About Bon Accord

Bon Accord is a soft cheese hand-made by The Peaks Artisan Cheesemakers at their micro cheese factory in Myrtleford, Victoria.

In 2019, Luke Armstrong and Vanessa Lipscombe established this small batch dairy in the Victorian High Country. Actually, Luke’s journey to cheesemaking comes via a university degree in ecology. After completing his studies, his passion for cheesemaking became apparent during a spell working in an Italian cheese shop.

As for Vanessa, she comes from a teaching background but has a lifelong passion for food and, in particular, cheese. Since 2019, they have been handmaking and maturing an impressive range of artisanal cheeses. Currently, their offerings include the semi-hard Mountaineer, the goat’s milk Monolith and this gorgeous soft cheese.

The story behind the name

Before the construction of the Great Alpine Road, the Bon Accord Spur was the route taken by walkers, horse riders and pack horses to Mount Hotham.

Nowadays, it is a popular hiking trail on the way to Mount Hotham. Or it can be part of a route taking in the Razorback and Bungalow Spur.

Key to this spectacular soft cheese is the unique organic Normande cow’s milk. As a matter of fact, the milk, coupled with a delicate Geotrichum candidum rind, makes a significant contribution to the texture and flavour. Whilst it has a playful creamline, its slightly chalky centre allows the cheese to maintain its shape.

At 4 weeks, its mouthfeel is fudgy and very moreish. On the palate, you will detect notes of root vegetables. Moreover, the texture and aroma are reminiscent of the traditional French cheese Saint-Marcellin.

How to serve Bon Accord

Enjoy with a tart persimmon and a glass of Pinot Gris to highlight the earthiness of the cheese.

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The post Bon Accord: Taste the Victorian High Country appeared first on Cheese Atlas.