Long Paddock Granite Clothbound Cheddar


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Long Paddock Granite is a traditional, clothbound Cheddar made with cows milk on Dja Dja Wurrung country, Castlemaine, Victoria.

Origin: Dja Dja Wurrung country, Castlemaine, Victoria.

Milk: Cow

Rennet Type: Animal rennet

Style:Cheddar

Classification: Artisan

Shelf Life: 7 - 10 days, this product is cut to order

Goes well with: Rustic cider or English style ales, Cabernet Sauvignon

Perfect as part of a Ploughman’s lunch (pickles, relish, hearty bread) or paired with a barely-sweet fruit cake or, if you can get your hands on one, an Eccles cake.

Similar cheeses: Traditional English clothbound Cheddars

Printable Cheese Note

Granite Cheddar gets its name from the mottled grey/brown rind which resembles granite stone found around the Castlemaine region. In the traditional Somerset style, the cheese is wrapped with multiple layers of cotton cloth and lard. The lard both protects and seals the cheese, helping rind-development over the months with the assistance of favourable yeasts, bacteria and moulds.

Beneath the rind is a daffodil-yellow interior with a dense, slightly crumbly paste. The complex savoury flavour is grounded in all things earthy and umami with grassy, buttery notes and a slightly acidic finish.

Julie and Ivan Larcher relocated to Castlemaine, Victoria from Limoges, France with the encouragement of Alison Lansley (Australian Specialist Cheesemakers’ Association) and Holy Goat’s Carla Meurs and Ann-Marie Monda. Years of experience making cheese and consulting have informed their considered production at every stage. From careful monitoring of herd health and milking through their small-batch cheesemaking process and maturation, nothing is left to chance.

Ivan is no stranger to the intricate art of making traditional clothbound Cheddar, having spent years working with great English makers of Cheddar cheese such as Montgomery’s, Westcombe and Hafod.  Located at The Mill, Castlemaine - a hub for creatives in a range of fields - their site houses production facilities and a much-heralded Cheese School.

Ingredients: Pasteurised cow's milk, salt, cultures, animal rennet.

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