Take a look at this. This photo is a view of our cheese cut in half with a knife (smooth side) and then quartered by breaking it in half. You can see that the texture is almost crumbly. This is due to the high levels of acidity. At this stage the cheese tastes quite acidic. Not extremely sharp and tart like tartaric acid but more like the gentle sourness of citric acid. There is also a prominent creamy, milky character that fills the palate. Interesting to taste, but certainly not suitable as a table cheese at this stage.
Looking at these images and reading the provided information makes me realise that there must certainly be a different method of measuring utility in regards to the selling of cheese and the production of cheese. What I mean by this, is that it is one thing to be a retailer(someone who simply buys and sells) and another to experience the creation of this beautiful product. It must be far more rewarding for the team at BVCC to experience the entire process. Victoria, you could potentially be the Monet of the Barossa dairy industry,a kind of Bertel Thorvaldsen, so to speak.
ReplyDeleteIt is truly amazing and it gives us great pleasure to be able to share the journey of cheese with you.
ReplyDeleteThanks for your support George :)