The Cheese
Our motto is quality, quality, quality. Quality is better than quantity. The Wicked Cheese range has won numerous awards precisely because we will not accept second best. Near-enough is never good-enough. Ashley McCoy, the Wicked Cheese cheesemaker wants you to remember your Wicked Cheese experience.
Wicked Cheese brie and camembert cheeses are made from traditional recipes, drawing their distinct differences from their French regional origins.
The Wicked Cheese Range:
Wicked Triple Cream Brie
Wicked Cheese Triple Cream Brie won the Supreme Cheese Champion Trophy at the 2008 Royal Melbourne Show.
Wicked Cheese Triple Cream Brie is a rich, creamy cheese made with pure milk and enriched with cream sourced from the Coal River Valley in southern Tasmania. The historic Coal River Valley is famous for its cool-climate wines and unpolluted pastures.
Covered in a bloom of white mould, Wicked Cheese Triple Cream Brie continues to develop during maturation, enhancing the magnificent flavour. It has a soft golden centre and a pleasingly rich and buttery flavour, initially slightly acidic and, as the cheese ages, developing mushroom and ammonia characteristics.
Available in 150g size
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Wicked Brie
There is milk, rennet and culture in Wicked Brie, and no stabilisers. As the cheese matures the subtle nutty flavour will develop and the creamy texture will soften to the ooze. Slightly higher in fat content than our camembert the brie is luxuriously decadent and the perfect treat for any time of day.
Wicked Cheese brie was awarded the trophy for Best White Mould Cheese at the Australian Grand Dairy Awards 2010 »
Perfect white snowy mould covers the cheese that bears the deep rib marks from its resting racks. They are so visible, like a tight belt around the belly, because of the high moisture content of this cheese. It is literally bulging, just waiting for the moment when the silver knife cuts its white velvety skin to reveal a soft, straw-yellow interior paste with a satin-like gloss and honey consistency that ooze onto the plate. As the cheese matures the subtle nutty flavour will develop and the creamy texture will continue to soften.
Available in 200g, 600g or 1 kg sizes
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Wicked Camembert
Wicked Camembert is a traditional cheese. A white mould hides a decidedly wicked centre. Starting life a little chalky, slightly salty and with a hint of mushroom flavour, this cheese will transform as it matures to a gorgeous gooey texture. There is milk, rennet and culture in Wicked Camembert, and no stabilisers.
If you want a rubbery piece of cheese to fling at your naughty friend, this is not the cheese for you. However, if you want to seduce your friends with a silky camembert which melts on your tongue, cut a slice of Wicked Camembert.
Available in 200g, 600g or 1 kg sizes
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Wicked Chilli Camembert
Soft camembert infused with green peppercorns and chilli.
A pristine white mould disguises a wicked centre. Cutting the cheese will reveal a smorgasbord of colour – orange, yellow, green and red. The cheese is flavoured with soft green peppercorns, vegetable extract and chilli. The flavour profile has been described by cheese judges as “confused” but we prefer to liken it to an assault on the taste buds – first a hint of peppercorn, followed by the creamy mouth feel of a good camembert and, finally, the heat that all good chilli eaters love. This is a wicked Wicked cheese!
Available in 200g, or 1 kg sizes
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Wicked Cheddar
Matured for a minimum of 9 months, the cheddar is a deep yellow colour with a firm closed texture. The cheese is handmade – quite uncommon in this day and age of mass produced cheddars.
Wicked Cheddar is slightly buttery with a clean sharp acidic flavour that develops complexity with further ageing. As the cheese matures the result is a deep, full flavour that lingers. This is a good, old-fashioned cheddar.
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The Richmond Cheese Range:
Richmond Tasmanian Triple Cream Brie
Richmond Tasmanian Triple Cream Brie is a rich and creamy triple cream cheese made with milk and enriched with cream sourced from the Coal River Valley in southern Tasmania.
Covered in a bloom of white mould, Richmond Tasmanian Triple Cream Brie continues to develop during maturation, enhancing the magnificent flavour. It has a creamy, golden centre and a pleasingly rich and buttery flavour, initially slightly acidic and, as the cheese ages, developing mushroom and ammonia characteristics.
Available in 150g or 1.2 kg (approx) sizes
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Richmond Tasmanian Brie
There is milk, rennet and culture in Richmond Tasmanian Brie, and no stabilisers. As the cheese matures the subtle nutty flavour will develop and the creamy texture will soften to the ooze. Slightly higher in fat content than our camembert, the brie is luxuriously decadent and the perfect treat for any time of day.
Available in 175g or 1 kg (approx) sizes
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Richmond Tasmanian Camembert
A pristine white mould disguises a decidedly wicked centre. Starting life a little chalky, slightly salty and with a hint of mushroom flavour this cheese will transform as it matures into a tangy, richly ripe and earthy flavour with a gorgeous gooey texture.
Available in 175g or 1 kg (approx) sizes
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Richmond Tasmanian Milk
Richmond Milk is sourced from the Coal River Valley in southern Tasmania.
The milk is minimally processed – straight from the cow to the bottle, on the same day – pasteurised only. The milk is NOT homogenised so give it a good shake before you pour! The milk is NOT standardised (no cream is removed). The milk has NO added permeate. (Note: Many of the supermarket and common milks you see are diluted with permeate. This dilutes cream, protein and, most importantly, flavour.)
Richmond milk is just like the old and long-forgotten glass-bottled milk that baby boomers grew up on, and got free at school! Remember when milk tasted creamy and fresh? We do, and we miss it, so here it is!
You can get this in any size you want as long as it’s 2 litres!
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Wicked Cheese range:
Richmond range:
