Paul Wilson is telling me about their new chilli garlic halloumi and how it’s ‘fantastic over summer served with a green paw-paw salad,’ and my imagination is fired. It’s a rare thing for this hinterland business – around for some 17 years now, Paul and Kerry at the helm – to introduce a new cheese as ‘we try to stay focused on traditionally hand-made cheeses.’ And their stable of 12 – best sellers the Nashua washed rind and Tintenbar triple cream – include both cow and goat milk cheeses.
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The local launch of the new Viognier Cask whisky will be an exclusive whisky and cheese pairing event at the Cape Byron Distillery on Thursday, January, 4 2024 at 5pm. The Studd Siblings have been invited to pair their specially-selected cheeses with the Cape Byron Whisky range, and celebrate the recent release of their first book, The Best Things in Life are Cheese.