CSU Cheese Factory

Australian Native Flavour Collection - Bidgee Cheese

(name for the Murrumbidgee River)

These unique cheeses have been developed to truly encapsulate the flavours of the Australian bush. The result is a slightly hard cheese whose delicate flavour strike an harmonious balance with its texture. The aded flavour never overpowers the delicate flavour of the Bidgee Cheese and vice versa.

Bush Tomato – look for the terracotta wax

The bush tomato is a native of Central Australia's desert regions and is harvested by hand by local Aboriginal communities. Known by its Aboriginal name of Akudjura, the fruit resembles a raisin when fully dried on the plant. The bush tomato gives the cheese a slight caramel and tamarillo flavour. The cheese is flecked with dark brown pieces of the bush tomato, giving it a distinctive appearance.

Native Mint – look for the green wax

Made from organically grown native mint from the north coast of NSW, this green flecked cheese has a flavour closer to peppermint than garden mint. Hints of eucalypt in the background combine well in this semi-hard cheese.

Forest Berry – look for the purple wax

although we call this a berry, it really is a species of eucalypt without the gum leaf aromatics. Its unique flavour and fragrance can be best likened to a passionfruit and berry combination in a smooth, soft body flecked with purplish-green.

Alpine Pepper– look for the blue wax

Alpine pepper is picked from the Tasmanian highlands and is becoming extremely popular as it is less astringent than traditional peppercorns. The cheese combines a mild pepper flavour and aroma with a creamy texture.

Native Lemon Myrtle – look for the white wax

This is a south-east Queensland rainforest tree which is now grown in plantations in NSW and Qld. With it we've created a semi-hard cheese with a fresh, well-balanced flavour and a fragrance of lemon/lime zest.