Geotrichum Archives | Cheese Atlas

Rond du Cher: Pasteurised Selles-sur-Cher

Cheese Atlas — Sat, 12 Sep 2020 01:55:58 +0000

Dusted in ash – Pong Cheese – Source

Crafted in the Loire Valley

Rond du Cher is a soft goat’s milk cheese originating from Sologne in France’s Loire Valley. Effectively, local cheesemakers use a recipe that is based on a traditional Lorraine cheese, the Selles-sur-Cher.

Selles-sur-Cher is a raw milk cheese made in the Cher Valley using local goat’s milk. The rich soil in the valley produces a sweet hay that influences the flavour of the local milk. As a result, the cheese that is made in the area tends to have a natural sweetness.

The pasteurised version

With regulations currently in place in Australia regarding raw milk, we do not have access to the traditional Selles-sur-Cher. Instead, we have a pasteurised version of the cheese called the Rond du Cher made by Fromagerie Jacquin.

As a matter of fact, cheesemakers in Sologne adapt the recipe for Selles-sur-Cher to use pasteurised milk. Initially, they hand-ladle the formed curds into circular moulds to ensure a smooth texture. Then, the cheesemaker coats the young cheese in a mixture of salt and vegetable ash.

At 3 weeks, it develops a downy grey rind with the occasional blue patch and a pristine white pâte. It has a mild goaty aroma and is sweet and nutty on the palate.

How to pair Rond du Cher

Enjoy this delicate but complex cheese with a crisp Sauvignon Blanc.

The post Rond du Cher: Pasteurised Selles-sur-Cher appeared first on Cheese Atlas.

Tunworth: World’s Best Camembert

Cheese Atlas — Sat, 08 Aug 2020 08:43:46 +0000

Made in Hampshire

Tunworth is a soft cheese made by Hampshire Cheeses using a Camembert inspired recipe in England.

The story of Hampshire Cheeses began in 2004 when Stacey Hedges, a cheesemonger from Sydney, Australia, moved to the UK and decided to make cheese.

After meeting with industry experts from around the country, Stacey decided to start making a Camembert-style cheese that could rival its French counterparts. Hence was born the Tunworth.

From kitchen to creamery

The operation soon expanded from Stacey’s kitchen to a fully equipped creamery and Charlotte Spruce, a Hampshire born-and-bred food-lover, joined the operation to establish Hampshire Cheeses.

Tunworth, hand-made from pasteurised cow’s milk, is different to most British soft cheeses because it has a thin wrinkly rind rather than the typical thick flat white coat. The rind is developed using a Geotrichum candidum mould that adds a signature earthiness to the cheese.

Under the white rind lies a straw coloured pâte that is rich and oozy with a distinct cabbage aroma. Furthermore, the flavour is milky, nutty and vegetal with subtle hints of garlic and salami.

How to serve Tunworth

Gently bake your Tunworth in the oven and let it ooze! Serve with lavosh or warm crusty bread and summer berries. Wash it down with a glass of Bordeaux or Beaujolais.

Pair with Stilton and a Clothbound Cheddar for the perfect Christmas cheese platter.

Thank you for reading

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Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

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Holy Goat La Luna: Australia’s Best Goat Cheese

Cheese Atlas — Sat, 23 May 2020 01:46:23 +0000

Geotrichum candidum is a tricky mould to master. And no one in Australia has mastered it as well as Holy Goat with their La Luna. Read on to learn about Australia’s best goat’s milk cheese.

Wheel of Holy Goat’s La Luna – Cheese Atlas

Where La Luna comes from

La Luna is a soft goat’s milk cheese made by Holy Goat Cheese in Sutton Grange, Central Victoria.

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 and eventually purchased Sutton Grange Organic Farm where they set up the dairy.

A pampered herd of goats

A small and pampered herd of some 120 Saanen and British Alpine goats call the farm home. The goats are free to roam and feed on a variety of local grasses and shrubs.

Carla and Anne-Marie hand-milk 80 of their goats. Furthermore, the organic goat’s milk has the ideal protein and fat content for cheesemaking. They drew the inspiration for their signature cheese, La Luna, from the matured goat’s milk cheeses of Provence.

How La Luna is made

Its production begins with the milk being gently pasteurised and then slowly fermented to form a soft curd. Afterwards, the cheesemaker shapes the curd into a large ring with a hole in the middle which is left to mature for a minimum of 3 weeks.

During the maturation, the delicate Geotrichum candidum mould forms a wrinkly ivory rind on the surface. Underneath the rind, the soft white pâte has an ice cream like consistency and a mild milky and herbaceous aroma.

Moreover, as the cheese matures, its flavour goes from light and citrusy to being full- bodied and nutty.

How to serve La Luna

As always, let your cheese get to room temperature before serving. Enjoy this Aussie beauty with a zingy, zesty cool climate Chardonnay.

The post Holy Goat La Luna: Australia’s Best Goat Cheese appeared first on Cheese Atlas.

Geo

Cheese Atlas — Wed, 13 May 2020 05:11:37 +0000

Little, wrinkly and cute as!

Geo is a white-mould soft cheese made by Barossa Valley Cheese Company using pasteurised cow’s milk.

Some 30 years ago, a young South Australian winemaker called Victoria McClurg found herself working in Bourgogne. While exploring the area, she came across a local cheese that would become her all-time favourite, Epoisses.

That perfect balance between depth of aroma and complexity of flavour really struck a chord. Furthermore, the concept of terroir-driven pairing between cheese and wine was intriguing. As a matter of fact, this would inspire the young winemaker to return home to the Barossa Valley and start making cheese.

An amazing range of artisanal cheese

Using milk from the Adelaide Hills, the small team at Barossa Valley Cheese Company handmake an incredible range cheeses. Onsite, they transform the high quality cow’s and goat’s milk into some 25 different cheeses, including Geo.

Underneath its wrinkly delicate off-white Geotrichum candidum rind lies a straw-coloured unctuous pâte with a buttery texture. Moreover, this soft cheese has a sweet aroma and creamy mouthfeel. Furthermore, its flavour is milky with a hint of mushroom.

How to pair Geo

This soft cheese will shine on a cheese platter and can also be spread on warm sourdough bread. Enjoy with a glass of Champagne!

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