Birchs Bay Blonde

In
150g: AUD $12.75

Description

A light fresh style cheese in the traditional crottin shape. This cheese is a pressed fresh curd with aromas of truffle and mushroom. A slightly molten interior will eventually reveal a chalky centre. This cheese can be enjoyed from an age of 2 to 5 weeks.


AVAILABILITY: Sept - Mar
WINE TO MATCH: Chardonnay

  • 98% of lactose intolerant people can have sheep cheese
  • No Cholesterol
  • Twice the calcium of cows milk
  • Mono-unsaturated Fat

Details

slim

In French, crottin means, "horse droppings". But the name is actually taken from a small oil lamp made from burned clay, which had the same form. The first crottin were made by the housewives who got the idea to pour the curded milk in the leg of old trousers that had been tiddly closed at the knee level. In 1829, the cheese took the name of crottin de Chavignol (Chavignol is the name of the village where it is produced). In 1976, that small cheese is given the very longed for AOC (appelation d'origine controlé - controled origin appellation).

How should I use this cheese?

The crottin is one of the rare cheeses that can be eaten at various steps of maturation. The cheese continues to mature and the robust taste increases, but is never sour. One of my most favourite pairing is with our Pinot Paste on a toasty sourdough slice.

Price: $12.75
4.8
Average: 4.8 (5 votes)

Customer Comments

Two cheeses in one!

On October 11th, 2008 marcus said:
5

This is certainly a delicious cheese. It is particularly interesting because the outside and the inside have distinctly different flavours. I have been thinking about this cheese often over the last year, and now it is time to order more of its succulent goodness!

delicious!

On May 1st, 2008 dlcouch said:
5

My parents just brought me back this cheese after their recent visit to Tasmania. I knew nothing about it when my partner and I opened the little package. By chance we had just picked up a lovely loaf of dark rye. The combination was divine and we ate the whole cheese on itty pieces of bread in one sitting.

We'll be back for more (thank God for the internet!) and look forward to discovering more grandvewe products.

danielle

Dianne from Strahan I agree

On March 24th, 2008 Dianne from Strahan said:
4

Dianne from Strahan

I agree about the sour dough bread - this blonde cheese is a stunner. I love the mix of textures with the soft or molten centre - my cheeses never last long enough for the centre to go chalky!

Birch's Bay Blonde Rocks!

On March 23rd, 2008 effjay11 said:
5

Yum, Yum, YUM! Just LOVE this cheese! Gorgeous light, soft and creamy texture. We simply couldn't stop until that fabulous little bundle was consumed ... in one sitting. Even the outer skin was delicious! We ate ours the first day it arrived and whilst we imagine it would be equally good when it has matured more, we aren't likely to leave it sitting in the fridge for that long when we buy this one again (and again) in the future. OMG, I just realised we now may have to wait until September until production on this one resumes - bummer! Thanks guys - you're doing a great job there and deserve to be a huge success.

Faye and John

Lovely, unique cheese

On February 10th, 2008 quriouskey said:
5

This is lovely. It's not like any other cheese I've tried: it looks like some little goat cheeses, but of course doesn't have that sharp goaty tang, instead it is sweet and fresh, but very flavoursome. I ate it when fresh, so I don't know what it would be like when it gets more mature - I don't think I'd be keeping it long enough to find out.

Australia wide postage: $15 up to 2.5kg - $20 up to 4.5kg