Woombye Cheese was founded by Graeme and Karen Paynter in 2013 on the Sunshine Coast hinterland surrounded by rolling green hills, creeks and bushland. Pursuing their dream of making cheese, after fast paced corporate careers, they chose this beautiful, rural location to begin a new life. They were drawn to the lush pastures of the surrounding countryside knowing they would be able to source milk, fresh, every day from the herds of Jersey and Friesian cows at neighbouring dairy farms.
Today, the dairy still sits nestled among lush, sub-tropical bushland with spectacular views over misty valleys and surrounding farmland, where the temperate climate and ample rainfall ensure the dairy herds enjoy rich, abundant pasture. In this idyllic location, the Woombye Cheese Company make and mature their award winning range of handcrafted cheeses using traditional methods and locally sourced milk. This Australian dairy is 100% family owned and Karen Paynter alongside her sister Sandra and brother-in-law Barry Cadby produce a range of cheeses such as white mould Brie and Camembert styles, to washed rind cheeses and decadent truffle triple creams.
Woombye Truffle Triple Cream Brie is this producer’s flagship cheese. To make this decadent cheese, carefully selected wheels of Triple Cream Brie are cut in half and just the right amount of Italian black summer truffle is added to create a thin straight layer of truffle in the middle. The wheels are returned to the maturation room where they are carefully turned by hand every day. The white mould rind grows to cover the entire surface of the cheese concealing the truffle layer inside. During this maturation, the truffle layer concealed inside perfumes the cheese layers above and below.
This is a truly luxurious combination of a rich Australian triple cream and earthy truffle. When cut, the cheese displays its beautiful straight line of truffle and releases a sublime truffle aroma. The flavour is creamy and mushroomy with a delicious, lingering truffle taste on the palate.