OCTOBER-NOVEMBER CHEESE TRAGIC (October 1st – 30th November)
ANTHILL – 100g
This super creamy goat chevre is topped with Green Ants.
Yes, those are real ants – but don’t worry! They are entirely edible, and absolutely delicious. Harvested by sustainable means in Darwin, green ants have been eaten by indigenous Australians for thousands of years and are becoming increasingly popular as a native food.
Punctuated by lively sherbert notes, Anthill won a SuperGold medal at the World Cheese Awards in San Sebastian, Spain when it was initially launched at the 2016 WCA. The unique creation was one of 3,021 cheeses from more than 30 countries judged by 266 international judges.
Beverage – A dry sparkling white like a Prosecco is perfect!
BUSH BUFF 150g
We source our buffalo milk from South Australia’s only buffalo dairy in Mypolonga. The small herd of around 40 or so Riverine Buffalo means we have excellent control over animal health and the milk quality.
Our beautiful fresh, lactic buffalo milk cheese is rolled in South Australian smoked outback bush tomato creating a sweet, smoky sensation.
Break it over bruschetta for a bit of a smokey kick – or how about a new spin on Patatas Bravas? My absolute favourite is lashings of it on top of piping hot baked potatoes that are wrapped in prosciutto!
Beverage: Best enjoyed with hoppy beer, a local IPA will do the trick. Try anything from Prancing Pony Brewery!
A classic in our range, Edith has been around since the early days. We must say, she has aged very well.
Edith is a rinded lactic French style cheese which is dusted in ash. The wrinkly geotrichum rind creates the typical French cheese flavour. The result is a light, creamy, slightly acidic cheese.
I love it on a cheese board served with apple and honey.
Beverage: Any local white wine – dry or sweet (but we think sweet is better!).
An interesting take on the Brie style – our Capricorn goats milk brie is a creamy cheese abundant with subtle flavours. Can be eaten young or left to age developing a lovely richness, nutty and savoury flavours.
Great as a unique addition to the cheese board with Fig and Star Anise Jam, or quince paste.
Beverage: A light-medium bodied red wine, think a Sangiovese or Barbera.
This Buffalo curd is drained for 5 days before we lightly season with salt after which we roll in South Australian Saltbush. We then finish the cheese using petals from South Australian Native flower Callistemon commonly known as Bottle Brush. The Callistemon adds a unique eucalyptus flavor which gives the cheese a great sense of our place, Australia.
We aim for this cheese to be super creamy with seasoning that gives this simple fresh cheese a great personality. It is rich creamy and very decadent due to the high solids in the Buffalo Milk. Buffalo cheese continues to surprise me with the elegant flavor profile it offers and its velvety texture.
Perfect tossed through a salad of good heirloom tomatoes, red onion and drizzled with good Olive Oil.
Beverage: Best enjoyed with any dry sparkling white wine.
We are also including a 100g packet of our locally made crackers in this month’s pack so you can tuck in as soon as your delivery arrives!
Make sure you allow all the cheeses a short rest at room temperature for full flavour and best texture.
Woodside Cheese Wrights, Kris Lloyd Artisan
Pick-up from our cellar door at 22 Henry Street Woodside, South Australia or delivered throughout Australia. Check current availability on our 'Delivery Info' page. See menu in footer.