Berry’s Creek Barry’s Blue: Review
Impressive semi-hard blue cheese that tastes creamier than most blues in the mouth. Berry’s Creek Barry’s Blue is made from a combination of buffalo and cow’s milk from local South Gippsland herds. As a result of the mixture the blue cheese has a lightness that comes from the buffalo’s milk and body from the cow’s milk. Like other blue cheeses there are herbal overtones in the flavour. the minerality typical of blues is there, but to a lesser extent than most other blues. Likewise with the salt. I really enjoyed this cheese and see it as an individual cheese that is gentler than an St. Agur or Shadows of Blue, and nowhere near of strong as a Stilton, Roquefort or Gorgonzola.
Berry’s Creek Barry’s Blue
Berry’s Creek Tarwin Blue: No list of blue cheese can go without at least one other made by Berry’s Creek.
Tarago River Gippsland Blue: more good quality cow’s milk blue cheese from Gippsland, Victoria. From the makers of the better known Shadows of Blue
Wine Matching | Wine Pairing
It’s blue cheese, so find a wine with some sweetness and big body. Port is the classic, or maybe a Rutherglen sticky. If you are feeling generous try Lethbridge Primarone. Or see my cheese and wine pairing guide for more options.
Where to Buy
I got mine while on a cheese tour that took me to the factory (there’s no factory shop) berry’s creek. Try their online shop.
Photo god @lepetitefoodie