Maturing Room

Ossau IratyOssau Iraty Basque AOP

This is made with sheep milk from the Bearn and Basque regions of France in the Pyrenées-Atlantique department of the Aquitaine region. Ossau in the valley of the Bearn, and Iraty in the beech forests of the Pays Basque give this famous cheese its name. There is a long tradition of making sheep milk cheese in this region and they are often just known as mountain cheese. Cheese is made for up to 9 months of the year, but the best is made when the shepherds take their flocks to the mountains, where they spend the season from March to September. In the past they led a very isolated life style, and this is still true to a point, but communication these days means they are not as cut off from the world as they once were.

Covered by an orange to grey rind, the interior is off white. At about four months of age, the semi hard texture gives way to a creamy, buttery feel in the mouth, and the flavours hint at both herbs and fruit, with sweet and slightly nutty tones.

Serve on a cheeseboard with sliced sourdough bread. Traditionally it would also be accompanied by Black Cherry fruit spread. There are a few beverage possibilities with this versatile cheese, try Fino Sherry or Pinot Gris.

Ossau Iraty MatureOssau Iraty AOP Mons Aged

This is made with sheep milk from the Bearn and Basque regions of France in the Pyrenées-Atlantique department of the Aquitaine region. Ossau in the valley of the Bearn, and Iraty in the beech forests of the Pays Basque give this famous cheese its name. There is a long tradition of making sheep milk cheese in this region and they are often just known as mountain cheese. Cheese is made for up to 9 months of the year, but the best is made when the shepherds take their flocks to the mountains, where they spend the season from March to September. In the past they led a very isolated life style, and this is still true to a point, but communication these days means they not as cut off from the world as they once were.

This cheese leaves the cheese maker and goes for a time to the affinage caves of Mons Fromager-Affineur in the Auvergne. Here the cheese is matured for a further four months with constant care and attention.

Covered by an orange to grey rind, the interior becomes firmer as the maturing period is extended. This slightly dry textured cheese still gives way to a creamy, buttery feel in the mouth, and the flavours hint at both herbs and fruit, with more nutty tones.

Serve on a cheeseboard with sliced sourdough bread. Traditionally it would also be accompanied by Black Cherry fruit spread. There are a few beverage possibilities with this versatile cheese, try Fino Sherry, Pinot Gris, Pinot Noir or Merlot.

Chèvre d’Aquitainematuring room chevre d'aquitaine.jpg

Made in the heart of the Basque Country, this goat cheese is different from those found in either France or Spain. It is made in small batches during the northern hemisphere spring to autumn, from February to November. During this time the goats have the opportunity to graze on the lush mountainous pastures, producing the unique milk for this cheese.

This cheese leaves the cheese maker and goes for a time to the affinage caves of Mons Fromager-Affineur in the Auvergne. It is matured for up to six months, during which time it is regularly turned and brushed in order to develop a protective natural rind. The white interior exhibits a smooth and supple texture and has a mild, pleasant aroma. With further maturation, the interior develops more caramel notes with a hint of herbs.

Serve with sliced Jambon or Proscuitto, crusty bread and condiments. If you are looking for a white wine to pair with this cheese, try a lightly wooded Chardonnay or Pinot Gris. A dry Rosé is also quite a good match. Another option would be a Fino or dry Amontillado Sherry.

Cantal AOCmaturing room cantal.jpg

Cantal is one of the oldest French Cheeses, predating even Roquefort (11th Century) and is named after the Cantal Mountains. The flavour is attributed to the quality of the raw milk, which comes from the extremely fertile volcanic pasture lands where the cows graze. The curd is heated before pressing.

Hervé Mons, the famous French Affineur from Mons Fromager-Affineur in the Auvergne, visits the cheese maker at Rioms in the Languedoc-Rousillon region. He then grades the available 40kg wheels of Grand Cantal and selects those to be delivered to Mons at 2 months of age. The maturation continues in the Mons Tunnel for a further 6 months before they are delivered to our own maturing room, where they continue to get full care for the duration of their stay.

