In late April, Artisa held a Cheese and Wine evening at our cheesery at Prospect, Tasmania. A great time was most definitely had by all! We prepared a variety of delicious dishes featuring or complementing our plant based cheeses. These were accompanied by some beautiful vegan friendly Tasmanian wines and beers.
Part of the evening involved recording and discussing the pairing of some selected Tasmanian wines with our cheeses.
The totally unscientific results of the tastings were that our Coal River fresh cheese with fennel pollen was complemented by Josef Chromy's 2016 Chardonnay and Wobbly Boot Vineyard's 2016 pinot noir paired well with both the Launceston Blue and the smoky Gladstone.