Burramine blue, Australian Redhill cheese

It must be my first Australian cheese. It was a gift from a friend who visited Australia.

It was hard textured, blue moulded cheese.

The texture was just as the hard goat cheese, cracking, in particular, albeit from cow milk. In spite of dark, dense, firm inner appearance, the flavour was dull and not piquant. However, the blue mould compensated for its plainness.

I enjoyed the cheese with wine and was pleased with the rest, which would get more pleasure with wine for a couple of weeks.

This post is also available in Korean: 한글