Jan 27 2008
Our Cheese
Australia produces an ever-increasing range of quality pasteurised dairy and non-bovine milk products, and more than 100 varieties of cheeses, from our clean, lush pastures and diverse climatic conditions.
Here’s a rundown of our goat cheese and a bonza recipe
Goat Cheesemakers
There are two outstanding goat cheese makers in Western Australia, both situated in the town of Gidgegannup, in the hills beyond Perth.
Kervella
Gabrielle Kervella has been making cheese from her beloved goats for nearly two decades using organic farming methods. Her cheese is famous Australia-wide. It’s a popular wrapped cheese with a delicate rind. The soft cheese matures and the flavour is enhanced with age.
Kytren
Margaret Vinicombe learnt her cheese making skills at the neighbouring Kervella farm and went on to create an almost as famous reputation for her fine goat cheese. Not as pungently ‘goaty’ as the Kervella, the Kytren cheeses, such as the chevre, are very popular for use in salads and light Summer cooking.
Grilled Figs with Goat Cheese and Prosciutto
What you need
-
- 8 medium ripe figs
- 2-3 oz. Australian Fresh Chevre
- 1/2 - 1 tsp. chopped fresh rosemary
- 1-2 tsp. chopped fresh chives
- Freshly ground black pepper to taste
- 4 thin slices Prosciutto
What you do
- Cut figs in half, partially leaving one side intact.
- In a small bowl, combine the Chevre, rosemary, and chives.
- Place a small amount of the Chevre mixture in the centre of the fig and press the sides together.
- Wrap each fig with half a piece of Prosciutto.
- Warm for a few minutes on the barbecue, under the griller, or in a very hot oven.
- Serve on a platter with berries in season.
