Duet is a white mould cheese from Woodside that is made using a blend of 50% cow milk and 50% goat milk. The cheese has a crinkly, bloomy rind due to the inoculation with Geotrichum Candidum. When young, the cheese has a slightly acidic, fresh, lactic flavour. As Duet, it transforms into a rich creamy cheese, which is typical for chevre cheeses.

Duet

Woodside Cheese Wrights

The word ‘Cabecou’ means goat originated from Quercy and Rouergue in France. It’s a soft goat cheese prepared by hand. When eaten fresh, the cheese has a tender and creamy texture with a hint of acid and light saltiness. It is a vegetable cheese with 25% fat. Woodside Cabecou is an artisan Cabecou produced by Woodside Cheese Wrights company in Australia.
It tastes good in salads and tossed through freshly cooked pasta. When served with fresh warm bread, Cabecou is simply delicious.

Woodside Cabecou

Allium Piper, a goat's milk cheese is a blend of two South Australian products namely 'Woodside Chevre' made from fresh local goats milk and 'Allisford Farm Organic Hand Harvested Garlic'.
Goat milk from Towerview and Oskjberg dairies is used for making the Chevre (meaning Goat in French). After pasteurization the milk is allowed to set using traditional method. Very next day curd is drained for several hours. Very small amount of salt, crushed garlic cloves and little black pepper is added to the curd, and then the mixture is allowed to drain for about 10 days in a controlled environment.
This elegant, fresh, white cheese is perfect for cheese board. There is no intense goaty taste, typically associated with goat milk cheeses. It has a characteristic spicy flavour with notes of garlic and pepper. This delicious cheese can be eaten with crusty bread.

Allium Piper

Swag is an ash-coated goat's milk cheese from Woodside. It has the perfect balance of creaminess and acidity with a full flavoured mouthfeel. It is great on a cheese plate but can also be simply eaten on its own with a seasonal fresh fruit and a glass of crisp Chenin Blanc.

Swag

Figaro is a semi hard smear ripened goat's cheese made from milk specially sourced from Osksberj dairy in South Australia. It is wrapped in fig leaves and rested for 4 – 6 weeks due to which it develops a rusty red paste under the leaves and intense flavours. This dense white cheese offers a clean herbaceous mouthfill which goes well with muscatels and sticky wines.
The cheese has won many awards including gold medal at 2007 Cheese Maker Competition, 2008 Royal Melbourne Fine Food, 2012 Royal Queensland Food and Wine Show, 2012 South Australian Dairy Awards and many more.

Figaro

Goat milk feta from Woodside, Australia is made using 100% fresh goats' milk and immersed in whey brine or marinated in oil with a selection of herbs. The feta has lovely acidity balancing the salty milkiness, which can be used in various recipes.Marinated feta can be used in salads, in tart fillings, frittatas and salads and in many Mediterranean dishes. Irrespective whether the feta is in brine or oil, it will stay fresh for 6 months.The cheese has won many awards including gold medal at 2009 World Cheese Awards, Canary Islands and silver medal at 2011 Sydney Royal Cheese and Dairy Produce Show.

Goat Milk Feta

Lemon Myrtle Chevre is a fresh lively goat's cheese from Woodside, Australia made using milk specially sourced from Towerview and Oskjberg goat dairies. It is rolled in native Lemon Myrtle locally grown at Reedy Creek in South Australia. The cheese tastes fabulous with fresh apples and pears.

Lemon Myrtle Chevre

This quirkily named cheese from Woodside, Australia is made using milk specially sourced from Towerview and Oskjberg goat dairies. It is infused with locally grown combination of chilli, saltbush, and native pepperberry and crushed tanami apples. Serve Goat on a Hot Tin Roof with warm crusty bread and a drizzle of olive oil.

Goat on a Hot Tin Roof

Woodside Cheese Wrights' head cheese maker Kris Lloyd has released a series of Persian style fetas in three flavours - 100% goat milk, 50-50 blend cow and goat, and 100% Jersey milk. It is a soft and creamy feta in a full flavoured marinade made of a blend of Coriole Extra Virgin olive oil with some fresh herbs and organic garlic.
Eat it straight out of the jar, toss the feta into salads, spoon onto crackers or serve it alongside veggies. This herb enriched mix makes an easy vegetarian nibble. Persian Style Feta recently won Super Gold and Silver at the 2014 World Cheese Awards and was also judged as one of the world's 62 best cheeses.

Kris Lloyd - Artisan Blend

Edith is a French style goats milk cheese first made in a small town near Burgundy by a young woman by the same name. The cheese has a bloomy rind which is rolled in ash to push further development of white mould and also impart a savoury flavour. When young, Edith is a mild and balanced cheese with slight blue flavour and pleasant acidity. As it ripens, there is intense sharpness on the palate and the texture evolves to a velvety runny consistency. The cheese tastes delicious when served with tomato and basil pasta.The cheese has won many awards including gold medal at 2010 Royal Queensland Food & Wine Show, 2012 Royal Queensland Food and Wine Show, 2012 Brisbane Cheese Awards and many more.

Edith

Goat curd is a fresh lively goat's cheese from Woodside, Australia made using milk specially sourced from Towerview and Oskjberg goat dairies. It has a mild, light and tangy flavour with a smooth, creamy finish that is nearly fluffy. Spread it fresh bread, use it in tarts or top on your favourite pasta dish; it is the perfect partner to both sweet and savoury flavours.The cheese has won many awards including gold medal at 2008 Cheese & Dairy Produce Results and 2008 Sydney Royal Cheese & Dairy Produce Competition.

Goat Curd

Mandolin is a cow's milk cheese from Woodside, Australia made using milk specially sourced from local Adelaide Hills dairies in South Australia. It is a smear ripened; semi hard vine wrapped cheese that is washed in B linens & then allowed to rest for several weeks to develop a rusty red appearance. The cheese has a sweet smell of the pasture and soft pliable texture.

Mandolin

Manon is a chevre from Woodside, Australia made using milk specially sourced from Towerview and Oskjberg goat dairies with a blend of Allisford Farm garlic cloves and black pepper. Once the spices are added, the cheese is wrapped in vine leaves and further aged for 5-6 days. This delicious cheese has just the hint of garlic and pepper and warmth of the quality of milk used. Goes fabulously well with a warm crusty bread and a drizzle of olive oil.The cheese has won many awards including gold medal at 2011 Royal Melbourne Fine Food Awards, 2011 Brisbane Cheese Awards, 2012 Sydney Royal Cheese & Dairy Produce Show and many more.

Manon

Woodside Charleston is an Australian Brie-style cheese that is made from Jersey cow’s milk collected from Charleston in the Adelaide Hills. The exclusive flavour of Charleston is a result of the different moulds that ripen the cheese from the outside to the centre over a period of about six weeks. When the cheese is fully ripe, it exhibits a soft and creamy texture and a complex ‘farmyardy’ flavour underlined by mushroomy notes. With age, the flavours of Charleston intensify and become more distinctive. As the cheese is free of any preservatives, some discolouration on the outer rind is treated as a natural part of its maturation. Determine the ripeness of Charleston by feeling the softness all across the surface. The cheese has a shelf life of 7 to 8 weeks from the make date. Charleston pairs well with Chardonnay or sparkling wine and are best suited to cheese plate when matched with fresh bread and seasonal fruit.

Woodside Charleston

As the name suggests, Vigneron was created by Woodside to showcase its wonderful vineyard, Coriole in McLaren Vale. The cheese is wrapped in vine leaves and then tenderly washed in white wine. When ripe, it has a velvety oozy paste and a melt-in-the-mouth pleasantly earthy flavour. The leaves are edible but that depends on personal choice.
The cheese has won many awards including the gold medal at 2010 Sydney Royal Show, 2011 World Cheese Awards, 2012 Royal Melbourne Fine Food Awards and many more.

Vigneron

Harvest is a semi hard smear ripened goat's cheese made 100% goat milk. It is washed several times and rested for 4 – 6 weeks due to which it develops a rusty red appearance and intense flavours. This dense cheese offers a soft pliable texture with clean herbaceous mouthfill that shows off the quality of the milk.

Harvest

Goat milk from Towerview and Oskjberg dairies is used for making the Chevre (meaning Goat in French). After pasteurization, the milk is allowed to set using the traditional method. Very next day the curd is drained for several hours. Very small amount of salt is added to the curd, and then the mixture is allowed to drain for about 10 days in a controlled environment.
This mild cheese is perfect for a cheese board. Experience the taste of the fresh creamy cheese with a lemony finish, with no strong goaty aftertaste. Toss with both sweet and savoury dishes.
The cheese has won many awards including:- Gold medal at the 2006 CheeseFest- Silver medal at the 2008 Sydney Royal Cheese & Dairy Produce Competition- Gold medal at the 2010 Royal Queensland Food & Wine Show- Gold medal at the 2011 Brisbane Cheese Awards

Woodside Chevre

Rubi, meaning jewel in French is a white bloomy rind goat's cheese from Woodside made in very small batches exclusively by hand. It is dressed in beautiful edible flowers, before the cheese develops a bloomy rind. As the bloomy velvety rind envelopes the crust of the cheese, it sometimes captures the little flowers.Rubi is mild and balanced when young, with a creamy blue flavour that imparts a slight acidity and lively and fresh lactic nature. As it matures, the cheese starts turning firmer.

