About Mountain Man
Mountain Man is a soft washed rind cheese made from pasteurised cow’s milk in Mortlake, Victoria. Effectively, it was the first cheese L’Artisan Organic started making in its original site in Timboon in 2009.
For this cheese, head cheesemaker Matthieu Megard drew his inspiration from Reblochon. Reblochon is a traditional cheese that originates from Haute-Savoie in the French Alps, close to where he grew up.
History of Reblochon
Actually, the name Reblochon comes from the French word “Reblocher” which means “pinch a cow’s udder again”. In the 14th century, French dairy farmers would get taxed based on the amount of milk their cows were yielding.
Hence, when the tax inspector was watching, the farmer would not fully milk their cows. Afterwards, they would collect the remaining milk after the inspector has left the premises.
Matthieu matures his wheels of Mountain Man for up to 4 weeks. At this age, the cheese develops an ivory-coloured edible rind with a mildly pungent aroma. Underneath the rind, its off-white pâte has spectacular ooze and a buttery mouthfeel. Besides, it has a well-rounded flavour that oscillates between fruity and yeasty.
How to serve Mountain Man
Without a doubt, this subtle washed rind excels both as a table cheese and a melting cheese. Moreover, it is the perfect choice for Tartiflette, a rich and hearty dish that originates from the Savoie region of France.
Enjoy with a crisp Riesling or cider.
Thank you for reading
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