The Red Hill (Unique Artisan) Cheese Show

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Product List

STYLE INDEX

Portsea Picnic

Mild semi-hard savoury goat cheese
Created from 100% free-range goat milk
Vegetarian rennet

Perfect for picnics with a Mornington Peninsula Chardonnay!

Portsea Picnic was the first cheese developed exclusively at Red Hill Cheese – a style that complements the subtle flavours of the Peninsula’s white wines; ‘at home’ in the company of oysters, chardonnay and the sea. It won't ooze in the picnic basket!

This semi-hard, pressed cheese has a texture that slices well and exhibits the intriguing delicate flavours of free-range goat milk, with a clean, lingering savoury finish.

Serving
Serve on a neutral cracker with olive tapenade, or a slice of fresh tomato. Also a treat grilled over tomato slices.

Mini-truckle - Size: 10cm diameter x 5-7cm high - Weight: 300-450g - also in halves.

Perfect for picnics with a white wine, such as Chardonnay, Sauvignon Blanc or a sparkling dry white for special occasions.

Sorrento Picnic

Mild semi-hard savoury cheese
Created from 100% certified organic cow milk
Vegetarian rennet

Perfect for picnics with a Mornington Peninsula Pinot!

The 'Picnic' style was developed exclusively at Red Hill Cheese to complement the local wines. Sorrento Picnic is an intriguing semi-hard style in the "mountain cheese" tradition. It exhibits the clean, rich flavours of NASAA certified Organic cow milk.

Sorrento Picnic has a texture that slices well, a mild but lingering flavour, and clean acid finish. The natural rind may have a coat of white mould. Sorrento Picnic has more "upfront" flavour than Portsea.

Serving
Sorrento Picnic is texturally a robust, hearty cheese, while the taste remains mild with a clean savoury finish. Serve on a neutral cracker with olive tapenade or pesto. Ideal melting cheese.

Wedge - Size & Weight: vary with cut.
Wheel - Size: 22cm diameter x 10cm high - Weight: 2500g

Perfect for picnics with a light red wine, such as Pinot Noir.

Point Nepean with Cumin

Traditional mountain-style goat cheese
Created from 100% free-range goat milk
Vegetarian rennet

Classic Savoury Cheese

Point Nepean is reminiscent of the rugged coast at the entrance to Port Phillip Bay.
Made to a recipe shared by a Provençal cheesemaker, Point Nepean is smooth, with a slight cumin flavour making it an ideal savoury cheese.  

This semi-hard, pressed cheese has the complex flavours that you would expect from a 5-month maturation.

Serving
Serve on a neutral cracker with a slice of fresh tomato.
A smooth cooler after curry.

Wedge - Size & Weight: vary with cut.
Wheel - Size: 22cm diameter x 10cm high - Weight: 2500g

Paradigm Hill Riesling (Merricks, Victoria)

Wheat Beer

Bright Brewery recommended match:
Razor Witbier

Cheviot

Tangy, mature, semi-hard goat cheese
Created from 100% free-range goat milk
Vegetarian rennet

Lively, savoury, table cheese

Cheviot is a mature pure goat cheese with a mild-medium piquant flavour.  
A firm, close textured savoury cheese for table use or grating.

Wedge - Size & Weight: 200g approx. - size varies with cut.
Wheel - Size: 22cm diameter x 10cm high - Weight: 2300g

Dry white wine or Shiraz.

Wheat Beer

Prom Picnic Pecorino
(Red Hill Pecorino)

SEASONAL
Mild, semi-hard true farmhouse sheep Pecorino
Created from the milk of our East Friesian ewes
Vegetarian rennet

First Year GOLD MEDAL - DIAA Awards

True Pecorino is made only from sheep milk

A young, mild and nutty cheese made to a recipe shared by our friends at Corzano in Tuscany. The fragrant aroma and distinctive flavour of pure sheep milk
makes Prom Picnic a unique table cheese.

