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“I want to encourage people to explore their own tastebuds”
With a range of fourteen distinctive cheeses, ranging from cows milk to goats milk, Victoria and her team work under strict hygienic conditions in a spotlessly clean environment, demanded by their distinctive artisan cheese styles.
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“Cheese is milk’s leap
toward immortality.”
CLIFF FADIMAN
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Cow Milk Cheese |
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Vache Curd
200gm tubs
An alternative to goat curd, the Vache curd has a firm mousse texture with mild lemon-lime undertones. It can be used with bruschetta, smoked salmon, baked cheesecake, whipped through mashed potatoes, by itself on a cracker or anyway your imagination takes you.
Recipe: Cherry truss tomato & Peri Feta cheese tarts
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Peri Feta
150g tubs
Soft and creamy on the palate with a slight crumbly texture. Great in salads, dishes that call for ricotta, or marinated in your own oil and spice selection.
Recipe: Cherry truss tomato & Peri Feta cheese tarts
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Maggie Beer's Cheese Macaroni
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Marinated Peri Feta
325g tubs
The soft slightly crumbly texture of Peri Fetta is marinated in a mixture of canola and olive oil, oregano, lemon and black peppercorns. This adds extra character and flavour to the creamy Peri Fetta. Ideal for spreading on to warm crostini. |
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Barossa Brie
900-1000gm rounds
Wheel in the traditional Brie style. Pungent aromas of mushroom and forest characters, with a creamy rich texture when mature. |
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Barossa Camembert
200-240gm rounds
A white mould cheese that is matured for four weeks before being released. This achieves a slight mushroom, fungal aroma with a mild creamy palate that will develop to become full, rich and luscious.
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Baby Bert
50-70gm rounds
Mini versions of a camembert style cheese, these white mould has a slightly firm texture with a mild creamy palate. Ideal for picnics.
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Wanera
Approx. 800gms
Gently washed with brevi linens over a period of two weeks and matured for a minimum of two months to develop a luscious creamy texture. |
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Barossa Washington
200-240gm rounds
Made in small rounds that are individually hand washed for two weeks with a special brine solution to develop subtle yeasty aromas. The palate is full and velvety with a mild sweetness. Flavour and complexity develops over time.
Awards:
2008 Champion Washed rind - Australian Grand Dairy Awards
2007 Champion Washed rind - Australian Grand Dairy Awards
2007 Overall Champion Cheese - Cheesefest 2007
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St. Kitts
50-70gm rounds
A small washed rind cheese with a firm texture. This cheese can be an ideal accompaniment to salamis and mettwurst, displaying bitey, crisp salt characters.
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| Goat Milk Cheese |
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Goats Curd
Approx. 200gms
Produced exclusively for our Cheesecellar. Deliciously smooth and creamy with a hint of zesty acidity that could only be produced by goat milk
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La Petite Princess
Approx. 120gms
This satiny-smooth classic camembert is all about the goat with a tangy rustic flavour with hints of lemon and hay. As the cheese matures, the flavours become very intense and powerful with a flavour that lingers long after the cheese is enjoyed. |
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Le Petit Prince
Approx. 200gms
Made in the washed rind style. This petite offering is matured for four weeks, and mellow when young with a subtle crust. As the cheese matures the, rind becomes slightly grainy and the pate becomes creamy and rich with a full, robust flavour.
Recipe: Grilled mushrooms and Le Petit Prince
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La Dame
Current stock is two years old. Sharp and bitey, this cheese is only available through our Cheesecellar. It is a must try when you come and visit our shop!
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