Seductively luscious
Moyarra Myrtle is a fresh curd made by Prom Country Cheese in South Gippsland, Victoria.
Bronwyn and Burke Brandon make a range of artisanal cheeses at their small Moyarra farm. Nestled in idyllic rolling hills, the farm is home to their own herd of sheep. Subsequently, the couple use their milk as well as cow’s milk from a nearby farm to make cheese.
Infused with local sunflower oil
This particular fresh curd is a farmhouse cheese made with pasteurised sheep’s milk. Burke infuses local sunflower oil with a selection of herbs including lemon myrtle and mountain pepper berries.
Afterwards, he cuts the curd into small cubes and stores them in the marinated oil. The herbs and seeds impart elegant green and black specks onto the cheese.
Overall, the high fat content of the ewe’s milk creates an incredibly unctuous texture that will seductively coat your mouth. Moreover, it is mildly savoury on the palate with subtle citrus and peppery notes.
How to serve Moyarra Myrtle
It is very important to keep this cheese in the oil it is covered in right until you are ready to serve it. It is excellent when spread on a warm crusty baguette and is also a great substitute for feta in salads and various recipes.
