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February Cheese Subscription Box

February Cheese Subscription Box

Welcome, welcome - newcomers and veterans to our monthly cheese subscription alike. Whether this is your inaugural subscription delivery or you’re an old-hand at this, we thought we'd follow Julie Andrews' lead in The Sound of Music

Let’s start at the very beginning
A very good place to start
When you read you begin with A-B-C
When you sing you begin with do-re-mi

So, we are beginning with four cheeses that we believe showcase the true fundamentals of their particular style. An introduction to cheese, if you like.

  • Dreaming Goat Dairy Fresh Chèvre
  • Le Conquérant Camembert - selected by Will Studd
  • Pyengana Clothbound Cheddar
  • Papillon Roquefort

DREAMING GOAT DAIRY FRESH CHÈVRE
Goat milk, Wurundjeri, Macedon Ranges, Victoria

Dreaming Goat Dairy Fresh Chèvre  is made from a small herd of 20 milking goats at Dreaming Goat Dairy, a farm-based cheesemaking business on Wurundjeri country, Macedon Ranges run by passionate cheesemaker Sarah Ajzner and partner Daniel.

The milk is set overnight with lactic acid cultures and gently strained to produce a delicate and creamy cheese, which allows the pure goat milk flavour to shine. This unique texture and fresh lactic flavour are direct expressions of the milk’s terroir.

Goes well with: Simply slathered on sourdough toast with fresh herbs & cracked black pepper, folded into an omelette or dolloped onto a summer salad. Good drink matches would be light white and sparkling wines, pale ale/pilsener beer

Read more about the uniqueness of cheese made with goat milk here

 

LE CONQUÉRANT CAMEMBERT - selected by Will Studd
Cows milk, Normandy region, France

Le Conquérant Camembert shows all the characteristics of its famous cousin - authentic Camembert de Normandie made with raw milk. Will Studd has worked with the producers to develop this pasteurized version just for the Australian market. It is the special blend of cheesemaking cultures which produces flavours and aromas that come very close to its famous cousin.
 
The camembert’s very bold flavour, reminiscent of cooked cauliflower, wet straw, salami and truffle, is not for the faint-hearted. The texture features a traditional line of chalk through the centre when young, which develops to a deliciously fudgy texture when ripe. It is common to find beige or reddish spots under the fluffy rind, particularly when fully mature

Goes well with:Think a little plate with some crusty baguette, a handful of cornichons & a sliced apple then add a glass of Normandy cider, a farmhouse ale or even some Gamay or Pinot Noir

 

PYENGANA CLOTHBOUND CHEDDAR
Cows milk, Pyenmairrener, Pyengana Valley, Tasmania  

Pyengana Clothbound Cheddar is thought of by many as the quintessential Aussie clothbound Cheddar. Farmer and cheesemaker Jon Healey established Pyengana Dairy Company in 1992, as a way to add value to the family’s dairy farm. Despite some modern innovations, the cheese is still largely made by hand. It is then wrapped in cloth and matured on pine shelves at the dairy where natural microflora play a crucial role.

The subtle flavours of the north Tasmanian pasture are reflected in the rich colour and complex flavour of the cheese. It has a fine texture and crumbly body with subtle flavours of herbs & pasture and hints of honey.

Goes well with: Rich cured meats & a little mustard will amp up your Cheddar tasting and now’s the time to pull out some red wine if that’s your thing, otherwise try some Tasmanian cider or a full-bodied English bitter ale.

 

PAPILLON ROQUEFORT
Ewes milk, Midi-Pyrénées region, France

Papillon Roquefort is one of the world’s greatest blue cheeses with its name and production methods protected since 1411. This pedigree ensures that it is made with only raw ewe/sheep milk and aged in the natural microclimate of the Combalou caves, near the village of Roquefort-sur-Soulzon.

With its rich creamy texture, strong aromas, and lingering sweet-salty finish, it’s no wonder this benchmark cheese is often referred to as the ‘King of French Cheeses.’

Goes well with: This creamy blue needs little to bring out its best. We recommend slices of pear, rye bread & a few cracked walnuts with a glass of dessert wines, such as Sauternes (for the full French experience).

 

About the Harper & Blohm cheese subscriptions

Our monthly cheese subscription is a carefully selected box of cheese with tasting notes delivered straight to your door. We offer 1, 3, 6, or 12-month subscriptions starting at $95 a month including delivery. Delivery via our refrigerated courier is available across Melbourne & selected areas of regional Victoria.

Orders for our February Cheese Subscription Box close at 5pm Friday 28th January for delivery on Friday 4th February. 

Order your February Cheese Subscription here

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