Swag and Woodside Cheese Wrights’ plain chevre are a must for the cheese board, it is best eaten on their own and is fabulous with warm crusty bread and a drizzle of olive oil.
The Goat Curd can be simply spread on fresh bread, then – drizzled with good olive oil and cracked pepper, roasted capsicum, basil pesto , grilled figs or quince paste. Further it can be used in tarts, both sweet and savoury, dollop on top of your favourite pasta dish, thicken soups and on top of good pizzas.
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 mould 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.