America’s most adventurous turophiles have eagerly awaited the FDA approval of this Australian ant-coated cheese. This tangy fresh chevre sprinkled with arthropods results in a surprisingly approachable burst of citrusy flavor that juxtaposes soft creaminess with a slight crunch.
Australia-based Woodside Cheese Wrights has created a name for itself with its artisanal cheeses. It relies on local dairies to provide the goat, cow, and buffalo milk used in their production. Head Cheesemaker Kris Lloyd oversees her passionate team of cheesemakers that includes her son, Mitch Wright.
Together, these cheesemakers have produced cheeses that have won upwards of 100 awards since 2006. Although each cheese is made by hand using traditional methods, Wright strives to incorporate unusual Australian ingredients such as saltbush and lemon myrtle.
Woodside’s creations are found throughout Australia and have garnered an international audience. Following FDA approval, one of its most unique cheeses is now available in the U.S. This fresh goat chevre was a Super Gold Medalist in the World Cheese Awards, and greatly impressed onlookers with its bold ingenuity. After a five-day maturation using a lactic fermentation process, the cheese is encased with native lemon myrtle and topped with whole green ants.
These ants, known as gulguk to the Larrakia people who harvest them in Arnhem Land, are an excellent source of protein and offer a citrusy punch to any dish. The result? A fresh, creamy cheese with a bright burst of citrus.
Anthill’s lactic fermentation process and addition of lemon myrtle gives it an acidic edge. It's got a fresh creaminess combined with a little crunch on the palate from the ants.
We love this cheese with a dry sparkling wine.