A smooth, soft washed-rind cheese; flavours range from milky and buttery at the paste, to vegetal with a cocoa-like bitterness at the rind. The aftertaste is sweet and reminiscent of caramel, even chocolate.
Made with pasteurised cow's milk and animal rennet.
Flavours expressed can range seasonally from lightly floral and yoghurty to robust and sweet. It has a delicate amount of blueing throughout. The texture of Beenleigh Blue is moist but crumbly.
Made with pasteurised sheep's milk and vegetarian coagulant.
Cotherstone has a texture that is at once flaky, moist and bouncy. It has a fresh milky taste with pleasantly sour and citric notes.
Made with pasteurised cow's milk and vegetarian coagulant.
The yoghurty flavour of this cheese is complemented by a delicate, almost red-fruit flavour from the rind. It's rind is wrinkly with a golden colour; the texture of the paste is pleasantly light, almost whipped.
Made with raw goat's milk and vegetarian coagulant.