This is quite a simple cheese with a milky aroma and a nutty flavour with a slightly tangy finish. It is not uncommon to find fleur de bleu, the growth of blue mould within the interior.

Cantal is perfect for a lunch platter and will also work well in sauces, soups and gratins. Pair with a full flavoured white wine like Semillon or a lighter style red like Cabernet Franc.

GabietouGabietou

Gabietou is a washed rind cheese made from a blend of the milk of Holstein cows and Basco Béarnaise sheep. It is made in the mountainous Pyrénées region of south-western France, where the tradition of taking the animals to higher pastures in the warmer weather, allows them to graze on unique flowers and grasses. The peak season for Gabietou is November to July.
The cheese was created in 2001 by cheesemaker Gabriel Bachelet. He uses a slow coagulation method and then presses the uncooked curd, thus retaining a reasonable amount of moisture.

Hervé Mons, from Mons Fromager-Affineur, visits Gabriel to select cheeses, which are then taken to Mons affinage caves in the Auvergne when still quite young. There they are cared for during their maturation to fine tune this cheese to completion.

Inside the pale orange rind, the texture is smooth and supple giving a creamy mouthfeel. The aroma is milky with hazelnut notes. The flavour is well balanced, with a nutty quality and the sheep milk adding sweetness that lingers long in the mouth.

Serve with some crusty baguette and slices of crisp apple or pear. This delicate mixed milk cheese does not like to be overpowered by full bodied wines, so try a glass of chilled, dry white wine or Rosé.

HM ComteMons Comté AOP 18 month

The Mons family, have been Affineurs for three generations. They selected only 11 of the 160 Comté producers with which to work. Together with the cheese makers, they regularly taste each batch before selecting wheels for maturation. These wheels of Comté arrive at Mons Fromages-Affineur in the Auvergne, at about six months of age. They are then kept in the Mons maturation tunnel where each week they are checked, turned and brushed by hand until they reach eighteen months of age.

When these wheels arrive in Australia they go into the Cheese Culture maturing room where the same level of care is given weekly until they are sold.

The final product has a firm texture and complex nutty flavours with plenty of length. Comté is France's most popular cheese and is enjoyed in a myriad of ways.

Comté is famous for the flavour it imparts to Croque Monsieur; comet melted with ham in brioche, or with the addition of a fried egg on top it becomes Croque Madame.

This cheese goes well with white wine like Pinot Gris, Riesling or a Chardonnay that is not heavily soaked. If you prefer red, try a lighter style like Merlot or Cabernet Franc.

Mons Comté AOP 24 monthmaturing room hm comte 24.jpg

Comté Gruyère is the most popular cheese in France. The root of the word gruyère refers to the forests of the region and is neither French nor Swiss, but comes from a time when those forests spanned France, Switzerland and Germany. The timber from these forests were used under the cheese makers’ vats to cook the curds.

The Mons family, have been Affineurs for three generations. They select a producer in the Jura region to work with on this special extra aged Comté. Hervé Mons visits their Fromagerie to grade and select wheels for this project. These wheels of cheese go on to be matured in the Mons maturation tunnel. Each week they are checked, turned and brushed by hand until they reach 24 months of age.

When these wheels arrive to us, they go into our own special maturing room where the same level of care is given. The final product has a firm texture and exquisitely complex almost caramelised nutty characters.

The extra age of this particular Comté is best showcased solo on a cheeseboard. This cheese pairs well with a glass of Pinot Noir.

Bethmale Vache Pasteurisématuring room bethmale vache.jpg

Bethmale is a traditional cow's milk cheese that various legends dating it back to the 12th-14th centuries. It is named after the French town where it is made in the Ariege region of the Midi-Pyrénées. The peak of its season is April to November. This is an uncooked pressed curd usually made from raw milk, but this is a pasteurised version of that ancient cheese.

