watching colour TV after years of black & white” – Will Studd.
LE ROI ROQUEFORT – AOC selected by Will Studd
Ewes milk, Aveyron, France
Roquefort is one of the world’s greatest blue cheeses. Le Roi, means “The King”. Its name and production methods have been protected since 1411. This cheese has been slowly ripened deep in the cool, ancient caves of Roquefort for longer than usual. It was specially selected by Will Studd because of its rich creamy texture, strong aromas, and lingering sweet-salty finish.
MARCEL PETITE LE COMTE – FORT AGED AOP selected Will Studd
Cows milk, Franche-Comte, France
Comte is one of the most popular French cheeses and Marcel Petite is one of the most respected Affineurs in France. The cheese is aged under a cold maturation system in the 19thcentury underground Fort of Saint-Antoine, high in the mountains on the French-Swiss border. The resulting cheeses have a rich concentrated nutty texture & a gentle caramel sweet honey flavour.
Parmigiano Reggiano is known as the King of Italian cheeses. Selected by Giorgio Cravero for sale in Australia at approximately two years of age. Each wheel is made in the San Pietro Dairy in the Appennini Hills of Modena using raw milk, before being transported for maturation at the family cellars in Bra, Piedmont. This cheese has a moist texture with nutty notes and a complex, fruity sweetness that makes it an ideal table cheese
SUNRISE – Section28
Cows milk, Adelaide Hills, South Australia
This seasonal semi hard cows milk cheese, is made by cheese maker Kym Masters in collaboration with Section 28’s neighbours, Brenton & Kirsty Keys at BK Wines. Kym uses chardonnay wine extracts (known as the lees) to wash the cheese during the maturation process. This washing gives the Sunrise its namesake golden rind with a fresh and fruity taste. This rind compliments the smooth, creamy pâté and grassy, nutty flavour of the cheese.
Orders close 9am Friday 29th March. For delivery Thursday 4th and Friday 5th of April. See more information and order here.