~ Sticking up for Australian Dairy ~
So we had to share exactly how Tarago River Cheese explains the flavour of their famous Gippsland Blue. Listen to this. It’s deeply complex like a ‘difficult child’ demanding great care and attention to mature. Well sorry to the difficult children out there that had to read that, but can’t you relate? Too funny! This really is the goo-gar of blue cheeses. Naturally rinded, and deeply fermented, it morphs through great biological changes during its cellaring. Sounds technical, well that’s because it really is. Just smile and nod. All you really need to know is it’s a creamy mix of strong, mature gooey cheese that oozes out of its ripened rind giving you a perfect blue cheese for spreading on crackers… or spooning straight off the plate. Hey - we’ve all been there!
PRODUCER: Tarago River Cheese
ORIGIN: Gippsland, VIC, Australia
weeks | MILK TYPE: | STRENGTH: 6
• Dessert wines
• Pinot Noir
• Sourdough lavosh
• Creamy wild mushroom pasta
Those familiar with the gorganzolas of Italy would find some parallels with the Gippsland Blue. This smooth, sweet and creamy cheese has a wonderful tang and spiciness which a great blue should. The location of Tarago River was to capitalise on the high quality of cream produced in the region which you’ll quickly realise when you feel this in your mouth.
BLUE MOULD FACT OF THE DAY...
The mould that produces those amazing colours, smells and flavours in blue cheeses is called Penicillium Roqueforti. First discovered in the caves of Roquefort, France, this fungus has become the mould of choice the world over when it comes to blues. Although this mould is related to the antibiotic penicillin, blue cheese does not cause an allergic reaction like some people have to the antibiotic.