This semi-firm cashew cheese is rolled in a seasonal blend of native Tasmanian botanicals such as kunzea, pepperberry leaf and saltbush. It is inspired by the Fleur du Maquis sheep’s milk cheese, made in Corsica and rolled in herbs taken from the local shrubland. The Freycinet is a cheese board standout. Pair it with a crisp white wine such as a sauvignon blanc, or for something a little different, try it with a fruity rosé.
Ingredients: Cashews, filtered water, refined organic coconut oil, Tasmanian sea salt, native Tasmanian botanicals, non-dairy cultures.
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