Maffra Tanjil Blue: Review
Strongly flavoured blue cheese in the style of Shropshire Blue. Maffra Tanjil Blue is a washed rind blue cheese made from cow’s milk in Gippsland, Victoria. Maffra’s website says this cheese is a soft blue, however the block I had was nearer to a firmer crumbly cheese. The distinctive orange colour comes from annatto seeds used in making a Shropshire style cheese. The rind has a medium intensity fermented aroma. Like most blue cheeses the palate mineral and herbaceous flavours dominate along with pronounced salt, acidity. It is very savoury and on the stronger side of blue cheeses. If you like Gorgonzola or Danish Blue this might be a cheese you’ll also enjoy.
I couldn’t find information about the type of rennet used, so am unclear whether this cheese is vegetarian-friendly.
You might also like…
Use this link to see my reviews of Australian artisan blue cheeses. Some of note you may like includes
Goldfields Cheese Buangor Blue: The only other Australian made Shropshire Blue style of cheese I am aware of at the time of writing. From Ballarat, VIC.
Berry’s Creek Oak Blue: A Gorgonzola style blue cheese from arguably Australia’s best blue cheese maker. From Gippsland, VIC
Wine Matching | Wine Pairing
Needs a full bodied red wine, preferably with some sweetness to counter the saltiness of the cheese. A port or sticky wine is ideal. Or see my cheese and wine pairing guide for more options.
Where to Buy
Can buy direct online from Maffra. I got mine from Curds and Whey in Melbourne’s Queen Vic Market.