This surface-ripened cows milk cheese is handmade in a traditional French style. When young it presents a fresh, clean flavour with a bright lactic tang. As it ages, the fudgy interior softens to a creamy, oozing interior while developing distinctive funky flavour notes.
A little history
Julie and Ivan Larcher recently 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.
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.