September Cheese Subscription
Each month we choose a selection of cheese with a common theme that are eating particularly well and give you a balanced range of cheese types. Our September box celebrates some Victorian Heroes with cow, goat and buffalo milk cheeses. We hope you enjoy them!
Cow’s milk, South-western region, Victoria
Marcel is the newest addition to the range of organic cheeses made at L’Artisan by Cheesemaker Matthieu Megard. A soft surfaced ripened cheese, it has a slightly firm texture with a gentle lactic acidity when young and ripens to reveal a dense, sticky texture with a soft & sweet profile.
Goat’s milk, Daylesford-Macedon region,Victoria
La Luna is hand made using a process based on the traditional French goat milk cheeses of the Loire Valley. Its wrinkled rind gives way to a creamy centre which ranges from soft and smooth to fudgy and slightly chalky, depending on the season and the degree of ripeness. It has an amazing depth of flavour with a creamy lactic sweetness, balanced by a tangy finish.
Buffalo milk, Yambuk, Western District, Victoria
Shaw River created this cheese in honour of Annie Baxter – the pioneering founder of their Yambuk farm. To celebrate their 21styear of production they have handed this cheese over to fellow cheesemaker Jack Holman to mature. It has developed a beautiful natural rind & smooth creamy texture. The piquant flavour, typical of buffalo milk cheeses, is accentuated by a balance of sweet caramel nutty tones.
Cow’s milk, Fish Creek, Gippsland region, Victoria
Tarwin Blue takes its name from the local river nestled amongst the rolling green hills of South Gippsland. After maturation for a minimum of two months, the rich buttery texture becomes interspersed with dark blue veins and develops a distinct creamy texture and a slightly earthy flavour. The hallmark of this cheese is its perfect balance of spicy blue, creamy cheese and salty tang.