~ Simple name, complex flavours ~


From a small family farm in the heart of the Coal River Valley in Tasmania comes some of the most beautiful, hand crafted cheeses in Australia. And one of these is Blue by Coal River Farm. 

If you find the name a bit simplistic, don’t be fooled. This cheese is as deeply, flavourfully complex as they come. As cheesemakers the Coal River team take only the very best Tasmanian raw milk and carefully, thoughtfully combine it to create a finger-licking, award-winning, blue-veined cheese. In fact, the Blue has been awarded bronze at the World Cheese Awards in Bergamo, Italy. A huge accomplishment… but well deserved. 

Coal River Farm’s blue is a mild, super-creamy gorgonzola-style cheese. One bite will convince you that all is right in the world (and for the moment, it will be!). As part of a well-curated cheese platter, it can change the tone of your entire party. Think we’re putting too much on a single cheese? Give it a try!

PRODUCER: Coal River Farm
ORIGIN: Cambridge, TAS, Australia
AGEING: 2-3 months  |  MILK TYPE:    |  STRENGTH: 6/10
• Ice wine
• Craft beer
• Thick, Italian-style hot chocolate
• Pears
• Fig preserves
• Risotto

The Coal River Farm Blue’s nod to the gorgonzola style means that it’s a youngish blue, that leans into the sweet notes of its flavour profile. Of course, you still get the milky and unctuous big blue tastes, with notes of sour cream and butter, and that sharp forward sting of lactic tang. But this is all balanced by its smooth, creamy texture and moderate salty overtones.

 This stunning ivory-white cheese, with its subtle blue-green veins will look incredible on your cheese platter, of course. But beyond the cheese board, it’s a cheese that’s pining to be cooked with. Whether you crumble it over risotto, drop thick shards onto a pear and walnut salad or even give our blue cheese souffle recipe a go, you certainly won’t be disappointed.


Gorgonzola is an ancient cheese, being rumoured to have been first produced in 879 AD in Gorgonzola, Italy. However, it didn’t get its distinctive greenish-blue marbling until the 11th century. Still, it was being eaten and enjoyed by Italian country folk during the Middle Ages—just like we are today!

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