King Island Dairy’s Roaring Forties Blue cheese is one of Australia’s most popular exports.
Read on to learn about the unique geographical location where it is made, what the cheese tastes like, and how best to serve it.
A unique terroir
Situated in the Bass straight in between Victoria and Tasmania, King Island has a truly unique microclimate. With mineral rich soils, cool temperatures and abundant rainfall, it is the perfect location for dairy farming.
On the island, cows graze on lush pastures to produce a sweet, unusually rich milk. Moreover, the milk, sourced from just a handful of local farms, is delivered fresh to King Island Dairy, every day. All of their cheeses are made on King Island from 100% King Island milk.
The story behind the name
While King Island is a truly picturesque destination on a fine day, it is sometimes lashed by ferocious westerly winds. Actually, those winds blow directly down the 40°S longitude and are known as the Roaring 40’s.
Given the wild and robust qualities in their signature blue cheese, Roaring Forties seemed to be a very appropriate name.
How Roaring Forties Blue is made
At their state-of-the-art facility, Swiss-born Ueli Berger is responsible for all the cheesemaking. As the grandson of a cheesemaker, and the son of a dairy farmer, Ueli grew up surrounded by cheese.
This robust blue cheese is matured in a black wax coating. As a result, it cuts off access to oxygen and encourages the sweet and fruity flavours to develop. Furthermore, the wax rind preserves the moisture in the cheese to create a smooth and creamy texture.
How to serve Roaring Forties Blue
Serve this bold blue with a full-bodied Cabernet Sauvignon, Port or an IPA style beer.
Get a true Australian experience by serving on a cheese platter with Pyengana Cheddar and Grand Fleuri.
