This is a seasonal cheese, available during the cooler months of the year.

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As autumn sets into the Adelaide Hills so does a change in milk qualities. The greening of pastures after long hot summers gives the herd’s young green grass to graze on. These conditions produce fabulous milk for cheese making, low in volume but high in fat and protein. Harvest was made to coincide with grape harvest which can vary from region to region but in the cool climate districts such as the Adelaide Hills it happens around early autumn.

For the Woodside Harvest 100% beautiful rich autumn goat milk is used. The milk is inoculated with a cocktail of cultures and moulds including yoghurt culture. After cutting the curds a slow stirring a heating process begins that requires patience and a perfect balance of heat and stirring. Once the curds are quite elastic and sweet smelling they are place into hoops and pressed overnight.

Harvest is washed with a brine solution over a 3-4 week period this produces the orange colour on the surface of the cheese and also imparts a robust flavour to the cheese. Washed rinds are becoming increasingly popular as cheese lovers demand bigger flavours from cheese makers. Harvest is sweet tasting and shows off the excellent quality of the milk, the texture is soft and supple, when fully mature in 2-3 months Harvest begins to bulge with ripeness and complexity.

Best cheeses available from March to June.