Nestled in the Adelaide Hills, Kris Lloyd is known for being a true pioneer when it comes to new adventurous flavour profiles in the world of cheese! Her creation ‘Harlequin’ is no different. Nothing but the best quality cow’s milk and cream sourced from local dairies in the Adelaide Hills.
Everything is done by hand. The curds are cut into large cubes before they are hand ladled into warm hoops. The cheese is salted the next day and washed every second day. It is only until the cheesemaker is happy with the red-blush colour that it is then sent to the cheese cave to mature for 20 days.
• Crisp, Sparkling White Wine
• Wheat Beer
• Quince Paste
• Pear and Pink Pepper Paste
Harlequin is a delicious washed rind triple cream cow’s milk cheese. As this beauty matures, it begins to form a stickiness and aroma that all great washed rinds should have. Let Harlequin age even closer to best before date to really let the flavour intensify. We push ours past the date for the ultimate funky cheese experience. If intense cheese isn’t quite you, eat this one quite young.
During a time of great upheaval in the dairy industry of the 60’s and 70’s, Australia lost nearly 90% of its farmers due to deregulation and allowance of very cheap milk imports. Australia went from 70,000 dairy farmers to just 7,000. These were desperate times for those stayed. The rise of the Farmhouse Cheese movement allowed dairy farmers to value-add their milk to make cheese. Just like a water into wine scenario, the lives of many farmers and their families in this country can be attributed to cheese. Blessed are the cheesemakers.