Great Ocean Road Archives | Cheese Atlas

Fermier: The Australian Morbier

Cheese Atlas — Sun, 29 Aug 2021 05:23:59 +0000

Fermier is a Morbier-style cheese made Down Under by L’Artisan Cheese Organic. Read on to learn more about this beautiful cheese.

L’Artisan Organic Fermier – Cheese Atlas

The traditional recipe for Morbier

Morbier is a French semi-hard cheese with a signature layer of ash that originates from the Jura and Doubs regions.

Back in the day, local farmers began making this type of cheese in the winter months when they did not have enough milk to make Comté. They would make a small 4-5kg cheese in the evening and cover it with ash for protection overnight.

In the morning, they would make a second identical cheese. Once the curd is set, they would place it on top of the layer of ash before the whole wheel is pressed.

Made from a single milking batch

Fermier is a Morbier-style cheese made using Victorian organic cow’s milk.

L’Artisan Organic make Fermier at their brand new cheesemaking facility in Mortlake, Victoria. Actually, Matthieu Megard and his talented team use organic milk from a single milking batch, as is the case for most modern Morbiers.

A line of vegetable ash

Moreover, they add a line of charcoal made from vegetable ash through the centre of every wheel. Afterwards, each wheel is then pressed in cloth, hand salted and washed in brine during the maturation process.

At 6 weeks, the cheese develops a sticky, orange rind which envelopes a dense, buttery pâte. Overall, it has a well-rounded flavour with a nutty, earthy finish.

How to serve Fermier

Fermier excels both as a table cheese and a melting cheese. Pair with a semi-sweet Gewürztraminer.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

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

The post Fermier: The Australian Morbier appeared first on Cheese Atlas.

Petit Rouge: The Epoisses From Australia

Cheese Atlas — Wed, 16 Sep 2020 05:43:41 +0000

Growing up in the Jura Mountains

Petit Rouge is a soft washed rind cheese made by L’Artisan Cheese Organic in Mortlake, Victoria.

Matthieu Megard grew up in the French Jura Mountains surrounded by local cheeses like Comté and Reblochon. When he moved to Melbourne in the early 2000’s, he naturally gravitated towards the local cheese industry.

French recipes, Australian-made

After a short stint as a cheesemonger, Matthieu founded L’Artisan Cheese Organic in Timboon. He wanted to make cheeses using local milk and traditional French recipes. Two cheese facilities later, they now find themselves in Mortlake near the Great Ocean Road.

Inspired by Epoisses de Bourgogne

This small format washed rind cheese is inspired by the traditional recipe for Epoisses de Bourgogne. However, it is made using local organic cow’s milk and is washed in annatto during maturation.

At around 4 weeks, the small wheels have a striking brick red rind. At that age, its pâte is oozy and straw coloured with a beautiful unctuous texture.

Moreover, it has a sharp aroma and a subtle meaty flavour. Compared to Epoisses, Petit Rouge is milder in flavour and aroma with a slightly firmer texture.

How to serve Petit Rouge

Serve at room temperature spread on a warm crusty baguette with some cherry paste. Furthermore, this cheese will pair brilliantly with a fresh Chardonnay or a full-bodied Gewürztraminer.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

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

The post Petit Rouge: The Epoisses From Australia appeared first on Cheese Atlas.

Mountain Man: Australian Reblochon

Cheese Atlas — Sat, 06 Jun 2020 07:15:02 +0000

About Mountain Man

Mountain Man is a soft washed rind cheese made from pasteurised cow’s milk in Mortlake, Victoria. Effectively, it was the first cheese L’Artisan Organic started making in its original site in Timboon in 2009.

For this cheese, head cheesemaker Matthieu Megard drew his inspiration from Reblochon. Reblochon is a traditional cheese that originates from Haute-Savoie in the French Alps, close to where he grew up.

History of Reblochon

Actually, the name Reblochon comes from the French word “Reblocher” which means “pinch a cow’s udder again”. In the 14th century, French dairy farmers would get taxed based on the amount of milk their cows were yielding.

Hence, when the tax inspector was watching, the farmer would not fully milk their cows. Afterwards, they would collect the remaining milk after the inspector has left the premises.

Matthieu matures his wheels of Mountain Man for up to 4 weeks. At this age, the cheese develops an ivory-coloured edible rind with a mildly pungent aroma. Underneath the rind, its off-white pâte has spectacular ooze and a buttery mouthfeel. Besides, it has a well-rounded flavour that oscillates between fruity and yeasty.

