This beautiful blue is a cousin of the Ossau Iraty (one of the cheeses showcased in our first ever monthly pack). Traditionally it was only made whenever there was a surplus of milk at regional dairies, but these days demand has grown so much that it has been in full-time production since 2001.
Basque – a region of militant nationalism, questionable modernist architecture and a language that looks more Greek than either French or Spanish. So what are they all getting their knickers in a twist over? Well, it could be this cheese for one.
How many cheeses can you name that are aged in (and named after) caves? Well now you can make that 1. And let’s be honest, if cavemen had had a few of these back at the pad, they wouldn’t have needed to club anyone over the head to lure them home…
Most stinky cheeses are referred to in the cheese trade as washed rind. This is due to the process of a frequent rubbing of a brine based solution (the exact recipe will vary according to producer) over the rind of the cheese during the maturation process to give it its classic robust, stinky flavour.
OK, so you might be rubbish at cooking or you might be amazing. Either way, this will have all your friends thinking that Heston has nothing on you. This simple baked Le Duc will have everyone around you weak at the knees. You are now the Lord of Cheese.
Yarra Valley Dairy is part of the property known as “Hubertswood” owned by the Mooney Family. Named after one of the early settlers and vignerons, Hubert de Castella, the property is now used for producing fine quality farmhouse cheeses in what is known as one of the premium wine and dairy regions of Australia.
If you are fantatical about cheese then this will be a highlight for you. Coming from Valsassina in North Western Italy, this Taleggio is a remarkable example of fresh raw ingredients and ancient maturing processes. This cheese is matured in caves that are kept at a constant 5-6deg due to the melting snow above seeping down into the deep cracks. This melted snow also helps with the humidity to ensure the cheese is spectacular! The Mauri family have created a wonder.