Serving
Traditionally served with broad beans or olives - an ideal savoury cheese.
As a table cheese, serve simply with an apple or pear.
Match with a Chianti-style (Sangiovese) wine.

Wedge - Size & Weight: 120g approx. - size varies with cut.
Wheel - Size: 19cm diameter x 6cm high - Weight: 1500g

Chianti-style (Sangiovese) wine.

FACT SHEET >

Misty Valley

Traditional soft white mould goat cheese
Created from 100% free-range goat milk
Vegetarian rennet

GOLD MEDAL - Melbourne Specialist Cheese Show

Champagne Cheese

Delicate with complex, coconut and blue flavours and pleasantly stimulating aroma.

Misty Valley has a marshmallow texture when young, & slowly ripens from the outside to the core, becoming a rich, sticky mess when fully mature.

Ready to eat, though mild, at around 6 weeks - will be unforgettably rich and creamy after 8-10 weeks of age, when golden flora may appear to influence bouquet and flavour. Some prefer this cheese with about one-third chalky core, to take advantage of the different textures & flavours of the pâte.

Mini - Size: 6.5cm diameter x 4-5cm high - Weight: 150-180g
Round - Size: 10cm diameter x 2-3cm high - Weight: 220-250g
Wheel - Size: 22cm diameter x 2-3cm high - Weight: 1300g
Dinner Party Wheel - Size: 13cm diameter x 3cm high - Weight: 400-500g

Match with Pinot Noir or as a pre-dinner cheese with dry sparkling white.

Merricks Mist

Traditional soft white mould cheese
Created from 100% certified organic cow milk
Vegetarian rennet

A treat with fruit!

Made from NASAA certified Organic cow milk from Fish Creek in Gippsland, Merricks Mist has a bloomy white coat and sweet, creamy flavours. The milk, together with the traditional make and long maturation, ensure richness & complexity, giving great depth of flavour with a long aftertaste.

Ready to eat, though mild, at around 3 weeks - will be unforgettable after 6 weeks of age, when golden flora may appear to influence bouquet and flavour.

Mini - Size: 6.5cm diameter x 4-5cm high - Weight: 150-180g
Round - Size: 10cm diameter x 2-3cm high - Weight: 220-250g
Wheel - Size: 22cm diameter x 2-3cm high - Weight: 1300g
Dinner Party Wheel - Size: 13cm diameter x 3cm high - Weight: 400-500g

Serve with fruit (especially strawberries) and a soft Merlot or Cabernet Sauvignon wine following a main course.
Seven Oaks Farmhouse Cider - made by Lisa Cresswell from her family's 48ha apple orchard in Merricks North, on the Mornington Peninsula (available Red Hill Community Market). See Weekly Times Country Living article Meeting Growing Cider Demand by Sarah Hudson..

Woolamai Mist

Soft white mould cheese
Created from 100% SHEEP milk
Vegetarian rennet

Luscious when oozing - A treat with fruit

Made from the milk of our own Moyarra ewes in South Gippsland, Woolamai Mist has a bloomy white coat and sweet, creamy flavours. The milk, together with the traditional make and long maturation, ensure richness & complexity, giving great depth of flavour with a long aftertaste.

Ready to eat, though mild, at around 6 weeks - will be unforgettable after 8-10 weeks of age, when golden flora may appear to influence bouquet and flavour.

Square - Size: 10cm x 2cm high - Weight: 220g
Dinner Party Wheel - Size: 13cm diameter x 3cm high - Weight: 400-500g

Serve with a fruity wine like Eldridge Estate Gamay.

Gunnamatta Gold

SEASONAL
Bold & spicy, soft smear-ripened cheese

Created from 100% certified organic cow milk
Vegetarian rennet

A wild cheese for serious cheeselovers!
Unique in Australia

Soft smear-ripened cheese with a luscious texture and delectable, complex, spicy flavours, lingering on the palate with a final sweetness. The golden aura of this style develops naturally from flora associated with surrounding vineyards. The aroma and flavour integrate and intensify with age, and the warmer the cheese becomes, the more powerful is this effect. Bring to room temperature for several hours before serving. Beware! This is a sticky, stinky extreme cheese when fully mature.

