Hand-selected wines from 500+
Australian wineries delivered to your door!
Hand-selected wines from 500+
Australian wineries delivered to your door!

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Life

King Island Dairy

It is the combination of a pristine cheese-making environment and the dedication of a passionate community that results in the premium quality cheeses of King Island Dairy.

Situated in the middle of Bass Strait, about halfway between Victoria and the North West tip of Tasmania, King Island is as rugged and isolated a place as you can get. Battered by howling winds and surrounded raging seas, the island has a unique environment unlike anywhere else, and for lovers of quality cheese, that’s a wonderful thing.

“It takes an entire island community to produce cheese – from farmers, milk truck drivers, cheese makers to wrappers and packers, and I think that’s what makes King Island Dairy so special.”

- Cameron Bruce, General Manager for Specialty Cheese at King Island Dairy

You see, for dairy farming, King Island is simply idyllic. With mineral rich soils, cool annual temperatures and abundant rainfall, the pastures of island are simply pristine. Then, there’s the added element of salt spray from the constant westerly winds salting the grass that feeds the cows. The result is a “sweet, unusually rich milk that you can taste in all our delicious cheeses,” says Cameron Bruce, General Manager for Specialty Cheese at King Island Dairy.

A like minded community

Just as integral as the environmental factors are the people who help make the King Island Dairy story a success. From the dairy farmers who supply the milk, the truck drivers who deliver it, the cheese makers who lovingly craft the cheese, to the packers who hand wrap many of the products, the King Island Dairy family is a passionate community bound together by a desire to make the best cheese possible.

There are just 10 farms producing 100 per cent of the milk for King Island Dairy cheese. The milk is delivered daily, travelling no more than two hours from farm to dairy, so it is always fresh and there’s a true sense of trust, knowing and friendship between farmer and producer.

The art of cheese making

As soon as the milk is delivered to King Island Dairy, the art of cheese making begins. And an art it is, with experienced cheese makers lovingly crafting, handling and maturing the cheese. And once its ready to go to market, the cheese is wrapped and packed by a dedicated team, equally important to King Island Dairy as  any along the production cycle.

“Our cheese making process is very labour intensive, with many of our products being handcrafted,” says Cameron. “Some of our wrappers can even tell who wrapped a particular cheese, simply by looking at the packaging style.”

The end result is a premium range of quality Soft White, Washed Rind, Blue Vein and Cheddar cheese that not only pleases the palates of cheese-lovers everywhere, but also wows judges at the Australian Grand Dairy Awards.

An icon

From its early days in the 1900s, King Island Dairy has grown to become an icon of the island, integral to the lives of its entire community.

“It takes an entire island community to produce cheese – from farmers, milk truck drivers, cheese makers to wrappers and packers, and I think that’s what makes King Island Dairy so special,” says Cameron. “King Island Dairy’s unique position in the market over so many years is really a result of the passion of the King Island community in which the brand’s foundations were built.”

So when you’re browsing the cheese section at your local outlet, consider the history, passion and community spirit that is part of each and every King Island Dairy cheese.