Rubi

Named after its volcanic shape, Vesuvius is a goat's cheese from Woodside with an ash-coated white bloomy rind. It is mild and balanced when young, with a creamy blue flavour that imparts a slight acidity and lively and fresh lactic nature. As it matures, the cheese starts turning firmer.

Vesuvius

Etzy Ketzy is a washed rind cheese from Woodside that is made using a blend of 50% goat and 50% Frisian cow milk. It is made only during winter when goat milk supply is less.The flavour of the cheese is clean, herbaceous with a delicate finish. At 2 weeks of age it is slightly firm, but as the cheese attains full maturity at about 4 weeks, it becomes creamy with intense flavours.The cheese has won many awards including gold medal at 2006 Sydney Australian Specialty Cheesemakers Competition, 2006 CheeseFest South Australia, 2008 World Cheese Awards, 2010 Sydney Royal Show and many more.

Etzy Ketzy

Saltbush Chevre is a goat's cheese from Woodside, Australia made using milk specially sourced from Towerview and Oskjberg goat dairies. It is rolled in native Saltbush herb locally grown at Reedy Creek in South Australia. Saltbush Chevre has the perfect combination of flavours where the acid in the cheese balances the saltiness and grassiness of South Australian Saltbush. Goes fabulously well with a warm crusty bread and a drizzle of olive oil.

Saltbush Chevre

Tapas is a blend of Allisford Farm garlic cloves and Woodside Curd, which is made using milk specially sourced from Towerview and Oskjberg goat dairies. This delicious cheese has just the hint of garlic and pepper and warmth of the quality of milk used. It goes fabulously well with a warm crusty bread and seasonal chargrilled vegetables.

Tapas

McLaren is a Camembert from Woodside, Australia made using Friesian milk specially sourced from Kowalds Dairy at Mt Torrens Adelaide Hills.This is a surface ripened cheese with a moist, succulent flavour typical of a Camembert cheeses. It has a pure white surface with a chalky centre when young, which goes on to become soft and custardy as it matures. At its optimum, the cheese develops a full rich flavour with just a slight hint of mushroom.The cheese has won many awards including gold medal at 2010 Royal Queensland Food & Wine Show, 2010 Brisbane Cheese Awards, 2010 South Australian Dairy Awards and many more.

McLaren

Woodside Capricorn is a delicious, surface ripened cheese made from goat's milk, made by Woodside Cheese Wrights, Adelaide Hills, Australia.
The texture of Capricorn is fine and has a complex, subtle flavour, combining with the mushroomy influence of white mould which ripens from the outside to the inside until the white pate is broken down. When young, the Capricorn is slightly firm and creamy. Later, after four weeks of age, the cheese ripens to complex flavours and becomes oozy inside.
This is a seasonal product that is not made in winter and has won many awards such as:- Gold medal at the 2006 Sydney Australian Specialty Cheesemakers Competition- Gold medal at the 2006 CheeseFest South Australia- Silver medal at the 2007 Sydney Royal Cheese & Dairy Show- Silver medal at the 2010 Royal Queensland Food & Wine Show.
Accompany Capricorn with a pinot noir or sauvignon blanc.

Woodside Capricorn

Monet is a flavourful cheese from Woodside produced using goat's milk. It is seasoned with a selection of herbs and edible organic flowers such as Nasturtiums. It is one of the most glamorous cheeses offered by Woodside.
Monet is a flavourful cheese from Woodside produced using goat's milk. It is seasoned with a selection of herbs and edible organic flowers such as Nasturtiums. It is one of the most glamorous cheeses offered by Woodside.The cheese has won many awards including gold medal at 2012 Royal Melbourne Fine Food Awards, 2012 South Australian Dairy Awards, 2012 Sydney Royal Cheese & Dairy Produce Show and many more.

Monet

Pompeii is a cow's cheese from Woodside made using Friesian milk specially sourced from Meiglich Dairy in Mt Torrens just out of Woodside in South Australia. It is a semi hard, washed rind cheese with a characteristic layer of ash running through the centre. The cheese reveals a soft pliable texture with a clean herbaceous mouth feel, enveloped by a rusty red rind.

Pompeii

Woodside Cheese Wrights produces a range of traditionally made, multi award winning cheeses at our facility in the Adelaide Hills.