1792 - It was the year the French first set foot on Tasmanian soil and this very French, very pungent little cheese, matured on aromatic Huon Pine boards, celebrates what could have been. It is made in the traditional method – its pinky-orange rind the result of being regularly hand-washed in brine, encouraging the surface bacteria that give this cheese its complex flavour and aroma. Great with cider, ale or a meaty pinot.
TALKING POINTS
French style washed rind that matures on slivers of Huon Pine.
Pungent scent and wild garlic and barnyard flavours, creamy texture, intensify with age.
Washed in a brine solution once per day for two weeks before wrapping.
Please note: Orders are dispatched weekly on Tuesday morning. Please place your order by Sunday to be included in the next week's dispatch.
Beer and wine are shipped separately from cheese and will arrive a few days later.