Bethmale is generally matured for two to three months. At six weeks of age these wheels were moved from the maker to the maturing tunnel of Mons Fromager-Affineur in the Auvergne. They are then matured for a further six weeks during which they continue to be washed, brushed and turned frequently to achieve the desired flavour outcome. It has a natural leathery, orange coloured rind with a firm, open-textured interior and a floral aroma. The flavours of grass, wood and mushroom in this washed rind are quite unique and develop more complexity with age.

Bethmale can be used to add flavour to Fondue, Tartiflette and many other recipes or serve on a cheese board with crusty sourdough bread. This cheese will match up well with a lighter style red wine, like Grenache, Mourvèdre or Merlot.

Bethmale Chevre

Bethmale de Chèvre

This is a pasteurised goat milk version of an ancient traditional cow milk cheese called Bethmale. They are named after the French town where they are made in the Ariege region of the Midi-Pyrénées.

At six weeks of age the cheese is moved from the maker to the maturing tunnel of French Affineur, Hervé Mons. The ripening of the cheese takes another six weeks during which the cheese continues to be brushed and turned frequently.

It develops a natural rind as a result of the light washes and brushings during its maturation. The interior is a firm but supple with a smattering of tiny openings. The floral mellow flavour with hazelnut overtones. The flavour may vary a little seasonally, due to variation in the grasses eaten by the goats.

Serve on a cheese board with a sweet condiment, like fig jam perhaps, and crusty sourdough bread. The beverages you choose may also vary seasonally, perhaps a Rosé or a beer would suit at different times of year.

Barossa Valley La Damematuring room la dame.jpg

While working as a winemaker in Bordeaux, Victoria McClurg became so inspired by the tradition of cheese making, that she returned to Australia determined to produce regional cheeses in the Barossa Valley. In 2003, Victoria and her mother, Francis, opened The Barossa Valley Cheese Co., their own purpose built cheesery in the main street of Angaston. Recently the factory has almost tripled in size, due to the demand for her range of products.

Victoria makes a limited amount of this beautiful semi hard cheese when locally sourced goat milk is available. This wheels of this cheese arrive to our maturing room quite young and is then matured here for several months. During this time, each wheel is tended weekly to develop a natural rind and ensure maximum flavour development, while retaining the moist texture of the interior of the cheese. The result is a complex flavoured cheese with creamy mouth feel.

La Dame is an elegant addition to a cheese board but you could also try shaving it over a summery salad of crisp leaves and ripe stone fruit. Enjoy with a glass of dry white wine, like Chenin Blanc or Pinot Gris perhaps.

Section 28 Monfortematuring room monforte.jpg

Kym Masters went to the Haut Jura region of France to study the most popular cheese in France, Comté Gruyère.  What he loved about this area was its diversity –varieties differ in each valley. Kym returned to set up Section 28, where he is hand-making uniquely Australian cheeses that references such European heritage and cheese making traditions, while having a style and flavour that are distinctly their own, to show case the milk of the Adelaide Hills.

Monforte is made in a large wheel that takes six months to mature. It has a well-balanced full flavour, which the maker describes as, “a herbaceous taste with roasted hazelnut undertones and an umami back flavour.”  Monforte pairs well with a good Pinot Noir (Adelaide Hills of course), a light Syrah or a very good Nebbiolo. This is a classic for any cheese board, but it is also fabulous melted in a toasted sandwich like the famous Croque Monsieur.

 

Section 28 Mont Priscillamaturing room mont priscilla.jpg

While in the Haut Jura region of France, Kym also studied a style of cheese made by farmers using the leftover curds. Placed in a barrel overnight they would sprinkle ash from burnt vine leaves on the fresh curd in order to prevent a rind from forming overnight (and to keep insects away). They would then top it up with more curd the next day. This gave the cheese its distinctive ash line but would also result in a slightly different colour and texture between the top and the bottom.

