Buffalo Blue

Cheese Atlas — Sun, 03 May 2020 05:22:25 +0000

Blue on the outside

Boatshed Cheese’s Buffalo Blue is a soft blue cheese made in Victoria using local pasteurised buffalo milk.

Tamara Newing established Boatshed Cheese in Dromana on the Mornington Peninsula. For the most part, Tamara launched herself into her passion as a way of dealing with the tragic loss of her youngest son. Moreover, she named her new venture after its original home, the family’s boat shed.

An Australian original

Initially, this truly Australian cheese was made as a round. However, Tamara soon reimagined it as a brick as this form helps with production efficiency. Moreover, the blue mould spreads more evenly on the surface during maturation.

At the “best before” date, this blue develops a stunning colourful rind with blue mould and yellow and white blooms. Furthermore, its thin natural rind has a slight crunch that provides a delectable contrast with the unctuous ivory pâte underneath.

Unsurprisingly, the aroma is quite strong and reminiscent of blue mould. Despite this, the pâte is quite mild and has a buttery mouthfeel. Its flavour oscillates between sweet and savoury notes with a pleasing subtle bitterness near the rind.

How to pair Buffalo Blue

Pair this gorgeous blue with Almond and Chocolate Halva and a regional Pinot Gris or a craft IPA.

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Black Pearl: Mornington’s Provence Cheese

Cheese Atlas — Fri, 01 May 2020 23:12:40 +0000

Black Pearl – Boatshed Cheese

About Black Pearl

Black Pearl is a soft goat’s milk cheese made by Boatshed Cheese in Victoria, Australia. Tamara Newing established Boatshed Cheese in Dromana on the Mornington Peninsula.

For the most part, Tamara launched herself into her passion as a way of dealing with the tragic loss of her youngest son. Moreover, she named her new venture after its original home, the family’s boat shed.

Inspired by Provence cheeses

Effectively, the inspiration for Boatshed Cheese comes from Tamara’s time in Provence. When she moved to the Mornington Peninsula, she fell in love with the local goat’s milk is. In fact, that inspired her to start making her own version of Provençal chèvre.

Actually, this wrinkly cheese dusted in vine ash is Boatshed’s signature cheese. Since Tamara shapes every single cheese by hand, you won’t find two of them that are the same.

On the inside, the pristine white pâte is fresh and mild when young. However, it develops more robust flavours and a spectacular ooze as it matures.

Pairing guide

Serve at room temperature with an earthy Malbec. Add in a juicy pomegranate and some pistachios to elevate the cheese’s flavours.

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