The Cheese Box
With hard, soft, and semi-hard cheeses this is Cheese Box is wonderfully balanced. We've included two of our soft cheeses (by very popular demand!) as well as a delightful semi-hard sheep milk cheese from Prom Country, Victoria, and an aged hand-crafted cheddar from The Pines, a micro-dairy in Kiama, NSW.
Milk: Cow; Type: Soft, surface ripened, washed rind, matured on Huon pine. It was the year the French first set foot on Tasmanian soil and this very French, very pungent little cheese, matured on aromatic Huon Pine boards, celebrates what could have been. It is made in the traditional method – its pinky-orange rind the result of being regularly hand-washed in brine, encouraging the surface bacteria that give this cheese its complex flavour and aroma. Great with cider, ale or a meaty pinot.
**Saint** 190g Saint is a cheese that we quickly run out of, on the island, and online. Not all white mould cheeses are called brie or camembert. Our Saint is a complex, richly flavoured soft cheese that reflects the seasonal changes on our farm more than any of our cheeses. Firm and deliciously lactic tasting when young, it softens and becomes stronger and more pungent as it matures - eat it fresh when it arrives, or if you prefer your cheeses on the stronger side - allow it to ripen with time.
**Cheviot - Prom Country Cheese** 200g Prom Country, Victoria
A mature, piquant semi-hard sheep milk cheese
Crisp and tangy piquant flavour. Firm, close textured savoury cheese. A fantastic alternative to fetta in salads or frittata. It's perfect with a shiraz or wheat beer too.
**Three Daughters Cheddar - The Pines** 190g Kiama, NSW
This cheddar is handcrafted and cloth-bound using traditional methods, and it is aged for 12 months in an old grain silo. The micro dairy farm where this cheese comes from was established back in 1854.
The cheesemaker has said about this cheese that it is: " Born out of a deep love of traditional cheese-making methods and the desire to create a cheese that fully captures the intricate flavours of our milk, the herd, the pastures and the entire ecosystem here at The Pines."
**Our Beetroot Relish** 270g
This is the perfect relish to cut through these cheeses and it's fabulous with the cheddar in this box! We've been getting emails from Cheese Club members begging us to repeat this beetroot relish - how could we say no! Caz's pickling recipe is simple and delicious, locally source beetroot and not much else, a lovely accompaniment to your platter! This is ridiculously good in a very gourmet cheese sandwich too... give it a go!
**Tasman Sea Salt Lavosh** 150g
We've been looking for a great Lavosh to offer you guys as part of a cheese club for sometime now and this collaboration between Tasman Sea Salt and a local deli in Hobart has provided us with the solution! This is pretty great, all you want in a cheese cracker with just enough of a sprinkling of Tasmanian Sea Salt!