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19th April 2011

Blue Cow French Style Triple Cream

Blue Cow Cheese Company is delighted to bring to the market our new Triple Cream. Inspired by traditional French cows milk Triple Creams, Blue Cow French Style Triple Cream (180g) is an individual round cheese which is characterised by its soft white bloom on the exterior and a clotted cream dense paste in the middle. Made from milk sourced in Gippsland Victoria, this cheese has a lovely melt-on-the-palate flavour and richness that will compliment an Australian sparkling or Champagne wine. Serve at room temperature with crusty bread.

OTR Fire Engine Red

I must first explain OTR as it refers to Old Telegraph Road in Jindivick Victoria. This part of Gippsland in Victoria produces wonderful milk from which great cheese can be made. Gippsland is situated about two hours south east of Melbourne. The Old Telegraph Road product range is made following the age-old European method that allows for increased maturing time so the cheeses will develop real flavour.

This cheese has been named in honour of the Fire Engines and the Firemen who fought tirelessly to defend the Jindi factory in February 2009. This cheese expresses many of the characteristics of those wonderful people - it's powerful and courageous, aromatic and at times challenging, but let it work over the palate and the memory will linger on.

The red rind occurs by regularly scrubbing the cheese with Brevibacterium linens. The effect of the bacteria contributes to the strong and at time overpowering aroma of this cheese. One might well ask, "How can a cheese that smells so bad taste so good?". In true French tradition it is recommended for first timers to peel the rind back and scoop the cheese from the middle. Its flavour characteristics will include caramel and cauliflower and cabbage; it has a soft texture and is a truly flavour driven cheese.

Announced at the Australian Grand Dairy Awards in Melbourne tonight, Victoria’s own Jindi Old Telegraph Road Fire Engine Red has won the prestigious Grand Champion Award 2011 and Best of Category Award for Washed Rind Cheese. Having won a bounty of local and international awards, this win has taken Jindi even higher in the cheese world.
"Our Brie first put Jindi on the map having won the Best Brie in the World in 1996, 2002 and 2004. This award for our Washed Rind confirms our two Champion Awards in the last 12 months at the Brisbane Cheese Awards and ASCA Melbourne Show. Our Blue also achieved the highest-ranking at the 2010 World Cheese contest. Naturally we are extremely proud of this success!" comments champion cheese maker Franck Beaurain.

Privately owned and one of the largest Australian specialty cheese manufacturers, Jindi Cheese is located in the heart of the Victorian dairy belt in West Gippsland. Normandy-born Franck Beaurain joined the company with the objective of making the name Jindi synonymous with innovative quality cheese making. This award has made his objective even more of a reality.
“I am both proud and excited to see another of our wonderful cheeses awarded with this honour”, Franck comments. "As a team, we are passionate about our craft and have nurtured our cheeses to create the very finest quality and flavour; Jindi Old Telegraph Road Fire Engine Red is a stunning example of our efforts."

Nicholas Bath
Managing Director

Wednesday, April 20, 2011

Best Before Dates versus Use By Dates

18th April 2011

There has been some recent misunderstanding amongst consumers in regard to Before Before Dates and Use By Dates. Let me explain.

When it comes to cheese it is always important to understand that a Best Before Date simply suggests that the cheese should be consumed by this date, however in reality soft and blue cheeses will ripen and develop flavour depending on the surrounding environment in which they are stored. If your fridge at home is at a lower temperature, such as two degrees then the cheese will ripe much slower than if the fridge is at a higher temperature, such as six degrees. 

If you like your cheese to be very ripe and stronger in flavour you should allow the cheese to ripen beyond its Best Before Date, always checking the cheese by tasting it at room temperature every couple of days to ensure that it develops its flavour in line with the flavour profile that you enjoy. Ideally the cheeses that I’m thinking of are camembert, brie, triple cream, soft goat’s milk cheese, and blue cheeses. 

When it comes to hard cheese it really is about maturation over a longer time period so these cheeses will mature and become drier. Ideally if you want to grate these styles as opposed to eating them as table cheeses then hold onto them longer. The styles that I’m referring to are hard and cooked cheeses such as Parmesan from the Grana Padano and Emilia Reggiano regions of Northern Italy, Comte from France and Manchego from Spain.  There are many more styles so check out our website for more examples. 

Use By Dates simply should be adhered to as these dates have been identied by the manufacturer as the longest possible date by which the cheese can be consumed. In saying that, you will find most cheeses are labelled Best Before and not Use By.
 

Nicholas Bath
Managing Director

Tuesday, April 19, 2011