SPICY CHEVRE TRIO
Our Chévre is made from fresh local goat milk sourced from Towerview and Oskjberg goat dairies.
GOAT ON A HOT TIN ROOF: The herbs we use on Goat on a Hot Tin Roof are locally grow at Reedy Creek in South Australia and are a combination of Chilli, Saltbush, Native Pepperberry and crushed Tanami Apples.
SALTBUSH: The Saltbush we use on this cheese is locally grow at Reedy Creek In South Australia. The cheese is lightly rolled in the Saltbush flakes and allowed to rest for 2 – 3 hours before packaging.
LEMON MYRTLE: The Lemon Myrtle we use on this cheese is locally grow at Reedy Creek in South Australia. The cheese is lightly rolled in the Lemon Myrtle herb and allowed to rest for 2 – 3 hours before packaging.
Our herbed chévre are a must for the cheese board, best eaten on their own and fabulous with warm crusty bread and a drizzle of olive oil.
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Made using local ingredients, South Australia, Australia
|Pick-up or delivery||
Local Pickup available – please see our Delivery notice for details on deliveries: https://krislloyd.com.au/purchasing-and-delivery/