Today our Lexis Noosa students tried 6 different types of Australian and New Zealand cheeses. I wonder what they will think?.?.?
And the winner was…… Mango and Macadamia Cheese!
KING ISLAND BLUE CHEESE – Australia
Blue vein cheese is a unique category of mould ripened cheese as it ripens from the interior, as opposed to the exterior (like soft white cheese). Blue vein has a strong tangy flavour, a pungent aroma and a smooth creamy texture.
TASMANIAN HERITAGE CAMAMBERT – Australia
Tasmanian Heritage Camembert has a wonderfully satisfying smooth, mild and delicate flavour. Its rind has a dense, even white mould covering, with a slight mushroom aroma, revealing a silky yet firm and pale centre.
MAINLAND EPICURE – New Zealand
Our most intensely flavoured cheese – a block of Mainland Epicure cheese has a strong flavoursome bite to it and firm, crumbly texture. This makes it a memorable cheese for those who don’t compromise on taste.
KENILWORTH – Sunshine Coast
A unique blend of mango pulp and macadamia nuts. This cheese is very different and something that every cheese lover should try!
MERSEY VALLEY – Australia
Mersey Valley is Australia’s best loved vintage club cheddar! Mersey Valley vintage club cheddar was created over 35 years ago. Mersey Valley Classic has an extra strong bite, which is balanced with a crumbly melt-in your mouth texture. Mersey Valley Classic is a very versatile cheese that is perfect for a platter, as a snacking cheese or for use in cooking.
KING ISLAND DOUBLE BRIE – Australia
A flagship in the premium Black Label range. This Double Brie blends a rich, creamy Brie style cheese with the unique flora of the earthy Brevi culture to give added complexity to both its aroma and flavour. Made with high butterfat King Island milk, the result is a very special artisan cheese.