~ Blue for ewe and you and ewe ~
Think subtle yet complex blues, think the tinge of sweetness that only a sheep's milk cheese can offer, think marbled ivory and green-blue colours coming together with sheer beauty. You'd be forgiven for thinking you're about to try a tasty morsel that has found it's way over here from the Basque region of France. In actual fact, you are about to taste a stunning cheese from a little maker in New South Wales, Pecora Dairy. We present to your tastebuds, Jamberoo Mountain Blue. You're welcome.
PRODUCER: Pecora Dairy
ORIGIN: Southern Highlands, NSW, Australia
AGEING: 4-6 months | MILK TYPE: 
| STRENGTH: 6/10
| STRENGTH: 6/10DRINK WITH
• Fruity rosé
• Moscato
• Sauternes
• Ruby port
• Moscato
• Sauternes
• Ruby port
EAT WITH
• Fresh apple (not green!)
• Pears
• Walnuts
• Crusty baguette
• Pears
• Walnuts
• Crusty baguette
TASTE
This subtle blue showcases the sweetness and purity of the sheep milk. The gorgeous golden rind hides a bright centre that contrasts the white and blue. The mottled veins through the cheese give enough for the non-blue and blue lover alike. This seasonal cheese is produced on the rich Autumn milks when the cream is high and the richness of flavours is at its peak. This is a Basque-like cheese with an artists influence.
This subtle blue showcases the sweetness and purity of the sheep milk. The gorgeous golden rind hides a bright centre that contrasts the white and blue. The mottled veins through the cheese give enough for the non-blue and blue lover alike. This seasonal cheese is produced on the rich Autumn milks when the cream is high and the richness of flavours is at its peak. This is a Basque-like cheese with an artists influence.
MOULDS FACT OF THE DAY...
The cheesemaker is the master of the petrie dish of moulds and bacteria as they select which to make with their cheese. Each style of cheese requires a particular mould which will give the signature flavours and aromas. Blue cheese utilises either Penicillium roqueforti or P. glaucum while most soft cheeses use P. camemberti. C. Camemberti moulds to help ripen the cheese from the outside, hence why they are called Surface-Ripened Cheeses. Cheeses such as St Marcellin, on the other hand can have a whole range of fungi allowing for a very distinctive style, texture, flavour and aroma.