Cheese Type: Semi-Hard
Origin: Victoria
Milk: Cow
Flavour Strength: 2.5/5
Pairing Suggestions: Best on a savoury cracker with quince paste
Drink: Shiraz Cabernet
This cheese is pressed for 12 hours in cloth, salted in a brine bath and then smeared every second day with a special brine solution. After siz weeks, the rind develops a reddish tinge and is slightly sticky to the touch. Fermier is nutty in flavour with a smoky finish and has perfect melt-ability. Delicious grilled on toast.
Organic Fermier | L’Artisan
Cheese Type: Semi-Hard
Origin: Victoria
Milk: Cow
Flavour Strength: 2.5/5
Pairing Suggestions: Best on a savoury cracker with quince paste
Drink: Shiraz Cabernet
This cheese is pressed for 12 hours in cloth, salted in a brine bath and then smeared every second day with a special brine solution. After siz weeks, the rind develops a reddish tinge and is slightly sticky to the touch. Fermier is nutty in flavour with a smoky finish and has perfect melt-ability. Delicious grilled on toast.
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