The fine and greatly respected Australian cheesemaker Jindi are most famous for their brie.

The Jindi Brie, produced by master cheesemaker George Ronalds, is smooth and fragrant with a flavour reminicent of mushrooms. It is matured for five weeks before eating, and when served at room temperature from a slice off a huge wheel, it is flowing and unctuous. Its smooth and velvety white penicillin rind is chewy and a delicious textural counterpoint to the almost liquid cheese.

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