My latest cheese order just turned up from Bruny Island (Tasmania).

http://www.brunyislandcheese.com.au/cheeses.php

I have an Otto..

milk: cow type: fresh, wrapped in prosciutto
This cheese celebrates two of Italy's most ancient of gastronomic
cornerstones - cheese and cured pork. It is a simple fresh cheese
wrapped in locally made Prosciutto. It is meant to be cooked first
before eating. After baking in a hot oven for 15 minutes, serve with a
simple salad and a glass of local wine.


A Saint..

milk: cow type: soft, white mould
In the central plateau of France there are a number of cheeses that are
all named after the local Saints. Like our Saint, they are all surface
ripened, soft oozy cheeses with a light bloom on the rind - not a thick
carpet of single strain white mould found on more commercial cheeses.
This cheese can be eaten younger, when the inside is still firm and the
flavour more delicate, or wait until the curd breaks down completely and
the flavour gets more pungent.


An Oen..

milk: cow type: soft, pinot washed in vine leaves
OEN (from the word oenology) is a true labour of love; a washed-rind,
cow's milk cheese, washed in Pinot Noir before being wrapped in vine
leaves to be carefully matured. The vine leaves protect the cheese and
create a moist surface which encourages the flavour development. When
mature, OEN's rind becomes pungent and the texture becomes soft and
fudgey.


Some Tom..

milk: cow type: hard, natural rind
Tom is a simple guy. He is in the tradition of the Tomme cheeses made in
the mountainous French Savoie region. He is not complicated by tricky
cheese making or complex maturation techniques - a cheese of simple
integrity to be left on the table and eaten everyday. On the outside he
has a natural grey rind that develops over five months of ageing. On the
inside, he is really just great milk. Tom is a fast maturing hard cheese
that shows both freshness and developed characteristics. He gets along
famously with everyone. Tom likes being rubbed.


Some Pan..

milk: goat type: blue
Pan is a cheese I have just started to play around with. It is a firm
textured goat's milk blue which is very in keeping with the style of
blue cheese which we like to eat. I only make this cheese at the start
of the goat's lactation to take advantage of the incredible spring milk.
It is has been matured in a special foil (which is used for Roquefort)
that has allowed a surface flora to develop and add an even greater
depth of flavour. The palate is both sweet and savoury with a nuttiness
that is rare in blue cheeses.

And a jar of Pinot Noir Jelly.. "This is very special and is made by our
friend Anne de Chaineaux from local pinot noir grapes. It is absolutely
amazing with cheese."



Now comes the prolonged anticipation till Monday afternoon, when we will
be hosting a wine and cheese evening :-)


--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

On Wed, 17 Dec 2008 04:26:49 +0000, PeterL wrote:

> My latest cheese order just turned up from Bruny Island (Tasmania).
<snip>

> of Pinot Noir Jelly.. "This is very special and is made by our
> friend Anne de Chaineaux from local pinot noir grapes. It is absolutely
> amazing with cheese."

Yeah, only problem is that value adding doesnt automatically equate to a
worthwhile product.

> Now comes the prolonged anticipation till Monday afternoon, when we will
> be hosting a wine and cheese evening :-)

Too bad you don't know any of the locals on Bruny peter. My mate's mum
lives there, we go down there occaisonally for the Mutton Birds, and get
their cheeses @ 20% off retail
Frankly, they're a bit overrated IMO. Pyengana (also in Tas) has much
nicer cheeses, over all.

PeterL wrote:

>
> My latest cheese order just turned up from Bruny Island (Tasmania).
>
> http://www.brunyislandcheese.com.au/cheeses.php

<snipped for space>
>
> Now comes the prolonged anticipation till Monday afternoon, when we
> will be hosting a wine and cheese evening :-)

I'll see you then - if I win the lottery ;-)

Pity they don't ship outside Australia - they look like some darn fine
cheeses.

--
Cheers
Chatty Cathy

ChattyCathy > wrote in news:MA32l.4217$c%6.3397
@newsfe24.iad:

> PeterL wrote:
>
>>
>> My latest cheese order just turned up from Bruny Island (Tasmania).
>>
>> http://www.brunyislandcheese.com.au/cheeses.php
>
> <snipped for space>
>>
>> Now comes the prolonged anticipation till Monday afternoon, when we
>> will be hosting a wine and cheese evening :-)
>
> I'll see you then - if I win the lottery ;-)


The door's open......... although my pooch *did* bite a door to door
electricity spruiker today ...... the sucker deserved it though.


>
> Pity they don't ship outside Australia - they look like some darn fine
> cheeses.
>


That they are Mamasan, that they are..........


http://i41.tinypic.com/2z68m4x.jpg

--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

PeterL wrote:
> My latest cheese order just turned up from Bruny Island (Tasmania).
>
> http://www.brunyislandcheese.com.au/cheeses.php
>
> I have an Otto..
> milk: cow type: fresh, wrapped in prosciutto

>
> A Saint..
> milk: cow type: soft, white mould

>
> An Oen..
> milk: cow type: soft, pinot washed in vine leaves

>
>
> Some Tom..
> milk: cow type: hard, natural rind

>
> Some Pan..

> milk: goat type: blue

> And a jar of Pinot Noir Jelly.. "This is very special and is made by our
> friend Anne de Chaineaux from local pinot noir grapes. It is absolutely
> amazing with cheese."
>
>
>
> Now comes the prolonged anticipation till Monday afternoon, when we will
> be hosting a wine and cheese evening :-)
>
>

That sounds delicious. I've rarely met a cheese I didn't like.

gloria p

Gloria P > wrote in
:

> PeterL wrote:
>> My latest cheese order just turned up from Bruny Island (Tasmania).
>>
>> http://www.brunyislandcheese.com.au/cheeses.php

>>
>
> That sounds delicious. I've rarely met a cheese I didn't like.
>


LOL!! There's lots of artisan cheese lovers around (I was going to use the
term cheeseophile, until I Googled it and saw what it really meant!!!).

I'm just finding out if they still ship to the US. If they do, I'll let you
know.


Here are the (unopened) cheeses.........

http://i43.tinypic.com/14taqhd.jpg


I'll take some more pics when they get opened, and before they are
devoured.

--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of jalapenos.
What you do today... might burn your ass tomorrow."