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 cheese maker 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:
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 or 1 kg sizes
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 or 1 kg sizes
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 size
Relatively Wicked Blue
Relatively Blue is a “melt in your mouth” soft, mild and creamy blue cheese.
Made from cow’s milk, this cheese has even dispersions of mould, presenting a subtle blue flavour with a developed character A glistening ivory-to-straw colour, set against liberal striations of greenish-blue mould. It is moist and not too crumbly. The flavour gets stronger as the cheese matures.
Available in 175g size
Wicked Waxed Blue
Wicked Waxed Blue is a full flavoured blue with a smooth slighty acidic character, a rich mouth feel and good aftertaste. The rindless cheese is matured in its wax coating, which cuts off the oxygen supply, promoting its sweet and fruity flavour.
Available in 175g or 1.2 kg sizes
Wicked Vintage 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.
Wicked Chilli Cheddar
Wicked Chilli Cheddar is our hand-made Tasmanian vintage cheddar infused and matured with chilli.
Medium to hot!
Wicked Whiskey Cheddar
Wicked Whiskey Cheddar is our hand-made Tasmanian vintage cheddar marinated in 8 year old single malt Tasmanian whiskey.
The cheese has strong aromatic characteristics with complex and lingering blend of smokey, malty flavours that are underpinned by clean and sharp cheddar flavours.
Wicked Pepperberry Cheddar
Wicked cheddar with the addition of pepperberry ... a native Tasmanian dark purple berry that grows in the alpine regions of Tasmania. When dried, the pepperberry produces a subtle bush pepper flavour with spice overtones and slight sweetness, enhancing the clean sharp flavour of the cheese.
Wicked Smoked Cheddar
Matured for a minimum of 12 months, the cheddar is a deep yellow colour with a firm closed texture. Wicked Smoked Cheddar is slightly buttery with a clean sharp acidic flavour that develops complexity with further ageing. The cheddar is delicately smoked with hardwoods.
Wicked William Hard Goats Cheese