Fire Engine Red by Old Telegraph Road. Taking out the big gongs
It's not by chance that Franck Beaurain and his team of Cheesemakers at Jindi are taking the choccies at every cheese awards in the country. It's all due to sklii and craftmanship and a knowledge that only a cheesemaker of european extraction could bring to Jindi Cheese. Since starting as executive cheesemaker at Jindi Cheese is Gippsland, Franck and his people have set about developing a range of product that includes a brie that pipped the famed Brie de Meaux at their own game.
The 2010/2011 cheese awards season have all featured Old Telegraph Road products as overall or podium finishers.
Fire Egine Red is a "big" cheese. Big nose, big flavour, big on texture and anybody tasting this would agree that it rivals anything produced in Europe.
These tasting notes are from the Old Telegraph Road website: In honour of the Fire Engines and the Firemen who fought tirelessly to defend the Jindi factory in February 2009. This cheese expresses many of the characteristics of those wonderful people. Its powerful, and courageous, aromatic and at times challenging, but let it work over the palate and the memory will linger on.
The red rind occurs by regular scrubbing with Brevibacterium linens. The affect of the bacteria contributes to the strong and at time over powering aroma of this cheese. One might well ask 'how can a cheese that smells so bad taste so good? In true French tradition it is recommended for first timers to peel the rind back and scoop the cheese from the middle. Its flavour characteristics will include caramel and cauliflower and cabbage, it has a soft texture and is a truly flavour driven cheese.