6
April

2018

Raw Milk Cheese Appreciation Day 2018

Join us (and cheese-lovers around the world) in celebrating Raw Milk Cheese Appreciation Day:

We’ll be celebrating with a free tasting of selected raw milk cheeses from around the world.

FREE RAW MILK CHEESE TASTING
Saturday 21 April, 1-4pm
+ 10% off our raw milk cheeses all day

Why we love raw milk cheese…

Raw milk cheeses are unique in flavor, history and carry on traditional cheesemaking practices, representing years of knowledge and thoughtful innovation.

“The flavour of raw milk cheese is like discovering colour TV after years of watching black and white.”
– Will Studd, international cheese specialist

Created by the Oldways Cheese Coalition in Boston USA in 2015, Raw Milk Cheese Appreciation Day offers cheese enthusiasts from Melbourne to Manhattan a chance to participate in events highlighting the distinctive cultural heritage of raw milk cheese.

It’s the perfect opportunity to try a new cheese and support artisan cheesemaking.

10% off Raw Milk Cheeses – Saturday 21 April

Stock up on raw milk cheese from around the world, including these favourites:

  • Bruny Island C2 (Australia)
    One of the few raw milk cheeses made in Australia, it’s sweet, savoury and intense.

  • Marcel Petite Comte Symphonie (France)
    A concentrated nutty texture and a gentle sweet honey flavour reflecting the rich milk of the Montbéliard cattle that graze the natural mountain pastures.

  • Le Roi Roquefort Will Studd Selected (France)
    One of the world’s best known blue cheeses, it’s tangy, crumbly and slightly moist, with distinctive blue veins.

  • G. Cravero Parmigano Reggiano (Italy)
    The ‘king of Italian cheeses’ has a succulent, moist texture with nutty tones and a complex, fruity sweetness. At its peak around two years of age.

  • Firstkonig (Switzerland)
    Made with whole, unpasteurised milk, has a dense, creamy texture with a herbaceous flavour and a delicate spicy finish.

  • Gruyere Vieux (Switzerland)
    The condensed nutty texture is scattered with small horizontal fissures known as ‘lenures’ and tiny crystals of tyrosine (an amino acid) that add a deliciously sweet-salty crunch to the powerful lingering flavours.

Don’t forget to tag @harperandblohm and #rawcheeseday as you celebrate this delicious day.


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