A beautiful array of cheese from Woodside Cheese Wrights.
Cheese. There probably isn’t anything much better in life. As the weather heats up we are having daydreams of the epic cheeseboards we will enjoy as we laze back in the sun with a refreshing glass of wine to wash it all down… But we digress. One of the cheesemakers at the forefront of the Adelaide cheese making game has to be Kris Lloyd and her team at Woodside Cheese Wrights. We spoke to the legend herself to find out what deliciousness we can expect as Spring continues to do its thing.
With Spring comes the end of the goat milk drought. We aren’t kidding when we say that the goats have kidded (sorry for the goat pun), the pastures are abounding with green feed for said goats and this is the perfect time for making goat milk cheese.
Edith’s Ashed Goat Milk Cheese.
“The milk is herbaceous, floral and is in abundance, bringing our cheese rooms alive again!” Says Kris.
It sounds delectable and we would very much like some of that on a cheeseboard now! Because the goats graze on young green shoots which are sweet and nutritious, the milk is in the perfect cheese making condition. The Woodside Cheese Wrights team take advantage of this and get on to a goat cheese making mission!
“The new season’s milk means we are able to reintroduce many cheeses that have not been produced over the winter months.”
Simple, punchy and all around amazing, goat curd is one of the most elementary cheeses (and just happens to be Kris’ favourite). Kris explains the making process:
“The making process is very gentle. Milk is set overnight to a traditional French recipe. This develops into a creamy, thick custard by morning which is then carefully hand ladled to avoid destroying the delicate nature of the curd matrix and allowed to drain. Cheesemakers hover checking its progress until just enough moisture has been released from the thick curds. A small amount of salt is blended through the cheese and there you have it. Minimal processing, maximum flavour, milk one day, cheese the next, that’s what I love about it.”
The creamiest goat curd.
During Spring and Summer, Woodside are making goat curd three to four times a week which basically ensures that we, the customer, are consuming the freshest cheese of which the quality will never be compromised.
One of the cheese favourites in the Glam office is the irresistible chevre. The slightly matured cheese is drained for longer than the curd, Kris told us, but gosh darn it whatever they are doing to it, we say just keep doing it!
“Monet”, the Woodside Cheese Wrights chevre is pretty easy to pick. We have no doubt that you would have seen it around before, especially if you follow us on Instagram. It has to be one of the most ‘Instagramable’ cheeses as it is beautifully decorated with fresh and edible flowers and herbs. Pretty and amazing to eat. Like we said, it is our fave in the office and now you know why.
Monet is like a work of art.
Oh and on top of all that it recently scooped a gold medal at the Royal Adelaide Dairy Competition.
“Winning the award for the chevre is a testament to this great cheese that many thought would never work because of its extra delicate nature. I am so glad that I ignored the sceptics! One of the judges from the competition remarked the cheese was faultless.”
We are glad you ignored the sceptics too Kris, faultless is easily the best way to describe it. Chevre is best from September through to March but really Kris suggests you try it as soon as it becomes available because the milk used will be at its absolute best. We won’t ignore that advice, it will, without a doubt, be making an appearance on our next cheeseboard!
……Is anyone else hungry?
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