Raw milk cheese is still a very new concept in Australia. Meet the cheese that started the movement, our Raw Milk C2. It was the first raw milk cheese in Australia (way back in 2009) and being unpasteurised, is the purest expression of our craft.
C2 is the sort of cheese found throughout the mountains of France and northern Italy. A classic cooked curd cheese made in a traditional large form. C2 matures for 6 - 12 months, during which time it develops a sweet aroma and a mildly nutty flavour. The rind is wiped every week to encourage the surface bacteria that provide this cheese with much of its robust integrity.
A little history about Bruny Island.
Founded by Nick Haddow in 2003, Bruny Island Cheese Co. was started after Nick spent 10 years working with specialist cheese makers in many different countries around the world.
Nick is a staunch traditionalist, who recognises that great cheese was made for centuries before modern technology played a role and believes passionately in the old way of making and maturing cheese. For him and Head Cheesemaker Luke Jackson, cheese making is a pursuit of integrity and flavour.
Made and matured using traditional techniques, our range of cheeses changes seasonally and are highly regarded as being some of the finest artisan cheeses made in Australia. We want our cheeses to reflect the seasonal nature of our Huon Valley dairy farm and our herd of rare breed cows. We want our cheeses to show a distinctly Tasmanian character.
Dietary
Ingredients: Raw cow's milk, salt, cultures, animal rennet.
