You will smell me before you see me
Brebichon is a soft ripened washed rind made by Grandvewe Cheeses from the pasteurised milk of their own Awassi ewes. Actually, the original recipe for this cheese comes from a traditional Corsican cheese that bears the same name.
On their farm in Birchs Bay, Grandvewe Cheeses hand-make an incredible range of artisanal cheeses including Sapphire Blue and Gin Herbalist. Overall, they have championed a sustainable, zero-waste approach to production.
This Tasmanian Brebichon has an edible outer rind of Penicillium candidum that is common on the soft ripened cheese varieties, giving a slight biscuity look.
A robust aroma
Each wheel of cheese is hand-washed prior to its ageing stage. This gives the ripe cheese a robust aroma that is reminiscent of France’s Epoisses and England’s Stinking Bishop.
On the inside, the creamy, bright and white pâte provides a rich and somewhat nutty flavour. Moreover, this rich soft cheese will leave you with a delicate sheep’s milk essence propelled by the freshness of apples.
How to serve Brebichon
Serve on a cheese board with apple, walnuts and honey. Wash it all down with a Cider, Lager or unoaked Chardonnay.
