Powlett Reserve

Powlett Reserve is an intriguing handcrafted semi-hard style in the alpine cheesee tradition. It exhibits the clean, rich flavours of certified organic milk from our single herd of 100% pasture-fed cows, grazed along Lance creek on our family farm in South Gippsland. Powlett Reserve has a full flavour with a clean savoury finish. Cellared for over 6 months, the natural rind has a light coat of surface flora. Texturally a robust, hearty cheese that slices well.

Powlett Picnic and Powlett Reserve are brothers born from the same vat, although Reserve is cooked and pressed a little more in preparation for longer, intensive maturation. From the moment they are baptized and emerge from the salt bath they follow different paths. Picnic is kept rindless, maturing in an anaerobic environment to develop yeast activity. Reserve remains in the cellar to receive a cultured education and develop a complex moulded rind. Surface flora are monitored and polished with traditional rind-washing regularly over a 4 month period. Final maturation occurs very slowly over further patient months while the internal paste changes texture and any remaining milk sugars & acids are converted into subtle flavours.

Country of origin: Australia
Source of milk: Organic Cow's Milk
Texture: robust, semi hard, creamy
Flavour: subtle milkiness, vegetal, slight saltiness

Our Suggestion: Serve with olive tapenade or pesto. Ideal on a cheeseboard or grilled - we think it would be great for a raclette dinner!

Wine pairing: Enjoy with Wine: Pinot Noir or Brown Ale

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