Woodside Cheese Wrights Archives | Cheese Atlas

Figaro

Cheese Atlas — Wed, 16 Sep 2020 05:36:58 +0000

Beauty wrapped in vine leaves

Figaro is a semi-hard goat’s milk cheese made in South Australia by Woodside Cheese Wrights.

Woodside Cheese Wrights was established in 1994 in the Adelaide Hills. Since then, they have been hand-making an award-winning range of cow’s, goat’s and buffalo’s milk cheeses.

Slowly cooking the curds

Actually, the recipe for Figaro is quite an unusual one and involves slowly cooking the curds to introduce a bit of sweetness to the cheese. Continuous stirring then produces a soft curd that knits together easily.

Furthermore, the addition of a mixture of secondary flora results in a young cheese that has a soft pliable texture. Moreover, this is reminiscent of the traditional French Pyrénées classic, Bethmale, and highlights the exceptional qualities of the milk.

The formed wheels are then washed several times before being wrapped in vine leaves. They are allowed to mature for up to 6 weeks and develop a slightly sticky rusty red paste under the leaves, where the flavour is more intense.

How to serve Figaro

Leave at room temperature for at least 2 hours before serving. This will allow the unusual texture of this cheese to shine! Serve with muscatels and a dry Prosecco or a citrusy Gin.

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Monet

Cheese Atlas — Wed, 16 Sep 2020 05:34:01 +0000

Impressionism meets Food Art

Monet is a fresh cheese made by Woodside Cheese Wrights in the Adelaide Hills. Its name is inspired by French impressionist painter, Claude Monet.

Kris Lloyd has been the head cheesemaker at Woodside Cheese Wrights since the late 1990’s. Over the years, she has created some truly memorable cheeses such as Vigneron and Figaro. With Monet, she definitely has taken things to the next level!

The most delicate of touches

It all begins with the exceptional local goat’s milk. With the most delicate of touches, Kris transforms this milk into a fresh chèvre and tops it with a selection of edible herbs and flowers.

Without doubt, the Nasturtiums are the most eye-catching of the lot. This seasonal flower is only available during spring and summer. As such, they only make this beauty during those months.

Overall, the cheese itself has a fresh lactic aroma and a pristine white texture. On the palate, it is quite citrusy and herby and has a subtle spicy finish.

How to pair Monet

Enjoy with something cold and citrusy, along the lines of a Sauvignon Blanc or a yuzu Umeshu for something really spectacular!

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Vigneron: Boozy Cheese Wrapped in Wine Leaves

Cheese Atlas — Sat, 08 Aug 2020 09:23:49 +0000

Vigneron is a soft goat’s milk cheese made by Woodside Cheese in the Adelaide Hills, South Australia.

What is a vigneron?

A vigneron by definition is a person who cultivates grapes for winemaking. It is a fitting name for this oozy goat’s milk cheese that was developed as a challenge from a local winemaker for Woodside Cheese to make a cheese that marries cheese and wine.

Washed in Chardonnay

At their cheesemaking facility, the cheesemaker wraps young wheels of this cheese in vine leaves.

Actually, they source the leaves from their own vineyard, Coriole, in McLaren Vale. Afterwards, they carefully wash each little wheel with Chardonnay.

A velvety mouthfeel

Vigneron oozes seductively when ripe and has an incredible velvety mouthfeel. Overall, its aroma is fruity and earthy with a delicate savoury flavour that has only the mildest hint of goaty tang.

The edible leaves are slightly crunchy and absorb the qualities of both the wine and the cheese underneath.

This multi award winning cheese is bound to be a crowd-pleaser as it ticks all the boxes from being visually spectacular to having that perfect balance of flavour and texture when ripe.

How to pair Vigneron

Naturally, this cheese will pair well with an unoaked Chardonnay.

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