Round - Size: 10cm diameter x 2-3cm high - Weight: 220-250g

Eldridge Estate Gamay (Red Hill, Victoria)

Bright Brewery recommended match:
Staircase Porter - a traditional dark-ale.

Fingal Gold

Mild, soft washed rind cheese
Created from 100% certified organic cow milk
Vegetarian rennet

For the newcomer to washed rinds!

A brine-washed cheese made with 100% NASAA certified Organic milk from Nic & Amy Paul’s contented cows at Fish Creek in Gippsland. The flavour is mild with a pleasant, earthy smokiness. The texture homogeneous and buttery, and the rind dusty orange.

Serving
A great after-dinner cheese, served with seasonal fruit. .

Mini - Size: 6.5cm diameter x 4-5cm high - Weight: 150-180g
Bar - Size: 10cm x 5cm x 3cm high - Weight: 200g

For a great match, fruity Eldridge Estate Gamay (Red Hill, Victoria). There's another Gamay around Red Hill, but we're keeping that a secret.

Bright Brewery recommended match:
Staircase Porter - a traditional dark-ale.

Bushranger Gold

Wild, soft washed rind cheese
Created from 100% free-range goat milk
Vegetarian rennet

Irresistable to those who love it!

A wild washed-rind goat-milk cheese with a delectable, complex cauliflower flavour, lingering on the palate. Mild when young; sticky and pungent with an explosive flavour when fully mature.

Serve with pickles and a good strong ale. Otherwise, dessert or fortified wines will hold their own against it. The golden aura of this style develops naturally from flora associated with surrounding vineyards. The aroma and flavour integrate and intensify with age, and the warmer the cheese becomes, the more powerful is this effect. Bring to room temperature for several hours before serving.

Mini - Size: 6.5cm diameter x 4-5cm high - Weight: 150-180g
Bar - Size: 10cm x 5cm x 3cm high - Weight: 200g

Eldridge Estate Gamay, Port, Muscat, dessert wines

Flinders Fetish

Classic brine-matured goat cheese
Created from 100% free-range goat milk
Vegetarian rennet

Mediterranean style!

Available fresh out of brine, or bottled with olive oil, garlic, herbs and spices. Semi-hard with a fine, crumbly texture and a sharp, tangy but creamy flavour that intensifies on the palate with a most pleasing aftertaste. You will want to come back for more. The saltiness arising from the brine in which the cheese is matured, is less than in most fetas, and can be further reduced by soaking in cold water or milk before serving.

Marinated cubes in glass jar - 300g av. weight (nett) containing approx. 200g cheese.
Marinated cubes in poly bucket - 800g (av. nett) - available cellar door & markets only.
Marinated Food Service bucket - 2kg (av. nett) - available cellar door only.
Blocks fresh out of brine - Size: 10cm square x 5cm thick (approx. 450g).

Somers Soft

Marinated goat curd
Created from 100% free-range goat milk
Vegetarian rennet

An extremely popular creamy, soft and refreshing goat cheese in Thai-inspired herbs and olive oil marinade. A versatile alternative to feta - slices beautifully over salad, or in small chunks - endless possibilities in cooking. A wonderful accompaniment to smoked fish.

Marinated cubes in glass jar - 300g (av. weight nett) - ideal gift pack.
Marinated cubes in poly bucket - 800g (av. nett) - available cellar door & markets only.
Marinated Food Service bucket - 2kg (av. nett)- available cellar door only.

Coolart Soft

Marinated fresh curd
Created from 100% certified organic cow milk
Vegetarian rennet

Coolart Soft, is our new cow-milk alternative to Somers Soft. A luscious, creamy, spreadable cheese in a subtle marinade of lemon & thyme, with a touch of garlic.

