Jindi Cheese

Jindi Brie is a unique full-flavoured cheese made to traditional methods, with a distinctive taste, creamy texture and pleasant aroma. The delicious golden yellow centre is encased by a fluffy white rind and is considered ripe when, if pressed, has slight resilience. Musty and fungal on the nose, with little ammoniac aromas, the Jindi Brie has a rich buttery flavour and a smooth creamy texture.

Back in the days when Brie was pronounced ‘Bri’ and Camembert with a ‘t’, George Ronalds, a modest third generation dairy farmer from Gippsland Victoria, along with his wife Bev, decided it was time to hang up the milking overalls and start a new venture making specialty white mould cheese. A considerable undertaking in anyone’s language!

In 1985 a small four-room factory was built on the family farm, and by 1986 Jindi had produced its first cheese. From these humble beginnings, Jindi has grown to become one of Australia’s leading producers of specialty cheeses.

products

Brie (wheel)
3kg

Rich in flavour the Jindi Brie has a smooth creamy mouth feel. The most awarded of Jindi's cheeses, recognized on the world stage winning 3 championships for "Best Brie in the World".

Brie (wheel)
1kg

A full flavoured Brie which develops a beautiful oozy creamy centre covered with a fluffy white rind.

Brie (wheel)
210g

One of their more popular cheeses, the 210gm Brie has a pure white rind giving way to a firm, but gelatinous golden yellow pate.

Brie (half wheel)
100g

With a delicious creamy taste, superb smooth texture and soft white mould encasing a pale smooth centre, the 100gm Brie is perfect for a convenient single serve size.

Brie (wedge)
125g

Ever popular and retail friendly the 125gm Brie is slightly firmer in texture, yet maintains a soft, mild flavour throughout maturation.

Chilli Brie (wheel)
1kg

Jindi Chilli Brie combines mild chilli overtones with their smooth creamy brie. While starting as quite a understated warmth, the chilli flavour intensifies during maturity.

Camembert

Made traditionally by hand, Jindi Camembert has won awards at major competitions throughout Australia.

With rich cream and butter driven flavours and a pure white rind giving way to a firm golden yellow centre, the Jindi Camembert remains a steady favourite. Usually quite oozy when cut, it may have a chalky heart, but is considered ripe when, if pressed, has a slight level of resistance.

Camembert (wheel)
1kg

Made to a traditional method, a full flavoured cheese with a creamy texture and distinct mild taste.

Camembert (wheel)
200g

A steady favourite amongst consumers, the Jindi Camembert brings together the classic style white mould characteristics with a delicate mild flavour without the complex mushroom hue found in some equivalents.

Camembert (half wheel)
100g

Maintaining the renowned Jindi flavour and soft white mould encasing a pale smooth centre, the 100gm Camembert is perfect for a convenient single serve size.

Camembert (wedge)
125g

Slightly firmer in texture, yet maintains a soft, mild flavour throughout maturation.

Blue Cheese

This elegant, hand-made Blue Cheese is crafted according to a unique Australian recipe. The cheese possesses a smooth, velvety body with a slightly open texture. Its distinct and well-rounded flavour is unique and could only be achieved through the rich milk available from the ever-green pastures of Gippsland.

Blue (wheel)
2kg

Jindi Blue displays a fine network of blue veins and, when young, has a delicate, mild blue flavour profile, reminiscent to that of Gorgonzola. When fully matured, the cheese reaches a full and unique blue flavour, highly praised by cheese lovers!

Blue Cheese (wedge)
155g

A creamy mild blue is perfect for those just developing a palate for blue cheeses. Its delicate, mild blue flavour intensifies with age.

Jumbunna Blue Cheese
900g

Renowned for its intense flavour and pungent smell, Jumbunna is a moist crumbly blue, made in a style similar to that of Roquefort. It is not punctured like most blue cheeses, rather, dense blue mould is encouraged to grow in the numerous air cavities formed in the coarse curd. Although crumbly in texture it has a smooth mouth feel finishing with a slightly astringent flavour. Lovingly regarded as the 'ugly duckling' of their cheeses, the Jumbunna develops into a powerful taste sensation.

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