Tantalising new cheese flavours to treat your tastebuds

TWO farmers are out to change the way we eat cheese by creating their own signature flavours at their purpose-built cheesery and milking parlour in the Lockyer Valley.

Di and David Pigott own Awassi Cheesery in Grantham, using 100 per cent of the milk from the farm's sheep in all their products.

At Awassi Cheesery in the Lockyer Valley, guests can enjoy lunch or cheese tasting in the avocado grove. Picture: Ashleigh Howarth

"We milk and make the cheese right here on the property, so we don't bring in milk from anywhere else," Mrs Pigott said.

Popular cheese flavours include coffee, port, figs and labneh, star anise, pepper crust and rosemary, just to name a few items from their range.

"Coffee cheese has been made in America for a very long time, and it even won Cheese of the Year in 2016, so we decided we would make our own here," Mrs Pigott said.

"We're working with Somerset Coffee and they have designed our own blend of coffee that is called the Awassi coffee.

"We serve that with a little chocolate wafer biscuit.

"Here, we use our cheese for dessert, as well as starters, main and everything else."

Visitors to Awassi Cheesery in Grantham can try cinnamon halloumi. Picture: Ashleigh Howarth

The pair love playing around with different flavours, as well as making traditional cheeses, for visitors to try.

"We do value different things. We want to play with the food and bring it up to a whole new level of cheese," Mrs Pigott said.

"We keep going the traditional methods and cheeses, but we also like to modernise them.

"With the first flush of milk that comes through in the next couple of weeks, that is when I will make my camembert. We only make that four times year, and we have a waiting list for that.