$22.50 / 150g
Imported spruce bark belt which wraps the cheese isn’t just visual; they hold the young cheese in shape while imparting subtle woody notes to the flavour profile. What begins as a mild grassy flavour intensifies developing earthier, distinctive mushroom (almost meaty) characters as it ages. Organic milk from a mixed herd of Friesian, Jersey and Australian Dairy Shorthorn cattle is the foundation of Long Paddock cheese. Similarly, to other soft, surface-ripened cheeses, it also excels as a whole baked cheese.
How to eat: excellent baked in its belt (mini-fondue); or eaten as is, like a soft-bloomy cheese.