Marinated cubes in glass jar - 300g (av. weight nett) - ideal gift pack.
Marinated cubes in poly bucket - 800g (av. nett) - available cellar door & markets only.
Marinated Food Service bucket - 2kg (av. nett) - available cellar door only.

Sensation

MADE TO ORDER
Semi-matured
Farmhouse-style goat cheese
Created from 100% free-range goat milk
Vegetarian rennet

Sensation is a unique, farmhouse-style goat cheese. A slow make technique develops a fine, close texture with a creamy, luscious mouthfeel. The barrel-shaped body is covered in a wrinkled, mottled white rind. The flavour is distinctively different - a balance between sweet and sour, and long on the palate. Melts in the mouth. The aroma is of the farm, reminiscent of freshly-cut grass.

Sensation can be enjoyed at any stage, from fresh (3-5 days), to creamy (14 days) to semi-matured (3-4 weeks) to aged (2-3 months), when it develops a waxy-smooth, drier texture with concentrated salty flavours.

Sensation has amazing characteristics, controlled by the rind flora, which allow it to mature gracefully into a parmesan-style grating cheese. The moulds slowly draw moisture out of the cheese. This moisture should be allowed to escape unless you are looking for a more pungent cheese. Hence, Sensation is wrapped in waxed paper.

Mini barrel (fresh) - Size: 6.5cm diameter - Weight: approx. 150g
Mini barrel (aged) - Size: 5cm diameter - Weight: approx. 60g

Semillon-Sauvignon Blanc or dessert wines, depending on the age of the cheese.

Arthurs Peak

Fresh goat cheese with savory herb
Created from 100% free-range goat milk
Vegetarian rennet

Arthurs Peak is a unique, farmhouse-style goat cheese pyramid with a creamy, fine texture, a pure white body and wrinkly rind - a similar style of cheese to Sensation. It is sprinkled with seasonal herbs.

The shape of Arthurs promotes a silky-soft texture, a perfect match for the subtle herb flavours that permeate the cheese.

Pyramid (semi-matured) - Seasonal - Weight approx. 150g

Myrtaceae Chardonnay (Main Ridge, Mornington Peninsula)

Bright Brewery recommended match:
Razor Witbier

FACT SHEET >

Paradigm Log

Exquisite semi-matured, "ashed" goat cheese
Created from 100% free-range goat milk
Vegetarian rennet

GOLD MEDAL - 2007 Melbourne Specialist Cheese Show
GOLD MEDAL - 2008 Melbourne Specialist Cheese Show
GOLD MEDAL - 2009 Melbourne Specialist Cheese Show


Cheese on another level - sublime!

Paradigm Log is a semi-matured goat cheese, dusted with powdered, organic vine charcoal through which the wrinkled, natural rind selectively develops a light grey bloom.  Each log is made by the traditional farmhouse slow-set technique from 1 litre of milk.  The fresh curd is hand ladled into long French log baskets, and the dense texture develops as the cheese is gently pressed under its own weight.  The vine charcoal encourages the unique rind growth over 14 days and brings a sweetness to the cheese - a visual and taste delight. 

Serving
A firm log should be left at room temperature all day, to enjoy it at its tender peak. 

Log (semi-matured) - Seasonal - Weight approx. 150g

Brilliant accompanied by Paradigm Hill Pinot Gris (Merricks, Victoria).

Baa! Black

SEASONAL (Aug-Dec, maybe longer)
Soft-Matured Ashed Sheep Cheese
Created only from the milk of our East Friesian ewes.
Vegetarian rennet

Short Season * Limited Release

Rich Farmhouse Sheep Cheese
Dusted with vine charcoal

Baa! Black is another unique farmhouse-style cheese rarely seen in Australia.

Each mini round is made from 1 litre of ewe milk.
A melt-in-the-mouth, dense, creamy cheese with an attractive, mottled and wrinkled, silvery-white rind that develops, after about 3 weeks' maturation, as the distinctive flora grows through the layer of vine charcoal.

