The King Island Group

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" colspan=2 height=90 BGCOLOR="#FFFFFF" TEXT="#080000" bgproperties="fixed" background="14028661egerdp.jpg"> <div> <FONT SIZE="5" COLOR="#000000" FACE="Arial" ><B>www.headchefsupport.com</B></FONT><B>    </B><B> |     </B><A HREF="index.htm" TARGET="_top" TITLE="www.headchefsupport.com"><B>home</B></A></div> <div> <FONT SIZE="1" COLOR="#000000" FACE="Arial" >back to  </FONT><A HREF="id5.htm" TARGET="_top" TITLE="Virtual Trade Show "><B>Virtual Trade Show </B></A></div> <div> </div> </td> </tr><tr> <td valign="top" width=190 BGCOLOR="#FFFFFF" TEXT="#080000" background="15ebee22egerdp.jpg"> <div> <B>The King Island Group  </B></div> <div> <A HREF="id202.htm" TARGET="_top" TITLE=" Page 2 "> Page  2  </A></div> <bR> </td> <td valign="top" height=390 width="100%" BGCOLOR="#0099FF" TEXT="#F7F7FF"> <div> <FONT SIZE="4" COLOR="#000000" FACE="Arial" ><I>                                                                                                                               </I></FONT><I><B>     </B></I><A HREF="id204.htm" TARGET="_top" TITLE="The King Island Recipes"><I><B>The King Island  Recipes</B></I></A></div> <div> <I><IMG SRC="348f62d0.jpg" border=0 width="758" height="301" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></I></div> <div>  <FONT SIZE="3" COLOR="#000000" FACE="Sabon-Italic" ><I><B>King Island Dairy</B></I></FONT></div> <div> <FONT SIZE="3" COLOR="#000000" FACE="Sabon-Italic" ><I><B>Product Manual</B></I></FONT><FONT SIZE="5" COLOR="#006699" FACE="Arial" ><I><B> </B></I></FONT><I><B> </B></I><I>     </I></div> <div> <I><IMG SRC="634f3bf0.jpg" border=0 width="755" height="191" ALIGN="BOTTOM" HSPACE="0" VSPACE="0">                 </I></div> <div> <TABLE BORDER="2" CELLPADDING="2" CELLSPACING="1" WIDTH="757" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 325 ><NOBR><div> <B>King Island Dairy Cape Wickham Double Brie.       </B></div> <div> <B>Product Description.</B></div> <div> A soft surface ripened white mould cheese</div> <div> that  has a rich nutty flavour that develops with</div> <div> age. The white surface mould assists in maturing</div> <div> the curd to a soft creamy center and with time</div> <div> will break down creating a slight browning on </div> <div> the surface.</div> <div> <B>Product Features.</B></div> <div> White mould growing on the cut surface is an</div> <div>  indica-tion that the cheese is alive and maturing. </div> <div> The cheese’s appearance and taste changes </div> <div> according to the season. The 200g set weight</div> <div> is uniquely packaged in a balsa wood box.</div> <div> <B>Applications.</B></div> <div> Cheeseboards, Snacks and Cooking.</div> <div> eg. Brie Cheese Steak Stack.</div> <div> <B>Pack Size.</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > 1kg Wheel, 200g mini wheels, </FONT></div> <div> 120g wedges, random weight wedges and </div> <div> 100g Half Moon.</div> <div> <B>Shelf Life</B>.<FONT SIZE="1" COLOR="#000000" FACE="Arial" >  Whole:  47 days.</FONT></div> <div> Cut  Wedges: 37days.</div> <div> <FONT SIZE="1" COLOR="#000099" FACE="Arial" ><B>Awards</B></FONT><B>.</B> 2001 Australian Grand Dairy Awards - </div> <div> Champion White Mould Cheese.</div> </NOBR></tD> <tD VALIGN=TOP WIDTH="249"><div> <B>King Island Dairy Phoques Camembert.</B></div> <div> <B>Product Description.</B></div> <div> A soft surface ripened white mould cheese. It has a smooth texture with an interior that is yellow in colour and has a rich, slightly nutty flavour.  </div> <div> <B>Product Features.</B></div> <div> A milder and firmer cheese than the Brie.  This is due to slightly lower fat content and there fore moisture levels.</div> <div> <B>Applications.</B></div> <div> Cheeseboards, Snacks and Cooking</div> <bR> <div> <B>Pack Size. </B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >1kg wheel, 200g mini wheels, 120g wedges, random weight wedges, and 100g Half Moon.</FONT></div> <div> <B>Shelf Life.  </B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >Whole: 47 days. Cut Wedges: 37 days.</FONT></div> <div> <B>Awards.</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >  2001 Royal Sydney Show - Gold.</FONT><FONT SIZE="3" COLOR="#000000" FACE="Arial" >.</FONT></div> </tD> <tD VALIGN=TOP WIDTH="241"><div> <B>King Island Dairy Seal Bay Triple Cream Cheese.</B></div> <div> <B>Product Description.</B></div> <div> A rich and creamy triple cream cheese made with fresh King Island milk enriched with pure cream. The cheeseis made to a Brie style and therefore is enveloped by abloom of white mould, which continues to develop during maturation adding to the flavour of the cheese. It has a rich golden center with a creamy, slightly nutty flavour.</div> <div> <B>Product Features.</B></div> <div> The cheese should be kept in the straw packaging environment to encourage maturation and development of the white mould. The mould is protected to mature the cheese from the inside out.</div> <div> <B>Applications.  </B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >Cheese board.</FONT></div> <div> <B>Pack Size.</B><FONT SIZE="1" COLOR="#0000CC" FACE="Arial" >  </FONT><FONT SIZE="1" COLOR="#000000" FACE="Arial" >1kg log, 200g mini wheel.</FONT></div> <div> <FONT SIZE="1" COLOR="#0000CC" FACE="Arial" ><B>Shelf Life.</B></FONT><B>  </B>1kg Log:Typically 30days (approx with season variation). 200g: Typically 30days (approx with season variation).</div> <div> <B>Awards.</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > 2000 Australian Specialist Cheesemakers Cheese Show- Champion Cheese</FONT></div> </tD> </tR> </TABLE></div> <bR> <div> <IMG SRC="34af5bc0.jpg" border=0 width="757" height="188" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <TABLE BORDER="2" CELLPADDING="2" CELLSPACING="1" WIDTH="757" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 716 WIDTH="241"><div> <B>King Island Dairy Centenary Brie.</B></div> <div> <B>King Island Dairy Centenary Blue. </B></div> <div> <B>King Island Dairy Centenary Cheddar.</B></div> <div> <B>Product Description.</B></div> <div> Brie: A traditional soft ripened white mould cheese with a wild aroma and a surprisingly rich and characteristic flavour. With age the surface mould will start to break-down and  brown.</div> <div> <B>Pack Size:</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >  3kg Wheel and random weight wedges.</FONT></div> <div> Blue:This specially selected rich creamy blue cheese is encased in blue paraffin wax.  It has </div> <div> a nice soft texture with a clean sweet nutty flavour.</div> <div> <B>Pack Size:</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >  1kg Wheel, Random weight waxed wedges.</FONT></div> <div> Cheddar: A limited release cheddar with  true age and a well-developed flavour. </div> <div> <B>Pack Size:</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >  5kg Wheel.</FONT></div> <div> <B>Applications.</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > Brie: Cheeseboards. Blue:Cheeseboards and cooking (eg. Pasta sauces,polenta, risotto).</FONT></div> <div> eg. Blue cheese and soft spinach polenta, or Blue cheese and Mascarpone risotto with fennel  & Sage. Cheddar: Cheeseboards and Cooking eg. Cheddar Flan.</div> <div> <B>Shelf Life.</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > Brie: 47 days whole or 37 days for cut wedges. Blue:56 days. Cheddar:180 days.</FONT></div> <bR> </tD> <tD VALIGN=TOP WIDTH="249"><div> <B>King Island Dairy Surprise Bay Cheddar.</B></div> <div> <B>King Island Dairy Stokes Point Smoked Cheddar .</B></div> <div> <B>Product Description</B>.</div> <div> Surprise Bay: A full flavoured open textured cheddar with a crumbly consistency. Matured for a minimum 12 months and has a rich flavour and a good bite.</div> <div> <B>Pack Size:</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > 2.9kg wheel, 700g wedges, 600g mini wheels, 220g wedges and random weight wedges.</FONT></div> <div> Stokes Point: A 9-month-old cheddar naturally smoked with Tasmanian hardwood.  