This photo really doesn’t do the Billy Hard Cheese from Tasmania justice. In real life I couldn’t describe it. It’s somewhere between a artisan soap and fossilisedice hockey puck.
It has a nutty flavour and a nice whiff of goat about it. This is a welcome change to the pristine cheeses made locally that only really taste creamy. Full marks.
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G’day Ed,
Is it a Tongola ‘Billy’, by chance?
It was Tongola and is my rush to publish I forgot. Sorry we didn’t get together but Optus – which doesn’t have any network outside Hobart – and Jackie who was intent on walking conspired against us. Next time.
Any good cheese will be put into our cheese room at Richard Thomas Cheese at De Bortoli Wines, Yarra Valley.
I guarantee it will be well represented, well presented & in the right condition.
Who knows we might even inform folks about it.
Send/bring in samples, talk about your cheese & maybe I can advise you.
The cheese we sell is also available in our Restaurant run by Tim Keenan of various fame i.e. River Cafe.
This sounds like an ad. but I spend my life supporting great Australian Cheese. But…………..it has to be good, or potentially great.
Cheers
Richard Thomas & the De Bortoli folk.
I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?