Duet
Tasting Notes
Duet is named to reflect the two different milks the cheese is made with. 50% Cow milk and 50% Goat milk is blended and set to a traditional overnight method that we use for many of our cheeses at Woodside.
Careful ladling of the curd occurs the day after set when the curd is around ph4.2 resulting in fresh slightly acid palate.
The cheese blooms a crinkly rind which is typical of the Geotrichum adjunct mould used, this also imparts its unique flavour which work well with the two milks combined.
As a young cheese Duet is mild and balanced with a slight hint of acid. The acid present makes this cheese lively and fresh and is typical of its lactic nature. As Duet matures the acid profile disappears and leaves a rich creamy cheese that is typical in flavour to many fresh French Goat cheeses.
This little cheese is both elegant in looks and flavour.
Technical Information
| Origin | South Australia, Australia |
|---|---|
| Classification | Artisan |
| Milk Source | Goat – local farms / Cow - Local Farms |
| Average Fat Content | 45% |
| Type | White Mould |
| Form | 100g |
| Rennet | Non Animal |