Unnamed Goat Stone and Crow: Review
Stone and Crow continues to be one of Australia’s most interesting cheese makers because of the attitude. As a result the cheeses made have a refreshing idiosyncrasy and I’ll-do-it-my-way about them. They don’t have a ‘proper’ website of their own; batches of cheese with the same name have variations, sometimes in how they are made. And then there is this. Is it really called “Unnamed Goat Stone and Crow’ or did cheese maker not bother give it a name leaving the shop to make up something to put on the label. Either way, we need more Stone and Crow attitude so our lives are more interesting.
This goat’s milk cheese is semi-hard ivory colour cheese, with an even consistency to the paste and a fairly high intensity to the smell. Savoury and natural sweet flavours dominate with pleasing vegetable, flour and chalk elements combines with mild dairy. As a result it has medium complexity and nice length for a mild cheese.
Wine Matching | Wine Pairing
Try a focused white with a bit of acidity Hahndorf Hill Gruner Veltliner or Soumah Estate Viognier, or go for opposite way and big red such as a shiraz or Samuel’s George Graciano. or check my cheese and wine matching guide.
You might also like
Pecora Dairy Yarrawa (sheep, hard)
L’Artisan Fermier (cow’s milk, semi-hard)
Where to buy
I bought it from Ripe.
@lepetitefoodie for the photo