The golden rind create during smoking acts as a natural preservative.  It is the only naturally smoked cheddar on the Australian market.</div> <div> <B>Pack Size:</B>  <FONT SIZE="1" COLOR="#000000" FACE="Arial" >2.9kg wheel, 220g wedges and random weight wedges.</FONT></div> <bR> <div> <B>Applications.</B> <FONT SIZE="1" COLOR="#000000" FACE="Arial" >Cheeseboards, cooking, grating and melting.eg. Surprise Bay Cheddar and Sweet Onion Tartlets.</FONT></div> <div> <B>Shelf Life.</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > 6 - 9 months. Awards. Stokes Point: 2000 DIAA Australian Division - Gold. Stokes Point: 2000 World Championship Cheese Awards Wisconsin USA - Silver</FONT></div> </tD> <tD VALIGN=TOP WIDTH="241"><div> <B>King Island Dairy Caves Creek Cheshire.</B></div> <div> <B>King Island Dairy Grassy Sage Derby.</B></div> <div> <B>King Island Dairy Yellow Rock Red.</B></div> <div> <B>King Island Dairy Duck Bay Gloucester.</B></div> <div> <B>King Island Dairy Lily Lagoon Lancashire.</B></div> <div> <B>King Island Dairy Netherby Blue.</B></div> <div> <B>Product Description.</B></div> <div> Caves Creek Cheshire: A mild cheese with a slight tangthat becomes more developed with age. </div> <div> <B>Pack Size: </B> <FONT SIZE="1" COLOR="#000000" FACE="Arial" >2.9kg wheel, random weight wedges. Grassy Sage Derby: Made to traditional methods with Sage blended through the curd to give the cheese its distinctive character and appearance.</FONT></div> <div> <B>Pack Size: </B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >2.9kg wheel, random weight wedges.</FONT></div> <div> Yellow Rock Red: Made to the style of the Red Leicester it is a delicately flavoured cheese that is matured for a minimum 6 months and becomes sweeter with age. There is a slight suggestion of green grass bitterness, behind more distinctive butterscotch and nutty flavours. The red/orange appearance is derived from the South American annatto bean. The bean was traditionally added to give the cheese a distinctive appearance. Adds colour to the cheeseboard.</div> <div> <B>Pack Size:</B>  <FONT SIZE="1" COLOR="#000000" FACE="Arial" >5kg wheel, 2.9kg wheel and random weight wedges. Duck Bay Double Gloucester: Not as firm as cheddar it has a nutty mellow character and a lingering aftertaste.</FONT></div> <div> <B>Pack Size:</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > 2.9kg wheel, random weight wedges.</FONT></div> <div> Lily Lagoon Lancashire: A mild flavoured, slightly acidic cheese that develops character with age.</div> <div> <B>Pack Size:</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >  2.9kg wheel, random weight wedges. Nether by Blue: A firm cheese with subtle blue veining characteristic of the English Blue Cheshire on which the cheese is styled. The bluing gives  the cheese a depth of character with out dominating  the palate. The orange colour is derived from the South American Arnattobean. The distinctive colour and blue veining adds a point of difference to the cheeseboard.</FONT></div> <div> <B>Pack Size:</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >  5kg wheel, 2.9kg wheel and random weight wedges.</FONT></div> <div> <B>Applications. </B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >Table cheese and cheeseboard.</FONT></div> <div> <B>Shelf Life. </B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >180 days: Cheshire, Lancashire, Gloucester, Derby and Yellow Rock Red. 120 days: Nether by Blue. </FONT></div> <div> <B>Awards.</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >  Nether by Blue: 1999 Australian Specialist Cheesemakers Cheese Show - Gold.</FONT></div> </tD> </tR> </TABLE></div> <bR> <div> <IMG SRC="34cf6bb0.jpg" border=0 width="758" height="187" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <TABLE BORDER="2" CELLPADDING="2" CELLSPACING="1" WIDTH="757" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 383 WIDTH="241"><div> <B>King Island Dairy Lighthouse Blue Brie.</B></div> <div> <B>Product Description.