Shadows of Blue - The Brie Lover’s Blue

Shadows of Blue The Brie Lover’s Blue

  • Producer - Tarago River
  • Origin - Australia
  • Milk Type - Cow
  • Ageing - 2 months

Having tested so many palates since we started, every now and
then, it’s OK to have a break and try something that relaxes
you - like plunging your hands into a warm bucket of butter or
swimming in a pool of velvety Belgian chocolate.This cheese is
no different. Its rich creaminess shows off the fact that it is a
double cream while the blue roqueforti mould gives glimpses of
its vein as it peaks from under the shadows of a brie. There is no
mistaking it, this is a cheese for the people; young and old, brie
lovers and blue cheese haters, for those who eat cheese with
others or in the dark. This is for you.

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!

Drink with
• Anything carbonated such as:
• Sparkling wine
• Wheat Beer
• Dry Cider

Eat with
• Local baked fruit bread
• Sourdough
• Grapes
• Salami and Olives

Be part of our Cheese Club here

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