Country Valley Washed Rind

Washed Rind
Cow's milk
Southern Highlands
Random weight wedges
6 weeks maturation
www.countryvalley.com.au

Country Valley has been supplying milk to local cheesemakers for many years, so it makes sense that they recently developed their own cheese range.

Country Valley Washed Rind

The cheeses aren't made at the farm near Picton - John Fairley and the team are too busy producing their delicious milk and sensational yoghurt - but made under licence by High Valley Wine & Cheese Co in Mudgee. If you turn over the Washed Rind cheese, you'll notice it actually has "Mudgee Rouge" printed on the back of the label.

The faint orange hue, and faintly pungent aroma, hint at the cheese's character. It's relatively mild as far as washed rinds go, but delivers a step up in flavour from their Brie. The flavour is very clean, without the unpleasant animal notes that can develop in some washed rind cheeses - testament to Country Valley's high quality milk.

Like their yoghurt, the cheese has a glossy, voluptuous texture, and is delicious dolloped on fresh, crusty bread, with a glass of something bubbly.

High Valley Wine & Cheese Co. 'Caerphilly'

Semi-hard / white mould
Cow's milk
Central Ranges
2.5kg wheels
6 weeks maturation
www.highvalley.com.au

Possibly the most unique cheese in NSW, High Valley Caerphilly is my pick from this Mudgee producer. Originally from South Wales, traditional Caerphilly was popular in the 19th Century with Welsh coal miners who liked it for its thick rind, which made it easier to eat with dirty hands while underground.

High Valley Caerphilly

High Valley's version replaces the outer rind of grey-brown moulds with a bloomy white mould, making it look like an oversized Brie.

The cheese has three distinct zones, each with its own flavour and texture. The thin rind has a fluffy white mould and a mild earthy flavour. Just underneath the rind is a more supple, golden layer with a smooth texture and hints of butter and mushrooms. The thick centre is paler in colour, with a chalky texture, and mild milky flavour. Perfect on a Ploughman's Lunch with slices of crisp, green apple.

I'll leave the last word to a very funny customer I had recently - complete with lilting Welsh accent - who suggested I cut the Caerphilly "carefully". Anyone for Welsh Rarebit?