Artisanal cheesemaker Tarago Cheese has released a double-cream brie – Shadows of White – to complement its popular Shadows series.

Produced in Gippsland, and inspired by classic French brie, Shadows of is made with extra cream sourced from the farm next door, before the cultures are introduced to create an even smoother and richer cheese.

The cheese wheels are salted and then matured for four weeks, allowing the penicillium moulds to cover the rind with a soft, white, velvety coating.

The result is a fluffy, mousse-like, melt-in-the-mouth curd with aromas of fresh straw, buttery pine nuts, a touch of salt, and a clean acidic tang. As it ripens, the naturally occurring enzymes break down the protein, transforming the curd into a smooth and creamy texture.

Shadows of White is the next instalment in the Shadows series, following Shadows of Blue (a cult favourite mild, double cream blue cheese). It’s said to elevate any cheese platter, being the ideal accompaniment to fresh fruits, nuts, artisanal bread, caramelised onion, crackers and quince paste. It’s best paired with a Chardonnay wine or French Champagne.

Available at Coles, Woolworths, IGA and all good delis and grocers nationally, Shadows of White can be sold as a whole wheel (1.5kg) ~ $70.00 per kilo or cut and wrap wedge (150g) ~ $10 per unit.

Tarago Cheese has held a pioneering role in Australia’s farmhouse, artisanal cheese industry since its inception in 1982. Still relying on traditional methods of cheesemaking, Tarago Cheese continues to use only milk from the adjoining farm, follow traditional methods, and take particular care in grading and maturation so that delicious taste and consistency is assured.