Driftwood Petit “Long Paddock”

Soft, earthy and woodsy, with a creamy paste held together by a band of spruce bark.

Driftwood Petit is made by Long Paddock in Castlemaine from pasteurised organic cow’s milk. Wrapped in spruce bark, it starts mild and grassy, then becomes creamier, mushroomy and more savoury as it ripens.

Origin: Castlemaine, Victoria, Australia
Milk: Pasteurised organic cow’s milk
Style: Soft washed rind, spruce-wrapped
Texture: Soft and increasingly creamy
Intensity: Medium
Rennet: Non-animal rennet
Shelf life: Around 7–10 days

Young Driftwood is grassy and milky. With age, the paste softens and develops earthy mushroom, woodland and gently meaty notes, with a subtle resinous character from the spruce band.

Serve at room temperature with crusty bread and cornichons. It is also excellent baked whole until soft and spoonable.

Dry white wines with good acidity work best — Chardonnay, Riesling or a light alpine-style white.

Acidity and crunch work especially well with the savoury washed rind, with a little fruit for contrast.

Baby Cornichons · Tasmanian Quince Paste · Falwasser Crispbreads

Le Sangle – Fromagerie Badoz
For a French spruce-wrapped mountain cheese with a similar soft, woodsy character.

Fleurs des Alpes
For another soft washed-rind mountain cheese that melts beautifully.

The spruce bark is functional as well as aromatic: it holds the softening cheese in shape as it matures and contributes a gentle woody note.

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