Banksia Special reserve “Long Paddock”

Supple, buttery and gently savoury — an Australian semi-hard that sits somewhere between Gouda and Raclette.

Made by Long Paddock in Castlemaine from pasteurised organic cow’s milk, Banksia Special Reserve has a firm yet elastic texture, with sweet dairy flavours, fresh grass and a savoury, buttery finish. It is easy to enjoy at room temperature and equally at home when melted.

Origin: Castlemaine, Victoria, Australia
Milk: Pasteurised organic cow’s milk
Style: Semi-hard, natural rind
Texture: Firm, elastic and creamy
Intensity: Mild to medium
Rennet: Animal rennet
Shelf life: Around 7–10 days once cut

Banksia combines the gentle sweetness of a Gouda-style cheese with the supple, melting character you expect from Raclette. The paste is smooth and elastic, with flavours of butter, sweet grass and light savoury nuttiness.

Serve at room temperature on a cheeseboard, slice it into sandwiches, or melt it over potatoes and vegetables.

Try Chardonnay or Riesling for freshness, or a light red such as Gamay or Pinot Noir.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Baby Cornichons · Tasmanian Quince Paste · Falwasser Crispbreads

Raclette Churchill Road
For more of the melting-cheese character.

Gouda Moulin des Moeres
For a sweeter, rounder Gouda-style profile.

Long Paddock was founded in Castlemaine by Julie and Ivan Larcher, bringing decades of cheesemaking and maturation experience to central Victoria.

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