Bangalow Cheese Co 'Nashua'

Washed rind
Cow's milk (mixed Friesian/Guernsey/Jersey/Swiss Brown)
Northern Rivers
150g discs
6 weeks maturation
www.bangalowcheese.com.au

I love this cheese. I first discovered it at the ASCA Sydney Cheese Show in 2009, where I nominated it as best cheese in show. Sadly, my affection was not shared by the other judges at that particular show, and another cheese took the gong on the day.

Clearly, I was ahead of the times, because at the Sydney Royal Cheese Show in 2010, it won Gold in its class, as well as Champion Bovine Cheese and Champion Fancy Cheese.

Bangalow Cheese Co 'Nashua'

Cheesemaker Justin Telfer washes the infant cheeses in a salty brine, then lets a little bit of bloomy white mould develop on the surface. His approach is very much about allowing the cheeses to develop distintive characteristics depending on the season, and the subtle changes in each batch of milk.

Like many Australian washed rind cheeses, 'Nashua' is at its best in Autumn. When perfectly ripe, its texture is soft and pillowy, and it oozes invitingly when cut. The best batches have a distinctive hint of earth and truffles in amongst all that golden gooeyness.

After a break from the limelight last year, 'Nasha' was back to form at this year's Sydney Royal where it again earned a Gold medal in its class, and the Trophy for Champion Fancy Cheese. Not bad for a little hand-made cheese from a little town in the Northern Rivers.