Mountain Man An Aussie Cheese with a French Heart
- Producer - L’Artisan
- Origin - Australia
- Milk type - Pasteurised organic cow milk
- Aging - 3 to 4 weeks
This cheese may be made in Victoria, but make no mistake, if it were alive it would be wearing a beret and smoking Gauloises.
Matthieu Megard has cheese in the blood, growing up in a cheese-making family in the French Alps - a region famous for Comte and Reblochon, where his earliest memories of cheese tasting literally involved skiing from one farmhouse to another. There’s one for the bucket list…
Luckily for us, when Matthieu moved to the rich pastures of Timboon near the Great Ocean Road he brought his family’s cheese recipes with him, and has since worked tirelessly to show Australia what traditional white mould cheese is all about. His recipes are adapted to suit the ‘terroir’ of his environment, and his cheeses are all made from the milk of a single herd of cattle, as well as being completely organic.
This cheese is a homage to the Reblochon style that Megard grew up with. Despite being a washed rind (stinky) cheese it is actually on the mild end of the structure, with a subtle rather than overblown pungency. The flavours area complex mix of earthy and meaty notes, all balanced with the soft chewy paste. Heating the cheese brings out its sweeter flavours.
Fact of the Day
The traditional way of eating Reblochon in the French Alps is to put it into a pan and melted over an open fire, then scoop it straight out with crusty bread and serve with charcuterie and pickles. A perfect dish for the winter months!
• French Apple Cider
• Pickled Onions
• Crusty Bread