Local delivery of Artisan Cheeses made in Burringbar, NSW
If you are ordering any of our dairy we will pack your order in a cool bag or box with ice bricks, please return this packaging by leaving it out for collection when we deliver next.
This pack is by far our most popular. It consist of 3 to 4 cheeses made by Cheese Loves You and includes an assortment of the following cheeses.
This cheese is named after the cheese makers petit youngest daughter, Audrey. Traditionally a goats style of cheese this small white mould covered curd is made with Jersey milk from the farm and described as an aged cream cheese with a slight dusting of ash to enhance the smoky flavour. Little Aud is hand crafted and is quite mild when young but as it ages it dries a little and a stronger flavour develops.
Only a month old this interesting cheese is washed with bacterial cultures which creates the speckled, dusty surface. It has a musty odour (hence the name, chausette is French for sock) but a delightful buttery flavour that is surprisingly mild. The beautiful golden colour of the cheese is due to the full cream Jersey milk and the cheese maker does not press this cheese (as in a traditional Reblochon) but turns the curd in the hoops every 30 minutes for a total of 2 hours. This creates the small air bubbles and a softer textured cheese.
Named after the cheesemakers eldest daughter Claudia, this delightful mini brie was developed in a small village in France and it took Debra over a year to perfect. The paste is perfectly ripened, never wrapped so the white mould isn’t disturbed, and has an almost meaty taste.
Lola is a bit of a fun cheese for Debra to make, extra cream has been added to the already creamy Jersey milk and as the curd is hooped a layer of blue mould is added to increase the blue hints within the cheese. Really addictive! Customers have been known to beg for this cheese!Bluey
This started off as a traditional Stilton style Blue cheese and after tweaking the
this cheese now is milder, softer and has a lovely creamy flavour due to that beautiful Jersey milk. It even has non blue eaters addicted!
Penicilium Roqufortii is added to the milk when making this cheese to create the blue colour and flavour. A porous curd kept in the hoop at room temperature for 5 days allows the blue to slowly creep all the way through the curd and means no piercing is required. It also means the outer rind is surrounded by blue mould and some other brevi linens bacteria (the pink and grey colours). This creates the flavour. The curd is also lightly salted at hooping and Australian Olssen salt is used with its wonderful minerals that spreads more flavour through the cheese. Bluey sits for 5 weeks before it is sold. This is when it is at its mildest and then as it ages the flavour develops.