High Valley Wine & Cheese Co.

High Valley Wine & Cheese, Mudgee

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Cheese Tasting Notes 3
High Valley Cheddar	3.5kg wheel - sold in wedges	Cow Milk
The quality of the milk used is most evident in an older cheese. As our cheddar matures at a constant 10 degrees for at least 6 months, the sweet rich notes of our Jersey/Friesian cross milk develops a delightful sharp complexity. This cheese makes a delightful addition to a cheese plate especially with some dried muscatelles. We recommend you try it with our 2002 Chardonnay, or our Cabernet Sauvignon.
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High Valley Caerphilly	3.5kg wheel - sold in wedges	Cow Milk
MEDALS: Silver, 2006 Sydney Royal; Silver, 2007 Sydney Royal
Many of the cheeses originating in Britain are variations of cheddar. Caerphilly (Castle Town) is in Wales and the local cheese is a sharp, crumbly young cheddar. The white mould rind on the cheese gives a subtle mushroom flavour to the rich yellow curd. The cheese pairs well with ripe Granny Smith apples as a table cheese and of course is ideal for the classic Welsh Rarebit.
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High Valley Stefan Blue	sold in wedges	Cow Milk
This is a soft and earthy blue with a creamy texture. Quite a versatile cheese, it pairs up beautifully with all three of these wines ~ our fruit driven Cabernet Sauvignon, delicious Late Harvest or Liquer Muscat.
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High Valley Brie	wheel - sold in wedges	Cow Milk
MEDALS: Silver, 2007 Sydney Royal
As our brie ripens, the downey, white rind slowly softens the creamy yellow curd and lets this cheese develop its full flavour profile. The rich milk, cream and mixed cultures used in this cheese allow it to develop a soft, buttery palate with delicate mushroom notes. A classic brie, sold at peak maturity, our cheese is best served at room temperature on a crusty baguette.
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MARINATED FETTA RANGE:	300g Jars	Cow Milk
We produce four different marinated fettas from soft, lactic curd cow's milk fetta. By making fetta at a lower temperature than usual you slow the process and allow the cheese to develop a much smoother and softer texture as well as a much more complex flavour profile. Teamed with great Cudgegong Valley Extra Virgin Olive Oil our marinated fettas can stand alone on a cracker or toasted ciabatta or they make a great pasta sauce or pizza topping.
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Tomato Fetta
MEDALS: Silver, 2006 RA.S.
Semi-dried tomatoes with fresh rosemary & garlic. Try it crumbled over a salad or on brushetta with red onion and fresh tomatoes.
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Pesto Fetta
MEDALS: Gold, 2005 Fromage du Monde; Silver, 2006 R.A.S. & 2004 Fromage du Monde
Fresh basil leaves with a touch of garlic and black pepper. Great tossed through pasta with a few pine nuts or roasted pumpkin.
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Olive Fetta
MEDALS: Silver, 2006 R.A.S.
Kalamata olive paste with a little oregano and thyme. Try topping a caramelised onion tart with some olive fetta and an anchovy or ten!
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Chilli Fetta
MEDALS: Silver, 2006 R.A.S.
Red chilli paste with a hint of fennel seed. Toss this one through pasta with some pan fried prawns or spread on crusty baguette.
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*PLEASE NOTE - Cheese is a seasonal product. With our small batch production methods, some cheese may be unavailable at some times of the year.
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