French cheesemaker Matthieu Megard has created a semi hard, smear ripened cheese reminiscent of a classical Morbier with an ash layer in the centre. Fermier is made using local organic milk from Western District, Victoria.
The cheese is pressed for 12 hours in cloth, salted in a brine bath and then smeared every second day with a brine solution. After six weeks, the rind develops a reddish tinge and is slightly sticky to touch.
Fermier is nutty in flavour with a smoky finish. It is a great table cheese and also melts well.