A few entries ago I mentioned the cheese plate we shared, from the Bruny Island Cheese Co. Well, yesterday the McGuires received their December Cheese Club shipment from the Company, so last night we feasted on cheese again. The package of 5 artisanal cheeses also included a container of apple paste and a bottle of wine.
The cheeses have their own names: tom truckle (a truckle is a small whole cheese).a hard cheese in the tradition of the Tomme cheeses from the French Savoie; o.d.o. (standing for one day old and so crumbly), a fresh cheese marinated in olive oil with roasted red pepper, garlic, and herbs; saint, a surface-ripened soft oozy cheese with a white mould; 1792 (the year the French first stopped in Tasmania), another surface-ripened cheese, this time brine washed; and gabriel, also surface-ripened, a delicious runny goat’s cheese. We left the Gabriel and o.d.o. for another evening but devoured large portions of the others on slices of a fresh baguette from Cullen’s, with olives, cherry tomatoes, green grapes and fresh cherries on the side. An unbeatable meal!
Did I mention that earlier that when we stopped at the Cheese Factory and bought the cheese we ate at Dennes Point, I bought a delicious milkshake for Kevin and very good caffe lattes for Irene and me? On a nice day there are tables outside the shop, under the eucalypts, where it would be lovely to sit and eat. The shop also sells T-shirts with a pair of boots on them (the Factory mark), notecards, and some sweets, if I remember correctly.
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