Seeing as my first foray into cheese-reviewing (with this Petit Valençay goat’s cheese) seemed to be fairly well received, I thought I might give it another go. But this time, I’m going to chat about an Aussie cheese. After all, the Commonwealth Games are starting soon, so I should practise putting on my Patriotic Pants, right?
Jindi Deluxe Blue
This Jindi Deluxe Blue cheese is made in Victoria, and this year received the highest ranking for a blue cheese at the 28th biennial World Championship Cheese Contest, which has been called the “world’s most prestigious cheese awards”. In other words, you should probably stop whatever you’re doing and go buy yourself a Jindi Deluxe Blue wedge. After you’ve finished reading this post of mine, of course.
(As an aside, if this post suddenly devolves into inane jibberish and nonsensical rhyming couplets, somebody please call an ambulance. My right thumb is hurting like the billy-o and I’m hoping I simply burnt it on a hotplate without noticing, and that I haven’t been bitten by a redback.)
I adore blue cheese. Adore it. It may even be my favourite type of cheese, although parmesan rind is dearly beloved too. (I don’t understand people who throw out their rinds or simply use them in soup stock. The chewier the better, in my opinion.)
Anyhoodle, back to this Jindi Deluxe Blue… After being left for an hour to come to room temperature, the aroma of this blue cheese was strong and enticing. I found myself writing down “barnyard and horse stable” while I breathed in its scent, which made me want to slap myself. I always used to scoff at people who said similar things when tasting wine, you see.
And now I’m one of those people. Except with cheese. Oh, sad day.
The taste of this cheese was not as sharp as the aroma had led me to expect. It was smoother and sweeter than previous blues I’ve tried, and melted, rather than crumbled, in the mouth. There weren’t any harsh barnyard tones (there I go again) in the flavour, but instead a deep umami savouriness cut through with lemon, hazelnuts, and a hint of cheddar.
Close the rind, I found myself thinking of parmesan, toast, sautéed mushrooms, and cultured butter. And then suddenly, out of nowhere, when I was least expecting it… wait for it… I tasted…
The cheese was all gone. Turns out I liked this Jindi Deluxe Blue so much that I ate it all in one quick swoon-y haze of pleasure.
So, barnyard aroma, put that in your pipe and smoke it.