Our Cheeses... ArragonAshed CamembertCabecouCapricornCharlestonChevreEdithEtzy KetzyFigaroGoat CurdGoat Milk FetaGoat on a Hot Tin RoofHarvestLemon Myrtle ChevreLittle Darlings: 'Ma Petit Chou'ManonMasqueradeMcLarenMonetPompeiiSaltbush ChevreVesuviusVigneronVirgoWoodside Swag

Etzy Ketzy

Etzy Ketzy is a luscious, washed rind cheese with a fine texture and subtle flavour. We use 50% goat and 50% Freisan Cow milk for this cheese. This is a seasonal product that is made during winter when goat milk supply is low.

Origin	South Australia, Australia
Classification	Artisan
Milk Source	50% Goat - 50% Friesian Cow milk - local farms
Average Fat Content	25%
Type	Mixed Milk Washed Rind
Form	125g wheel
Rennet	Non Animal

Tasting Notes

The flavour of Etzy Ketzy is complex, but not overpowering with a clean, herbaceous palate structure and delicate finish. It can be eaten from 2 weeks of age when it is still slightly firm. At about 4 weeks from the make date it is fully ripe, the flavours become more intense and creamy inside.

Ideally Etzy Ketzy needs only a short rest at room temperature before serving. The time is best determined by feeling the cheese for the softness level that suits you.

Etzy Ketzy is ideal for the cheese plate served with seasonal fruit or quince paste.

The cheese is named in honour of my Greek Maternal Grandfather, who would always reply to me as a young child when asked "how are you today, Grandpa?" "ETZY KETZY" he would say - 50/50, Half cow - Half goat...

Cheers
Kris Lloyd