I have selected cow milk from the Meiglich Dairy in Mt Torrens just out of Woodside in South Australia,specifically for this cheese.
The curds are slowly worked with a scald to 42 degrees to introduce sweetness to the cheese. Continuous and patient stirring, results in crumbly soft curd that knits together with ease.
An interesting cocktail of secondary flora are used resulting in a soft pliable texture which offers a clean herbaceous mouthfill, showing off the characters of the excellent quality milk. In addition I use some yoghurt starter culture this introduces a unique character to the cheese.
The cheese moulds are filled half way. We then allow the curds to drain dry before adding a layer of ash and topping with more curds. Light pressing and a generous brine time the next day.
The cheese is washed several times before we allow it to rest and develop a rusty red appearance for more intense flavours. Serve at room temperature for best flavour.