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 18th, (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 cheesemakers 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. Specially selected by Will Studd because of its rich creamy texture, strong aromas, and lingering sweet-salty finish.
SUNRISE – Section28
Cows milk, Adelaide Hills, South Australia
This seasonal semi-hard cows milk cheese is made by cheesemaker 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 complements the smooth, creamy pâté and grassy, nutty flavour of the cheese.
FIRSTKÖNIG
Cow’s milk, Toggenburg, Switzerland
A mountain cheese (or “Bergkäse”), FirstKonig is a semi-hard style cheese made with whole unpasteurised milk and smeared in a light brine as it matures, giving the rind an amber colour and assisting in the development of its flavour. Developed by Reto Guntensberg at his fathers’ traditional dairy, FirstKönig is named after the Churfirsten mountain range that dominates the region. It has a dense, creamy texture with a herbaceous flavour and a delicately spicy finish.
EL ESPARTO MANCHEGO - selected by Will Studd
Ewe’s milk, La Mancha, Spain
Manchego is the best known of all Spanish cheese from the famous La Mancha region – named from the Arab word ‘al mansha’ meaning dry land. This raw milk version is a rare example of farmhouse cheese made with milk from a single herd and matured for only a few months. After maturation, the ivory coloured interior develops a distinctively sweet, moist & nutty finish with a hint of the grasslands of the farm.
Orders close 9 am Friday 27th March. For delivery Friday 3rd April (and Thursday 2nd in some regional areas). See more information and order here.
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 cheesemakers 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. Specially selected by Will Studd because of its rich creamy texture, strong aromas, and lingering sweet-salty finish.
SUNRISE – Section28
Cows milk, Adelaide Hills, South Australia
This seasonal semi-hard cows milk cheese is made by cheesemaker 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 complements the smooth, creamy pâté and grassy, nutty flavour of the cheese.
FIRSTKÖNIG
Cow’s milk, Toggenburg, Switzerland
A mountain cheese (or “Bergkäse”), FirstKonig is a semi-hard style cheese made with whole unpasteurised milk and smeared in a light brine as it matures, giving the rind an amber colour and assisting in the development of its flavour. Developed by Reto Guntensberg at his fathers’ traditional dairy, FirstKönig is named after the Churfirsten mountain range that dominates the region. It has a dense, creamy texture with a herbaceous flavour and a delicately spicy finish.
EL ESPARTO MANCHEGO - selected by Will Studd
Ewe’s milk, La Mancha, Spain
Manchego is the best known of all Spanish cheese from the famous La Mancha region – named from the Arab word ‘al mansha’ meaning dry land. This raw milk version is a rare example of farmhouse cheese made with milk from a single herd and matured for only a few months. After maturation, the ivory coloured interior develops a distinctively sweet, moist & nutty finish with a hint of the grasslands of the farm.
Orders close 9 am Friday 27th March. For delivery Friday 3rd April (and Thursday 2nd in some regional areas). See more information and order here.
