14 August 2006


we went to the australian specialist cheesemakers association cheese show yesterday (sunday) with esther j. oh, the cheese! oh the gorging upon said cheese! oh the tasting of wine! oh, the gluttony!

perhaps my favourite of all the cheese i tasted was the king island dairy "discovery ash blue", a deliciously soft and creamy medium strength blue... my mouth waters... also up there was red hill's "merricks mist", a wonderful, gooey organic "normandy style" mouthful of goodness. oh, and woodside cheese wrights' "edith", billed as "a special goat milk cheese... the cheese is ashed and develops almost blue flavours as it matures"... oh, bliss!

ashed cheese seems to be the flavour of the month (although how much flavour the ash actually imparts varies from cheese to cheese). the washed rinds, i thought, were a mixed bunch, with the milawa washed rinds tasting absolutely gorgeous, and the hunter valley "smear ripened" (?) cheese also right up there, yet others possibly needing to mature a little more. it was brought home to me how in love i am with goat cheese of most descriptions, but i was a little put out by the buffalo cheeses by shaw river - the smoked buffalino was nice, but the others... i think it might be an aqcuired taste (and i am all up for acquiring it). there weren't many exceptionally strong cheeses, though the jindi top paddock wine washed rind ("washed with a special blend of red wine and spices") was delicious. i'd never heard of heidi farm before, but their gruyere was grand - nutty and smoky - as was their tilsit. binnorie dairy's labna or yoghurt balls were devine. tarrago river's triple cream was a suprisingly acidic and gooey cheese, quite salty but very light on the tongue. oh, gosh. shall i go on?

let's just say that for breakfast today i ate fresh cucumber and capsicum, and drank herbal tea.


and, over a year from the taking of photos in dorset, we have put some up on the web - thanks to our LOVELY NEW COMPUTER!!! they're in the secon album, under "dorset".

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