CHEESE THERAPY PRESENTS ARTISANS BEND

Blackall Gold by Woombye Cheese Co

~ A Clandestine Operation Producer ~
Woombye is one of those small towns that everyone knows where it is but no one has really heard of it before. Describing it’s location is simple. It’s where the Big Pineapple is on the Sunshine Coast! Once an Aussie tourism icon, the Big Pineapple is now used for music festivals and the odd farmers market on Sundays. Woombye Cheese Co continues this local tradition of “where is it” with their operation feeling so clandestine that the only way to find them is with a precise GPS marker and knowing exactly which tree to turn at. There is no sign or hint that greatness comes from this area. Unlike Willy Wonka where “nobody ever goes in, and nobody ever comes out”, their cheese shows up all around the country shrouded in mystery. We have no idea how anyone goes in, because even we can’t find it on our weekly hunt for them.
PRODUCER:  Woombye Cheese Co
ORIGIN: Woombye, QLD, Australia
AGEING: 6 weeks  |  MILK TYPE:    |  STRENGTH: 6/10
DRINK WITH
• Pale Ale
• Chardonnay
• Cabernet Sauvignon
EAT WITH
• Spiced Pear Paste
• Sourdough
TASTE

Woombye's Blackall Gold is an absolute winner! This cheese picked up the Australian Cheeseboard Perpetual Trophy placing it in the top five cheeses in the country in 2017. Such a big accolade for a new cheesemaker. The flavour of this washed rind is not as strong as its French counterparts but its flavour develops to a great stench as it is given more time. Much of the white mould has made way for the bacteria growth that develops due to its daily brine bath. This is gold.
CHEESEMAKER FACT OF THE DAY...

Having spent much time with Cheesemakers across Australia, we’ve had great insight into their psyche. Although many of us may have dreams of grandeur of one day becoming an artisan cheesemaker and selling our wares at the local markets, we’ve learnt that being a cheesemaker takes a special kind of person. Firstly, they are patient. Much of cheesemaking is watching things like clocks and thermometers. In between they just wait. Everything is done with great precision where just being one minute late or a degree out can completely change the flavour of a cheese. They all learn by making a huge amount of mistakes.
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