Edith is a French style goats milk cheese first made in a small town near Burgundy by a young woman by the same name. The cheese has a bloomy rind which is rolled in ash to push further development of white mould and also impart a savoury flavour. When young, Edith is a mild and balanced cheese with slight blue flavour and pleasant acidity. As it ripens, there is intense sharpness on the palate and the texture evolves to a velvety runny consistency. The cheese tastes delicious when served with tomato and basil pasta.
The cheese has won many awards including gold medal at 2010 Royal Queensland Food & Wine Show, 2012 Royal Queensland Food and Wine Show, 2012 Brisbane Cheese Awards and many more.
Other Australian cheeses: