A true labour of love, this cheese is washed in local pinot noir before being wrapped in vine leaves and matured for 3-4 weeks. When young it is fresh-tasting with lemony acidity but as it ages and breaks down, it becomes complex and savoury. If you are looking for the perfect cheese to pair with your pinot noir, this is it.
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.
Ingredients: Pasteurised organic cow's milk, salt, cultures, non animal rennet.