</B></div> <div> A delicately distinctive cheese, with a textured white mould and rich creamy centre. The mild blue mould gradually matures developing a more spicy flavour with age.</div> <div> <B>Product Features.</B></div> <div> It is an ideal cheese for first time blue eaters due to it smild flavour. It is one of the more difficult cheeses to make in combining blue and white moulds.</div> <div> <B>Applications.  </B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >Cheeseboards.</FONT></div> <div> <B>Pack Size.  </B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >1kg wheel,  230g mini wheel, random weight wedges and 115g Half Moon.</FONT></div> <div> <B>Shelf Life.  </B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >48 days.</FONT></div> <div> <B>Awards.</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > 1999 Royal Sydney Show - Gold.2001 Royal Sydney Show - Gold.2002 Royal Queensland Show - Gold.</FONT></div> </tD> <tD VALIGN=TOP WIDTH="249"><div> <B>King Island Dairy Roaring Forties Blue.</B></div> <div> <B>Product Description.</B></div> <div> A full flavoured blue made from cow’s milk with a sweet, slightly nutty character and good aftertaste.  A   Roquefort style mould is used to create this unique and exciting cheese style. The Roquefort is the most famous of the French blue cheeses, and  is traditionally made with ewe’s  (sheep) milk. Originally the mould for the cheese was grown on bread for 70 days, before being sprinkled on the curds before they were placed in the moulds.</div> <div> <B>Product Features.</B>  <FONT SIZE="1" COLOR="#000000" FACE="Arial" >A rind less cheese that is matured in wax. This cuts off the oxygen supply, which gives it its sweet and nutty character. The wax also assists in retaining its moisture and creating a smooth and creamy texture. A good blue for people who generally do not enjoy blue  cheese.</FONT></div> <div> <B>Applications.</B></div> <div> Cheeseboards, snacks and cooking (eg. Salads, pasta sauces, or softened over steak, Blue Cheese salad with walnuts and honey).</div> <div> <B>Pack Size.</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >  1.2kg wheel,  200g mini wheel and random weight wedges.</FONT></div> <div> <B>Shelf Life.  </B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >56 days.</FONT></div> <div> <B>Awards. </B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >1999 Australian Grand Dairy Awards - Champion Blue Cheese. 2000 New York Fancy Food Fair - Champion. 2003 Royal Sydney Show - Gold.</FONT></div> </tD> <tD VALIGN=TOP WIDTH="241"><div> <B>King Island Dairy Bass Strait Blue.</B></div> <div> <B>Product Description.</B></div> <div> A Danish style blue cheese with a rich creamy texture and an even dispersion of blue mould throughout. A subtle blue cheese with a developed character and gentle after taste. The Danish blues are known for their creamy mouthful, which is combined with a metallic taste and salty bite. They have black-blue veining which contrasts against the very white interior.</div> <div> <B>Product Features.</B></div> <div> An attractive, naturally rinded cheese, with a mild blue flavour. It is suitable for adding to recipes as the flavour suits a range of pallets. <FONT SIZE="1" COLOR="#0000CC" FACE="Arial" ><B>Applications. </B></FONT>Cheeseboards, cooking (eg. Frittatas, pasta sauces, and polentas).</div> <div> <B>Pack Size.</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > 1kg wheel, 120g wedges and random weight wedges.</FONT></div> <div> <B>Shelf Life. 56 days</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >.</FONT></div> <div> <B>Awards. </B><FONT SIZE="1" COLOR="#000000" FACE="Arial" >1999 Royal Melbourne Show - Champion Blue Cheese. 2000 Australian Specialist Cheesemakers Cheese Show- Grand Champion Cheese. 2000 Royal Melbourne Show - Gold.</FONT></div> <div> 2000 Champion New York Fancy Food fair.</div> <div> 2001 Royal Sydney Show - Gold. 2002 Australian Grand Dairy Awards  - Champion BlueMould Cheese. 2003 Royal Sydney Show - Gold.