This cheese is a triple cream style White mould cheese dusted with ash, which adds complexity to the overall flavour, although there are no burnt or smoky flavours. Often mistaken as a blue-vein cheese, the black is in fact a food-grade ash, that is used mainly for looks. This style emulates times in the past where cheese was made using the morning milk and the afternoon milk, and an ash layer was used to separate the two. The cheese will soften with age and should be runny and oozy at room temperature.
Country of origin: Australia
Region, town: Queensland, Bunya
Source of milk: Cow’s milk
Texture: Creamy, runny (These styles are at their best close to the ‘Best Before date’.)
Flavour: Earthy and buttery notes
Serving suggestion: The fine rind makes this cheese a tasty and visually stunning addition to your cheese platter, with some crackers.
Wine Pairing: Pair with a glass of good bubbly.
Right up there with all the French cheeses. Beautifully creamy and subtle taste
The best soft cheese I have ever tasted