Cawdor Cows Curd
A lactic set soft cows curd cheese, made in the style of fresh chevre goats curd, with a spreadable creaminess and a delicate lactic tang.
It is a fresh, young, and mild cheese, made with made with the evening cow’s milk from Camden Valley Farm. Our cows curd pot is perfect for breakfast on toast with marmalade or honey, with the first of Spring’s asparagus, with crusty baguette, in a salad, tart, quiche or even in desserts.
Cawdor is located 45 minutes south of Sydney and was the site where Australia’s first cow herd was found after escaping when the first fleet arrived in 1788. Originally inhabited by the Tharawal and Gundungurra people, the area has a rich history of dairy production with Luke and Jess’s Camden Valley Farm situated just inside the village border.
Made from single sourced Jersey milk from Camden Valley Farm. For more information on our process and driving philosophies, see here.
Packaging: 225g jar
Texture: Spreadable, smooth, slightly firm with a rich mouthfeel
Flavour: Grassy, rich, and creamy with a touch of acidity and salt
Serving suggestions: From the jar with fresh cherries, honeycomb, cracked black pepper and something with fizz, like Vouvray, pet nat or even cider. With melon and ham, good asparagus, crisp apples, radishes, or raw vegetables. Spread on fresh bread, with a good drop of olive oil is the simplest and often most effective.