</div> </tD> </tR> </TABLE></div> <bR> <div> <IMG SRC="34df5bc0.jpg" border=0 width="757" height="188" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <TABLE BORDER="2" CELLPADDING="2" CELLSPACING="1" WIDTH="757" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 735 WIDTH="241"><div> <B>King Island Dairy Pure Cream.</B></div> <div> <B>King Island Dairy Creme Fraiche.</B></div> <div> <B>Product Description.</B></div> <div> Cream: <FONT SIZE="1" COLOR="#000000" FACE="Arial" >A naturally thick pasteurised pure cream</FONT></div> <div> containing no preservatives, additives or thickeners.</div> <div> Consistency will vary from season to season depending on the quality of feed at the time.</div> <div> Creme Fraiche: A lightly cultured sour cream. Naturally thick with a lactic acid producing bacteria added to give a slightly soured, nutty flavour. Ideal for cooking, as it does not separate.</div> <div> <B>Applications.</B></div> <div> Cream:<FONT SIZE="1" COLOR="#000000" FACE="Arial" > Serve with your favourite dessert, or add to recipes. eg. Rich Chocolate Fudge Cake, Leek Cream Quiche, Creamy Vanilla Ice cream, Whiskey Syllabub.</FONT></div> <div> <B>Creme Fraiche:</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > Cooking, sauces, add to mashed potato.</FONT></div> <div> <B>Pack Size.</B></div> <div> <FONT SIZE="1" COLOR="#000099" FACE="Arial" ><B>Cream</B></FONT><B>:</B> 2litre bucket, 200mL tub.</div> <div> <B>Creme Fraiche:</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > 2litre bucket, 200mL tub.</FONT></div> <div> <B>Shelf Life.</B></div> <div> 42 days.</div> <div> <B>Awards.</B></div> <div> <B>Cream:</B> <FONT SIZE="1" COLOR="#000000" FACE="Arial" >2002 DIAA Australian Division - Gold.</FONT></div> <div> <B>Cream:</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" > 2003 Australian Grand Dairy Awards - Champion Cream.</FONT></div> <div>                                                                                                                                                                                                                                                                                     </div> </tD> <tD VALIGN=TOP WIDTH="249"><div> <B>King Island Dairy Yoghurt.</B></div> <div> <B>King Island Dairy Honey & Cinnamon Yoghurt.</B></div> <bR> <div> <B>Product Description.</B></div> <div> King Island Dairy Yoghurt:</div> <div> A naturally sweetened, richand creamy yoghurt which has the added benefit of acidophilus</div> <div> It contains no preservatives or thickeners. King Island Dairy Honey & Cinnamon Yoghurt: A naturally sweetened, rich and creamy yoghurt with Honey & Cinnamon, which has the added benefit of acidophilus It contains no preservatives or thickeners. </div> <div> <FONT SIZE="1" COLOR="#000099" FACE="Arial" ><B>Applications.</B></FONT><B> </B>Serve on its own, as an accompaniment with your favourite fruit or dessert or add  to recipes.</div> <div> <B>Pack Size.</B></div> <div> King Island Dairy Yoghurt: 2kg bucket, 400g tub. King Island Dairy Honey & Cinnamon Yoghurt: 2kg bucket, 400g tub.</div> <bR> <div> <B>Shelf Life</B>. <FONT SIZE="1" COLOR="#000000" FACE="Arial" > 42 Days.</FONT></div> <bR> </tD> <tD VALIGN=TOP WIDTH="241"><div> <B>King Island Dairy Black Label Brie.</B></div> <div> <B>King Island Dairy Black Label Blue Triple Cream.</B></div> <div> <B>Product Description.</B></div> <div> <B>Brie:</B><FONT SIZE="1" COLOR="#000000" FACE="Sabon-Bold" ><B> </B></FONT>Made to traditional Brie de Meaux style with</div> <div> pasteurised milk. Brie de Meaux is often regarded at the best Brie as it is milder than other varieties, and was traditionally made in a 3kg wheel. The outer mould should be browning and beginning to break down. It has a rich flavour with good secondary mushroomy flavours and a strong aroma. The Brie is higher in moisture than most Bries and with much more active bacteria development to give the cheese more flavour</div> <div> and character. The cheese is not released until ripe and ready to serve. When cut, the centre should begin to bulge.