Barossa Wine Cheese and Chocolate Tour
Be driven around the Barossa for a Barossa Wine Cheese and Chocolate Tour! This wonderfully epicurean tour of Adelaide's famous wine region is the only way to see the area. Visit 5 wineries while matching the finest Barossa Cheeses and hand-made chocolates, and discovering new taste sensations.
10.00am - Tasting at Grant Burge Wines
11.00am - Tasting at St. Hallett Winery
12.00 noon - Lunch and tasting at Whistler Wines (where you can feed kangaroos)
2.00pm - Tasting and winery tour at Richmond Grove Winery
3.30pm - Tasting at Schild Estate winery - chocolates matched with wines, and then visit Menglers Hill Lookout for a lovely view of the Barossa Valley.
The cheese pack on this tour is for you to keep and includes:
Insulated cooler pack
Wooden cheese board
Four cheeses (approx 120 grams each)
The Four cheeses include:
Churn 49 Camembert - A white mould cheese made with cow's milk. This cheese is allowed to mature in the cheese cellar for four weeks before being released. This achieves a slightly mushroom, fungal aroma, with a mild creamy palate that will develop over time to become full, rich and luscious.
Wanera - A washed rind style, meaning the rind of the cheese is literally washed with a special solution made up with water, cultures and salt. The solution is scrubbed into the rind of the cheese, which enables the cheese to develop subtle yeasty aromas. The palate is full and velvety with mild sweetness. As the cheese matures, the aroma becomes quite pungent and the flavour intense.
Fresh Fust - Made on Monday and sold the following Thursday, this little cheese has a guarantee of freshness! The cheese is drained and dry salted by hand before being packaged, and is a one week old Eden Valley Fust.
Annulet - The methods used in making this cheese are loosely based on Gouda, with a desire to create a Trappist. The curds are "washed" partially with water and whey to create a sweeter taste and pressed by hand under the whey to form a dense paste. It is matured for a minimum of three months and washed regularly with brevibacterium linens to create the russet coloured rind. Made in a round disk of 1.5 - 2 kilograms, it has a mild nutty flavour.
NOTE: Unless otherwise specified, the rates listed are for the 2019 - 2020 season. The 2019 - 2020 season rates are valid from the 1st April 2019 to the 31st March 2020. The 2020 - 2021 season rates commence on the 1st April 2020.