Cawdor Cows Curd

Cawdor is located 45 minutes south of Sydney and is 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.

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.

Our cow’s curd is a fresh, young, and mild cheese, made with made with the evening milk from Camden Valley Farm. 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. 

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, pears, radishes, or raw vegetables.  Spread on fresh bread, in place of butter with fresh cracked pepper is the simplest and often most effective.