Bellarine Tomme

Cheese Atlas — Wed, 16 Sep 2020 05:32:40 +0000

Is this Australia’s best Tomme?

Bellarine Tomme is a hard mountain-style cheese made by Drysdale Cheeses.

Corinne and Peter Blacket established Drysdale Cheeses in Drysdale on the Bellarine Peninsula in 2005. Coming from careers as pharmacists, they were both ideally placed to appreciate the scientific approach to cheesemaking.

Whilst it was a career change that surprised many in the mid-noughties, the couple have fully embraced their new lifestyle on their farm.

A farmhouse life

The farm they live on is also home to a small herd of Saanen goats. On it, they milk the goats themselves and handmake a small range of fine goat’s milk cheeses in their small onsite dairy. Moreover, their offerings include fresh cheeses like goat’s curd and ricotta as well as some blue cheeses and hard cheeses.

This particular semi-hard cheese is inspired by the classic French tommes from Savoie. Overall, it has a clean ivory pâte and has a surprisingly mild fresh aroma. On the palate, a subtle goaty tang is augmented by herbaceous, savoury notes.

How to pair Bellarine Tomme

Enjoy with quince paste and crackers! And wash it all down with a glass of Champagne.

The post Bellarine Tomme appeared first on Cheese Atlas.

Milawa Tomme

Cheese Atlas — Mon, 01 Jun 2020 23:24:25 +0000

Rugged but refined

Milawa Tomme is a goat’s milk hard cheese made by Milawa Cheese in Victoria’s King Valley.

In 1988, David Brown purchased the old Milawa Butter Factory and proceeded to transform it into a cheesemaking facility. David and his wife Anne decided that they would make a mild blue cheese inspired by the Northern Italian Gorgonzola. Hence were born Milawa Cheese and Milawa Blue.

Since then, they have expanded their range to include firm favourites such as Goat Camembert, King River Gold and this Tomme.

Traditional recipe from Savoie

Initially, David adapted a traditional French recipe for Tomme de Chèvre from Savoie. The recipe involved adding rennet to raw, uncooked goat’s milk, cutting the curd and hand-ladling into small cylindrical moulds. The cheesemaker would then matured the cheese for 7 weeks in a cave.

Because of the current restrictions in Australia regarding raw milk, David had to use pasteurised goat’s milk instead. And, due to the lack of a cave in Milawa, he would mature the 2kg barrel-shaped wheels of cheese in their maturation rooms instead.

At 7 weeks, the Tomme develops a rugged natural rind with stunning patches of rusty-red and blue-grey mould.

Moreover, its off-white pâte is creamy and dense with a strong earthy aroma. On the palate, the Tomme is rich and savoury, with some cheddar notes and a spicy finish. It is incredibly more-ish!

How to pair Milawa Tomme

Enjoy with a local Cabernet Sauvignon or a Côtes du Rhône red.

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