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Cheese Platter

Trinity Cellars Jersey Brie

Jersey Cows Milk Brie is produced near the South Australian town of Lobethal located 40km due west of Adelaide. It is made from pure full cream Jersey cow’s milk which gives this cheese distinct richness of flavour and a flowing texture when ripe. The cheese also exhibits earthy mushroom tones upon maturity. This is a quality & wonderful Australian brie.

Quickes Clothbound Cheddar 24 month old

This is one of the only traditional Cheddars still made in Devon. It is made from selected summer or autumn milk and matured for 24 months. It has distinctive grassy flavours on the cloth with a creamy texture. The ageing process has developed a lingering full-rounded flavour that is not too acidic. The origin of the name eddar comes from the cheese manufacturing process of cheddaring where the curds are cut and turned over and over to release as much of the whey as possible. The remaining particles are smooth and silky.

Washed Rind

Mauri Artavaggio

This cheese is actually known as Robiola Lombardia, which is the generic name of a group of Lombardy cheeses that are essentially diminutive Taleggios. Grazing in the unspoilt high pastures of Northern Lombardy results in cow’s milk that is rich & nutrient packed. The flavour & aroma of the cheese is similar to that of Taleggio – meaty, nutty & slightly saline with nuances of fruit. Full flavoured yet creamy & delicate on the palate, Artavaggio is ivory in colour with a washed rind and reddish-brown crust.

When ripe, the cheese will bulge & become almost runny inside, soft enough to cut with a dull butter knife, and perhaps show a bit of liquid nearest the rind. An absolutely luxurious cheese.

Tarago River Strzelecki Blue

Named after the Strzelecki Ranges in Victoria this is a very special goat blue from the Tarago River Cheese Company. Only the finest quality milk is sourced for this unique cheese due to the highly volatile nature of goats milk. The rind is rather rustic with orange yeasts and mould becoming more evident as the cheese matures. Strzelecki is at its best from 10 weeks affinage when the chalky curds have broken down to a soft, sensuous texture with clean, subtle goat flavours & full aromatic bouquet. It is also very interesting flavour-wise whilst still young. The champion cheese at the Australian Specialist Cheesemakers Association Awards 1999.

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