How to serve Mountain Man

Without a doubt, this subtle washed rind excels both as a table cheese and a melting cheese. Moreover, it is the perfect choice for Tartiflette, a rich and hearty dish that originates from the Savoie region of France.

Enjoy with a crisp Riesling or cider.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

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

The post Mountain Man: Australian Reblochon appeared first on Cheese Atlas.

Marcel

Cheese Atlas — Wed, 27 May 2020 02:20:54 +0000

The wrinkly deviant child

Marcel is a small soft cheese made by L’Artisan Organic in Mortlake, Victoria. Matthieu Megard was inspired by Saint Marcellin, a soft cheese originating from the Auvergne Rhône-Alpes region in Eastern France.

Matthieu established L’Artisan Organic in Timboon, Victoria, in the early 2000’s. A couple of moves later, he now finds himself in a brand new cheesemaking facility in Mortlake. The complex, named Mortlake Organic Dairy, is also home to Symons Organic Dairy Co.

Oozy when ripe

Marcel is made using pasteurised organic cow’s milk. After maturing for 4-6 weeks, a delicate Geotrichum candidum rind forms around the soft straw-coloured pâte. When young, its centre is still subtly chalky. However, as it matures, the texture breaks down to be decadently oozy.

Moreover, Marcel has a fresh and lactic aroma and a pâte with decadently silky mouthfeel. It has an earthy and mildly savoury flavour palette, with a citric finish. At 6 weeks, the cheese will have more complex flavour and a more pungent aroma.

How to serve Marcel

Leave at room temperature for 30 minutes and spread on a warm crusty baguette. Pair with a fragrant Pinot Gris.

The post Marcel appeared first on Cheese Atlas.

L’Artisan Organic Haloumi

Cheese Atlas — Sun, 17 May 2020 23:17:19 +0000

Sinfully moist on the inside

L’Artisan Organic Haloumi is an unripened cheese made by L’Artisan Cheese Organic in Mortlake, Victoria. Head cheesemaker, Matthieu Megard, has adapted a traditional Cypriot recipe to make this cheese using local cow’s milk. In contrast, the Cypriots historically use a blend of goat’s and sheep’s milk.

Indeed, evidence of making Haloumi dates back to the 16th century in Cyprus. Back then, it was already a very popular cheese amongst the numerous farming communities. Furthermore, local family names such as Hallumas and Hallumakis reveal their close link to cheesemaking.

Using Jersey cow’s milk

However, this version by L’Artisan Organic uses organic Jersey cow’s milk from the Great Ocean Road region in Victoria. Overall, the rich milk imparts a golden yellow colour to the pâte and a buttery flavour with subtle savoury notes.

Undoubtedly, this dense and elastic cheese is universally celebrated for its high melting point. This allows it to maintain its shape and consistency even at very high heat.

When grilled, this amazing Haloumi develops a thin brown crust on the outside of the cheese. However, what truly distinguishes this cheese from others is that it remains sinfully moist and unctuous in the middle.

How to pair L’Artisan Organic Haloumi

This cheese truly excels when grilled. Add to a garden salad or crumb and fry to make Haloumi chips. Wash it all down with a glass of Rosé or an oaked Chardonnay.

The post L’Artisan Organic Haloumi appeared first on Cheese Atlas.

Extravagant

Cheese Atlas — Sun, 10 May 2020 11:00:36 +0000

Party pleaser extraordinaire

Extravagant is a triple cream cheese made by L’Artisan Organic in Mortlake, Victoria.

Head cheesemaker, Matthieu Megard, makes a range of cheeses using local organic cow’s milk and traditional French recipes. Moreover, this decadent cheese draws its inspiration from the most famous French triple cream cheese, Brillat-Savarin.

Double cream and triple cream are 2 very popular types of soft cheeses that originate from France. They are distinguished from other soft cheeses by the addition of cream to the milk during production. Having said this, the amount of cream added varies depending on the cheese.

What is a triple cream cheese?

The French dictate in their “cahiers de charge” (think of it as the regulating body’s recipe book) that a double cream will have between 60-75% butterfat content whereas a triple cream will have a minimum of 75% butterfat.

Actually, the butterfat percentage refers to the percentage of dry matter in the cheese that is fat. Because those cheeses are usually not pressed, they typically contain about 50% water. So, really, a triple cream is “only” around 37.5% butterfat.

As a result of the higher fat content, triple creams tend to have a softer, creamier texture with a milder, buttery flavour.

You can read more about triple cream cheeses in this article by The Cheese Wanker.

A fuzzy white rind

At 2 weeks, Extravagant is mild and creamy with a slightly chalky centre. It has a gorgeous fuzzy white mould rind. However, as it ages, it develops a little bit more bite and the texture becomes decadently oozy.

