THE GALLO CHEESE AND YOGHURT FAMILY
Where to buy? ...click here
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| GALLO FETTA |
GALLOZOLA |
GALLO CAMEMBERT |
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| Australian Feta, made with cow’s milk is a semi-soft, white cheese with a unique texture and flavour due to its manufacturing process. Initially a fresh cheese, Feta is sometimes described as a ‘pickled’ cheese. When mature, Feta has a white, moist body and can be soft, firm or even ‘crumbly’ in texture. Gallo Fetta is a milder, creamier cheese than imported varieties and tends to slice easier and is less crumbly. |
( Gold Medal 2008 - Brisbane Cheese Awards) As the name suggests is made in the style of a Gorgonzola. Blue vein cheese has a strong tangy taste and pungent aroma with a smooth and creamy texture. They are characterised by a network of green
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It is a wheel-shaped, soft-white cheese with a velvety, soft rind. The interior is very soft and creamy. The period of maturation takes twenty to forty-five days and has a mushroom aroma and taste.
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| MISTY MOUNTAIN |
GALLO TILSIT |
BARRON RIVER |
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Misty Mountain is vintage style cheese that is very soft in texture but full in flavour. It is spreadable and can be enjoyed with crackers.
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Tilsit is a Swiss cheese that was brought there by a Swiss cheesemaker who had learnt to make Tilsit while in eastern Prussia after the Franco-Prussian war. Gallo Tilsit is a semi-hard, ivory-coloured cheese with a brown-yellow rind. The affinage takes four to six months.
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( Reblochon) Is a French -style cheese that is washed with a natural rind of a pink orange with a dusting of grey mould. the cheese has a slightly sharp taste. It is used as a table cheese and is delicious when melted over vegetables.
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| BACI ( BRIE) |
MACADAMIA |
SEVEN SISTERS & LAKE EACHAM |
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| This cheese is more ripened than a camemburt but still soft and creamy and full of flavour. Baci could be likened to a Brie style cheese.
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Made using local Macadamia nuts grown on the Atherton Tablelands, the macadamia cheese is an interesting taste sensation, it is a processed cheese blending the roasted nuts giving a nutty flavour. Great as a dessert cheese, served on a platter with fruit and nuts
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Washed Rind Cheese has a uniqueness of its own. The complex flavour and rich, organe brown rind ( not normally eaten) makes this cheese an interesting addition to a cheese platter. Although te rind has an aggressive distinctive smell, Lake Eacham is surprisingly sweet and mild with a soft creamy texture. Seven Sisters is also soft and smooth but with a fuller flavour. |
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| GALLO SILK ( HALOUMI) |
GALLO YOGHURT |
HERITAGE |
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| Gallo Silk is a Greek-style cheese that has been marinated in brine. Belonging to the family of ‘pasta filata’ or stretched curd cheeses, this cheese was brought to Australia by the influence of Italians. Silk is a cheese that is pan-fried, great idea for the BBQ with family and friends. |
Lactose Free Greek Yoghurt with a unique blend of Active Culture! |
A beautifully aged cheddar for approx 18 months to 2 years. It is sharp and crumbly. A popular choice for most. |
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| GRUYERE |
GALLOSTELLO BLUE |
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(Gold Medal 2010- Brisbane Cheese Awards)
This cheese has a dense and compact texture, yet flexible. It's the density that makes it stronger and less stringy. Slightly grainy with a complexity of flavours - first fruity, then more earthy, nutty characteristics that linger on the palate.
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This cheese is a processed blue cheese. It contains 40% blue, is soft, creamy and tasty. Gallostello Blue can be used as a spread on crackers. |
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