Black Cow – A Decadent Triple Cream Delight from Nimbin Valley Dairy

Indulge in the luxurious experience of Black Cow, a triple cream cheese crafted by Paul and Kerry at Nimbin Valley Dairy. Made from fresh, free-range Fresian and Jersey cow’s milk, this 150g cheese is a rich, velvety delight that blurs the line between butter and camembert. Rolled in vine leaf ash for an elegant touch, Black Cow offers a complex blend of buttery and lemony flavours that evolve as the cheese matures. With its soft, gooey texture and indulgent creaminess, this cheese is a must-try for any lover of fine dairy.

Tasting Notes:

• Buttery, creamy texture with a slight chalkiness when young
• Lemon and buttery flavour notes that develop into a rich, caramel taste as it matures
• Rolled in vine leaf ash, giving it a subtle earthy finish

Why Black Cow is Special: The magic of Black Cow lies in the perfect combination of quality milk and traditional cheese-making techniques. Sourced from free-range Fresian and Jersey cows grazing on lush, green pastures, the milk used to create this cheese is collected in the morning to ensure ultimate freshness. At two days of age, Black Cow is carefully cut, rolled in vine leaf ash, and set to mature. As it ages, the cheese transforms from chalky and firm to soft, buttery, and intensely flavoured, offering a truly decadent cheese experience.

Pairing Suggestions:

• Pair with a crisp Sauvignon Blanc or a light sparkling wine
• Serve with fresh fruit, nuts, and crusty bread
• Perfect for a cheeseboard or as an indulgent snack

Ingredients:

• Cow’s Milk (Fresian and Jersey)
• Cream
• Salt
• Vine Leaf Ash
• Cultures
• Rennet

Storage & Serving Tips: Store Black Cow in the refrigerator and allow it to come to room temperature before serving. As the cheese ages, it will become softer and more flavourful, making it perfect for spreading or enjoying with your favourite accompaniments.