From the Goldstreet website ...
A lactic set soft cow curd cheese, made with a small amount of vegetable rennet and salt, then drained from the whey giving a spreadable, textured creaminess and a delicate lactic tang.
Like chevre but made with Jersey cow’s milk, our cow's curd is a rich and decadent delight that is very versatile in the commercial or home kitchen.
Lactic style cheese is usually made with less rennet and the lactic acid (hence the name) does the work, we add a smidge more to allow the rich Jersey cream to be incorporated into the finished curd before lightly mixing it all together.
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, asparagus, crisp apples, radishes, or raw vegetables. In a tart, on a quiche, with tartare, on a tartine or with crackers and a good drop of olive oil. The possibilities are endless
At Feather and Bone, we have been committed to providing the finest organic, pasture-fed, and sustainable meat and poultry since 2006. Our diverse range includes premium cuts of beef, lamb, pork, chicken, duck, gourmet sausages, ready-to-eat meals, and artisanal groceries. We practice a nose-to-tail butchery approach to minimize waste while ensuring quality. Customers can pick up from our Marrickville and Waverley locations or enjoy doorstep delivery across Sydney, up to the Central Coast, the Blue Mountains, Canberra, down to Nowra and Wollongong. We also offer a hire-a-spit service for outdoor gatherings and host butchery classes to enhance culinary skills. Click here to know more.
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