Quite often, people either like goat cheese or they don't. This semi-matured beauty cuts through that with those strong goaty flavours cut down and giving a scrumptious mouthful. This perfect example hails from Yarra Valley Dairy and is hand made and rolled in ash. I could eat this all day as I sip on a nice dry rose.
Watch Darren and Sam discuss this brilliant cheese and tell you what wine to match with it.
Producer – Yarra Valley Dairy
If you haven’t been to Victoria’s Yarra Valley, what are you waiting for? It has to be one of the country’s most stunning regions, with prestigious cellar doors and artisan food producers, and barely an hour from the hustle and bustle of Melbourne.
The area has a rich history of dairying, with a cheese factory and buttery established locally by early settlers to the area. Yarra Valley Dairy continues this tradition, although the goats milk used to produce their Savourine is sourced from the Gippsland region, where the grass is apparently greener (if you’re a goat anyway).
The Savourine log comes from YVD’s ‘mature’ range and is the perfect pairing of traditional goat’s cheese with the white mould of a good brie, all lovingly hand rolled in ash. What’s not to like?
From the outside the cheese looks almost like a piece of distressed Provencal furniture, with hints of dark ash visible through the dusty white mould exterior. Inside the cheese is firmer than a standard goat’s cheese, still creamy yet not crumbly. The flavours are rich, complex and earthy – think roasted nuts and even a touch of blue.
FACT OF THE DAY
Rolling cheese in ash is not some crazy new hipster invention, but rather a tradition that dates back hundreds of years as a method of protecting the surface of fresh cheese. Back in the day the ash actually came from the burning of grape vine clippings – so there you have it, cheese and wine truly are the most natural of partners.
• Yarra Pinot Noir
• Quince Paste
• Grilled with figs