Shadows of Blue

~ The Brie Lover's Blue ~
If cheesemakers had nightmares, Tarago’s Shadows of Blue would be the ultra scary kind because of the difficulty and skill it requires to be made. Oh but it sure is worth the holy dreams it brings to all the lucky mouths that devour it! It’s a delightfully delicious double cream blue and yes it’s a thing and yes it’s as mind-blowing as you expect it to be. This unique Australian cheese is soft and creamy with a placid P.Roqueforti mould which shares centre stage with several wildly delicious yeasts powering their way through the flavour profile. It requires absolute perfect cellaring to ensure a perfect texture and perfect flavour is achieved, and as usual Tarago have gone ahead and outdone themselves yet again.
PRODUCER:  Tarago River Cheese
ORIGIN: Gippsland, VIC, Australia
AGEING: 9 weeks  |  MILK TYPE:    |  STRENGTH: 5/10
DRINK WITH
• Carbonated drinks, such as;
• Sparkling wine
• Wheat beer
• Dry Cider
EAT WITH
• Local baked fruit bread
• Sourdough
• Grapes
• Salami and olives
TASTE

When you first unwrap this cheese, you can quickly see the creaminess, the richness and the shadows of blue that have made this cheese so popular. Warming this to room temperature will see your knife glide through and as you smear it on your transport vehicle of choice, the aromas fill your nostrils as it edges closer to your mouth. Once inside, the silkiness fills your mouth as you hold it there to savour the subtle flavours. And then you go back for more…
TARAGO COW FACT OF THE DAY...

Tarago run their own dairy with a mixture of Fresian and Jersey Cows. Their choice of breed was based on their cow being sturdy. Owner, David Johnson, is of the belief that the quality of the milk differs little between breeds. Key to great creamy milk with the right protein content is their welfare. “A well-fed and happy cow with a balanced diet will produce great milk regardless of the breed.” says David. To ensure a balanced diet throughout the dry months in Gippsland, they grow green crops over summer so the cows are grazing on dry pastures, hay and silage. You can taste the happiness in this cheese!
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