Kym returned to create a version of this style of cheese, which acknowledges this history whilst capturing the terroir of the Adelaide Hills via the local milk. This cheese has a yeasty aroma and a vibrant flavour with a hint of citrus. Mont Priscilla goes very well with a crisp white wine like Riesling or Savangnin perhaps, or a light, fresh Gamay if you prefer a red wine.  Serve with crusty bread on a cheese board or melt into a Gratin Dauphinoise.

 

Heidi Raclette Aged

 

Swiss-born cheese maker, Frank Marchand, originally created this Australian Raclette at Heidi Farm. Another Swiss-born cheese maker, Ueli Berger, now oversees its production at Burnie in Northern Tasmania. The rind of the cheese is washed and scrubbed during production, promoting flavour development.

maturing room Heidi Raclette (2).jpg

We select some wheels to mature on for a few more months in our own maturing room. After several months the sweetness subsides a little and the savoury and yeasty flavours in this cheese intensify the aroma and flavour, both of which are enhanced when heated.

Traditionally Raclette is melted on a Raclette burner, scraped and eaten with boiled waxy potatoes and pickles.  Ueli has been very complimentary on the work we have done with maturation of his cheese over the years. 

 

Heidi Gruyère Aged

Swiss-born cheese maker, Frank Marchand, also originally created this Australian Gruyère at Heidi Farm. And again Swiss-born cheese maker, Ueli Berger, currently oversees its production at Burnie in Northern Tasmania.

maturing room heidi gruyere.jpg

We select some wheels to mature on in our beautiful maturing room for an extra few months in order to develop more complex nutty flavours while still holding the sweetness and enticingly creamy texture.

Because of its quality melting properties, it is a wonderful cheese for grilling or using 

in a fondue, soufflé or quiche. This cheese is great on a cheeseboard with sliced fresh pear. Pair with a glass of Pinot Gris or Grenache.

 

 

 

Prom Country Cheviot Agedmaturing room cheviot.jpg

This is a family business on a beautiful sheep dairy farm in the rolling hills of South Gippsland. Burke Brandon is a second-generation cheese maker, having been raised on his parent’s goat milk cheese making business at Red Hill, Mornington Peninsula.  His wife, Bronwyn, looks after the animals and the milking. Between them they manage the entire process: growing the pastures, breeding and milking the sheep and handcrafting the cheese. Ewes are milked twice a day for eight to nine months of the year. This allows a little time each year for recuperation of animals and humans alike each Autumn, as all prepare for lambing.

Cheviot is a mature sheep-milk cheese that is named after nearby Cheviot Bay. This cheese has a firm, close texture and a savoury flavour. After time in our maturing room, a natural rind forms and the cheese develops much more nutty characters. Each maturation room brings different characters to each cheese. Burke was so pleased when we sent him a sample after our first experiment with his cheese in our cave. We love it when a cheese makers taste their products after we have matured them on, and share the joy they have in finding different flavours in the extra-matured product.

 

Queso de Cabramaturing room queso de cabra.jpg

This is a pasteurised Spanish goat milk cheese made in the region of Montes de Toledo.  The goats in this region graze on rich grass and wild herbs, producing a flavourful cheese.  The cheese arrives to us very young to spend several months in our maturing room, being turned and checked weekly, to encourage natural rind development and more complex flavours. This cheese has a nearly bone white interior and closed texture with small cavities. While it is made with goat milk, it does not have the tangy flavour characteristics associated with young goat cheese. The flavour profile is more complex – aromas of late hay and a background flavour that is slightly salty and spicy with a buttery, nutty finish.

For a classic tapas dish, oven bake surrounding the cheese with tomato salsa (without covering the cheese) and serve with toasted bread rubbed with olive oil and garlic.

 

Tomme Mi Chèvrematuring room tomme mi chevre.jpg

The Mons family has been maturing cheese for three generations and travel throughout France to find artisan cheese makers who work with the best milk and offer the best expressions of that milk in their cheese. Hervé Mons learned his craft from his father and has been recognised by the French government with the prestigious title of "Meilleur Ouvrier" de France and he provides his cheese to the best tables in France.