Serving
May be enjoyed from a few days old (mild with yoghurt-like, fresh flavour), but those who know will keep it for several weeks until it's soft throughout - a sweet, oozing cheese. Keep it in a cool, moist place to avoid drying, and allow it to warm well at room temperature before serving.

Match with full-bodied red wine and fresh (or preserved) fruits.

Mini (semi-matured) - Size: 6.5cm diameter - Weight: approx. 180g
Log (semi-matured) - Weight approx. 180g

Langmeil Barossa Fifth Wave Grenache.

Mountain Goat Blue

Soft, moist goat blue
Created from 100% free-range goat milk
Vegetarian rennet

CHAMPION GOAT'S or SHEEP'S MILK CHEESE
Australian Grand Dairy Awards
"Best of the Best"
GOLD MEDAL - Melbourne Specialist Cheese Show
GOLD MEDAL - DIAA Awards


Rare flavour treat!
Moist - Delicate - Floral

Totally handmade in a style developed at the cheesery at Red Hill, each wheel encapsulates the essence of 16 litres of free-range goat milk, transformed over 2-3 months maturation into a flavour and aroma experience that delights the senses. Moist and delicate, with a natural rind and deep-blue veins, a striking contrast to the porcelain-white body. The mouthfeel is velvet with pronounced floral flavours.

Wedge - Size & Weight: vary with cut.
Wheel - Size: 20cm diameter x 9cm high - Weight: 1800g

Pedro Ximinez or light dessert wine, Gewürztraminer, or Riesling

Tasting note: "We mentioned recently having a wonderful wine with the Mountain Goat Blue.  It was a McWilliam's Riverina Botrytis Semillon, 2006 Vintage - yummy with figs as well." - Jenny & Sandy

Granny's Blue

Clean, rich, buttery blue mould cheese
Created from 100% certified organic cow milk
Vegetarian rennet

Made from 100% NASAA certified Organic milk from Nic & Amy Paul’s farm at Fish Creek in South Gippsland, Granny’s Blue captures the rich, clean flavours of 18 litres of Organic milk in each 2kg wheel. It displays a grey-white, crusty rind with a dense spread of blue filaments. The mouthfeel is mild, buttery and soft, although the structure seems crumbly.

Serving
Ideal for salads, crumbled over pasta, or served with fruit and nuts.

Wedge - Size & Weight: vary with cut.
Wheel - Size: 20cm diameter x 10cm high - Weight: 2100g

Complemented by fortified wines such as liqueur muscat and port.
Also snuggles up nicely to a buttery Chardonnay.

Venus Bay Blue

Delicate, creamy blue mould cheese
Created only from the milk of our East Friesian ewes.
Vegetarian rennet

Short Season * Limited Release

Made from pure sheep milk from the Brandon Family farm at Moyarra in South Gippsland, each 2kg wheel captures the nutrients of rich, clean pastures.
The wheels have a grey-white, crusty rind with a moderate spread of blue cavities.
The mouthfeel is mild and creamy with a soft finish typical of sheep cheese.

Serving
A distinctive table cheese that is also ideal in salads, crumbled over pasta, or served with fruit and nuts.

Wedge - Size & Weight: vary with cut.
Wheel - Size: 20cm diameter x 10cm high - Weight: 2100g

Complemented by dessert wines such as Foxeys Late Harvest Pinot Gris.

FACT SHEET >

St Brandon

Fresh goat curd - lightly pressed
Created from 100% free-range goat milk
Vegetarian rennet

Fresh St Brandon is a lightly pressed, moist and creamy goat curd with a fine texture and refreshing lemon tang. Equally ideal for recipes requiring goat curd as well as salad lunches.

Block (vacuum packed) - Size: 10cm x 11cm x 2cm - Weight: approx. 300g

We hope you enjoy the unique flavours and aromas of our products
as much as we enjoy making them.

Trevor & Jan Brandon
Burke & Bronwyn Brandon
Red Hill Cheese
81 William Rd, Red Hill
Phone: (03) 5989 2035
Fax: (03) 5989 2427
E-mail: info@redhillcheese.com.au