Our La Primavera pays homage to the moment that spring emerges in the Adelaide Hills. We take the first raw milk of the season and use classic alpine techniques to create a unique cheese. The aromas of dried flowers contrast the slightly pungent rind, and the paste has a rich buttery flavour balanced by a delicate nuttiness.
With plain crackers and dried fruit.
Pinot Grigio, Nebbiolo, Dolcetto.
Because La Primavera is only made with spring milk, it is available from February to April each year.