Hervé has had this particular cheese made from half cow and half goat milk – Tomme meaning wheel, Mi meaning half and Chèvre meaning Goat. So these wheels of cheese made from half goat milk, arrives to us at about two months of age at which stage they have a very supple texture. After weekly attention in our maturing room for a further two to three months, a natural rind firms up on the outside, while the interior develops smooth, slightly sweet, yet full flavours and the texture remains quite creamy in the mouth.

 

Tête de Moine AOC since 2001 - Appellation d´Origine Contrôlée (Protected Designation of Origin)Maturing room Tete de Moine (2).jpg

This Swiss cheese was created over eight centuries ago by the monks of the abbey of Bellelay, located in the mountainous Jura region. The name Tête de Moine translates literally as "Monk's Head." It is currently produced by a very small number of dairies in the Jura Mountains, where it is aged for a just over two months on a small spruce plank. When it arrives to us, it is placed on our wooden shelving in the maturing room where it is cared for with weekly attention until needed.

Traditionally, the cheese is scraped with a knife to produce thin shavings, which helps develop the aroma and flavour by allowing oxygen to more of the surface. A hand-operated machine, called a Girolle, was designed in 1982 to the exact dimensions of this cylindrical cheese in order to easily shave the cheese into delicate frills by turning a scraper on an axle planted in the centre of the cheese. It is a semi-hard cheese with a silky body, which easily melts in your mouth.

 

Milchzapfenmaturing room milchzapfen.jpg

This unique cheese is produced in the shape of large salami, made from fresh raw milk. Originating in the mountainous region of the canton Zurich, it is ripened in a hanging position in a vaulted cellar where the white mould grows naturally, thanks to the climate. We have a special place in our maturing room where we hang this cheese, so it is surrounded by friendly microbes in the air to keep it happy.

This cheese has a mild to aromatic flavour with a hint of white mould. Milchzapfen can be shaved by hand for sensational presentation or you could use the Girolle machine that was designed for Tête de Moine.

 

Rolf Beeler Toggenburger

This cheese originates from the rolling hills of the pre-Alpine Toggenburg region in Northeast Switzerland.

maturing room toggenburger.jpgThe milk comes from a number of small to medium dairy farms at 800metres above sea level. The cows from this region produce rich, floral milk. The cheese maker mixes morning and evening milk to create a full flavoured cheese. It is then immersed in brine made from alpine water and natural rock salt.  Finally it is washed with herbed brine during the maturing period of about eight months. Swiss Affineur, Rolf Beeler has selected and aged these particular wheels and all we need to do is continue the weekly care of these wheels, ensuring the quality is maintained. The result is floral notes and creamy texture, balanced to perfection.

 

Croagh Patrick Cheddar 

Ten organic dairy farming families in Munster and Leinster, Ireland formed the Little Milk Company in 2008. All of their farms are family owned and run using organic farming methods. The herds include a mix of Jersey and Montbeliarde cows, which are renowned for producing the highest quality of milk. The Little Milk Company is a story of sustainable food production, from local Irish sources, to create a range of products that 

maturing room croagh patrick.jpg

are sustainable, good for the environment and are exported all over the world. They started their range with organic milk and yoghurt products but soon added cheese to their portfolio. This stand out cheddar is made from their organic milk using a traditional recipe. It is hand wrapped in cloth and also turned by hand throughout its maturation. This cheese usually arrives to us at about fourteen months age and has already developed great depth and length of flavour. So all we need to do is to continue the same level of care and attention in our maturing room, turning and brushing for the time it is with us.

