THE EXTRAVAGANT An Aussie cheese with a French heart
- Producer - L’Artisan
- Origin - Australia
- Milk Type - Cow
- Ageing - 2 weeks
This cheese may be made in Victoria, but make no mistake, if it were alive it would be wearing a beret and smoking Gauloises.
Matthieu Megard has cheese in the blood, growing up in a cheese-making family in the French Alps - a region famous for Comte and Reblochon, where his earliest memories of cheese tasting literally involved skiing from one farmhouse to another. There’s one for the bucket list…
Luckily for us, when Matthieu moved to the rich pastures of Timboon near the Great Ocean Road he brought his family’s cheese recipes with him, and has since worked tirelessly to show Australia what traditional white mould cheese is all about. His recipes are adapted to suit the ‘terroir’ of his environment, and his cheeses are all made from the milk of a single herd of cattle, as well as being completely organic.
Stylistically similar to Brie, triple cream gives this cheese its rich and decadent flavour. When young it is mild and creamy, and a little firmer in texture. If you prefer your cheese a little stronger and runnier you might want to leave it in a cool dark place for a few days to develop earthy notes and more intensity.
FACT OF THE DAY
As this cheese is made in the traditional French way, it is important to take the cheese out of the fridge a good hour or two before eating, so that the gooey interior can be enjoyed as it should be.
DRINK WITH• Champagne
• Pinot Noir
• French Apple Cider
• Ripe Pears
• Cranberry Jelly
• Duck Liver Paté
Image courtesy of theartisancheeseroom.com.au