Black Cherry Vincotto easter25 The rind is wiped every

The rind is wiped every week to encourage the surface bacteria that provide this cheese with much of its robust integrity

A classic cooked curd cheese made in a traditional large form

making amazing dressings and dripping on seafood

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Black Cherry Vincotto easter25 The rind is wiped everyMade solely from Huon and Derwent Valley black cherries and aged for 16 months, this is sticky sweet and sour (Agrodulce) deliciousness We balance the sweetness of the reduced cherry must with some of our black cherry vinegar which gives lift and tang to what is otherwise a deeply flavoured complex condiment. Did you know that the Tasmanian cherry industry disposes of over 700 tonnes of cherries each year due to cracks, colour or size not being up to