Marc Portion 200g

Marc is the fancy name for the grapes after you have fermented and pressed them to make wine. Basically they are just skins and seeds but still have heaps of great flavour and aroma (imagine how the inside of a winery smells!)

We only make this cheese once a year during vintage and this year we have used pinot noir marc from Nick and Jeremy Dineen's Haddow & Dineen range. We press it onto the rind of very young Tom and put the cheese back on the shelf to mature, coated in grapeskin. After about 2 months of aging the rind develops a dense white fuzz of yeast, which we knock back every week.

The result is a wonderfully aromatic cheese with a complex, savoury fruit flavour just under the rind, with the classic yogurt acidity further into the core and a yeasty wine aroma.

This years release is a pasteurised milk version and released at 4 months.

It is recommended to brush off the remaining Marc before eating.