King River Gold; Australian and Stinky!
King River Gold - Aussie Gold
- Producer – Milawa Cheese Company
- Origin - Australia
- Milk Type - Pasteurised Cow Milk
- Ageing - 3 to 4weeks
Most stinky cheeses are referred to in the cheese trade as washed rind. This is due to the process of a frequent rubbing of a brine based solution (the exact recipe will vary according to producer) over the rind of the cheese during the maturation process to give it its classic robust, stinky flavour. The team at Milawa Cheese Co. are specialists in this delicious style, producing two multi award-winning washed rinds – Milawa Gold, and its less pungent little brother, the King River Gold. If you are not familiar with this part of the world, its stunning location in the foothills of the Victorian Alps is well worth a visit. The region is an insider secret for both food and wine lovers, with top examples of several different wine styles produced – think King Valley Prosecco, Rutherglen Muscat and Beechworth Shiraz from the likes of Giaconda. Well worth the three hour drive out of Melbourne to escape the rat race!
The King River Gold is a gentle, subtle style of stinky (washed rind) cheese. The rind is a delicate pink-orange colour and has a slight salty crunch to the bite, giving way to the soft, delicious interior. The flavour is rich yet mild with earthy, smoky notes, and a smooth paste that will start to ooze if you leave it out of the fridge for a few hours.
Washed Rind fact of the day
Just like wine you can tell a lot about the age of cheese by its colour. With washed rind cheeses a firm orange rind (often with specks of blue) indicates that the cheese is still young and mild. As it develops in texture and flavour the rind will start to crack, the colour will fade and brown tinges will appear. This is when it is at its stinky best!
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- Sam Penny