Our Cheeses

Handcrafted and Matured to Perfection

Feta

Feta comes in many different textures and can be made from either cow, goat or sheep milk.

Our Feta is made from cows milk. 
We aim to provide a creamy, reduced salt product, free from lipoxgenase, a synthetic whitener often found in many white fetas. You will find our feta has a deeper colour, reflecting the creamy, whole milk from which it is made.

We also aim for the texture of our feta to be in between a Persian style and Greek style feta.  It is extra creamy reflecting the herds ability to consistently produce a butterfat level above the average.  We offer the cheese at the markets in a simple oil marinate with bay leaves, thyme and black peppercorns or alternatively in a mild 8-10% salt water brine solution.  

Try eating some feta in the morning with some toasted sourdough and freshly cut tomato, or at lunch cut up feta with some fresh leafy greens, tuna, black pepper, fresh chill and lemon juice - a simple way to return to the Mediterranean diet. 

Quark

Quark is a wonderfully soft and mild unsalted cheese. It is often used in cheesecakes, carrot cake icing, and in European and Lebanese desserts.

You may also enjoy this delicious soft cheese with fruit, as a high protein breakfast alternative....or spread on toast as a yummy creamy topper.

Quark is an unbrined cheese and so is best eaten fresh in the week it has been made.

We make our Quark on Fridays for sale at the Saturday markets. It could not be fresher!!

Camembert

Camembert is a great classic for all occasions.  You can now enjoy camembert from your own local area!  Our camembert is distinctively different in that you can taste the milking/creamy flavour with no overpowering 
overtones. 

Our camebert is available for purchase one month after it has been made. It is at its peak for taste and flavour when matured and is soft to squeeze in the center of the wheel.  By keeping it refrigerated during this time, the maturing process will slow, holding the flavours and maximising enjoyment.


Labneh

Labneh is found in various forms and textures throughout Lebanon and Syria. Many homecheese makers have experimented making this cheese by dry aging a thick yoghurt.  

At Gowrie Farm we make our Labneh from a cheesecurd full of probiotics and matured for between 4-5 days to create a texture that is extremely rich, flavoursome and intensely creamy.

This is one our favourite cheeses and goes amazingly well with toasted sourdough topped with fresh tomatoes or serve next to a salad. 
  

Gbejniet 
(Maltese Cheese)

Gbejniet is a fresh cheese from Malta that isn't often found commercially.  There is a strong culture amongst the Maltese diaspora for making this style of  cheese.  To the western pallet Gbejniet tastes like a baked custard and has milky overtones rather than cheesy flavours.  It is a cheese that is best enjoyed fresh and has a very short life span.  The cheese can be matured via a drying process with vinegar and pepper added to it.  

Whilst not traditionally enjoyed in this way, try a Gbejniet as a dessert with a little fruit or with a drizzle of honey.  Traditionally the Maltese would eat this cheese as as ricotta replacement in ravioli or other styles of cooking to provide a stronger taste.  It is simple enough to also be enjoyed with your morning egg for breakfast. 

Wash Rind - Camembert

Washed Rind-Camembert is a lovely Northern French variety that takes the cheese experience to the next level. The cheese is crafted and then matured for a week before its rind is washed in cider.

This treatment adds to the tones of the cheese while still preserving that consistent, creamy texture that you love.

When you think about stepping stones to stronger cheese varieties, this is definitely one.
 
  

Brie

Many people ask what is the difference between Camembert and Brie?  We follow traditional European conventions and make our Brie in a large wheel and expose the cheese during the affinage process to increased airflow.  

Being in a large wheel the cheese carries more moisture and remains more buttery throughout it's curing process.  

More than any of our other cheeses, we feel that our Brie will share with you the flavours of the pastures and seasons allowing you to truly enjoy seasonal variability in this mildly aged cheese. 
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