Harlequin Triple Cream 160g - Kris Lloyd Artisan
Our Jersey Milk is sourced from a nearby Adelaide Hills town, Langhorne Creek. The herd is made up of pure jersey cows and there are around 60 cows in the herd. The cream we use in Harlequin is Freisian and again sourced locally.
We make this very decadent cheese completely by hand, cutting the fine curds into large cubes before working them down to smaller pieces by gentle stirring. Once ready we hand ladle into warm hoops. The cheese is salted the next day and then washed every second day until the cheese makers are happy with the red blush from the cocktail of linens has begun to do its very important work. We cave age the cheese for around 20 days before transferring into a little wooden box for sale.
As Harlequin matures and protiolitic activity (ripening process) has occurred the cheese will begin to waft a gentle stinkyness as all good washed rinds should. It will intensify as the cheese ages. As a cheese maker I aim for this cheese to be sweet on the end of the palate, eat young if you want a milder cheese otherwise let it get funky and experience a truly fabulous representation of a washed rind cheese.
I love it on a cheese board with our quince paste with a crisp sparkling wine. Make sure a short rest at room temperature is allowed for full flavour.