Cheese of the Month (September 2021)
Each month I highlight one artisan cheese deserving of special attention. Worth the effort to find.
|Long Paddock Bluestone. In central Victoria there is a cheesemaking school based in The Mill, Castlemaine. Long Paddock lives here. Among the expanding range their Bluestone – a ewe’s milk blue cheese. It took me aback when I tasted it. I asked myself “How good is that?” |
Similar to France’s Bleu de Basque cheese, Bluestone has great balance and flavours. And no, it’s not “too sheepy”. It’s just jolly good.
The ‘Go-To’ Cheeses
Available all year round, and widely distributed across the country’s specialist cheese shops, these cheeses I recommend for my friends new to Australia’s fantastic artisan cheeses.
|Soft White Mould||Truffled Cheese||Semi-Hard||Blue||Hard Cheese|
|Extravagant by L’Artisan is the ultimate triple cream soft cheese. Made in Victoria and with good distribution across the nation. You’ll never buy D’Affinois again.||So many good truffle cheeses out there. Woombye Truffle Triple from Queensland is amongst the most widely available, multi-award winning and totally delicious.||Mont Priscilla by Section 28. South Australian cow’s milk cheese with a streak of ash midway. The answer to France’s Morbier.||Tarwin Blue by Berry’s Creek. Inspired by Stilton, but better than Stilton. Made in Victoria by one the world’s greatest blue cheesemakers, Barry Charlton.||Bay of Fires Clothbound Cheddar. Good texture and complexity from this Tasmanian cheese. I chose this over Murray Bridge Aged Cheddar because it is easier to find.|