</div> <div> <B>Blue Triple Cream:</B><FONT SIZE="1" COLOR="#000000" FACE="Sabon-Bold" ><B> </B></FONT>A unique triple cream that has a full growth of blue mould on the exterior to create a wonderful texture. It is hand pierced  to develop gentle blue mould through its rich and buttery interior. The cheese is wrapped in straw to protect the outer mould as it develops and allows for ease of handling. Appealing on all palates due to the subtle yet characterful flavours.</div> <div> <B>Applications.</B></div> <div> Served at room temperature with bread.</div> <div> <B>Pack Size</B><I><B>.</B></I></div> <div> <B>Brie:</B><FONT SIZE="1" COLOR="#000000" FACE="Sabon-Bold" ><B> </B></FONT>900-950g wheels.</div> <div> <B>Blue Triple Cream: </B>1-1.2kg.</div> <div> <B>Shelf Life.</B></div> <div> <B>Brie:</B><FONT SIZE="1" COLOR="#000000" FACE="Sabon-Bold" ><B> </B></FONT>30 - 35 days depending on season. Should be eaten when ripe.</div> <div> <B>Blue Triple Cream:</B><FONT SIZE="1" COLOR="#000000" FACE="Sabon-Bold" ><B>  </B></FONT>30 - 35 days.</div> <div> <B>Awards.</B></div> <div> <B>Blue Triple Cream: </B>1999 Australian Specialist<FONT SIZE="1" COLOR="#000000" FACE="Sabon-Roman" > </FONT>Cheesemakers</div> <div> Cheese Show - Gold.</div> <div> <B>Blue Triple Cream: </B>2002 Australian Specialist Cheesemakers</div> <div> Cheese Show - Gold.</div> <div> <B>Brie: </B>1999 Australian Specialist Cheesemakers Cheese Show - Gold.</div> <div> <B>• The Black Label range is only available to the Food Service market.</B></div> <div> <B>• The Black Label range is only released to the market when ripe, and is therefore ready to enjoy immediately.</B></div> <bR> <bR> <bR> <bR> </tD> </tR> </TABLE></div> <bR> <div> <IMG SRC="619f5c10.jpg" border=0 width="757" height="193" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> <div> <TABLE BORDER="2" CELLPADDING="2" CELLSPACING="1" WIDTH="757" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="BOX" RULES="ALL" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 760 WIDTH="241"><div> <B>King Island Dairy Endeavour Blue.</B></div> <div> <B>Product Description.</B></div> <div> A traditional Gorgonzola style cheese with a soft creamy texture, smooth mouth feel. It has a full-bodied complex blue flavour that develops with age. The cheese is matured in a traditional 8kg wheel. The Gorgonzola is one of the oldest named cheeses in</div> <div> the world, dating back to 879 AD. It was first matured in the mould-rich caves of Gorgonzola, Italy, where the cattle were rested during winter.</div> <div> <B>Product Features.</B></div> <div> The Endeavour is the most complex cheese of the King Island range. The cheese develops a natural reddish/grey rind during maturation and is dispersed throughout with a greenish-blue mould.</div> <div> <B>Applications.</B></div> <div> Cheeseboards.</div> <div> <B>Pack Size.</B></div> <div> 2 kg wedge.</div> <div> <B>Shelf Life.</B></div> <div> 56 days.</div> <div> <I><B>Awards.</B></I></div> <div> 1999 Australian Specialist Cheesemakers Cheese Show - Gold.</div> <div> 2000 Royal Sydney Show - Gold.</div> <div> 2001 Australian Grand Dairy Awards - Grand Champion Cheese.</div> <div> 2001 Royal Sydney Show - Gold.</div> <div> 2003 Australian Grand Dairy Awards - Grand Champion Cheese.</div> <div>                                                                                                                                                                                                                                   </div> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <bR> <div>                                                                                                                                                                                                                                                                                                    </div> </tD> <tD VALIGN=TOP WIDTH="249"><div> <B>King Island Dairy Stormy Washed Rind.</B></div> <div> <B>Product Description.