Grandvewe's thistle experiment pays off

摘要

What do you get when you mix premium organic ewe's milk and Spanish cardoon thistles? Pamela, a new thistle-rennet cheese from Grandvewe Cheeses in Tasmania. While plant-based rennets extracted from thistles, figs and nettles have been used in Spain and Italy for centuries, Grandvewe's creation is an Australian first. "From the very beginning, we wanted to produce Spanish and Italian-style sheep's milk cheeses," said Grandvewe's Nicole Gilliver. "But we didn't just want to re-create the same kinds ofcheeses that are imported from Spain and Italy."