Mountaineer is a semi hard cows milk cheese made with organic milk from a single herd of Normande cows. At once both sweet and savoury with an aromatic rind, this open textured tomme style cheese has a rich and creamy clean flavour whilst expressing an herbaceous tone. The Mountaineer is both an excellent table cheese and delicious melted over potatoes and cornichons in the style of a raclette.
A little history about Peaks Artisan Cheesemakers
The Peaks Artisan Cheesemakers are Luke Armstrong and Vanessa Lipscombe, who are both are passionate about food and established their micro dairy in 2018. Together they make and mature The Peaks Artisan Cheesemakers range of cheeses on Waveroo country, Victorian Alpine region – traditional dairy country amongst the most sustainable in Australia due to its high rainfall and quality soils. Their goal is simple: To make beautiful cheese from the highest quality local milk. Both the cows and goats are sourced from single herds in the Kiewa Valley region as single source milk means minimal processing and maximum freshness, attributes which are fundamental to producing quality cheese. All the cheeses are manufactured by hand using traditional methods, and then matured in their cellars. Like all fermented foods, cheese is a living thing and, as such, the focus is on providing environments where specific microbes can create desirable flavours and textures.
Ingredients: Pasteurised cow's milk, salt, cultures, non animal rennet.