Nimbin Valley Truffled Cow: Review
Yummy. Nimbin Valley Truffled Cow is made from pasteurised cow’s milk using non-animal rennet. The ingredients list on the wrapper says onions, olive oil, truffle and portabello mushroom has been used making this cheese. The white-mould rind has medium intensity smells of truffle and green olive. Cutting inside reveals and ivory coloured soft paste. The taste is of intense dairy and umani fungal flavour, with natural sweetness and savoury, all in abundance, Unctuous and moreish stuff.
You might also like…
Woombye Truffle Triple Brie: Multi-award winning Queensland cheese with truffle.
Pure Artisan Cheese Black Ash Triple Brie: No truffle here, but if that moreish dairy aspect is what appeals, try this.
Wine Matching | Wine Pairing
Try a chardonnay or other dry white wine. Or see my cheese and wine pairing guide for more options.