A small family run boutique organic sheep cheesery in Southern Tasmania last week won “Champion Cheese” at the Sydney Royal Cheese and Dairy show, with their Sapphire Blue.
Significant? Lump together 360 different cheeses – cow, goat, sheep and buffalo from all over Australia and subject them to a panel of judges. Subjectively, objectively curate their evaluations. Inject the fact that historically it is very rare for a “Non-Cow” milk cheese to win this award … And yes, this is an amazing feat for a small Tasmanian enterprise.
Sapphire Blue is the signature cheese of Grandvewe Cheeses – a small sheep cheese farm in southern Tasmania just a short distance out of town in the Huon Valley at Birchs Bay. Made using the famous Penicillium Roqueforti, and released between 3 & 4 months of age it is a distinct and sometimes unusually flavoured blue with an underlying ewe’s milk derived sweetness. At times this cheese show hints of smoked meat on the finish –a characteristic of small amounts of brevi.
Sapphire Blue is made from 100 percent sheep milk and using traditional Roquefort techniques. The Royal Sydney Cheese and Dairy Awards is the highest agricultural award in Australia and it has the most experienced judging panel. This year it welcomed third-generation French affineur Hervé Mons as the international judge for the Cheese and Dairy Produce Show. You can imagine that his take on a classic French style cheese would be very discerning.
Open 7 days from 10.00am to 5.00pm, excluding Christmas Day, one more to add to your itinerary.