Whilst in Tasmania the husband and I took a trip to Bruny Island Cheese Company.
Bruny Island Cheese Company is owned by Nick Haddow, who is an artisian cheese maker who uses both cows and goats milk. They have a recently Nick and his wife set up a cellar door on Bruny Island, which was our first stop of the day.
My favourite was Tom.
Tom is a simple guy. He is in the tradition of the Tomme cheeses made in the mountainous French Savoie region. He is not complicated by tricky cheese making or complex maturation techniques - a cheese of simple integrity to be left on the table and eaten everyday. On the outside he has a natural grey rind that develops over five months of ageing. On the inside, he is really just great milk. Tom is a fast maturing hard cheese that shows both freshness and developed characteristics. He gets along famously with everyone. Tom likes being rubbed.They also had an amazing soft cheese named Saint
In the central plateau of France there are a number of cheeses that are all named after the local Saints. Like our Saint, they are all surface ripened, soft oozy cheeses with a light bloom on the rind - not a thick carpet of single strain white mould found on more commercial cheeses. This cheese can be eaten younger, when the inside is still firm and the flavour more delicate, or wait until the curd breaks down completely and the flavour gets more pungent.Now given we had a good three days of touring before we came home, buying a lot of cheese was not going to end well, so it is mighty lucky that there is a cheese club! I am thinking of joining just to have more yummy cheese delivered to my door.