Four Pillars Moonshine: Gin-Flavoured Cheese

Cheese Atlas — Mon, 30 Aug 2021 04:44:42 +0000

Made in the Yarra Valley

Four Pillars Moonshine is a semi-hard cow’s milk cheese made in the Yarra Valley by Stone & Crow Cheese. Actually, this unique cheese is a limited edition version of Jack Holman’s Moonshine.

With years of experience behind him, Jack Holman established Stone & Crow Cheese in 2015. Since then, he has been experimenting with his Moonshine by washing it in a variety of ingredients during the maturation process.

Gin meets cheese

For the Four Pillars version, Jack washes each wheel with Four Pillars Gin’s Bloody Shiraz. This craft gin is made by adding Yarra Valley Shiraz grapes to high proof Rare Dry Gin. After four months in Jack’s Crow’s Nest, this hard cheese is a celebration of the qualities of both the gin and the cow’s milk.

At this age, the wheels have a light brown rugged rind wrapped around a dense but creamy straw coloured pâte. Morever, the pâte has a striking purple marbling that is imparted by the Bloody Shiraz Gin.

Overall, its aroma is reminiscent of damp forest undergrowth and fresh pine needles. However, on the palate, the gin qualities shine through with notes of raspberries and juniper, with a long spicy finish.

Pairing Four Pillars Moonshine

We can’t look past the obvious here. Enjoy with a Dry Gin or a glass of Shiraz.

The post Four Pillars Moonshine: Gin-Flavoured Cheese appeared first on Cheese Atlas.

Hubert’s

Cheese Atlas — Sat, 07 Nov 2020 00:44:42 +0000

Brandy is cheese’s best friend

Hubert’s is a washed rind cheese made by Yarra Valley Dairy in Victoria’s Yarra Valley. The dairy uses local cow’s milk and goat’s milk to make their range of artisanal cheeses.

For this particular soft cheese, they use pasteurised cow’s milk. During maturation, the cheesemaker regularly washes the small wheels in a local brandy.

A 100 year old milking shed

Fittingly, it bears the name of an early pioneer in the area, Charles Hubert de Castella. During the early 1800’s, he lived on the property that is currently home to the dairy, Hubertswood.

Furthermore, the cheesemaking facility sits alongside a 100 year old milking shed. Moreover, this highlights the extent to which the area is connected to the dairy industry.

On the surface, Hubert’s has a beautiful sticky natural rind with strong aromas of yeast and brandy. Underneath the rind, the straw-coloured pâte has a luscious and fudgy mouthfeel.

In addition to this, the flavour profile packs quite a punch with notes of mushroom and roasted onions. When ripe, the texture breaks down to be seductively oozy and yeasty notes of Vegemite start to appear.

How to pair Hubert’s

Enjoy this robust washed rind with a glass of Brandy or a Pale Ale. If you are keen on the yeasty flavours of Vegemite, we urge you to try Hubert’s in a cheese and Vegemite toastie.

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