This cheese is named after an oft frequented Hobart pub where the Grandvewe family used to spend time musing over the future, or an historical story of a decorated English Admiral who passed away in his explorations where it was decided to preserve his body in a barrel of alcohol to see him back to The Motherland.
$60.00 – $145.00
This red wine soaked semi-hard cheese is matured for three months then introduced to local red wine via a good soaking allowing the young cheese flavours to marry with the wine in an harmonious celebration of regionality.
The Drunken Admiral is a sweet, slightly nutty and mild semi-hard cheese with a subtle hint of red wine on the finish.
Holds a perfect place on any cheese platter with your favourite condiment and any light aromatic wine, white or red.
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.
