Pyengana St. Columba: Review
Balanced gentle blue cheese. Pyengana St Columba is made from locally sourced pastuerised cow’s milk. Relative to other hard blue cheeses this is a restrained and very balanced cheese. It is nowhere near as in-your-face as a gorgonzola or roquefort. There is a slight softness to the ivory-yellow paste allowing is the gently crumble. The mineral and herbal flavours are there with good intensity, along with balanced savoury, salt and acidity, yielding a long finish. The rind has a fermented aroma. Enjoyable.
There are other lovely Australian artisan truffled soft cheeses available. The general standard is very high.
You Might Also Like….
Berry’s Creek Tarwin Blue: Stilton inspired multi gold medal winning blue cheese from the Australia’s king of blue cheese. Also check out their Barry’s Blue, and Riverine Blue that use buffalo milk.
Blackburn Blue: Looks like a gnarled monster from the outside, but reveals a pure delight of a soft cheese with a blue outer. Divine surprise.
Cola River Farm Blue : Another soft blue from Tassie. Delightful.
Wine Matching | Wine Pairing
Try a port style wine or a full bodied red. You’ll need the power from the full body, and some sweetness to counter the cheese’s salt. Or see my cheese and wine pairing guide for more options.
Where to Buy
A list of stockists is available on the Pyengana website or direct from them. I got mine from Richies/IGA in Burke Road, Balwyn, Melbourne.