Birchs Bay Blonde, from Grandvewe Cheesery, is a pressed fresh curd with lingering piquant aromas of truffle and mushroom.
The slightly molten interior will eventually reveal a chalky centre. Mine has never lasted long enough to examine the chalkiness closely.
You can enjoy Birchs Bay Blonde from an age of 2 to 5 weeks, as the cheese continues to mature and the robust taste increases.
Grandvewe Sheep Farm Cheesery, a family run business, sits in the lush Huon Valley of Tasmania and produces seven different types of sheep cheeses, nine types of cows’ milk cheeses, sheep yoghurts and sheep icecreams. I can vouch for the sheep icecream too!
Sit back and relish your Birchs Bay Blonde with a lovely loaf of dark rye and some quince paste.