Thursday, September 21, 2006

Cheese: Udder Delights

They may have a quirky name but Udder Delights produce seriously good cheese.

Founded in 1999 and based in the Adelaide Hills in South Australia they are most well known for their goat cheese though they have recently expanded their range to include Jersey cow milk cheese.

udder delights

Cheese Maker - Udder Delights
Cheese Name - Goats Camembert
Location - 15/1 Adelaide Lobethal Rd, Lobethal, South Australia
I should note that a Cheese Cellar will be opening in Spring 2006, located at Hahndorf. It will be a centre for sales, tastings, education and include a café.

In this silver parcel lays a cheese that wanders the line between solid and liquid. This is made in the Normandy style using non-animal rennet.

Before serving this cheese it's most important to get an indication of it's level of maturation - this is done by gently squeezing the sides of the cheese. At full maturation the cheese is liquid and would be served by just cutting off the top of the cheese and serving it as is, with the rind as a bowl.

camembert

This cheese has about 2 weeks to go before reaching that total molten state so it's safe to cut - there's some softness when squeezed so I will get some of that desirable oozing

cut

This illustrates the two states - the cheese is maturing from the rind to the core - in two weeks time that solid section will have converted.

serve

I don't know about other people, but I find this type of cheese very hard to resist. It's best to serve this at room temperature, to maximise the ooze and release the flavours, just take it out of the fridge about an hour before you want to eat (or drink) it.

udder delight

Tastewise, it has a creamy mouth-feel - the rind is quite mild at this state and this cheese should appeal to all cheese lovers.

It's an utterly delightful cheese!

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10 comments:

  1. Those pictures are mouthwatering! As someone who knows very little about cheeses and has only recently started learning about them, can I ask if all camemberts are meant to mature to liquid like this? Or is this only this particular brand?

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  2. Thanks Ellie - Normandy style camemberts are the liquid ones like this which is why they are opened up by cutting off the tops - for Normandy style, the runnier the better - they really are decadent. I might have to get another one of this cheese and show it fully matured.

    With other styles of camembert/brie, their softness is tied up with maturity level - as the cheese ages, there are chemical changes that cause the cheese to turn from being firm to a more unctuous state. When eating camembert/brie you like to see a creamy softness to their texture - when buying it really is important to feel the cheese or buy from a place that points you to cheese that are at an optimum state.

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  3. Gorgeous pictures as always. Very interesting about squeezing the cheese. I have never seen a cheese in that state before. I wonder if it would be possible to find here.

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  4. Hi Haalo, have linked to your site, hope that's alright.

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  5. Haalo, I've been following your cheese series and I have to tell you I love it. I love the pictures and I love the descriptions. I wish I could find the cheeses you talk about here too. I will keep looking though.

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  6. Thanks Sara - if you handled this cheese you can really feel how squishy it was, almost felt like jelly. If you look for camembert/brie cheese from Normandy they will more than likely have this runny characteristics - if you have a good deli, they will let you know when the cheese is at it's peak.

    Thank you Sra - that's very lovely of you!

    Thanks Meeta - I started the series to highlight some of the wonderful things we make here and from a bit of frustration in not being able to find a lot of information about them. If people can't find you how will they know how wonderful your product is?
    As for availability overseas, Udder Delights is supposedly available in New York - I don't know how accurate that is.

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  7. i do love udder delights. their soft gofts cheese log is wonderful!

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  8. Kalyn I'll make sure i have some along with all the other cheeses when you come over to visit ;)

    Anna - udder delights do have a special touch when it comes to goat cheese, they are so luscious.

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  9. This is why i want to become a cheese maker, especially after covering the dairy section in my TAFE food science course. Living in the Adelaide hills means that i have the udder delights fantastic cheeses and if you like those why not try Paris Creek cheeses, their nuage blanc is so creamy.

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