Goat Curd
Charleston
Awards
- Silver Medal
2007 Sydney Royal Cheese & Dairy Show
The Charleston is a rich flavour some brie style cheese made from Jersey cow's milk sourced from Charleston in the Adelaide Hills.
| Origin | South Australia, Australia |
|---|---|
| Classification | Artisan |
| Milk Source | Jersey Cow - local farm |
| Average Fat Content | 45% |
| Type | Brie |
| Form | 125g, 500g & 1kg Wheels |
| Rennet | Non Animal |
2007 Tasting Notes
The unique flavour and development of the Charleston is influenced by the co-existence of different moulds on its surface. These moulds ripen the cheese from the outside to the centre over a period of about six weeks from the make date.
When the cheese is ripe it is soft and creamy in texture and develops rich complex "farm yard"
and mushroom characters.
The Charleston is made in 125g size and a 500g medium wheel.
Larger sizes (1.2 and the traditional
3.5kg Brie Wheels) can be made to order needing a 4 week lead time.
The Charleston is ideally suited to the cheese plate with fresh bread and seasonal fruit. For
full flavour and texture development, serve at room temperature.
You can determine the ripeness of the cheese by looking for softness all the way across its
surface.
Generally this occurs at 4-5 weeks from make date. The cheese will develop strong flavours and
oozing custardy body.
As it ages the Charleston may develop some brownish spots on the outer surface.
This is a natural part of its maturation. Should this occur you will notice that the flavours will
be stronger and more distinctive.
The shelf life for The Charleston is between 10 to 14 weeks from the make date.
Cheers
Kris Lloyd
