~ Bold and Brave ~
Don’t judge a book by it’s cover they say and similar applies to stinky cheese! Don’t judge a cheese by it’s stench - because the tastiest of cheeses with the fullest flavour, often smell as strong as three day old socks! Nashua Washed Rind is one stinky delight that surely showcases this. Being a washed rind soft cheese crafted from cow milk, it’s similar in shape and size to a camembert, but more bold and brave with its tasty, yeasty outer. When young, the paste has a chalky texture which matures into a very creamy and soft cheese with a buttery yellow centre. You want to wait as long as you can to devour this special delight. The stinkier the tastier - trust us on this! We only tell fibs when we want to hide our secret cheese stash. Wait, what cheese stash?!
PRODUCER: Nimbin Valley Dairy
ORIGIN: Nimbin Valley, NSW, Australia
4-8 weeks | MILK TYPE: | STRENGTH: 6
• Crisp White Wine
• Full-bodied Draught Beer
• Warm Bread
• Cured Meats
• Fresh Pear Slices
The Nashua Washed Rind cheese can be eaten 3-4 weeks after manufacture, but is at its best aged 6 to 8 weeks. This is when the paste has a consistency of soft butter. The taste is pungent and complex with strong grassy flavours. The cheese will continue to ripen beyond 8 weeks but the pungent flavour and aroma may be too strong for some. If you love a stinky, let it fully mature, but if you’re new to the whole washed rind game, then perhaps taste test a little now and see if it’s developed to your liking.
COW vs GOAT PERSONALITY FACT OF THE DAY...
Peter and Kerry Wilson, the men behind Nimbin Valley Dairy, nurture both goats and cows in a free range, sustainably-focused farm. They say the cows are often far more independent than the goats, who prefer some company and a good scratch behind the ears.