Using organic cow milk and free-range goat milk from single herds they produce a range of seasonal cheese. It's worth noting that a vegetarian rennet is used and that they are free of artificial stabilisers and preservatives.
Cheese Maker: Red Hill Cheese
Cheese Type: Indulgence (Cow)
Location: 81 William Road (Off Arthurs Seat Road), Red Hill
Cellar Door: Open daily Noon-5pm (except Christmas, Boxing Day & Good Friday)
Indulgence is a curd style, cows' milk cheese - and sold in two forms, fresh and aged. When young it's snow white in colour but as it matures it darkens. It's skin moves from a soft wrinkle to having a more waxy appearance. Indulgence is described as a "sweet-lactic, creamy, fine-textured, wrinkled, traditional soft cheese." This particular cheese is the aged version.
There's a note on the side of the cheese alerting us to the fact that there may be some blue mould on the cheese - it's just due to the cheese-making process - natural floras are allowed to develop in the cellars.
You can see some traces of how white it is when first made - this is about 2 weeks from being fully matured.
I quite like it's compact barrel shape - there's some character to it.
Opened, it gives a good idea of how it's matured - the smooth, creamy line near the rind indicates a fully matured state - the maturation moves from the outside towards the centre.
There's quite a bit of flavour accompanying a sweet, mouth filling creaminess. There's also a definite saltiness to it's taste but that gives it a clean flavour.
All up, an interesting cheese with a lot of character and a unique taste.
Tagged with Cheese