Mould Cheese Box #6
October is Raw Month at Mould and here we've got a selection & celebration of everything raw cheese. In this selection you will receive the following:
PROM COUNTRY (Gippsland, VIC)
‘Moyarra Reserve’ – semi-hard, raw sheep’s milk
Ladies and gents, we’d like to introduce the first RAW Milk Cheese made in Victoria for almost 80 years, the Moyarra Reserve. Made in South Gippsland by the most loveliest of humans, Burke and Bronwyn Brandon, this semi-hard sheep's milk cheese just delights. Multi-layered, complex and generous without being overwhelming. We’re proud to bring this cheese to you exclusively.
BRUNY ISLAND CHEESE CO. (Bruny Island, TAS)
‘C2’ – hard, raw cows milk
Mould co-founder and cheesemaking pioneer, Nick Haddow loves this cheese, and we do too. Made in the style of French and Italian mountain cheeses, C2 was the first commercially available RAW milk cheese in the country.
Full of character, this cheese is made in traditional wooden hoops before maturing for 6-12 months to further develop its rich and complex flavour profile.
PECORA DAIRY (Robertson, NSW)
‘Feta’ – soft, raw sheeps milk
Cressida and Michael Cains make some of our favourite sheep milk cheeses and we’re a little obsessed with this one in particular. For us, feta screams spring and the coming of warmer days and balming evenings. This feta is like an amped-up version of what you may be familiar with, showing extra length, character and flavour. Bring on the summer months
SECTION 28 (Adelaide Hills, SA)
‘Tomme du Vallee’ – hard, raw cows milk
Section 28 is making some truly unique cheeses and have the awards to show for it. Made from the best morning milk, this really is a reflection of the wonderful Adelaide Hills pastures.
A super lovely buttery richness matched with a savoury edge and almost mushroomy notes as well. Aged for four months, to further develop flavour, this cheese will get you ‘in the zone’.
This product is only available for delivery.