The producers: Emme raw-milk goat’s cheese

Common or garden? Not in taste and texture.

Who Denise Riches, at Hindmarsh Valley Dairy at Victor Harbour on the Fleurieu Peninsula, is one of two producers (Bruny Island Cheese Company in Tasmania is the other) in Australia licensed to make raw-milk cheeses - the first since the early 1960s.

How Created in the style of Emmentaler (the classic hole-filled Swiss cheese), Emme is aged for six months and has a natural rind. The handmade cheese is turned and washed frequently during the ageing process, and has the start of eye formation (what the layperson might call holes). It's made using non-animal rennet and goat's milk produced on Riches' 80-hectare farm.

Why Emme is notable for its flavour combination of nutty, sweet and acid notes, capturing a complexity not possible in pasteurised cheese. Riches is renowned as an innovator and purveyor of excellence - her cultured butter was first presented on the tables at Aria in Sydney in 2009 - and Emme is now featured on menus of leading Fleurieu restaurants, including The Kitchen Door at Penny's Hill Winery.

Where Emme retails for about $10 per 100gm. It's distributed through Scoop SA in South Australia and sold at the weekly Victor Harbor Farmers' Market.


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Meet Your Maker: Tanto, QT Melbourne
14.09.2017
Sydney is part of Airbnb's Flavours of Home
11.09.2017
Perth's Chu Bakery: home to the matcha choux puff
06.09.2017
Miele launches a smart oven with a smart price tag
05.09.2017
The Producers: Box Grove Vineyard Verjus
14.08.2017
What is bee pollen?
09.08.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Hot 100 2015 - Food

The world is getting hotter and we’re not talking about glob...

Women in Hospitality

A new organisation is empowering women working in the hospit...

The producers: Two Rivers Green Tea

A leading local tea exporter now offers his leaves to the do...

The producers: Colony honey

A selection of regional monofloral honeys sourced direct fro...

Liquid gold

We find ourselves inexorably drawn to salt caramel in a jar....

The producers: Atssu Divers

Hand-dived abalone, turban shell and sea urchin.

Making a scene

Entertainer Julia Zemiro notes there’s little difference bet...

Deutscher’s Turkey Farm

When it comes to talking turkey, the best birds have lived t...

Sandor Ellix Katz Q&A

Food fermentation 'revivalist' and guru Sandor Ellix Katz di...

The producers: Alexandrina Jersey milk

Meet the producers of the creme de la creme of Australian fu...

Gamze smokehouse

Bringing local flavour to artisan-made bacon.

Gourmet Traveller Gourmet Fast app

Now, here's a mighty handful: GT's Gourmet Fast recipes are ...

Food emoji we wish existed

What? More than 200 new pictograms in the latest Emoji set, ...

What is jumbuck?

The jumbuck has leapt straight from the pages of Banjo Pater...

Inside Out almond milk

Thicker, creamier milk, with a more pronounced almond flavou...