Right: Cheese maker Richard Thomas will share his knowledge and passion for cheese at De Bortoli’s new cheese tasting rooms.By Kath Gannaway
RICHARD Thomas is in his element as resident cheese expert at De Bortoli Winery in Dixon’s Creek.
The well known cheese maker has overseen the building of De Bortoli’s new cheese maturing and tasting rooms, adding an exciting addition to the winery’s famous cellar door.
Mr Thomas has specially selected cheeses from around Australia and overseas as part of the first ‘vintage’.
In the maturation room, timber shelves sourced from an old cheese factory carry on a privileged vocation as bearers of the precious cheeses as they go through the process known as affinage – maturing to perfection in carefully controlled conditions.
Describing the ‘cave’ conditions in the room, Mr Thomas croons with obvious pride that these cheeses “want to be quiet, and still” as they mature in a humid atmosphere and relatively low temperatures.
Mr Thomas said he was embracing the opportunity to take control of the cheese maturation process with passion. He will have the rare opportunity of offering cheeses when they are at their very best.
He said the largest inconsistency in cheese quality caused by how it was treated in the shop.
“I will look to coach each cheese along at the right temperature to perfection,” he said.
Mr Thomas is on hand to discuss the finer points of cheese making and storage at the cellar door as visitors sample unique European and Australian cheese, and, of course, the De Bortoli wines.
The De Bortoli Winery Cellar Door is open from 10am to 5pm daily.
Phone 5965 2271.
