We have chosen six of our favourites from local cheese producers and our wine consultant Peter Althaus from Domaine A/Stoney Vineyard suggests a wine match.
Traditional Farmhouse Chevre from Tasmanian Highland Cheeses in Bothwell is fine-textured and moist with an acidic tang, mild goat flavour and pure white colour. Chevre is used in twice-cooked cheese souffles and marries well with vegetables, particularly grilled capsicum, beetroot and roasted tomatoes.
Eat it with Bream Creek Shonburger 2003 or Iron Bay Riesling 2003.
Heidi Farm Raclette was chosen for its “intense rustic qualities, tangy flavour and superb melting properties†by the judging panel that named it 2005 Australian Grand Dairy Champion.
Taste it with Stoney Cabernet Sauvignon 2001 or Hill Street Grocer Rosé.
Ashgrove Vintage Cheddar is creamier than most cheddars with a distinct tanginess and bite. It is vacuum packed about between 18 and 24 months old before it goes on the market.
Try it with Wellington Chardonnay 2004 or Hill Street Grocer Chardonnay 2004.
Pyengana Mature Cheddar is held as an Australian benchmark by Will Studd in Chalk and Cheese, in which he says it has “an aroma reminiscent of honey and summer grass and a well-developed, rounded flavourâ€. Matured in a cloth rind.
Drink some Lubiana Pinot Primavera 2004 or Tinderbox Pinot Noir 2003 with it.
Bruny Island Cheese Company ODO, which stands for one day old, is a fresh cheese that relies on the quality of milk to deliver its flavour. Eat it on good bread with olive oil, crumble it through hot pasta or grill it in a pizza.
Eat it with Stoney Cabernet Sauvignon 2001/02 or Lubiana Riesling.
Bruny Island Cheese Company C2 is a classic cooked-curd cheese matured for 6-12 months. It has a sweet aroma and a mildly nutty flavour.
Try a glass of Pooley Riesling 2004 or Hill Street Grocer Late Picked Riesling 2004 with it.
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