“From the Land Down Under”

Bush Buff – Kris Lloyd Artisan Cheese, Woodside, South Australia

Pasteurized, buffalo’s milk

About: “The love of outback-indigenous ingredients brought the marriage of this buffalo fresh cheese and smoky outback bush tomato together. Indigenous to South Australian bush tomato is almost like a plump raisin when fresh. These special little fruits are dried and then gently smoked to create a unique flavor that works well with the rich, creamy rounded flavor of fresh buffalo milk cheese.

The buffalo milk is source from South Australia’s only buffalo dairy in Mypolonga. All the milk produced by the dairy is exclusive to Kris Lloyd – Artisan. The small herd of around 20 or so Riverine Buffalo means there is excellent control over animal health and the milk quality.

Curd is set overnight to make this fresh cheese in a traditional lactic set, not unlike yogurt. The curd is drained with quick precision given the milk solids in buffalo milk can be up to 18%, once drained the curd is lightly seasoned with salt and left to age for 10 or so days, after which it is carefully portioned by hand.

Bush Buff is perfect on a cheese board with a crisp white wine or smothered over hot crusty bread, or the cheesemaker’s favorite is lashings of it on top of piping hot baked potatoes!” www.krislloyd.com.au.

Old Croc Extra Sharp Cheddar – Old Croc Cheese Co., Australia

Pasteurized, cow’s milk

About: “Old Croc Extra Sharp White Cheddar is aged 18 + months for a full, rich,
robust flavor, not for the faint of heart. It’s firm and crumbly with a fine
granular texture—the true sign of an authentic, mature cheddar.

Enjoy Old Croc Extra Sharp Cheddar with tangy Granny Smith apple slices, dark, multigrain crackers, a dark, spicy Shiraz or robust Brown Ale” www.oldcroccheese.com.

Roaring Forties Blue – King’s Island Dairy, Tasmania, Australia

Pasteurized, cow’s milk

About: “King Island Dairy Roaring Forties Blue is a full-flavored blue with a sweet, slightly nutty character, a rich mouth feel and good aftertaste.

This rindless cheese is matured in its wax coating, which cuts off the oxygen supply, promoting its sweet and fruity flavor. The wax also assists in retaining the blue’s moisture, creating a smooth and creamy texture.

This cheese is named after the infamous Roaring Forties gales which frequently bring westerly winds of more than 100km per hour to the island which lies on 40 degrees latitude” www.kingsislanddairy.com.au.

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For those of you with the added Charcuterie of the Month:

Cacciatorini Piccanti (Spicy Hunters Sausage) from Nduja Artisans – “Cacciatorini Piccanti is made with Berkshire Picnic shoulder and hand selected Calabrian Chili’s.  This sausage really brings the heat!

About Nduja Artisans: Agostino Fiasche and his son Antonio are the proud guardians of a century-old Italian legacy. As co-founders of ‘Nduja Artisans Salumeria, the Fiasche’s are the culmination of five generations of Calabrian salumi makers.

Like their namesake spreadable spicy salumi, ‘Nduja Artisans is the perfect balance of fire and flavor. A proprietary blend of Calabrian Peppers and 100% Berkshire Pork highlight their focus on simplicity and quality, while paying homage to the Fiasche’s rich heritage. The success of their ‘Nduja has now afforded Agostino and Antonio the ability to dust off the Fiasche Family recipe book to test and unveil additional hand-made salumi. You can taste their family tradition with each bite” www.ndujaartisans.com.