Skyla

Cheese Atlas — Wed, 16 Sep 2020 05:28:21 +0000

Wrinkles don’t get much sexier

Skyla is a goat’s milk cheese made by Holy Goat Cheese in Sutton Grange, 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.

Eventually, they purchased Sutton Grange Organic Farm and promptly set up a small dairy facility.

Best of both worlds

From the start, the farm’s small herd of 120 Saanen and British Alpine goats (of which 80 are milked) has been free to roam. As a result, they have access to an incredible variety of local grasses and shrubs to feed on. Unsurprisingly, they produce a high quality sweet milk which is perfect for cheese making.

In the dairy factory, Carla and Anne-Marie make both fresh and matured goat’s milk cheeses. Their amazing range includes that award winning, La Luna and Nectar.

Moreover, Skyla is one of their mature cheeses. They make in a small log shape and cover the surface with a mould called Geotrichum candidum which produces a trademark wrinkly ivory rind. Underneath, it has a pristine white pâte with a creamy soft texture and mild fresh flavours.

How to pair Skyla

The sweet and citrusy flavour is beautifully contrasted with savoury activated charcoal crispbreads and homemade Italian salami.

If you prefer a sweet pairing, quince paste will perfectly complement this fine chèvre. Wash it all down with a glass of Sauvignon Blanc

The post Skyla appeared first on Cheese Atlas.

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.

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