New Products
Organic Holy Goat Cheese
Now available at City Organics!! The cheese is lovingly handmade, Organic & wow!!
Available for the first time in Tasmania! We are thrilled to be able to offer these cheeses to our Tassie clientele. We have been trying to source these amazing certified organic French style goat cheeses for a while now, & we have finally secured a supplier for these hard to get cheeses. As they are produced by hand in small batches they are only available to a limited market. They are heavenly and worth every dollar in their taste and subtlety!
Carla Meurs and Ann-Marie Monda produce organic chèvre at Sutton Grange Organic Farm. Organically certified goatherd and farm cheese production - certified level A with the National Association for Sustainable Agriculture (NASA). The farm is east of Castlemaine on 200 acres of rolling granite plains.
With free-range access to a rich variety of native grasses, herbs and shrubs, the Sutton Grange goats produce high quality 100% Certified Organic milk. This, in turn, is made into a variety of styles of chèvre, ranging from fresh to aged and from ash-coated to natural rind. Each variety has its own distinctive flavour.
Having gained experience on farms in Australia and overseas, Ann-Marie and Carla's cheese-making skills reflect their respect and care for the natural environment. With the wellbeing of the goat herd and an integrated wholistic farm management taking priority, animals and their pastures are maintained at a level of optimum health.
Holy Goat Cheese is handmade to a process based on the traditional French soft curd style using slow lactic acid fermentation. The fresh, delicate curds are hand-ladled into individual moulds and allowed to drain slowly under their own weight.
The following are tasting notes for the Holy Goat range: (click on names to find the cheeses on our online store). All cheeses are made with non animal rennet.
Fromage Frais
A deliciously sweet, moist, soft and creamy goats' milk curd with a fresh citrus finish. Low in saturated fats, it is ideal for cooking or enjoyed with bread and rich berry jam.
Silk
A traditional fresh curd cheese with a fine melting texture and a creamy lactic sweetness balanced with a tangy acid finish. Low in saturated fats.
Black Silk
A striking ash coated, pyramid shaped fresh curd cheese with a fine melting texture and a creamy lactic sweetness balanced with a tangy acid finish. Low in saturated fats.
La Luna - Mature
Yeast rind with defined wrinkles. Creamy texture and amazing depth of flavour; nutty, citrussy, and full bodied.
Veloute - Mature
White mould surface. At four weeks Veloute is young, creamy, sweet, nutty and delicate. As the cheese matures the interior becomes velvety soft, melting in the mouth, with herbaceous andnutty complex flavours.
Pandoro Mature
Very Ripe white mould cheese, cut the top off, spoon out the rich soft velvety interior. Don't eat the rind.
Veloute
A mature cheese with a white mould surface. Eaten at three weeks, veloute is young, creamy, sweet, nutty and delicate. As the cheese matures the interior becomes velvety soft, melting in the mouth, with herbaceous and nutty complex flavours. Best eaten between three and 10 weeks.
Serving Suggestions:
Fromage Frais
On a cracker, drizzled with walnut oil, topped with black pepper and rock salt.
Wrapped in a crepe with chopped walnuts and vanilla.
In a mix to top bruschetta, with sun dried tomatoes and eggplant.
Serve with poached pears.
Low fat alternative to cream when making a creamy sauce.
Use in place of ricotta to give your cooking flair.
Fabulous in a cheese cake, with berries.
Silk and Black Silk:
On a cheese board with finelly chopped herbs or fruit, fruit paste.
Tossed through a leafy green salad or roasted vegetables.
Mix with roasted beetroot and black olives.Or simply spread onto your favourite bread or crackers. A truly good cheese, needs little or no embellishment!
If the glorious Holy Goat cheeses are an indication of their contentment, Carla and Anne-Marie's goats are indeed blessed.
Shop Online 
for Holy Goat
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