On the nose, this decadent soft cheese has hints of mushroom and cream. Moreover, its mouthfeel is buttery and velvety and its flavour mildly savoury with notes of hazelnut.

How to serve Extravagant

Serve at room temperature to achieve optimal texture and pair with strawberries and a glass of sparkling wine. We recommend Champagne!

The post Extravagant appeared first on Cheese Atlas.

Grand Fleuri

Cheese Atlas — Sun, 03 May 2020 06:37:32 +0000

Australia’s best Double Brie

Grand Fleuri is a large format (1.1kg) soft white mould cheese made by L’Artisan Cheese Organic in Mortlake, Victoria.

When Matthieu Megard moved to Australia in the early 2000’s, he set out to take the Melbourne artisanal cheese industry on by storm. Matthieu hails from Nantua in the French Jura mountains. As such, it was not surprising that he decided to make cheeses that are inspired by classic French recipes.

Inspired by the French classic

In the case of this soft cheese, the inspiration comes from one of the most famous French cheeses, the Double Brie.

Moreover, Grand Fleuri has a delicate white mould rind wrapped around a straw coloured pâte. That gorgeous pâte is slightly chalky at the centre when young and decadently creamy and oozy when ripe.

Moreover, its aroma is reminiscent of mushrooms and it has a rich buttery texture with a long creamy finish and surprising depth.

How to serve Grand Fleuri

Leave at room temperature for one hour before serving. This Double Brie will excel both on a cheese board or spread on a baguette. It can also be baked with garlic and rosemary. Wash it down with a crisp fruity Riesling or a Viognier.

The post Grand Fleuri appeared first on Cheese Atlas.

Bay of Martyrs

Cheese Atlas — Fri, 01 May 2020 22:58:52 +0000

The blue for blue cheese haters

Bay of Martyrs is a mild blue cheese made by Apostle Whey cheese in Victoria, Australia.

Apostle Whey Cheese was established in 2005 by Julian and Dianne Benson in Cooriemungle, off Victoria’s Great Ocean Road.

Since day one, their environmentally sustainable dairy farm has been home to a herd of 250 Aussie Red/Jersey cross-breed cows. Moreover, the milk they produce is one of Australia’s finest and is very high in butterfat and protein.

Inspired by Stilton

Bay of Martyrs is a mild to mid-strength blue cheese made with the pasteurised milk of their cows. As for the recipe, Julian adapted a traditional Stilton recipe to the local milk. Without a doubt, this cheese could not have been made anywhere else.

After maturation, the wheels of cheese develop has a grey natural rind. Underneath the rind, it has a straw-coloured pâte with a gorgeous network of blue-grey veins.

Furthermore, its aroma is reminiscent of blue mould and the texture incredibly creamy. However, the flavour is surprisingly mild and will please people who might not otherwise like blue cheese. As far as intensity is concerned, it would be on par with a Gorgonzola Dolce.

How to pair Bay of Martyrs

Enjoy this stellar Victorian blue with some tart berries and dark chocolate. Wash it all down with a porter-style dark beer.

The post Bay of Martyrs appeared first on Cheese Atlas.

Shaw River Special Reserve

Cheese Atlas — Thu, 30 Apr 2020 11:06:21 +0000

Matured with love

Shaw River Special Reserve is a semi-hard cheese by Shaw River Buffalo Cheese in Yambuk, Western Victoria. The Haldane family use fresh milk from their own herd of buffalos to make young wheels of this cheese.

Then, they hand over the best specimens from each batch to Jack Holman to mature at his facility in the Yarra Valley.

Made by the Haldane family

The Haldane family imported milking buffalos to Australia in the 90’s.

The story of the Special Reserve begins with a celebration. To mark their 21st birthday, Shaw River Buffalo Cheese sent a batch of young buffalo cheese to Stone & Crow Cheese for maturation. Since then, it has become a yearly tradition and we are blessed with a new batch of this stellar matured cheese every year.

Jack Holman ages the carefully selected wheels of Annie in his cellar in the Yarra Valley. With meticulous care and close control of the temperature and humidity, he allows the cheese to develop a rugged rind. Moreover, the aroma and flavour become much more pronounced.

The Pecorino-style cheese has a crumbly yet creamy texture and a sweet caramel and nutty flavour that lingers and leaves you longing for more.

How to pair Shaw River Special Reserve

Enjoy with a fresh and fruity Riesling or a Chardonnay. This semi-hard cheese will also pair brilliantly with a Single Malt Whisky.

The post Shaw River Special Reserve appeared first on Cheese Atlas.