Flinders is a marriage of fresh water buffalo cheese, the indigenous South Australian Saltbush, and eucalyptus flavored petals from their Bottle Brush shrub. The milk comes from a buffalo dairy in Mypolonga, Australia where all the milk is exclusive to cheesemaker Kris Lloyd. Serve tossed in a salad of heirloom tomatoes, red onion and a drizzle of olive oil. Taste: Rich, creamy, and ‘spreadable’. Pairings: Dry sparkling white wine. Made with pasteurized buffalo milk and vegetarian rennet.