 

 

Quicke’s English Cloth Cheddar maturing room quickes english cloth cheddar.jpg

Originating in the English village of Cheddar in Somerset, and dating back to at least 1170, cheddar is the most emulated British cheese worldwide today. The Quicke Family has been farming in South West England for four centuries and the dairy has been operating for twenty-five years. Their ancient Devon pasturelands have been cherished and nurtured for over four centuries, maintaining the landscape for generations to come - because everything begins with this land. The Devonshire soil – especially the rich, fertile loam along the River Creedy valley – drinks in the gentle English rain and glorious sunshine to give the lush grasslands that feed the cows. 

The cheese makers individually craft every cheese. They continue to use recipes that date back generations; each batch of cheese is started using a culture that has remained unchanged for decades. This starter delivers its own spectrum of flavours, giving this artisan cheddar a truly unique flavour profile. The cheese is cloth wrapped in muslin, allowing it to breathe and develop character while also forming the rind that is typical for traditional cheddar. They arrive to us when they are about eighteen months old and are placed in our maturing room. We continue to care for these large wheels, brushing and turning weekly during their time with us, and some will be sold at that time. Others will be nurtured for until they reach twenty four months, for an extra matured version of this English Classic. This results in a cheese that has a crumbly yet creamy texture with an earthy flavour and a lingering finish.

 

Hafodmaturing room hafod.jpg

 

Bwlchwernen Fawr has been organic since 1973, which makes it the longest standing registered organic dairy farm in Wales. They have a small herd of 65 Ayrshire cows, a low yielding native breed. Although they give less quantity it is the quality of their milk that is important. This cheese was first made in August 2007 to a 100 year old recipe. The name - Hafod (pronounced Havod) – is Welsh for summer place or pasture. The method requires a slower transformation of the curd, which creates a softer textured cheese.

Although the recipe for the cheese is very similar to that of cheddar, Hafod has distinctively rich, buttery, nutty flavours. It is matured for ten to eighteen months, during which time it develops a traditional mould rind.

 

Etivaz AOC since 2000- Appellation d´Origine Contrôlée (Protected Designation of Origin)

 

maturing room etivaz.jpg

This is a classic Swiss cheese made from raw cow milk and named after the small town in which it is produced. This cheese evolved in the 1930’s from the enthusiasm of a group of 76 devoted Gruyère-loving families who felt that government regulations were allowing cheese makers to compromise the qualities that made a good Gruyère so special. This devoted co-operative created Etivaz, using 100 year old traditional Gruyère methods. This includes using milk only from the summer months when the cows are grazing in the surrounding Alpine pastures.  It is produced by hand over an open fire from May to October in just over a hundred Alpine dairies. This cheese is made directly in the Alps and is full of aromas of fine Alpine herbs.

Etivaz has an aromatic, fruity taste and is a little creamier and more delicate in texture than other Gruyère, yet full flavoured and smooth. The flavour is herbaceous, floral and yeasty with a hint of smokiness.

In 2000, the cheese L'Etivaz was the first Swiss product other than wine to obtain an appellation d'origine contrôlée (AOC). In 2013, the certification was replaced by the appellation d'origine protégée (AOP) as required by the European Union.

 

Abondance AOC since 1990 - Appellation d´Origine Contrôlée (Protected Designation of Origin)

Maturing room abondance.jpg

This mountain cheese is produced using only milk from cows of the Abondance, Montbeliard and Tarine breeds. It takes 100 litres of milk from cattle grazing in the high mountain pastures to make a single wheel of Abondance weighing in at 9-10kg.

This Alpine (d’Alpage) cheese is made during the summer migration of herds, when the cows graze outside on high mountain pastures full of grass, herbs and wild flowers. Abondance is made from fresh raw milk in small copper cauldrons, before being drained in wooden hoops and pressed overnight. The result is a firm cheese with an orange rind and a moist interior that will be creamy in the mouth and have a great balance of acidity and sweetness with a long floral aftertaste.

Apart from eating it just as it is, heating it will enhance its aromatic aromas and flavours. It also makes a sublime fondue.

