Just when we thought Nimbin Valley Dairy couldn’t get any more sumptuous, owners Paul and Kerry Wilson have brought out a truffle brie!
The fifth-generation dairy farmers and artisan cheesemakers operate from their farm in the fertile Nimbin Valley.
Paul says the new cheese, named Truffled Cow, is going to win the hearts of those who like strong flavour.
‘Truffle brie is a way of making a more special product,’ Paul says.
‘We make the cheese, cut it in half, and put a fine layer of truffle paste through it, join it back together and it continues to mature.
‘It’s an intense, beautiful flavour – you have to like truffle.’
The process is done in week one and the cheese then matures for another month before being sold.
Producing both cow- and goat-milk products on the farm, Nimbin Valley Dairy is inspired by the regenerative farming practices of their forebears and the traditional cheesemaking practices of France and Italy.
Their mantra declares: ‘Our produce is what it is. No numbers in the ingredients list and no words you can’t pronounce. Just simple pleasures we’ve enjoyed for generations and are now sharing with you.’
While goat-milk products were off the menu while Kerry grappled with a rare spinal disorder, his recovery process means the business will be returning to its full offerings.
‘We simplified the business during this time, and we’d like to thank the community for their many messages of support and well-wishes,’ Paul said.
‘Kerry is making a good recovery and we are aiming to bring back our goat cheeses this year.’
Paul said the pair love the farmers markets as a way to connect directly with their community, with customers returning with photos and stories of how they have used the cheeses – with everything from cheese platters to quiches and salads.
Nimbin Valley Dairy runs a stall every Friday at the Mullumbimby Farmers Markets, and Paul invites everyone to drop by and become acquainted with their artisanal products.
Contacts: [email protected]
0439 668 989
