Brebichon (the younger brother of Old Man) is our take on stinky French classics, given the Grandvewe touch by washing in Hartshorn Sheep Whey Vodka. The funky rind is met with an incredibly rich and decadent interior where the sweetness of sheep milk shines.
Made in an extremely limited batch, Brebichon is available as a full square or in half a block, until all sold (or eaten by us).
$40.00 – $65.00
Pairs well with sauvignon blanc or chardonnay. A dollop of sweet Pinot Paste on top of funky Brebichon with sourdough is the perfect mouthful.
For fresh cheeses like creme fraiche, yoghurt, mascarpone, fresh mozzarella, ricotta and cottage cheese, it’s important to follow the best-before date. For soft rind, washed rind, blue and hard cheeses, the best-before date is more of an indication and your cheese will often be at its best on or after this date.
The way you store your cheesy stash can make or break its quality. Wrap washed rind, blues and soft cheeses in waxy, grease-proof parchment paper to stop it getting sweaty. Blue cheese can also be wrapped in alfoil to stem blue mould growth on the cut surface. Hard cheeses can be wrapped in plastic but we prefer waxed paper for these as well.
Once you’ve wrapped your cheese, pop it in a sealed plastic (like a hard container or zip-lock bag) to control humidity and stop it drying out. It should then be stored in the vegetable compartment of your fridge.
Even if you do all of this correctly, cheese can develop surface mould. It doesn’t grow inside the cheese and most moulds are food-safe anyway. Just gently scrape or cut it off and your cheese is good to go.
