This special number is modelled on the famous Fleur De Marquis sheep milk cheese. Flavoured using spent native Australian botanicals from Hartshorn Distillery’s gin, it has a sweet and floral character as well as lemon myrtle, anise myrtle, wattleseed and Tasmanian pepper leaf.
$60.00 – $150.00
Firm and moist with citrus notes and a slightly sour tang when young, its texture softens and it absorbs the savoury, herbaceous flavours of the rind as it ages.
Holds a perfect place on any cheese platter. Drizzle with unfiltered extra virgin olive oil and serve with crusty Italian bread. This one also shares aromatics with our Gin & Juniper Mustard, so they’re the hottest pair since Sonny and Cher.
Its herbaceous flavour pairs well with a range of lighter reds, like tempranillo or malbec.
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.
