"C2" raw milk cheese - Bruny Island Cheese Co

This is the big one—the cheese that changed the rules for raw milk dairy in Australia. It’s a classic cooked-curd cheese made in the style of a traditional Gruyère or Comté. Because the milk is raw, it has a massive, complex personality that shifts with the seasons; expect nutty, floral notes and a deep savory finish. It’s a dense, hard cheese that belongs on every serious platter, but it also melts beautifully if you want the ultimate grilled cheese. About the Producer:Bruny Island Cheese Founded by Nick Haddow in 2003, Bruny Island Cheese Co. was started after Nick spent 10 years working with specialist cheese makers in many different countries around the world. Nick is a staunch traditionalist, who recognises that great cheese was made for centuries before modern technology played a role and believes passionately in the old way of making and maturing cheese. For him and Head Cheesemaker Luke Jackson, cheese making is a pursuit of integrity and flavour. Made and matured using traditional techniques, our range of cheeses changes seasonally and are highly regarded as being some of the finest artisan cheeses made in Australia. We want our cheeses to reflect the seasonal nature of our Huon Valley dairy farm and our herd of rare breed cows. We want our cheeses to show a distinctly Tasmanian character. “To me, cheese is so much more than a food. It is way more important and interesting than that. It is an expression of a craft which has been practised for millennia. It is the perfect result of agriculture – a word which itself describes two aspect of humans that set us apart from all the other animals on the planet: farming (agri) and society (culture). It is a reflection on us as humans and our relationship with our environment. It illustrates our resourcefulness to provide food for ourselves and our families. And above all things it guides our one of our most fundamental characteristics – our desire for and our pursuit of pleasure.” - Nick Haddow