Ironbark (Organic)

This semi hard cheese is made in the Alpine style of cooked- curd cheese (from the same family of cheeses as Comté, Beaufort and Gruyere, but with its own Australian identity).
Ironbark has a deep brown/grey hard rind with a pale-yellow dense semi-hard paste. The paste is firm and elastic, compact but with some small openings. Its aromatic profile is mainly brothy, meaty, umami and animaly, with a hint of sweetness.

Country of origin: Australia
Region, town: Castlemaine, Victoria
Source of milk: Cow's milk
Texture: Semi-hard, creamy, dense
Flavour: Brothy, meaty, umami and animaly, hints of sweetness.
Aging time: Minimum 6 months

Serving suggestion: Excellent for eating as is or for melting/grilling.

Wine Pairing: Pair with a medium to heavy bodied wine - we feel there could be a variety of great red pairings. Just ensure the acidity is well balanced in the wine. Alternatively, look for a full bodied white wine.