 

Beaufort AOC since 1968 - Appellation d´Origine Contrôlée (Protected Designation of Origin)

Maturing room Beaufort.jpg

Named after the town of Beaufort, in the province of Savoie in the Rhône-Alpes Region of France, this cheese is distinguished by its concave sides. Our Beaufort stock may vary depending on the season. Where possible we have Beaufort d'Alpage, which is made in chalets using milk from a herd that has been feeding on the lush alpine pastures. Beaufort d’Ete is made in summer, and may be better at other times of the year. Traditional methods of production are used and once the cheese has reached a certain level of maturity, it is smeared with a mixture called morge, which produces its flavour and pale yellow rind. It is then matured further in a cool mountain cellar until full complex flavour has been achieved.

Beaufort is a perfect partner for smoked salmon; the two can be used together in many ways.

 

Swiss Gruyère AOC since 2001 - Appellation d´Origine Contrôlée (Protected Designation of Origin)maturing room swiss gruyere.jpg

Named after the town of Gruyères in Switzerland, this cheese is made in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. In 2001, Gruyère gained AOC status as a Swiss cheese, and cheese of a similar nature made elsewhere could no longer be labelled as Gruyère. About 400 L of milk is used to make a 35 kg round of Gruyère cheese. Gruyère is a hard yellow cheese that has a distinctive but not overpowering flavour and can impart a slightly grainy texture in the mouth. It is sweet yet slightly salty and its flavour is nutty when young but develops more complex earthy notes as it ripens. This is an excellent melting cheese that adds a rich flavour to many favourite recipes including Fondue.

 

 

Pyengana Blue Tier Cheddar maturing room pyengana.jpg

This cheddar from Pyengana is named after the Blue Tier, a vast sub-alpine plateau some 600 metres above sea level, which has a major effect on the climate of this area. This cheese will vary, reflecting seasonal variations, which occur when the weather dictates the feed available to a single herd. The characteristics of the milk is altered as a result, delivering a different flavour and texture profile each season – at times fresher fruit on the front palate and other times stronger, lingering flavours. The same love and attention goes into each wheel, to bring out the best of each season. The result is often stronger, more intensely flavoured cheddar. The texture is dry and crumbly, and the flavour has a balance of complex richness and acidity.

 

English Cloth Bound Cave Aged Cheddar PDO (Protected Designation of Origin) 

Ford Farm, located on the Ashley Chase Estate, is situated between the rolling Dorset Downs and the Jurassic Coast. The lush and plentiful pastures enable their grazing herds to produce deliciously rich and creamy milk. Their cheese is made with milk from their own herd on Ashley Chase Estate supplemented with milk frommaturing room english cloth bound.jpg local Dorset herds, strictly within a thirty-mile radius. Ford Farm is one of only four counties where West Country Farmhouse Cheddars can be labelled PDO (Protected Designation of Origin).

In keeping with ancient traditional cheese making techniques, Ford Farm revived the ancient art of maturing cheese in caves, a practice that dates back as far as the 16th century. Using Wookey Hole Caves at Somerset, the cheese benefits from the constant temperature of 11ºC all year round and the naturally high humidity. Ideal for maturing the cheese to prime condition. Picking up distinct earthy flavours from the cave, this cheese has a balanced complex flavour and firm but creamy texture. It is not unusual for blue veins to appear within the cheddar at times, and many customers consider this an extra bonus.

This cheddar continues to develop further during its time being cared for in our maturing room, which imitates the caves in both temperature and humidity. Each week the wheels are turned and brushed to maintain the quality of flavour.

