This cheese, produced with a soft rennet-coagulation type cheese technology, is a cross between Coulommiers and Traditional Brie (Brie de Meaux). It is a bigger version of a Sundew, with milder notes. The paste is creamy, melty and buttery, slightly oozy and runny but not liquid. The aromatic profile of this cheese has mainly fruity and mushroomy tones but also slightly garlicky without excess. It is made with pasteurized certified-organic cow’s milk.Organic milk from a mixed herd of Friesian, Jersey and Australian Dairy Shorthorn cattle is the foundation of Long Paddock cheese. Similarly, to other soft, surface-ripened cheeses, it also excels as a whole baked cheese.
A little history about Long Paddock
Julie and Ivan Larcher recently 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.
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.
