Crafted in South Gippsland
Sheep Sensation by Prom Country Cheese is a bloomy rind soft cheese made with pasteurised sheep’s milk in Moyarra, South Gippsland. It draws it inspiration from the wrinkly lactic cheeses of Southern France.
Nestled amongst the rolling hills in the lush Moyarra Valley, lies the Brandon family farm. On the farm, Bronwyn and Burke Brandon lovingly care for their small herd of 150 grass-fed sheep. Moreover, they also milk all their animals themselves, and make cheese with their milk.
A seasonal cheese
During springtime, Burke collects the rich milk from his ewes to make this soft cheese. Actually, he uses pasteurised milk, rennet and cultures derived from their raw milk .
At 3-5 days, this soft cheese is quite fresh and creamy. However, it truly comes into its own at 2 weeks and can mature up to 3 months.
From 2 weeks, it has a wrinkly natural rind wrapped around a pristine white centre and an oozy ivory coloured cream line. Overall, its aroma is refreshing and grassy and its mouthfeel luscious. On the palate, this ewe’s milk cheese is lactic and sweet with a sour cream finish that lingers.
How to eat Sheep Sensation
Enjoy this sensational soft cheese at room temperature with an American-style Pale Ale or a Semillon-Sauvignon Blanc blend.
Serve on a local cheese platter with Riverine Blue and Mepunga Gruyère.
