Burramine blue, Australian Redhill cheese

A friend couple brought me cheese from Australia. I’ve had no experience of Australian cheese since then.

Named Burramine blue, it was quite an unusual blue cheese; French ‘Fourme d’Ambert’ or ‘Tomme’ in look, French hard goat in texture. In spite of quite a good looking as a cheese, the cheese was a bit disappointing. It was firm and dense as it shows, but dull and poorly piquant in flavour and taste. It might have difficulties, if not the blue moulds, to appreciate it.

For a couple of weeks, however, I enjoyed the cheese with wines as it is not easy to find better cheese in Korea. As long as the government insists on high walls against the products with law-milk, factory-made mass producing and low quality cheeses are the only options in Korea.

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