This lovely blue cheese features Roquefort spores which create a sweet, nutty flavour in the cheese with a good salty hit to balance the sweetness. It has a crumbly texture which is fabulous for sprinkling over pumpkin risotto or salads but we love it with crunchy pears, walnuts and dessert wine.
Place of origin
Mornington Peninsula, Australia
About BoatShed Cheese
BoatShed Cheese was created by Tamara, of Tamara's Kitchen, a well known cooking school in Hawthorn, Melbourne and author of several cookbooks. Tamara's first food love was bread-making and since 1989, Tamara has taught thousands of her students how to make delicious bread as well as cakes, risotto and so much more. Her love of food has taken her to France where she has taught and escorted gourmet 'foodies' to Provence to learn more about the food and lifestyle of this popular destination. Upon moving to the Mornington Peninsula, Tamara discovered the wonderful array of locally produced foods including farm-fresh goat milk - the essence of most Provencal cheese. With local produce and a desire to re-create her favourite French style cheese, Tamara began an exciting and enlightening journey into the world of cheese making. (Website)