Grandvewe Cheese Archives | Cheese Atlas

Sapphire Blue

Cheese Atlas — Wed, 16 Sep 2020 05:30:01 +0000

The Tasmanian Roquefort

Sapphire Blue is Grandvewe Cheeses’s signature cheese. It is a stunning blue cheese made in Tasmania with pasteurised sheep’s milk from their own herd of Awassi ewes.

Grandvewe Cheeses are a family run dairy located in Birchs Bay, Tasmania. Moreover, they make farmhouse cheeses and have championed sustainable practices throughout their entire operation.

Sweet and rich

The cheesemakers mature wheels of Sapphire Blue for a minimum of 3 months. At that age, the cheese highlights the sweetness and rich texture of the milk.

Furthermore, due to the milk’s seasonality, batches throughout the year will vary in robustness.

However, one constant throughout is the acidity and spiciness. Overall, this in not surprising since its recipe is inspired by the King of Cheeses, Roquefort.

At 4 months, this stunning blue cheese has an orange-tinged thin natural rind. Internally, its off-white pâte is moist but dense with a gorgeous splattering of blue-green veins, imparted by Penicillium roqueforti.

How to pair Sapphire Blue

Enjoy this robust blue with a glass of Moscato or Prosecco or a single malt scotch. If you are more of a beer drinker, a dark Belgian Ale is the perfect companion. Don’t forget a piece of dark chocolate.

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Brebichon

Cheese Atlas — Fri, 21 Aug 2020 04:05:27 +0000

You will smell me before you see me

Brebichon is a soft ripened washed rind made by Grandvewe Cheeses from the pasteurised milk of their own Awassi ewes. Actually, the original recipe for this cheese comes from a traditional Corsican cheese that bears the same name.

On their farm in Birchs Bay, Grandvewe Cheeses hand-make an incredible range of artisanal cheeses including Sapphire Blue and Gin Herbalist. Overall, they have championed a sustainable, zero-waste approach to production.

This Tasmanian Brebichon has an edible outer rind of Penicillium candidum that is common on the soft ripened cheese varieties, giving a slight biscuity look.

A robust aroma

Each wheel of cheese is hand-washed prior to its ageing stage. This gives the ripe cheese a robust aroma that is reminiscent of France’s Epoisses and England’s Stinking Bishop.

On the inside, the creamy, bright and white pâte provides a rich and somewhat nutty flavour. Moreover, this rich soft cheese will leave you with a delicate sheep’s milk essence propelled by the freshness of apples.

How to serve Brebichon

Serve on a cheese board with apple, walnuts and honey. Wash it all down with a Cider, Lager or unoaked Chardonnay.

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Gin Herbalist

Cheese Atlas — Fri, 19 Jun 2020 23:11:47 +0000

Gin is cheese’s best friend

Gin Herbalist is a semi-hard cheese made by Grandvewe Cheeses in Tasmania using a recipe inspired by the famous Corsican cheese, Fleur du Maquis.

Like all the cheeses in their range, it is made using the milk of their own herd of Awassi ewes and Cardoon Thistle which is a vegetarian rennet.

Champions of a zero-waste approach

“Good for our sheep, good for the planet, good for you”

From the early days, Grandvewe Cheeses’s philosophy has driven their entire approach to farming and cheesemaking.

The Herbalist has allowed the team to take their zero-waste approach to the next level. Henceforth, they use the leftover whey from cheesemaking to make gin at the onsite micro-distillery. And, to complete the loop, they then roll the spent botanicals from gin making onto the outside of the cheese.

A young Herbalist is firm but moist and has fresh notes of citrus and yoghurt. As it ages, the rind becomes mottled with a grey-blue mould and the texture softens. Furthermore, the herbs on the outside impart floral and sweet characteristics to the cheese.

How to pair Gin Herbalist

Enjoy with a warm crusty baguette and Grandvewe Cheeses’s own Sheep Whey Gin.

This herbaceous cheese will also pair beautifully with a light red wine like Gamay or Grenache.

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Primavera

Cheese Atlas — Sat, 06 Jun 2020 06:10:57 +0000

The Manchego from Down Under

Primavera is a semi-hard sheep’s milk cheese made by Grandvewe Cheeses in Tasmania. It is inspired by the classic Spanish recipe for Manchego.

Grandvewe Cheeses are a family run dairy located in Birchs Bay, Tasmania. Moreover, they make farmhouse cheeses and have championed sustainable practices throughout their entire operation.

A Spanish tradition

Historically, Manchego finds its roots in La Mancha, Spain. It is a traditional cheese made with the raw milk of Manchega ewes. Moreover, local cheesemakers typically age their wheels for a minimum of 2 months. However, they will select their best cheeses for further maturation up to 2 years when they are called Viejo.

To this day, affineurs use a plaited basket made with esparto grass to mature their cheese. As a result, the cheese develops a signature herringbone texture on its rind.

Like the original, Grandvewe release their version from three months of age but mature some wheels for a year or more.

At 12 months, the cheese has a dense but slightly crumbly texture. In addition to this, its flavour is milder than the Spanish cheeses with savoury and nutty notes and a sweet finish.

How to pair Primavera

Serve on a cheese board or melt in a toastie. Pair with membrillo paste and a glass of Sherry.

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