Mixed milk cheeses are a bit of a rarity in Australia. And, when you do find one, you’re never quite sure what to expect. Rest assured, Holy Goat’s Nectar will not let you down. Read on to learn more about this stunning pressed cheese with a washed rind.
What is Nectar?
Nectar is a semi-hard washed rind cheese made by Holy Goat Cheese in Sutton Grange, Central Victoria. In 2018, it took out the Best Cheese in Australia award at the delicious. Produce Awards.
Carla Meurs and Anne-Marie Monda established Holy Goat Cheese in 1999. After spending 12 months working on farms around Europe in the early 90’s, the couple returned to Australia. Back in their homeland, they purchased Sutton Grange Organic Farm where they set up a small dairy.
How is Nectar made?
Whilst they use mostly goat’s milk, they drew their inspiration from the traditional French cheese Saint-Nectaire for this cheese.
However, they adapted the original recipe by mixing their own goat’s milk with cow’s milk from the Mannes Family Farm. During production, the cheesemaker adds animal rennet to the milk to prevent the formation of bitter peptides. After the cheese is formed, they wash each wheel in a brine and culture solution for at least two months.
Serving guide
Overall, this meticulous process produces a crunchy edible rind wrapped around an elastic, straw-coloured pâte.
On the palate, Nectar has incredibly complex flavours with a smoky quality, caramel-like sweetness and nuttiness. Surprisingly, its aroma is mild and grassy for a washed rind.
Serving Suggestion
Enjoy with a glass of Chardonnay or an aromatic red wine like a Beaujolais.
Thank you for reading
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