Buff Betty Ashed Buffalo Cheese 120gm - Kris Lloyd Artisan
We source our buffalo milk from South Australia’s only buffalo dairy in Mypolonga. All the milk produced by the dairy is exclusive to Kris Lloyd – Artisan. The small herd of around 20 or so Riverine Buffalo means we have excellent control over animal health and the milk quality. Curd is set overnight to make this fresh cheese in a traditional lactic set, not unlike yoghurt. The curd is
drained with quick precision given the milk solids in buffalo milk can be up to 18%, once drained the curd is lightly seasoned with salt and hand pressed into
little hoops. We cave age the cheese for around 10 days before a light dusting of vine ash and then allow the cheese to rest and develop.
As Betty matures and protiolitic activity has occurred she becomes translucent and soft. The proteolysis has broken down the proteins and lactic acid in the paste of the cheese and this is where the flavor hit comes in. The paste is dense because of the milk solids, however the soft creaminess that is the final
result of a ripe Betty is delicious! I love it on a cheese board with our Beetroot and Horseradish relish with a crisp sparkling wine. Make sure a short rest at room temperature is allowed for full flavour.