Best Victorian Bloomy Rind Cheese Types
Edith is an Australian cheese hailing from Woodside. This french-style cheese is made from pasteurized goat’s milk and it’s left to age for 3 to 4 weeks. It’s named after a French woman who provided the original recipe.
Underneath Edith’s ash-coated rind, the teture is chalky when young, becoming smooth, velvety, runny, and clotted with further aging. The aromas are mild, while the flavors are nutty and savory. It’s recommended to serve Edith on a cheeseboard with crusty bread and pair it with a glass of Sauvignon Blanc.
Pair with
Holy Goat Pandora is an Australian cheese hailing from Sutton Grange, Victoria. The cheese is made from goat’s milk and it’s left to age for 2 to 3 weeks. This aged fresh cheese has a moldy rind, and underneath it the texture is chalky, soft, and creamy.
The aromas are goaty, while the flavors are refreshing, mild, and goaty. It’s recommended to cut off the lid, then spoon out the center in large dollops. Holy Goat Pandora pairs well with everything, but suggestions include a glass of Sauvignon Blanc or rosé.
Pair with
Driftwood is an Australian cheese hailing from Mornington Peninsula near Melbourne, where it’s produced by BoatShed Cheese. This semi-soft cheese is made from goat’s milk and it can be eaten young or matured. Underneath its ash-coated rind, the texture is smooth, becoming oozy after the maturation process.
The aromas are mild, while the flavors are creamy.
Beach Box Brie is an Australian brie-style cheese hailing from Mortingon Peninsula, where it’s produced by BoatShed Cheese. The cheese is made from Jersey cow’s milk and it’s left to age from 2 to 4 weeks, when it becomes really oozy.
At 2 weeks, it’s rolled in ash which gives it a greyish rind. Underneath it, the texture is creamy. The aromas are rich, while the flavors are creamy. It’s recommended to pair Beach Box Brie with crusty bread.
Grabetto is an Australian semi-hard cheese hailing from Victoria, where it’s produced by Yarra Valley Dairy. The cheese is made from limited-quantity goat’s milk and it’s sold in three versions: fresh, semi-mature, and mature.
Underneath its bloomy ash-dusted rind, the texture of this small conical cheese is crumbly, chalky, and flaky. The aromas are herbaceous and grassy, while the flavors range from nutty when young to tangy and sharp as it ages. Grabetto is mainly used as a table cheese.
McLaren is an Australian camembert-style cheese hailing from Woodside. The cheese is made from pasteurized Friesian cow’s milk. Underneath its bloomy rind, the texture is chalky, becoming creamy and soft as it ages. The aromas are intense, rich, and mushroomy, while the flavors are creamy, smooth, with slightly mushroomy notes.
McLaren has won many awards, including gold medal at the Royal Queensland Food & Wine Show in 2010.
Duet is an Australian cheese hailing from Woodside in South Australia. This brie-style cheese is made from a mixture of pasteurized goat’s and cow’s milk. Underneath its bloomy rind, the texture is soft and creamy. The aromas are mild and fresh, while the flavors are acidic and milky.
It’s recommended to pair the cheese with crusty bread or fresh fruit such as pears.
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