In the heart of Gippsland, Victoria at Hillcrest farm, Neerim South, a farmer Rob Johnson and a cheese maker Laurie Jensen set about making a cheese that was about to turn the Australian market upside down. The cheese was called Gippsland Blue and in the early days the company was Blue Cheese Enterprises, not such a romantic company name but wow what a cheese. Gippsland Blue, was one of the first Australian specialty cheeses. With the expansion of their range, a new name was needed and hence they became known as Tarago River Cheese Co. The range now includes a brie, a camembert and a wickedly delicious triple cream, 2 other blues, Shadows and Blue Orchid and a washed rind.
Tarago River Brie
Jersey milk gives a rich creaminess best developed in white mould cheese. The flavour is creamy with hints of grass and caramel. The rind gives us mushrooms and almonds as the cheese ages. The richness is delivered to the palate once the cheese has ripened ( softened )
Tarago Triple Cream
A white mould cheese similar to but not really a brie, has higher fat levels giving the cheese a rich and buttery texture. The rind is often harsh and not normally eaten in late maturity.
Shadows of Blue
A rich, mild double cream blue vein similar to Blue Castello. It is the blue for brie cheese eaters. The cultures grow quickly in the warm, rich, creamy milk producing a firm, chalky cheese. The Roqueforti mould cultures break this down to a soft texture and mild, full flavour. A wax coating holds in flavours during the maturing of 8 to I0 weeks. Remove wax before eating.
Jensen’s Red
When young, the taste will be slightly acidic but in a well-ripened cheese, develops into a full-bodied, sweet pungent flavour. At peak maturity the characteristic strong smelling washed rind indicates the cheese has a well developed depth of flavour, so it is beneficial to smell first before tasting: this prepares you for the wonderful flavours about to be experienced.
