Holy Goat Nectar Tomme semi-hard brine washed goats milk cheese made on farm at Sutton Grange Organic Farm. During a 3 month maturation period, the wheels of Nectar are washed with native brevi linens and Holy Goat flora both of which allow the cheese to develop its natural rind. Nectar follows the tradition of using a whey starter derived from their lactic goats cheese. The interior of the cheese is smooth and dense with complex savoury, nutty flavours that reflect the goats' access to pastures which include a wide variety of native grasses, herbs and shrubs.
A little history about Holy Goat
Sutton Grange Organic Farm, on Dja Dja Wurrung country, was set up by Ann-Marie Monda and Carla Meurs in 1999, with just 3 goats. They had previously spent many years working alongside pioneering Australian goat cheese maker, Gabrielle Kervella, in Western Australia, and artisan cheese producers in Europe. Today they have around 120 goats that they all know by name and specialise in lactic-set goat milk cheeses that are widely regarded as the best in Australia. Most of the cheeses are fresh and soft styles, and many are ripened with a special surface mould called Geotrichum candidum, which has a distinctive wrinkled texture and ivory colour. The goatherd and cheeses are certified organic by NASAA (National Association for Sustainable Agriculture Australia).