Seal Bay Triple Cream Brie
Seal Bay Triple Cream Brie is named after a bay teeming with seals, discovered in the 1800's. A rich and creamy triple cream cheese, made with fresh King Island milk and enriched with pure cream. Made to a triple cream brie style this distinctive log shaped cheese is enveloped by a bloom of white mould. The rich golden centre, creamy, slightly nutty flavour and buttery mouth feel make this a cheese of distinction.
Enjoy Seal Bay Triple Cream Brie with a fresh crusty baguette, quince paste, grapes, figs, poached pear, muscatels, hazelnuts or walnuts. This beautiful cheese works wonderfully with Semillon, Spakling wine, Vintage or Tawny Ports.
Roaring Forties Blue
King Island Dairy Roaring Forties Blue is a full flavoured blue with a sweet, slightly nutty character, a rich mouth feel and luscious aftertaste. The cheese is rindless and is matured in a wax coating. This cuts off the oxygen supply, promoting a sweet and fruity flavour. The wax means that the cheese retains the blue's moisture, creating a smooth and creamy texture. A Roquefort style mould is used to create this unique and exciting cheese style. Roquefort is the most famous of the French blue cheeses, and is traditionally made with ewe's sheep milk.
The Roaring Forties name comes from the famous Roaring Forties gales which frequently bring westerly winds of more than 100km per hour to King Island which lies on the 40th degree latitude
King Island Dairy's tasting notes recommend eating blue cheese with fruit breads, toasted walnut bread or an almond biscotti, wild honey, fresh or roasted figs, fresh or roasted pears, quince paste and fresh dates. Dessert and fortified wines, Reisling, Gewurztraminer, Sauvignon Blanc, or Chenin Blanc will complement Roaring Forties Blue.
Discovery Ash Brie
Discovery Ash Brie is a handcrafted brie style cheese made with King Island cow’s milk and then enriched with cream. In maturation it is coated with a layer of coconut ash and then as the cheese matures the white mould grows through the ash giving the cheese its unique visual and textural appeal. Discovery Ash Brie has a creamy mouth feel with mushroom character. The ash adds a delicate smokiness.
King Island Dairy's tasting notes recommend that you eat soft white cheeses with a fresh crusty baguette, quince paste, almond or fruit breads, crackers, figs, grapes, poached pears, muscatels, hazelnuts or walnuts. Wines that are best paired with this beautiful cheese include a Sparkling wine, Semillon, Chardonnay, a Liqueur Muscat, Liqueur Tokay, Vintage or Tawny Ports.
Stormy Washed Rind
King Island Stormy Washed Rind Cheese is named after the wild and windy storms whipped up by the Roaring Forties in Bass Strait, that sweep across King Island.
Stormy is a traditional washed rind cheese, orange coloured with a wild and earthy aroma. Stormy has a strong smell which belies the interior which is soft and mild with a surprisingly subtle, buttery flavour.
Stormy Washed Rind is made in the Pont L'Eveque style from Normandy, in France. It’s distinctive surface and aroma is achieved by scrubbing the surface with a Brevi Linen Culture. King Island Dairy recommends allowing washed rind cheeses to come to room temperature before serving. Cornichons provide a crunchy and tart contrast to Stormy.
Fresh dates with moist caramel flavours, provide a textural contrast and when partnered with a washed rind cheese creates an ambrosial match. Stormy should be partnered with dessert or fortified wines, medium bodied reds, cool climate shiraz, grenache, sparkling red or beer.
The King Island Black Label range are the premium cheeses from King Island Dairy. They are handcrafted by King Island Dairy's master cheese maker and are only released when they are at the most optimum quality.
Black Label Loorana Brie
The King Island Dairy Black Label Loorana Brie is hand crafted in the traditional Brie de Meaux style using pure, full cream King Island milk. Loorana Black Label Double Brie is released to market only after the carefully trained eye of the cheese maker determines, from the diminutive but distinct signs, which cheeses will deliver the perfect texture and the unique Loorana flavour that will improve with age.
To obtain the golden exterior the cheese comes through a delicate process where the cheese maker scrubs the cheese by hand with a special bacterium to remove the virgin blooms of the white mould.
The sheer size of the 2.5kg wheel ensures Loorana Double Brie will mature to become as golden and as oozing as intended. As with all white mould cheeses, Loorana Brie ripens from the outside in and the extended maturation period results in its complex flavour and a delicately soft and velvety interior.
Loorana Black Label Double Brie should be allowed to breathe and arrive at room temperature before serving, to ensure it is at its best. It should be served as simply as possible, allowing the cheese to speak for itself. Fresh black currant grapes, crisp bread and an Australian sparking wine or a rich and sweet style beer with a clean and slightly bitter finish will help highlight the unique flavours of this brie.
Black Label Cloth Matured Cheddar
The King Island Dairy Black Label Cloth Matured Cheddar is a cheese of distinction.
King Island Dairy Black Label Cloth Matured Cheddar has a rich yet mild, sweet and nutty flavour that produces a lingering, buttery aftertaste. The small truckle-shaped cheddar is matured in cloth for a minimum of six months which creates its unique character and farmhouse brown/grey rind. The cheese dries from the outside in over time and as it dries it becomes more buttery and fuller in flavour.
King Island Dairy recommends cheddar cheeses be eaten with such complementary foods as quince paste, green apples, walnuts, roasted or grilled tomatoes, chutneys, ham, raisins and dates. Wines that go well with a mature cheddar include whites such as Semillon and Cabernet Sauvignon, reds such as Merlot or warm climate Shiraz, beer, fortifieds or a sticky dessert wine.