Lemon Myrtle Chevre by Woodside Cheese Wrights is made from from fresh local goat’s milk sourced from Towerview and Oskjberg goat dairies. Pasteurisation is achieved using batch pasteurisation which is very gentle to the milk. The milk is set using a traditional long set method which is overnight. The following day the curd is ladled into cheesecloth bags. Woodside Cheese Wrights allow the curd to drain for several hours; this process is very gentle as the curd has a delicate structure. This product is pure, with only a small amount of salt being added. A further draining process occurs for ten days in a controlled environment. The Lemon Myrtle used on this cheese is locally grown at Reedy Creek in South Australia. The cheese is lightly rolled in the Lemon Myrtle herb and allowed to rest for 2 – 3 hours before packaging. A must for the cheeseboard and fabulous with fresh apples and pears.
ABOUT THE CHEESEMAKER
Kris Lloyd is the passionate Head Cheesemaker for Woodside Cheese Wrights, located in the Adelaide Hills region of South Australia. She is supported by her team of cheesemakers (including her son, Mitch) in making cheeses with traditional methods but innovative flavors and individual character.
Woodside Cheese Wrights makes cheese from goat, cow and buffalo producing fresh, white mold and matured cheeses. Using local milk and ingredients, these “traditional” cheeses express the flavour and seasonality of the milk while reflecting the rich flavors of southern Australia. Suitable for Vegetarians.