 

Quicke’s Double Devonshire (Double Gloucester)maturing room double gloucester (2).jpg

 

This territorial cheese was, until recently, called Double Gloucester, which originated in the 16th century on farms in the Gloucestershire county of England. Originally it was produced using raw milk from the native Gloucester cows. They were almost wiped out by the 1745 cattle plague after which Longhorn cows became more common. Currently the Quicke’s family herd in Devon (thus the name change to reflect the terroir) is a mix of Kiwi Friesian, Swedish Red, Montbeliarde and Jersey breeds. Like all their cheese, the Double Devonshire is produced by traditional methods using milk with natural annatto to give a golden sunset-orange hue. The cheese exhibits a firm dense texture with a mellow, buttery flavour and a tangy finish. After longer maturation the cheese develops more complex flavours with nutty characters. A quietly sophisticated cheese with a subtle, buttery flavour, Quicke's unique take on Double Gloucester is elegantly mellow with a creamy, long-lasting taste.

 

Quicke’s Devonshire Red (Red Leicester) maturing room red leicester.jpg

 

The Quicke Family has long been making a traditional Red Leicester, which they recently renamed Devonshire Red to reflect the terroir of their farm in Devon. This is a vibrant cheese due to the infusion with natural annatto for an intense amber colour. Quicke's distinctive Devonshire Red is fresher than cheddar while retaining its nuttiness, combined with a lemony creaminess and a crumbly texture. The flavour is much more complex and intense as it matures.

 

 

 

Wensleydale

maturing room wensleydale.jpg

This cheese has been made in Wensleydale since 1150AD, when the Cistercian monks first settled in that area. Hawes Wensleydale cheese has been awarded European Protected Geographical Indication (PGI) status and is the only Wensleydale cheese to being produced in the heart of the Yorkshire Dales, Yorkshire. It is made from a traditional recipe using techniques that have been handed down through the generations. They are then matured naturally before arriving here. We like to mature them on and in order not to lose valuable moisture, we coat them with a fine film of lard before they go to the maturing room for a couple of months for care and attention. Then we are ready to sell them.

When young, Wensleydale has a milky freshness and hint of lemon. As it matures, so the flavours become more complex with a hint of honey balanced with that fresh acidity. Wensleydale is a crumbly cheese but becomes firmer as it ages.

 

 

Grana Padano DOP since 1955- Denominazione d´ Origine Protetta (Designation of Origin Protected)

Grana Padano is produced in a much wider area than Parmigiano Reggiano; in the regions of Emilia-Romagna, 

maturing room grana padano parm reggiano.jpg

Lombardy, Piedmont, Trentino and Veneto (keeping in mind that the Regions are much larger than the provinces, therefore a larger area of production).

Made from partially skimmed raw milk, it exhibits a hard thick and smooth, dark yellow rind. The wheels are brined for four weeks after moulding and are then ripened in 85% humidity at a temperature of between 18-20°C fr

The result is a fine-graineom nine months to two years. The large wheels are slightly convex in shape with an oily, golden rind. This rind encases a hard but crumbly interior that is white to straw yellow in colour. 

d texture and fragrantly fruity flavour when young that develops a sweeter, stronger flavour with age. Grana Padano is a very popular grating cheese, over pasta, soups and risotto. It can also be enjoy as a table cheese.

 

Parmigiano Reggiano DOP since 1955- Denominazione d´ Origine Protetta (Designation of Origin Protected)

 

maturing room parm regg.jpg

This very famous cheese has been made from raw cow milk since the early middle-ages in the region of the Po Valley. It is now produced all over the provinces of Modena, Reggio Emilia and Parma, in the municipalities on the left bank of the River Reno in the province of Bologna and in those on the right hand bank of the River Po in the province of Mantua. These huge cheeses are brined for several weeks after production before being left to dry. They are then moved to cellars to mature for a minimum of twelve months.  There are three recognised levels of maturation - Minimum: 12 months, Vecchio: 18–24 months, Stravecchio: 24–36 months.

These large wheels are slightly convex in shape with a golden rind that is slightly oily. The interior varies from pale to straw yellow in colour. The flavour is fruity with delicate nutty overtones while the texture is hard and grainy.  The classic cheese for so many recipes, it can be grated, shaved or just carved into little chunks with the special parmesan knife to enjoy as a snack.

 

 

© The Smelly Cheese Shop 2007-2017