*LONG PADDOCK DRIFTWOOD 180G*OOS
Description
Approx 180g. Sold individually.
Made by French cheesmakers, Julie and Ivan Larcher and the team at The Mill, Castlemaine, VIC.
Made in the style of Vacherin, this cheese is the first of its kind in Australia. Wrapped in a spruce-bark belt with a bloomy rind and a creamy paste which becomes oozy and runny as it matures.
Creamy, nutty and mushroomy flavours which develop with age.
The bark can be removed and the cheese eaten as is or baked.
If baking, remove the packaging, and leave the bark. Place back in the wooden box or in an oven proof dish. Pierce the top of the cheese, drizzle white wine and a sprinkle of thyme and a clove of garlic. Bake for 15 minutes at 180 degrees or until the centre has melted and serve like a fondue.
Pairs well with lighter, fruit-driven reds or a structured white wine, avoiding anything too high in tannin.
