Yesterday, Adelaide Hills cheesemaker Saul Sullivan and wife Sheree from Udder Delights launched the first of their new Royal range, King Saul, at Apothecary 1878 in grandeur style.
The name ‘King Saul’ refers to that of a biblical character who was the 1st king of the Israelites and carried his regal honour with pride. The introduction of this cheese onto the domestic market brings with it not only the accolade of being Australia’s first ever raw milk blue vein cheese, but also the fact that it carries the highest price tag for any Australian made cheese on the market at $300/kg.
With only 250 wheels being produced in the first run, this small batch, boutique cheese is beautifully presented in its own individually numbered, hand-crafted wooden box. The cheese has a 3 year maturation period to ensure longevity and even after opening, it will last for up to 6 months allowing it to be enjoyed across multiple sittings.
Having rigorously battled through two years of intense research and development, trial and error and scrutiny, Udder Delights were finally granted approval to make the blue cheese from unpasteurised milk by the Dairy Authority of South Australia (DASA) in June 2014. The use of non-pathogenic Hafnia Alvei bacteria guarantees that King Saul offers true terroir appeal, reflecting the flavours of the specific regions’ pastures, waterways and air quality through the milk used.
After starting operations in 1999, the award winning company now specialises in quality goat and cow milk artisan cheeses. Their range includes fresh cheeses, white mould cheeses and blue mould cheeses across their Udder Delights, Divine Dairy (organic biodynamic) and French style Cremeux Provincial Cheese brands.
The King Saul raw milk blue cheese will be available in limited release from the cellar door in Hahndorf starting from late November. Selling for $150 each, this handmade premium blue vein cheese will no doubt prove to be a hit with those who enjoy exclusivity and the finer things in life.
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