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Our aim is to produce world class, unique Farm House Cheeses using the best Australian sheep and goat milk. |
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The Meredith Ewe's milk Blue
The culture and blue mould
used to make this cheese, ensures a mild blue cheese flavor when young, but as
the cheese ages, other more intense flavors are apparent.
The body of the cheese is soft, creamy and stark white, exhibiting sparsely spaced blue-grey floweretts. The Meredith Goat's milk Blue Developed due
to the success of the Ewe’s milk version, this cheese is a very complex cheese,
having a natural rind, a soft stark white body and floweretts of light blue
mould. When young a mild blue flavor is apparent and when aged this flavor
becomes stronger and earthy, but without the pungent goatiness of some matured
goat cheeses. The Woodburne Inspired by
the French farmhouse Bries we developed a white mould ripened ewe’s milk cheese,
believed to be an Australian first. When young the cheese is mild and firm in
texture. When fully matured it can have a full bodied flavor and a luscious semi-liquid
texture. The mould used produces enzymes, which breakdown the body of the
cheese from the outside to the centre. The Ashed Pyramids Made from
goats milk, this cheese is reminiscent of the charcoal-coated Valencay’s
pyramidal cheeses found in the Province of Berry, in the center of France. The
cheese is soft and creamy, with a distinct, but mild goat flavor. The ashed
surface binds with the lactic acids giving this cheese a smoother texture.
White mould has been added to the cheese and if unwrapped and left at
the correct temperature, the cheese will become covered, hiding the ashed surface.
When the cheese is cut, a wonderful
contrast of black and white color is revealed . We offer this cheese fresh (no mould cover)and aged. Caprini The name means
"baby goat", as this cheese is shaped like a small thimble
and weighs just 80gms. The
cheese is air dried, depressing the mould activity on the surface, giving a firm texture
similar to Parmesan Cheese. Once dried, the cheese is put into a high humidity room allowing growth
of a protective white rind. The taste is
initially, mushroomy, but let the flavor linger and a clean, mild, citrus
flavor is apparent. The "Caprini" improves with age, just like a
classic Red Wine. Cargarie Younger than
the Caprini, this goat cheese has a soft "cheesy" body and a high moisture
content. The white mould surface is Penicillium candidum similar to that found
on Camembert. The texture is velvet like and the flavor is mild, delicate
and reminiscent of mushrooms. Farm Chevre or Fromage de Chevre Used extensively in cooking to add a lush texture to food, or served on its own with other fresh produce. The cheese texture is unique and can't be replicated using cow or ewe's milk. The Meredith Dairy "Fromage de Chevre" is made from the highest quality goat milk and the mildest lactic dairy cultures. This cheese exhibits the best characteristics of fresh goat's milk. Fromage Frais & Fromage Blanc Unsalted or with salt content so low that these cheeses can be eaten for dessert with fruits. "Frais" means fresh or unripened. This is the simplest form of
cheese, often referred to as curd. The flavor is unsophisticated, fresh and
mildly acidic. The worlds most versatile cheese. Marinated Goat Cheese Unlike most
commercially available marinated cheeses, this beautiful product is made using fresh ingredients and the
best quality olive oil. Soft textured cubes of goats cheese is drenched in
garlic infused Extra Virgin Olive Oil, spices and fresh
herbs. Serve the cheese with roasted vegetables, grill on crusty bread, or serve with antipasto and
salads. A style of cheese matched with the Australian life style and culinary culture. Natural Yoghurt Made in the
traditional style using ewe's milk, this product has become a staple ingredient in many of
the world's best restaurants. Unlike readily available cow milk yoghurts, the
"Meredith Yoghurt" is made using the natural set process. Ewe's milk is rich in calcium,
milk sugars and proteins, which contributes to the very thick, creamy texture
and mild natural sweet taste. For the health conscious, we offer this yoghurt with traditional cultures or beneficial Lactobacillus, Acidophilus and Bifidus cultures. Feta Feta grew out of the necessity for shepherds long ago, to preserve the milk of their nomadic
herds. This type of cheese is used extensively in international cuisine. At Meredith Dairy, sheep and goat milk is used to enhance this traditional cheese, and Meredith Dairy's feta exhibits all of the great characteristics of traditional feta.
The cheese is stark white, it has a solid texture, not crumbly, but with some
fissures. It has a slightly milky, but fresh acidity and the salt does not overpower the taste of the cheese.
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All original content copyright © 2005 Meredith Dairy. Last Update: 24 August 2005