This Tasmanian Coal River Farm Camembert is insanely delicious, and we just can’t get enough of it. This is a classic style of camembert that has a velvety white surface with delicate wafts of clean mushroom aromas. This a premium cheese with a smooth and creamy texture, that matures to a full flavoured rich and soft consistency.
ABOUT THE CHEESEMAKER
The Cold River Farm is a family-run business that was launched by Daniel and Melanie Leesong. They opened the doors at Coal River Farm armed with a little bit of knowledge and a love of the finer things in life.
What started as a little knitting and growing a few vegetables (unsuccessfully due to very hungry kangaroos and substandard fencing) turned into something a little larger. Both originally came from executive or legal backgrounds and as the years went by were hit with the persistent urge to celebrate Tasmania’s world class produce.
Tim Gadischke, originally from Queensland is the Head Cheesemaker at Coal River Farm and has been a cheesemaker for 17 years. Working with a number of different cheesemakers throughout Australia, Coal River Farm has now become his home. Tim believes that green pastures make for happy cows. We all know that happy cows produce great milk which makes great cheese.