Sold Out $29.60 AUD
This special cheese is Victoria's first raw milk cheese under recent regulations. It is a semi hard pressed cheese made with ewes/sheeps milk which has not be pasteurised.
Origin: Moyarra, Gunaikurnai, Gippsland, Victoria
Milk: Ewe (raw milk)
Rennet Type: Non-animal rennet
Style: Semi hard, natural rind
Shelf Life: 7-10 days, this product is cut to order
Goes well with:Pinot Noir, dry Rosé, full-bodied Chardonnay
Similar cheeses:Ossau Iraty
Prom Country Moyarra Reserve is a very special cheese. Australia has some of the strictest regulations in the world around raw milk cheese and Prom Country have worked extensively with Australian authorities to produce this as the first raw milk cheese in Victoria under the new standards.
Prom Country Moyarra Reserve is a semi-hard pressed cheese with natural smear-rind. The milk and curds are not cooked (pasteurised) at any stage of the process. Instead, potential pathogens in the milk are de-activated through parameters of moisture, salt, natural lactic acid, temperature and time. For this reason Moyarra Reserve must be matured for over 5 months, and pass extensive tests to guarantee it is safe to eat. This process is very labour intensive, and the testing expensive compared to regular pasteurised cheese, increasing the cost of production.
The resulting cheese is worth all the extra effort - it reflects the diverse biology and complex chemical reactions within the cheese to produce a cheese unlike any other. The initial aroma and flavour is vibrant, like caramelised summer hay. The middle palette is robust, filling and lingering in the sinuses with a spicy finish.
A little history about Prom Country
As farmhouse cheesemakers in direct control of the process including milk quality, Prom Country are well positioned to take this path. Second generation cheesemakers Burke & Bronwyn Brandon developed the Prom Country label in 2012 to showcase the regional origin of their sheep milk. The distinctive regional cheeses are handmade on the family farm from the pure fresh milk of their own ewes, who grazed in the pristine rolling lush hills on Boonwurrung country, South Gippsland. The premium qualities of creamy sheep milk create cheeses of rounded, elegant flavor and delicate texture.
Read more about the story of how this cheese came about here.