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An organic, soft, bloomy Camembert-style cheese. With a flavour profile of cauliflower, cabbage and mushroom. Milder when young, becoming more pronounced as it ages.

Ingredients: Milk, salt, cultures, non-animal rennet

Aspect: white/cream colour, bloomy rind is slightly wavy, becoming flecked with brown as it ripens.

Texture: dense and semi-soft with slightly chalky core when young,
becoming creamy and melty, slightly oozy but not liquid, as it ripens.

Flavour: mild, creamy/lactic and slightly nutty when young, becoming more full-flavoured, cabbagy and yeasty as it ripens.

Eat: delicious on a cheese board, spread on crusty bread or crackers. Amazing when baked with honey and pecan nuts, maybe with a splash of cider (bake in its box for 10-15 minutes in moderate oven or BBQ).

Pair: Sparkling wines pair well with Camembert-style cheeses, their acidity helping to cut through the rich, nutty mushroomy flavour. For the same reason, cool climate Chardonnay, Chenin Blanc, Albariño and Pinot Grigio work a treat. Cider is a classic pairing. Or a very light fruity Beajoulais, un-oaked Pinot or similar, if you really must drink red!

About Long Paddock Cheese: 
An organic cow’s milk cheesemaker in Castlemaine, determined to make great cheese. Set up by cheese tragics – Ivan & Julie Larcher, Alison Lansley, Ann-Marie Monda and Carla Meurs – who share a vision to see Australia’s artisan cheese industry flourish.

’Our craft is cheesemaking, its culture and skills buried in the aeons of European history. But our home and terroir is central Victoria, Australia – Dja Dja Wurrung country. Djaara (Dja Dja Wurrung People) have lived on their traditional lands and cared for djandak (Country) over many thousands of years. We are privileged to be able to contribute in a small and temporary way to that care.’



Made on Dja Dja Wurrung Country - Castlemaine