A classic sheep cheesemade in the Manchego style and lightly coated with wild Tasmanian Lavender.
The tradition of using lavender in cheese dates back centuries. The oldest use on record is from Queen Elizabeth I whose chef regularly made lavender sugar for the queen. In Europe, the use of the herb’s light, sweet flavour in cooking is also nothing new – lavender-seasoned food is well established in historical areas such as Provence.
This is a great summer cheese, best served with slices of fresh apple and pear with a bottle of your favourite Gewurztraminer.