Silver Wattle “Long Paddock”

$18.50 AUD

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Silver Wattle is a cows milk white mould cheese made by Long Paddock, at The Mill precinct, Dja Dja Wurrung, Castlemaine, Victoria.

Key Facts
Details
Dietary

Key Facts

Origin: Castlemaine, Dja Dja Wurrung, Goldfield’s region, Victoria

Milk: Cow

Rennet Type: Non-animal rennet

Style: White mould

Classification: Artisan

Shelf Life: 7-10 days

Goes well with:Sparkling and dry rosé wines, baguette or fruit bread

Similar cheeses: The Peaks Bon Accord, La Tur or Robiola

Printable cheesenote

Details

This surface-ripened cows milk cheese is handmade in a traditional French style. When young it presents a fresh, clean flavour with a bright lactic tang. As it ages, the fudgy interior softens to a creamy, oozing interior while developing distinctive funky flavour notes. Organic milk from a mixed herd of Friesian, Jersey and Australian Dairy Shorthorn cattle is the foundation of Long Paddock cheese.

A little history about Long Paddock

Julie and Ivan Larcher recently relocated to Dja Dja Wurrung, Castlemaine, Victoria from Limoges France with the encouragement of Alison Lansley (Australian Specialist Cheesemakers’ Association) and Holy Goat’s Carla Meurs and Ann-Marie Monda. Years of experience making cheese and consulting have informed their considered production at every stage. From careful monitoring of herd health and milking through their small-batch cheesemaking process and maturation, nothing is left to chance.

Located at The Mill, Castlemaine - a hub for creatives in a range of fields - their site houses production facilities and a much-heralded Cheese School.

Dietary

Ingredients: Pasteurised cow's milk, salt, cultures, non animal rennet.

Silver Wattle “Long Paddock”

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