Gin is cheese’s best friend
Gin Herbalist is a semi-hard cheese made by Grandvewe Cheeses in Tasmania using a recipe inspired by the famous Corsican cheese, Fleur du Maquis.
Like all the cheeses in their range, it is made using the milk of their own herd of Awassi ewes and Cardoon Thistle which is a vegetarian rennet.
Champions of a zero-waste approach
“Good for our sheep, good for the planet, good for you”
From the early days, Grandvewe Cheeses’s philosophy has driven their entire approach to farming and cheesemaking.
The Herbalist has allowed the team to take their zero-waste approach to the next level. Henceforth, they use the leftover whey from cheesemaking to make gin at the onsite micro-distillery. And, to complete the loop, they then roll the spent botanicals from gin making onto the outside of the cheese.
A young Herbalist is firm but moist and has fresh notes of citrus and yoghurt. As it ages, the rind becomes mottled with a grey-blue mould and the texture softens. Furthermore, the herbs on the outside impart floral and sweet characteristics to the cheese.
How to pair Gin Herbalist
Enjoy with a warm crusty baguette and Grandvewe Cheeses’s own Sheep Whey Gin.
This herbaceous cheese will also pair beautifully with a light red wine like Gamay or Grenache.
