Further Details...

Who is Kris Lloyd? 

Kris Lloyd is a self-taught Australian cheesemaker who has headed up Woodside Cheese Wrights in the Adelaide Hills for over 20 years. Kris has pioneered a range of cheeses that have a point of difference and a special place on your cheese board. Her career as a cheesemaker may have started as an accident, but she is now completely passionate about all things cheese, food, wine and the cheesemaking industry in Australia. Kris is supported by a dedicated team of cheesemakers that ensure all the cheeses produced at the factory at Woodside are of the highest quality and they are all made using local cow, goat or buffalo milk.

What are the cheeses*?

Kris has pioneered a range of cheeses that are outstanding and world renowned. Four of her best innovations are showcased in this beautiful pack:

MILK IT 
Milk type: COW 

Tasting this beautiful cheese is a flavour sensation like no other! The regular baths in kombucha has added a pleasant sweetness to the palate. This is a dangerous combination with the nutty and fruity flavours of the cheese. After the first bite you will know why it is called ‘Milk It’, because when enjoying this cheese you want to make sure every crumbed is devoured!

Wait, there’s more! The cheesemaker herself, Kris Lloyd, has two tips for you to make the most out of your tasting experience! Tip 1 - let the cheese warm up to room temperature. Tip 2 - Try the rind! The kombuca has worked its magic!

__

BUFF CURD
Milk type: BUFFALO

Fresh local buffalo milk is sourced locally from a small dairy in Mypolonga, the only buffalo dairy in South Australia. It’s like a stroll in Spring or sunshine scented sheets on the line – as fresh as it gets! The milk is set using a traditional method overnight, with non-animal rennet, and the next day the curd is ladled into cheesecloth bags, it’s even calming to watch. The curd is gently drained for hours so is very delicate, pure and has just the merest pinch of salt added to finish it.

__ 

PATRICE
Milk type: COW   

Patrice is a triple cream brie that is wonderfully balanced with a palate of initial sweetness. The complexities of the white mould and other yeasts soon roll out, followed by a luxurious and lingering butteryness. This will then have you your eyes rolling and your mind thinking ‘Oh my!’.

As the cheese ages, it does so from the outside in. Over a period of around 6 weeks, the surface mould matures and the inside develops into a velvety rich paste of irresistible cheesy-goodness. Mmm. The closer to the best before date, the better it gets. Even better after!

__

SPILT MILK
Milk type: GOAT   

Spilt Milk is a new cheese birthed in 2020, created purely to help out the South Australian dairy farmers who have struggled. Kris Lloyd is a South Australian Food Ambassador and saw it as her duty to create a cheese that soaks up all of that excess milk. Aptly named after the age old saying, “There is no point crying over spilt milk.” Nicely played Kris!

This cheese is a delicious washed rind, full of flavour and well aged. Scrubbed in vintage cider from a local brewpub (that also had to close its doors) daily by senior cheesemaker, Mitch Lloyd. What’s not to love?

__

* Cheeses may change without notice if they become unavailable. In this case, we will substitute with another great cheese. 

__

Add on The Grazing Box

The Grazing Box includes four great artisan products to add more life to your cheeseboard. Each item has been specially selected to complement each of the cheeses and support four small artisan makers. In the Grazing Box there is:

• Fleur Lavosh by Silver Tongue

• Marinated Baby Figs by Far Meadows Lodge

• Raspberry & Chilli Dark Chocolate by Kokopod

• Quince Paste and Pear & Pink Pepper Paste by Ugly Duck Fine Foods

_

WANT TO KNOW MORE DETAILS? CLICK HERE TO READ OUR FAQS.

DETAILS ABOUT DELIVERY CAN BE FOUND HERE.