Coolamon Cheese Co Lactose Free Cheese - Tasting Notes

Our Master Cheese Maker, Jennifer Nestor, presents an artIsan range of Lactose Free milk-based cheeses range developed with a focus on texture and flavour development.

All our cheeses are made from Riverina Cows Milk and are crafted in a traditional method which means – Slow fermentation. The longer the fermentation the more complex flavours develop.

LACTOSE FREE - BLUE VEIN
Description: Semi Hard Blue vein cheese
Strength: Medium Strength
Texture: Slight Crumble, smooth, melts on the palate
Flavour Profiles: Galactose and Glucose add delicate sweetness
Mid Strength Roquefort mold adding mild buttery notes.
Rind Natural rind, varying seasonally.
Maturation time: 2 - 3 months, best eaten at room temperature

LACTOSE FREE - SOFT BLUE
Description: Double Cream Blue vein cheese
Strength: Mild strength
Texture: Complex soft & Creamy, silky smooth
Flavour Profiles:   Decadent well balance & creamy.The mild strain of Roquefort mold adding buttery sweetness alongside The delicate sweetness of the glucose and galactose.
Rind: This cheese is waxed early to enable ripening and softening to occur throughout the maturating period.
Maturation time: 2- 3 months, best eaten at room temperature

LACTOSE FREE - DOUBLE BRIE
Description: Double Cream Brie
Strength: Mild Strength
Texture: Soft, silky and Creamy
Flavour Profile: Complex with earthy, buttery notes. Sweetness from Galactose and Glucose add to the delicacy, with some mushroom flavours from the rind.
Rind: A combination of Penicillium Camemberti and Penicillium Geotrichum cultures form the familiar white fluffy rind associated with brie.
Maturation Time: 6-8 weeks, Best eaten at room temperature

LACTOSE FREE - FETTA
Description: Persian Style Fetta
Strength: Very Mild
Texture: Silky smooth, soft and creamy
Flavour Profile: Traditional overnight lactic set forms the mildly acidic end flavour with smooth creamy textures complimented perfectly with a balance of saltiness and delicate sweetness.
Rind: Fresh Curd Cheese (no developed rind)
Maturation time:1 – 2 Weeks

LACTOSE FREE - COOLOUMI
Description: Haloumi
Strength: Very Mild
Texture: Squeeky, firm fresh) Crispy when fried, squeeky finish
Flavour Profile: Fresh and sweet, with a nutty salty finish. When cooked this cheese embraces its natural sweetness by developing crispy caramelized savory yumminess.
Rind: Fresh Curd Cheese (no developed rind)
Maturation time: 1 Week