Nimbin Valley Dairy – White Cow Brie 1kg

Description & Tasting Notes

White Cow is a surface ripened cow-milk cheese. When young, the paste has a chalky texture with an acid taste, which matures into a soft creamy cheese with a buttery yellow centre. The rind is pure white when young and features flecks of gold when the cheese is at its best. This gradually turns a darker orange with age.

The cheese can be eaten 3-4 weeks after manufacture, but is at its best aged 6 weeks. This is when the paste has a consistency of soft butter, becoming more like thick honey at room temperature. The background salt level promotes the rich grassy flavours which are mildly sweet, with little or no remaining acid. The rich buttery flavour of this cheese is followed by a lingering mushroomy aftertaste. The cheese will continue to ripen beyond 8 weeks and while still appreciated at this age, some people may find the ‘wild’ flavours unpalatable. The rind can also present some bitterness when aged.


Other Notes & Serving Suggestions

The milk is sourced from pasture fed, free range Friesian and Guernsey cows. They graze a summer pasture of kikuyu and tropical legumes, and a winter pasture of temperate rye grass and clover from May to late spring. Their diet is supplemented with up to 4kg of grain each day. The milk is naturally free from antibiotics, growth promotants or hormones and GMOs.

White Cow cheese is excellent served at room temperature with fresh crusty white bread or crackers. It is best partnered with crisp light wines or fruit to contrast the rich creamy texture.

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Coastal Fine Foods is a wholesale only company. If you would like to become a customer please leave your details below and we will get back to you or alternatively you can call the office on 02 6658 0144.

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