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The Jindi range of specialty cheeses are made using 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 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 and brand continues to enjoy many further accolades, all testament to a commitment to quality, taste and innovation.

Enjoying Jindi Cheese
Jindi’s veteran artisan cheese maker provides these simple tips to best enjoy the extensive range of Jindi brie and camembert cheeses:

  • Where possible, store white mould cheese in its original packaging. Otherwise use foil or baking paper
  • Take cheese out of the fridge an hour before serving. In summer this can be reduced to 20 minutes
  • 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




White Mould Cheeses

As the name suggests, white mould cheeses age from the exterior to the interior of the cheese; a process that contributes to the maturation and character of the cheese. When cut, a fully matured cheese is creamy in texture (in comparison with the slightly chalky texture of a less mature cheese) and develops wonderful flavours.

Covering the exterior is a velvety white rind, grown from a mould such as Penicillium candidum. It takes about a week for the mould to grow on the surface of the cheese after which it is wrapped and left in controlled conditions to further mature.




Jindi White Range







Our Specialty Cheeses