The Jindi range of specialty cheeses are made using only the highest quality milk from cows grazing in the lush dairy district around Jindivick. The refined European-inspired cheese-making processes are further enhanced by state of the art white and blue mould facilities.
It was the Jindi Brie that first put the brand on the world map taking out many prestigious awards, including the prestigious World’s Best Cheese at the Wisconsin Cheese Makers World Championship. Over the years the range has grown to include a premium selection of white and blue mould cheeses. The brand continues to enjoy many further accolades, all testament to a commitment to quality, taste and innovation.
Enjoying Jindi Cheese
Jindi’s, Franck Beaurain, veteran artisan cheese maker, provides these simple tips to best enjoy the extensive range of Jindi bries, blues and camembert cheeses:
- Buy what you require for a single use and eat it in its entirety
- Where possible, store white and blue mould cheese in its original packaging. Otherwise use foil or cling wrap
- Take cheese out of fridge an hour before serving. In summer this can be reduced to 20 minutes and in winter, increase it to two hours
- Eating cheese closer to the best before date will increase the sharpness of its flavour
- As in France, cheese is best eaten as a finale to a meal rather than an appetiser
- Soft cheeses are best served on crusty breads
- Wine and cheese should be matched by similarities – the stronger the cheese, the heavier the wine