Drenched in garlic infused olive oil, spices and fresh herbs, this farmhouse cheese is made on the eastern edge of Victoria's western district. Sandy Cameron tends the free range flocks allowing them to graze at will while wife Julie makes their cheese using traditional French inspired methods. Serve with roasted vegetables, on crusty breads, or use as the base for a pasta sauce. Taste: Rich, creamy, garlicy, herbaceous and spreadable Pairings: crisp dry white wine Made with pasteurized sheep and goat's milk and microbial rennet.