1792

1792 - It was the year the French first set foot on Tasmanian soil and this very French, very pungent little cheese, matured on aromatic Huon Pine boards, celebrates what could have been. It is made in the traditional method – its pinky-orange rind the result of being regularly hand-washed in brine, encouraging the surface bacteria that give this cheese its complex flavour and aroma. Great with cider, ale or a meaty pinot.

STYLE

Soft, washed rind on huon pine

TALKING POINTS

• French style washed rind that matures on slivers of Huon Pine.
• Pungent scent and wild garlic and barnyard flavours, creamy texture, intensify with age.
• Washed in a brine solution once per day for two weeks before wrapping.