An alpine cheese aged 12 months or more similar to the iconic comté or Beaufort with an Australian identity.
A little history about Long Paddock.
Julie and Ivan Larcher relocated to 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.
Ivan is no stranger to the intricate art of making traditional clothbound Cheddar, having spent years working with great English makers of Cheddar cheese such as Montgomery’s, Westcombe and Hafod. 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.
Ingredients: Raw cow's milk, salt, cultures, animal rennet.