Our seasonal cheeseboard features 100 to 200 grams of guest cheese, a jar of our smoked cashew butter, house baked ciabatta, fruit & a jar of bread n' butter pickles.
This Week's Cheese : 200g L'artisan Fermier. A distinctive streak of charcoal bisects the core of this semi-hard cheese made in the french styel of Morbier with organic jersey milk from the Great Ocean Road.
Full-flavoured with a lingering nuttiness and rustic washed rind, this smear-ripened cheese by Matthieu Megard on the Great Ocean Road in Victoria is made with organic milk from a single herd of Jersey cows.
The pale ivory pate has a layer of blue/black edible vegetable ash through its equatorial centre.
With Morbier this was traditionally done as a means to separate the morning and evening milks, but today it is predominantly a decorative design & homage to past practices.
Each cheese is pressed for 12 hours in cloth, salted by hand and then washed every second day with a brine solution. After six weeks, the rind develops a reddish tinge and is slightly sticky to touch.When young the taste is mild, with a fresh milky nutty flavour, becoming richer, sharper, and more pronounced with age. A beautiful cheese to have at the centre of a cheese board, but also great for melting. Pairs well with dry white wines.
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