Brandy is cheese’s best friend
Hubert’s is a washed rind cheese made by Yarra Valley Dairy in Victoria’s Yarra Valley. The dairy uses local cow’s milk and goat’s milk to make their range of artisanal cheeses.
For this particular soft cheese, they use pasteurised cow’s milk. During maturation, the cheesemaker regularly washes the small wheels in a local brandy.
A 100 year old milking shed
Fittingly, it bears the name of an early pioneer in the area, Charles Hubert de Castella. During the early 1800’s, he lived on the property that is currently home to the dairy, Hubertswood.
Furthermore, the cheesemaking facility sits alongside a 100 year old milking shed. Moreover, this highlights the extent to which the area is connected to the dairy industry.
On the surface, Hubert’s has a beautiful sticky natural rind with strong aromas of yeast and brandy. Underneath the rind, the straw-coloured pâte has a luscious and fudgy mouthfeel.
In addition to this, the flavour profile packs quite a punch with notes of mushroom and roasted onions. When ripe, the texture breaks down to be seductively oozy and yeasty notes of Vegemite start to appear.
How to pair Hubert’s
Enjoy this robust washed rind with a glass of Brandy or a Pale Ale. If you are keen on the yeasty flavours of Vegemite, we urge you to try Hubert’s in a cheese and Vegemite toastie.
