I am obsessed with the Damona cheeses, after friend Ju brought the brie to my birthday and I made my first ever cheese platter. IT WAS AMAZING. After you get used to the faint coconut aftertaste (it's a very coconut-based cheese) it's so gooooood. So brie-like, perfect at room temperature and great with some figs on some gluten-free crackers.
Anyway so I purchased the brie, the mozzarella and the pepperjack because they were onsale this week at the Cruelty Free Shop in Fitzroy. Brie, amazing at room temperature spread on pumpkin sourdough. Highly recommend.
I used the mozzarella in a tomato-based pasta sauce, added to my bowl after all was done. The mozzarella has sun-dried tomatoes through it, and it was melty but added a bit too much of a coconut aftertaste to my pasta. I won't use it again on my pasta, but I am going to give it a go on pizza soon.
Today I made cheese toasties out of the pepperjack. It's not peppery at all, and melted really beautifully into the sourdough. Again with the coconut aftertaste, but I'm looking forward to making a tomato and cheese toastie in the very near future.
Overall, I'm a big fan of the Damona cheeses. The brie remains my favourite, but I'm enjoying the pepperjack a whole lot. I remain mixed on the mozzarella.
Damona cheeses are made in Coburg! What a good, local cheese.