#85 Warby Red by Boosey Creek

Boosey Creek is a Victorian small cheesemaker.

Warby Red is a full, deep flavoured washed rind with a slight ammonia edge that gave it that little extra kick.

Nice!!











Is cheese is good

#84 Trou du cru by Robert Berthau

From Bourgogne in France, famous for its wines and the region that brought us Beef Bourgignon and Coq au Vin. You risk heart disease and obesity just flying in the airspace above Bourgogne, but you'd die incredibly happy.

Trou du Cru is a type of Époisses cheese first made 400 years ago. They say Napoleon was a huge fan, but it died out during the German occupation in WW2. Luckily, some years later the style was revived.

It's a washed rind cows cheese, in this case washed in the local brandy, Marc de Bourgogne. 

Purchased in a little cup cake-like paper wrapper, Trou de cru is an orange disc on the surface and inside it's a caramel-like salty pungent farmyard flavour. We were lucky enough to have a piece that was perfectly ripe.


From the Spring st cheese cellar




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#83 Hochalpenkase

The only Austrian entry (so far) in the tally. And that's all I know or can discover on this one (I'm not even sure how its pronounced).

It had a slightly crumbly feel, firm but not hard.

There was a vaguely fruity flavour about this cheese, also sampled at Milk the Cow.







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#82 Meredith Farm Chèvre

A local Victorian goat's milk cheese.

It was pure white and felt soft and feathery in the mouth and has a very fresh taste balanced with a slight sourness.

Also sampled at Milk the Cow.







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#81 Tete de Moine

Tete de Moine (Monk's head) has been made for over 800 years in the Jura mountains that lie between France and Switzerland.

It comes as a small wheel with a golden brown rind.

Tete de Moine felt and tasted like gruyere with a smooth, firm texture with a nutty taste.








Is cheese is good

#80 Dante by Cedar Grove

Another cheese from Wisconsin USA.

Dante is made with sheep's milk in the style of Spanish Manchego. I must admit the Manchego I've sample towards amassing the ton hasn't made my socks go up and down, but this was a revelation of what ageing can do for cheese.

Dante was a deep yellow with crystal deposits.The texture was dense and crumbly and the flavour rich and caramel-like.

A knockout.


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#79 Wicked blue

Wicked Blue is a Horrorcore Death Rapper. I'd like to think I have a pretty broad knowledge of music including hip hop but that particular sub-genre has escaped me to this point in time.

Wicked Blue cheese is different - it hails from Tasmania and is made by the Wicked Cheese Company (who also make cheese under the Richmond label sampled elsewhere in the ton).

Wicked blue is pretty minimalist and would please blue cheese greenhorns. Its creamy, soft, light in blueness and but still has a sharp aftertaste.



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#78 Marinated Camembert

I've lost the notes on this one which was found at the Spring Street Grocer. From memory they'd marinated a french Camembert in an apple brandy or liqueur and then used breadcrumbs to dry out the surface. It was a great flavour combination of the mushroom flavour of the camembert combined with apple. My only regret was not getting the full wheel.


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#77 Reypenaer VSOP

A cow's milk cheese from the Netherlands matured for a whopping two years in an open barn.

The age is there in the deep yellow tone. It has a waxy mouth feel with some crunch from the crystals developed from amino acids during the extended ageing period. The flavour was intense and has hints of nuttiness and apple.

Sampled at Milk the Cow in St Kilda.

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#76 Snow White cheddar by Carr Valley Cheese Co.

Made in Wisconsin, USA by the 100 year old Carr Valley Cheese Co. This is a goat's milk cheese aged for 6 months in a cave.

Snow white was pale and firm (sounding smutty now) but not crumbly (that's sounding safer).

It's a very aromatic cheddar with a salty aftertaste.

Sadly I don't seem to have a got a photo myself but here's a couple from the interweb. From memory it's the one in the first photo but it was a big night.



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#75 Pho Mai Que

Vietnam is not known for its cheese production. But a recent 3 week holiday left us looking for an example of how cheese is treated in the local kitchens.

The answer is it's treated rather poorly, beaten, slapped into bread crumbs and then deep fried.

The cheese tasted like deep fried, processed mozzarella - which is probably exactly what it was.

Apparently 'on trend' with the local young things - Pho Mai Que proved that Vietnam is a land of wonderful foods and flavours - but this was not one of them.





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#74 Fourme D'Ambert

Ancient is the common description for this cheese, made since Druids and Romans walked around Gaul, drinking magic potions, eating wild boar and wondering where to get their next fix of fromage.

Fourme D'Ambert is made in Auvergne, from cows' milk and this particular variety, I am informed, was aged in a tunnel, not a cave.

The cheese is aged for a couple of months. Its a pretty mild flavoured blue with a buttery colour and lots of blue deposits.




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#73 Les Saminois

Can't find anythng online about this cheese - pity I'd like to know more. It's an aged cheese made in the style of Tomme.

It had an intense golden colour, specked with white crystal deposits.

The flavour was incredibly deep with lots of caramel.




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#72 Richmond Tasmanian Brie

Made by the Wicked Cheese company in Tasmania from cows' milk.

If you live for oozy, lush, rich and buttery Brie then this will tick all your boxes.

If you prefer something stronger then go elsewhere.








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