Karen and Graeme Paynter have escaped a corporate and busy life to settle in the luxurious green hills of Woombye in the Sunshine Coast hinterland. Passionate about cheese making they have been very impressed with the first batches they managed to produce in 2013 and soon after they started to sell locally and then nationally with great success.
Their process remains entirely manual. Each cheese is matured, sniffed and handled. I love this idea and the end product shows this very special care.
Today I have tried their Blackall Gold Washed Rind. It pretty rusty coat covers a very creamy centre which reminds me of some traditional French cheeses but in a very delicate and subtle version.
These two turophiles and their team of specialists have chosen to add extra cream to the already rich Jersey milk to create a truly delicious product with a great character.
I love washed rind cheeses they are my favourite cheeses even if you might have noticed from this blog, I love all sorts of cheeses. I find this one very easy to like, very smooth. It could be stronger like a Soumaintrain or maybe a tad bit earthier. The big advantage of a smooth cheese is that you cannot be disappointed by it. It doesn’t “turn”. The major inconvenient is that it can get boring. But that cheese is not boring believe me. I highly recommend that you try it and let me know what you think.
Note that the Woombye Cheese Company also makes triple brie, with a truffled version, aged cheddar, marinated Persian feta, blue cheese and camembert.
I bought my Blackall Gold Washed Rind at Supa Barn in Sutherland (south of Sydney).
NOTE: this post is not sponsored