u/5ittingduck

I moved from a little farm in the hills with a big garden to a small suburban block in town.

Poor soil and not much space, I have been trying to set up the garden for maximum benefit from minimal space.

This is how this last season went.

This is the first time I have seen this cheese, made in the Coal Valley in the South of Tasmania. I have just tried it, this one looked a little rough on the outside and was just a little young. Really silky, nice and sweet. The pepperberry was well judged, just enough to give some aroma and a little bite but not enough to overpower the brie. Noticeable a small batch cheese, significantly more flavour and paste variation than even the (quite good) mass produced varieties from Tasmania. I have wrapped it up for some extra age and just come back from buying a second so I can try it right at the expiry date in a month or so. Very nice cheese.