Goldstreet Cawdor Curd 225g
A lactic set, soft cows curd cheese, made in the style of fresh chevre goats curd, with a spreadable creaminess and a delicate lactic tang.
Our cow’s curd is a fresh, young, and mild cheese, made with made with the evening milk from Camden Valley Farm. Perfect for breakfast on toast with marmalade or honey, with the first of Spring’s asparagus, with crusty baguette, in a salad, tart, quiche or even in desserts.
Texture: Spreadable, smooth, slightly firm with a rich mouthfeel
Flavour: Grassy, rich, and creamy with a touch of acidity and salt
Packaging: 225g jar
Goldstreet Clouds 225g
A fromage blanc (fresh white cheese) style, inspired by Colin’s time and learning from Australian cheese godfather, Richard Thomas. A light, fluffy, cloud like textured curd made with Camden Valley Farm Jersey milk that is lightly cultured, salted and whipped. This cheese pot is based on the French, Fromage Blanc and is best eaten super fresh with a sprinkle of raw sugar for breakfast or lunch or with sea salt, fresh cracked black pepper, warm bread and breakfast radishes at the start of a meal. Use it to cook with in either savoury or sweet applications, in dips such as cervelle de canut or served with jelly as a delicious after dinner treat.
Packaging:225g jar
Texture: Like a pillowy, fluffy cloud.
Flavour: Soft, delicate, lactic, light and airy. Some say it is better than yoghurt, we agree.
Serving suggestions: It is very versatile, use in place of butter with bread, in dips, with fresh and stewed fruit, with beef tartare, vegetables, in sauces, cheesecakes, gelato and mousses. Or just as is with a spoon.
Goldstreet Dairy Jersey Cheese 275g
Gold st Dairy signature cheese, ‘Jersey Cheese’ is a semi-hard, cooked curd cheese made to be grilled but can be enjoyed in a number of ways. Think, a cross between halloumi, feta, and mozzarella, a creamy, slab of cheese with a crisp exterior and soft, layered, and textured curd inside when grilled over high heat.
Made from single sourced Jersey milk from Camden Valley Farm, this cheese was developed over a number of years and has now found its place in the Goldstreet cheese range with a cult following.
Packaging: 275g vacuum packed pouch
Scamorza Bianca Italian
Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.
The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
250g
Scamorza Smoked Italian
Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.
The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
After two weeks of ripening, the cheese is smoked. The smoked variant, called ‘Scamorzi Affumicate’ is made by smoking the cheese over flaming straw for around 10 to 15 minutes. A fresh version of Scamorza is also sold within a few days of production.
The texture of Scamorza is elastic, stringy and has less moisture than Mozzarella. In addition, the flavour is more piquant, milky and creamy. Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note.
Scamorza is used as a substitute for Mozzarella as it imparts more interest in the recipe. Since Scamorza has excellent melting qualities, it is best known to flavour baking dishes, for griddling or topped with prosciutto for extra zest. The smoky flavour of Scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto.
250g
Mila Mascarpone -Local Sydney & Melbourne Metro Delivery Only
Mila’s cheese-makers evaporate cream and milk fresh from alpine dairies in South Tyrol in order to make this Mascarpone. They use a very mild acidification process to gently create this rich, creamy cheese.
Mascarpone is a very mild and creamy cream cheese. It is made with 70% cream and 30% milk. The name “mascarpone” comes from Lombardy and derives from mascherpa or mascarpia, which are the words for cream in their dialect. Mascarpone is a creamy cheese specialty from Italy. It does not contain any salt or preservatives and is used as an ingredient for desserts such as tiramisù and pastry fillings as well as in savoury delicacies.
Region: Alto-Adige, Italy
Milk: Pasteurised Cow
Size: 500g each
1889 Butter Unsalted
This is an amazing artisan butter made with cream that is allowed to settle naturally over 72 hours. This method enhances the softness, the spreadability and the rich flavour which has hints of blanched almonds, alpine flowers and rich, creamy milk. In honour of the traditional recipe, the butter is named ‘1889’ – the year the producer’s great grandfather was born.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: 100g
1889 Truffle Butter 100g
This is an amazing artisan butter made with cream and alba winter black truffles that is allowed to settle naturally over 72 hours. This method enhances the softness, the spreadability and the rich flavour which has hints of blanched almonds, alpine flowers and rich, creamy milk. In honour of the traditional recipe, the butter is named ‘1889’ – the year the producer’s great grandfather was born.
Region: Piedmont, Italy
Milk: Cow
Size: 100g
Carre du Berry – Sydney & Melbourne Metro Delivery Only
Produced for 3 generations by the Jacquin family, Carré du Berry is a fresh goat cheese coated by a blend of Provencal herbs, peppercorns and juniper berries.
As the goats are grazing on the Loire river bank, their milk is exceptionally rich in flavour. It has a fresh lactic taste while aromatic and peppery flavours from its rind offers a delicious herbaceous aroma.
Region: Loire Valley, France
Milk: Pasteurised Goat
Size: approx 240g each
Aphrodite Feta
This barrel-aged Greek feta made with goat & sheep milk has a rich, complex creamy flavour, slightly tangy & firm but still crumbly. Goes well with sparkling white wine, Pilsener or blonde beer, Riesling.
Region: Northern Greece
Milk: Goat and Sheep
Size: 180g
Aphrodite Halloumi
Aphrodite Halloumi was originally created by Cypriot shepherds as a unique and very practical way of preserving surplus milk during the spring, but today most examples are made throughout the year using cow’s milk.
Aphrodite Halloumi is one of the few examples of halloumi still formed into pockets by hand, the traditional old-fashioned way. It is made from a combination of goat’s and ewe’s milk.
Ewe’s milk is high in fat, which causes a delicious brown crust to form when the cheese is grilled or fried, while the goat’s milk provides a firm yet elastic texture, and a subtle lingering lemony tang.
Region: Northern Greece
Milk: Goat and Sheep
Size:
Chevrefeuille Besace Frais Cendree 150g
Creamy, ashed fresh goat cheese. Its particular shape is obtained by manual molding with a cloth.
Region: France
Milk: Goat
Size: approx 150g
Chevrefeuille Besace Frais Truffle 150g
A fresh pear shaped cheese made from pasteurised goat’s milk containing pieces of black truffle. Soft and milky at the beginning, it gains intensity in time with the infusion of truffle.
Region: France
Milk: Goat
Size: approx 150g
Poitou Chevre Cabris Frais d’Antan 180g – Local Sydney & Melbourne Metro Delivery Only
Poitou Chevre produces this fresh goat’s milk cheese, with a velvety texture.
Region: Poitou, France
Milk: Goat
Size: approx 180g
1889 Butter Salted – with 2% Trapani sea salt – a fine salt protected by the Slow Food Presidium.
This is an amazing artisan butter made with cream that is allowed to settle naturally over 72 hours. This method enhances the softness, the spreadability and the rich flavour which has hints of blanched almonds, alpine flowers and rich, creamy milk. In honour of the traditional recipe, the butter is named ‘1889’ – the year the producer’s great grandfather was born.
This salted version contains 2% Trapani sea salt – a fine salt protected by the Slow Food Presidium.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: 100g
