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Baked Ricotta
Made with cows milk, this baked ricotta is creamy and smooth. Fresh ricotta is baked to perfection to enjoy on its own, or try it with a salad. Also comes in Italian herb and chilli flavours.
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Crem Dalblu (creamy blue cheese)
Developed here at Denmark Farmhouse, this creamy blue cheese displays typical peppery and aromatic flavour with a thin rind and blue or green growth in the curds. Enjoy it on a cheese platter and with a glass of port.
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Denmark Harvarti
Our version of this popular variety of cheese. Fairly full flavoured, creamy with irregular holes throughout. This cheese is made from pasteurised cow's milk and is aged for over two months before sale. We also make a chilli and garlic flavoured Harvarti.
DIA of A 2008: Silver
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Denmark White
Our version of a camembert style cheese, this bloomy rind cheese covered with downy white mould has a slightly yellow interior with a fruity flavour. Great with a light fruity white like our late harvest riesling.
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Maude's Triple Cream
Our camembert style but with a triple amount of cream added to make it extra rich for the cream lovers.
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Nullaki Soft
Named after the Nullaki Peninsula east of Denmark. Denmark Farmhouse Cheese's version of a brie style. It is smooth and
creamy with a straw yellow interior. The flavour is delicate maybe with a slight hazelnut taste. Try with a fruity red or our cabernet blend and fresh bread.
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Petit Crottin
When young and fresh it is deliciously tangy - delightful when spread on French bread and washed down with our white wines. With age, however, it becomes quite sharp, tangy and strong.
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Scotsdale Cheese
Our version of a Dutch cheese (Gouda) with a smooth sliceable texture and a mild flavour. It makes a great sandwich or serve it as an appetizer with cocktails. Enjoy with a light fruity red or white wine. Also available in cumin seed, garlic and chives, mustard seed, chilli and pepper flavour. This is a young cheese and will mature with age.
Dairy Assoc. WA 2007: Silver and 1st CheeseFest SA 2007: Gold Sydney Royal Show 2008: Silver Perth Royal Show 2007: Silver
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Wilsons Feta
Our feta is smooth, sometimes salty, white, aromatic and fairly firm. Sometimes it may be crumbly. Eat on its own or why not try tomatoes stuffed with feta. Also available in sun-dried tomatoes, chili, Moroccan, basil-parsley-oregano, spice islands and garlic-onion-chives flavours.
Perth Royal Show 2007: Silver
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Settlers Gruyere
A nutty, slightly sweet taste. Maybe a little salty at first but not on the finish. Great for melting and grilling. Try with a berry flavoured red wine.
Perth Royal Show 2007: Silver Perth Royal Show 2008: Silver
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Styx River Swiss
Used for the table, melting and grilling. Sweet fruity overtones and a creamy mouthfeel. Aged for about four months; semi firm. There is no "Swiss cheese" but there are "Swiss cheeses".
Perth Royal Show 2006: Silver and 1st
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Golden Hill Cheddar
Cheddar, the world's most popular cheese, originated in England. Cheddar is defined by its recipe (the "cheddaring" or milling process used) rather than its origin. Ours has a full, deep-layered flavour with a firm yet buttery texture.
Perth Royal Show 2008: Silver
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Cheese Makers Cheddar
Developed here at Denmark farmhouse using traditional English methods and hand cheddared. It has a long shelf life and variation in flavour at different levels of maturity. Classic cheddar flavour - smooth, close texture and smooth body.
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Mount Lindesay Smoked Cheddar
Naturally cold smoked here at Denmark Farmhouse with selected timbers to create our own unique flavour. We have hand-selected our Cheese Makers Cheddar for this purpose.
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Ducketts Caerphilly
Caerphilly cheese was consumed in large quantities in the mining district of south-west England and in Wales, where it was considered to be specially suited to the needs of the mining community. Its attraction lies in the moist, mild flavour of cow's milk. Although Wales was its original home, its manufacture has now spread to other parts of the world. This is our version of Caerphilly cheese, please enjoy.
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Point Hillier
In France these are called Valencay and are made with goat's milk but here we make them with cow's milk. It is soft, firm and moist. The interior is firm but it melts delicately on the tongue and the flavour is mild, growing in piquancy. In France it is popular as a dessert cheese.
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Bellanger Romano
This Italian-style cheese made from cow's milk is traditionally known as "Vacchino Romano". Romano is one of the most popular Italian cheeses that was originally made with ewe's milk. It is now made from both cow's and goat's milk. This is a table Romano.
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Fresh Fromage
A young soft fresh cheese with garlic and onions. Great for spreading on crackers or fresh bread.
Perth Royal Show 2008: Gold
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Denmark Fresh Chevre
Made from local goats milk, this is a classic fresh goats cheese. Chevre compliments sweet and savoury flavours. Try it as a spread, or as a filling for crepes or pastry.
Perth Royal Show 2008: Silver
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Clotted cream
Rich and smooth fresh cream.
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