Australian
Imported
Cow
Semi-soft
Tarago River's Blue Orchid is named after the native 'sun veined blue orchid' that grows in the local alpine region of the Great Dividing Range in Australia.
A Roquefort culture is used to develop an intense blue vein and a robust traditional flavor, but with lower salt than many other imported blue cheeses. Blue Orchid is a white to slightly yellow cheese with deep blue veins in the traditional style and weeps moisture to maintain the soft crumbly texture. The cheese developes a strong bittern...
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Australian
Imported
Cow
Semi-soft
Award Winner
Australian Gippsland Blue is made from whole cow's milk, in the grand style of a Gorgonzola. The chalky curds mature to a soft runny texture and full, slightly astringent flavor. The aggressive yeast and full mould cultures liberate ammonia and other aromatics, which deliver a pungent bouquet.
While the cheese is maturing in dark cellars which simulate the conditions of the European caves, small 'eyes' (air bubbles) appear throughout the cheese. It takes from 2-3 months to bring Gippsland Blue ...
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Australian
Imported
Cow
Semi-soft
Award Winner
Roaring Forties Blue Cheese is made by the Kings Island Dairy, on an island just north of Tasmania, Australia. The cheese is named after the infamous Roaring Forties gales which frequently bring westerly winds of more than 100 kms per hour to the island which lies on 40 degrees latitude.
This gourmet cheese is a handcrafted cow's milk cheese made from milk from Australian cows. The Roaring Forties Blue is a full flavored blue with a sweet, mild, creamy and slightly nutty character, a rich mouth...
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Australian
Imported
Cow
Semi-soft
Australian Shadows of blue is a rich, mild double cream blue vein cheese similar to the Danish Castello Blue. It is a blue for Brie cheese eaters.
Like all triple cream cheeses, the cultures grow quickly in the warm, rich, creamy milk producing a firm, chalky cheese. The Roqueforti mould cultures break this down to a soft texture and mild full flavor. A wax coating holds the flavors during the maturation period of 8-10 weeks.
We cut and wrap this cheese in wedges of 1 pound and 8 ounces....
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Australian
Imported
Cow
Semi-soft
It's the extra cream used in the Australian Triple Cream Cheese that prevent the company form calling their cheese a Brie, however it has many similarities. Special fermenting cultures grow in the warm, rich, creamy milk and sour the curds very quickly.
The white Candidium clutures bloom on the outside of the cheese in 10 days and can produce some very sharp flavors under the rind. The clean citric flavor makes this gourmet cheese ideal with acidic and juicy fruits and it is ideal as a dessert ...
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