Origin: Oldina, Tasmania
Age: 4 - 12 months
This Australian organic milk version of a classic Swiss cheese has a savoury yet nutty paste with a slightly grainy texture. As it matures it gets sweeter and becomes more assertive and complex. The rind is developed by smearing the cheese twice a week in a culture to bring out the flavour.
Made with milk from Aussie red cows that are fed lush organic seasonal grass in North West Tasmania and matured by The Cheeseboard.