King Saul Blue Now Yours For The Tasting

King Saul, Australia’s first unpasteurised cow’s milk blue cheese unveiled in late 2014, is now available to taste, headlining a mouth-watering platter at creator Udder Delights’ popular Cheese Cellar in the historic town of Hahndorf.

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King SaulKing Saul, Australia’s first unpasteurised cow’s milk blue cheese unveiled in late 2014, is now available to taste, headlining a mouth-watering platter at creator Udder Delights’ popular Cheese Cellar in the historic town of Hahndorf.

The Udder Delights King Saul Raw Blue Cheese, which saw Adelaide Hills cheese maker Saul Sullivan confound the critics and produce a slice of history of his own, can be sampled as part of the company’s newest premium cheese tasting platter, appropriately entitled ‘King Saul – The Raw Experience’.

The Raw Experience offers a wedge of the inaugural King Saul 2014 vintage, served with tortas, muscatels, bottles of sparkling water and two serves of the Sullivans’ private cask-aged tawny, all for under $50 per couple.

Mr Sullivan and his wife and fellow director, Sheree, are also on hand to discuss the process followed and share insights into the taste sensation of what is undoubtedly a hand crafted raw blue cheese that puts Australian cheese making on the international map.

The couple said their King Saul – The Raw Experience platter also gives those who might be thinking of purchasing a half-kilogram wheel of the small batch release the chance to try before they buy.

“King Saul has been an enormous success since its launch late last year, with cheese aficionados and the general cheese-loving public blown away by the fresh, clean taste that comes with a raw cheese produced in one of the world’s most pristine environments – our very own Adelaide Hills,” Ms Sullivan said.

“We’ve had so much fun putting The Raw Experience tasting platter together – our staff were blown away when we served it to them, and we’re confident that it is going to feature on many foodie’s bucket lists.”

Scientifically speaking, King Saul’s non-pathogenic Hafnia Alvei bacteria ensures that the cheese is terroir reflective.  In other words, it contains and shares the flavours of the specific region where the milk-producing cows live…such as the pastures, the waterways, and the air quality.

“It is also a cheese with a maturation period that’s twice that of other blue vein cheeses, which maximises its taste, complexities and rich characteristics,” Ms Sullivan said.

“We look forward to inviting everyone to savour the taste, feed their passion and become a part of the quintessential raw cheese eating experience.”

After winning the coveted ‘Excellence in Food Tourism’ award two years in a row, Udder Delights Cheese Cellar will be representing the State at the Australian Tourism Awards later this year in April – where the food tourism category will be awarded at national level for the first time.

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