A cheese made for wine
Barossa Washed Rind is a soft cheese made by The Barossa Valley Cheese Co. in South Australia.
Some 30 years ago, a young South Australian winemaker called Victoria McClurg found herself working in Bourgogne. While exploring the area, she came across a local cheese that would become her all-time favourite, Epoisses.
That perfect balance between depth of aroma and complexity of flavour really struck a chord. Furthermore, the concept of terroir-driven pairing between cheese and wine was intriguing. As a matter of fact, this would inspire the young winemaker to return home to the Barossa Valley and start making cheese.
Washed in yeast cultures
Handmade using only the finest Barossa cow’s milk, the cheese is regularly washed with yeast cultures during maturation. Effectively, this helps intensify the cheese’s aroma and flavour.
The final product has a golden-yellow edible rind with a thin white mould coating. Moreover, its unctuous pâte is creamy in colour and has a strong yeasty aroma. When ripe, it oozes seductively onto the plate and has a robust meaty and savoury flavour.
How to pair Barossa Washed Rind
Celebrate the terroir of the Barossa Valley by pairing with a local Cabernet Sauvignon.
