We want to tell you a tale of two cheeses. Both delicious in their own and unique way. One made right here in Australia and the other made across the globe in France. Let’s go…

Inspired by the Latest Cheese Club 

The idea to write about these two cheeses came to us during the latest Cheese Club when we were doing our famous Cheese Battle. During our Cheese Battles we taste cheeses and try to guess their country of origin.

The whole experience is so fascinating and fun, it made us want to share it. This way, if you’ve missed out on the actual Cheese Battle you’ll get a glimpse into it. Or even better, it will inspire you to join our Cheese Club next month. 

October Cheese Battle

During our October Cheese battle we tasted four different cheese categories: goats cheese, soft cheese, hard cheese and blue cheese. Two cheeses in each of these categories: one from Australian and one from France. You need to guess which one is which.

Tips for Tasting Cheese

We thought we’ll share with you a few helpful tips for tasting cheese:

  1. First of all take the cheeses out of the fridge for at least half an hour before serving, this allows the cheeses to be served at room temperature.
  2. Look at the cheese. What does the rind look like? What does the paste/centre look like? Also note the colour, this can help determine milk type. 
  3. Smell the cheese. This may sound a little unusual, but our sense of smell is an important part to tasting flavour.
  4. Taste. But not in big chunks. Small amounts, eaten slowly is the best way to take in the flavours of the cheese. Depending on the cheese, either allow it to melt in your mouth, or slowly chew the cheese allowing it to cover your entire palate. 

Once you’ve completed the steps, pay attention to the delicate flavours. Remember that everyone’s palate is different, so we each taste things slightly differently.

Two Goats Cheeses

During our Cheese Battle Goats cheeses received lots and lots of compliments. This is why we’re introducing them to all of you:

  1. Black Savourine from Australian Yarra Valley.
  2. Petit Saint Maure from French Loire Valley.

A tale of two cheeses

Black Savourine from Australian Yarra Valley

Milk: Pasteurised goat
Description: Semi-mature, ashed white mould goats milk cheese with flavours of nuts, fresh cream and a hint of blue.

Petit Saint Maure from French Loire Valley

Milk: Pasteurised goat
Description: An un-ashed goat milk log with crisp, clean and slightly acidic notes, with a smooth creamy finish and a subtle earthiness.

It is really fascinating to taste these cheeses together. This allows you to observe the subtlest of similarities and differences in their flavours. The Black Savourine is dusted with ash and has unique earthy and creamy flavours. 

Try tasting them alongside each other and see what similarities and differences do you notice yourself. Both are currently available in our Deli.

A tale of two cheeses