</B></div> <div> A traditional washed rind cheese with an earthy and wild aroma. It has a soft and mild interior, though with a surprisingly subtle flavour. Made in the Pont l’Ev?que style from Normandy, France. The cheese must be brushed and washed regularly with a linen culture during maturation to encourage the special bacteria to grow on the rind. This</div> <div> gives the cheese its unique flavour.</div> <div> <B>Product Features.</B></div> <div> Whilst having a wild aroma the cheese is subtle and slightly nutty. The rind can be peeled back and the cheese scooped out if preferred. The rind may be slightly gritty, if so, this is residue left from the bringing on of the rind and is harmless. The aroma is a result of the cheese being washed during maturation.</div> <div> <B>Applications.</B></div> <div> Cheeseboards and cooking.</div> <div> eg. Char-grilled Kangaroo & Stormy Stack.</div> <div> <I><B>Pack Size.</B></I></div> <div> 200g.</div> <div> <I><B>Shelf Life.</B></I></div> <div> 40 - 48 days.</div> <div> <B>Awards.</B></div> <div> 1999 Australian Grand Dairy Awards - Champion</div> <div> Washed Rind.</div> <div> 1999 Australian Specialist Cheesemakers Cheese Show</div> <div> - Champion Washed Rind.</div> <div> 2000 Australian Specialist Cheesemakers Cheese Show</div> <div> - Champion Cheese.</div> <div> 2000 Royal Melbourne Show - Best Farmhouse Cheese.</div> <div> 2000 Royal Melbourne Show - Gold.</div> <div> 2000 Royal Perth Show - Gold.</div> <div> 2003 Australian Grand Dairy Awards - Champion Washed Rind.</div> <bR> <bR> </tD> <tD VALIGN=TOP WIDTH="241"><div> <B>King Island Dairy Black Label Black Wax Cheddar.</B></div> <div> <B>King Island Dairy Black Label Cloth Matured Cheddar.</B></div> <div> <B>King Island Dairy Black Label Red Hut.</B></div> <div> <B>Product Description.</B></div> <div> <FONT SIZE="1" COLOR="#000099" FACE="Arial" ><B>Black Wax Cheddar:</B></FONT><B> </B>Cheddar aged for a minimum 18months resulting in a crumbly texture. It is rich and has a full flavoured big bite.</div> <div> <B>Cloth Matured Cheddar: </B>A small truckle style cheddar that is mild, sweet and nutty. It has a richness of flavour and a buttery aftertaste without being overpowering.Traditional cloth matured for a minimum 6 months giving a unique flavour and character combined with a</div> <div> farmhouse appearance from the brown/grey rind. The cheese dries from the outside in with time. As it dries it becomes more buttery and fuller in flavour.</div> <div> <B>Red Hut: </B>A traditional washed rind styled cheese handmade and matured in the cellars on King Island made in the Reblochon style. It has a supple creamy texture with sweet flavours and a pleasantly mild taste. The washing</div> <div> of the rind gives it its unique flavour and warm yeast aromas. The rind can be pale gold, apricot or deep orange - the darker the colour the stronger flavoured  the cheese.</div> <div> <I><B>Applications. </B></I>Cheeseboards.</div> <div> <I><B>Pack Size.</B></I></div> <div> <B>Black Wax and Cloth Matured: </B>1.2kg.</div> <div> <B>Red Hut: </B>1.2kg.</div> <div> <I><B>Shelf Life.</B></I></div> <div> <B>Black Wax: </B>6 - 9 months.</div> <div> <B>Cloth Matured: </B>180 days.</div> <div> <B>Red Hut: </B>30 - 35 days.</div> <div> <I><B>Awards.</B></I></div> <div> <B>Cloth Matured: </B>1999 Australian Specialist Cheesemakers Cheese Show - Gold.</div> <div> <B>Cloth Matured: </B>2000 Australian Specialist Cheesemakers Cheese Show - Champion Cheese.</div> <div> <B>Cloth Matured: </B>2002 Australian Specialist Cheesemakers Cheese Show - Gold.</div> <div> <B>Cloth Matured: </B>2003 Australian Grand Dairy Awards - Champion Aged Cheddar Cheese.</div> <div> <B>Red Hut: </B>1999 Australian Specialist Cheesemakers Cheese Show - Gold.</div> <div> <B>Red Hut: </B>2003 Royal Sydney Show - Gold.</div> <div> • The Black Label range is only available to the Food Service market.</div> <div> • The Black Label range is only released to the market when ripe, and is therefore ready to enjoy immediately.</div> <bR> <bR> </tD> </tR> </TABLE></div> <bR> <bR> <bR> <bR> <bR> </td> </tr></table></body>