Imagine you are out on a nighttime bushwalk with a group of your best mates. One of these mates just so happens to be one of Australia’s top cheesemakers. You stop for a break and your cheesemaker mate surprises you all with a nighttime snack that is his brand new washed rind cheese. Well, this is exactly what happened when Jack Holman, head cheese at Stone & Crow, went out on his seasonal night bushwalk with his mates! Jack decided to take his new cheese and named it ‘Night Walker’ and now takes it along for each night walk. We all need a mate like Jack!
• Yarra Valley
• Pinot Noir
Night Walker is a washed rind cheese that Jack washes in brine every day until it is ready to wrap up. The texture is soft and gets more rich and gooey as it gets older. The flavour is mild and meaty, just like a washed rind should be.
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.