Monday, 12 January 2009

1 comments:

Graeme Phillips (Sunday Tasmanian) said...

Hans Stutz and Esther Haeusermann hand-milk a herd of Swiss Toggenburg goats to craft a range of four seasonal cheeses in their Tongola farm at Wattle Grove. All four are great but their Curdly is stunning.
A soft, unsalted curd, this year’s is so fresh, light and lactic in the mouth that it gives a most wonderful impression of being spritzy, dissolving a little like fairy floss to leave an incredibly long-lasting goaty aftertaste. Quite amazing.
It’s delivered to shops on Thursday of each week when it’s only two days old, and the sooner you buy it after that the better. I enjoy it best simply by itself on some good crusty bread.