For more details on King Island Dairy products visit kingislanddairy.com.au

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Food
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The beguiling aroma of Chris’ Heritage Goat Cheese & Black Truffle dip is the starting point for a true celebration of the senses. In the world of food, there are few items as aromatic as truffles. Delicious and alluring, truffles have long been associated with indulgence – with good reason – they’re rare and hard to find. The aroma of truffles is due to the pheromone, androstenone. Known as ‘the bliss molecule’, it is also the hormone responsible for releasing mood heightening compounds in our brain related to pleasure, attraction and arousal. No wonder truffles have long been considered an aphrodisiac! Now Chris’ have blended truffles with another of life’s treats – goat cheese, to make a creamy, sumptuous dip that really is a true celebration of the senses. Perfect partners The delicate and slightly tart flavour of the goat cheese is perfectly complemented by generous rich black truffle pieces, combining to create a truly decadent offering. The Goat Cheese & Black Truffle dip includes a sachet of black pepper for garnish, and like the entire Heritage Range, comes in a reusable terracotta pot. This unique dip is ideal as part of a spring platter with lashings of thinly sliced salami, fresh basil leaves, juicy cherry tomatoes and crunchy crostini sticks.  Wine Selectors Wine Educator Adam Walls thinks Chris’ Heritage Goat Cheese & Black Truffle dip’s perfect partner would be an aromatic white wine.  “I’d serve up a Sauvignon Blanc,” he says. “But not just any Sauv Blanc, I think you’d need something richer to handle the intensity of the truffle, so opt for a barrel fermented (Fumé style) either as a straight Sauvignon Blanc or in a Sauvignon Blanc Semillon (SBS) blend. These wines would still have the acidity to match the cheese with the added complexity of the barrel age being the perfect foil for the truffles.”  Indulgent dishes With such a richly flavoured dip like this, you can also bring an aromatic indulgence to almost any favourite recipe. Whisk two teaspoons of Chris’ Heritage Goat Cheese & Black Truffle dip with three eggs and three tablespoons of cream for deliciously rich scrambled eggs.  For a sumptuous dinner, stir through two large tablespoons of the dip into a mushroom risotto about two minutes before serving up. Adam recommends pairing this earthy, comfort-food dish with a fragrant red wine such as Yarra Valley Pinot Noir or Barossa Grenache. Or how about spreading a generous tablespoon of the dip over a homemade pizza base and topping with over-baked potato slices, thyme and slivered almonds. Cook the pizza and then drizzle a decadent sauce made from two tablespoons of Goat Cheese & Black Truffle dip mixed with warm water. Serve this with a medium-weighted Sangiovese for a truly memorable evening of food and wine.  With Chris’ Heritage Goat Cheese & Black Truffle dip in the kitchen, a world of culinary treats awaits. For more info and recipe ideas, visit chrisdips.com.au
Food
The Essential Salad and Wine Matching Guide
Fresh flavour-filled salads to match your selection Celebrate fresh and flavourful salads perfect to serve in the warmer months! There’s no limit to what we can call a salad these days and the idea that it needs to be served cold is a distant memory. The best combination of ingredients is seasonally-driven and matched with a wine with the appropriate weight and texture. Red drinkers are not left out, but opt for a lighter, more aromatic variety served with warm salads that include meat. Don’t forget that the dressing is an important consideration, with the light and zesty styles best matched with lighter wines and the creamier options best paired with wines with a bit more weight and appealing acidity. Light and aromatic whites Trent Mannell loves whipping up a simple salad when friends drop by and the summer salad with asparagus and goat’s curd is a perfect choice. When it comes to wine matching, he explains, “While the beauty of this salad is its simplicity, it also includes quite strong flavours in the asparagus and goat’s curd. Offset them with a light, aromatic white like Sauvignon Blanc , Riesling or Vermentino .” Medium weight and textural whites Keith Tulloch loves his whites with texture and find rocket, pear and walnut salad with blue cheese dressing a perfect match for this style of wine. “With its beautiful textures, this salad needs a white wine match that’s full of texture too”, he says. “I recommend Pinot G, Fiano, Arneis or Marsanne.” Fuller bodied whites Entertaining a group can be stress free when you serve up a dish like King salmon with warm Romesco salad . This is one of Adam Walls’ go-to dishes and for a wine match, he says, “Salmon calls for a fuller-bodied white, as do the ingredients in the Romesco salad. I recommend a classic Chardonnay or Verdelho , or for something different, a Viognier or Roussanne .” Light to medium weight and savoury reds Red lovers don’t miss out when it comes to summer salads, and Dave Mavor loves adapting the classic match of duck and Pinot Noir for the warmer months with warm duck breast and cauliflower salad and his favourite Pinot. But, he explains, “You could also try Grenache & GSM blends , Nero d’Avola , Sangiovese or Tempranillo .”
Two Blues Sauvignon Blanc 2014
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