Our Monte Diavolo is formed in a flattened sphere and the rind is lightly washed for 90 days. The paste is ivory-coloured, with a supple texture that is studded with crushed native pepper berries. The native pepper adds a distinctive savoury flavour to the cheese that is uniquely Australian. It is sweet at first, with an aftertaste that is peppery, smoky, and herbal.
With plain crackers, the best artisan salumi and fresh fruit (eg. pear or green apple)
Barbera, Dolcetto, Pinot Grigio
Monte Diavolo is made when native pepper berries are in season. It is available from April to June each year.