$22.00 AUD
Long Paddock Granite is a traditional, clothbound Cheddar made with cows milk on Dja Dja Wurrung country, Castlemaine, Victoria.
Origin: Dja Dja Wurrung country, Castlemaine, Victoria.
Milk: Cow
Rennet Type: Animal rennet
Style:Cheddar
Classification: Artisan
Shelf Life: 7 - 10 days, this product is cut to order
Goes well with: Rustic cider or English style ales, Cabernet Sauvignon
Perfect as part of a Ploughman’s lunch (pickles, relish, hearty bread) or paired with a barely-sweet fruit cake or, if you can get your hands on one, an Eccles cake.
Similar cheeses: Traditional English clothbound Cheddars
Granite Cheddar gets its name from the mottled grey/brown rind which resembles granite stone found around the Castlemaine region. In the traditional Somerset style, the cheese is wrapped with multiple layers of cotton cloth and lard. The lard both protects and seals the cheese, helping rind-development over the months with the assistance of favourable yeasts, bacteria and moulds.
Beneath the rind is a daffodil-yellow interior with a dense, slightly crumbly paste. The complex savoury flavour is grounded in all things earthy and umami with grassy, buttery notes and a slightly acidic finish.
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.
Long Paddock have been on my radar for a while since I first came across them in Castlemaine, Victoria. This cheddar is hard to come by because it gets snatched up as soon as it's available. I was lucky to get some recently and it did not disappoint. Has that lovely cheddar texture and bite. My only regret was that I didn't get enough of it - it was the star of the cheese board!
We were very lucky excited to be able to share this new Australian Clothbound cheddar with our customers. So happy to hear it was the 'star' of your cheeseboard.
Fingers crossed we will have another wheel arriving soon.
A mild smooth cheddar with a slight pleasing bight to it. Goes well with pickled small onions and a very good Stout.
You're not wrong, Alexander. We're chuffed to be able to stock this great local example of traditional Clothbound Cheddar. Long Paddock cheesemaker Ivan Larcherspent years working with respected English Cheddar makers and it certainly shows. Pickled onion and stout makes a great pairing indeed. We appreaciate you taking the time to write a review.
Long Paddock have been on my radar for a while since I first came across them in Castlemaine, Victoria. This cheddar is hard to come by because it gets snatched up as soon as it's available. I was lucky to get some recently and it did not disappoint. Has that lovely cheddar texture and bite. My only regret was that I didn't get enough of it - it was the star of the cheese board!
We were very lucky excited to be able to share this new Australian Clothbound cheddar with our customers. So happy to hear it was the 'star' of your cheeseboard.
Fingers crossed we will have another wheel arriving soon.
A mild smooth cheddar with a slight pleasing bight to it. Goes well with pickled small onions and a very good Stout.
You're not wrong, Alexander. We're chuffed to be able to stock this great local example of traditional Clothbound Cheddar. Long Paddock cheesemaker Ivan Larcherspent years working with respected English Cheddar makers and it certainly shows. Pickled onion and stout makes a great pairing indeed. We appreaciate you taking the time to write a review.
