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OUR PRODUCTS
Gallo Dairyland produce a range of cheese and yoghurt – all
of which are
" lactose free"and of course chocolate
GALLO HAND CRAFTED CHOCOLATES
Chocolate needs no introduction.
At Gallo Dairyland, we source, blend and temper some of the finest couvetures
in the world to achieve our own irresistable chocolate.
Gallo Dairyland delicately hand craft the most beautiful chocolate made from
the finest Swiss couveture. Couveture must be tempered before use
to stabilize the cocoa butter. This process involves heating and cooling
repeatedly giving a glossy finish and a hard crisp consistency.
The process of blending and tempering involves changing the physical structure
of the raw chocolate through rapid heating and cooling - bringing out the flavours,
textures and aromas in much the same way as coffee blending and roasting.
The art of blending and tempering is what distinguishes fine chocolate and
has been practised for over 100 years by the finest chocolatiers in the world.
Once blended and tempered, Gallo Dairyland chocolate is then ready to create
an array of wonderful products.
GALLO GOURMET CHEESE
GALLO
CHEESE IS ALSO AVAILABLE FROM QUALITY OUTLETS AROUND AUSTRALIA
click here to to view
For more information about our cheese click here
GALLOSTELLO RED
This cheese has a very long history. According
to local documents, this cheese was served to the wife of Duke Sigismund
of Austria in the 15th century. It is a wheel-shaped cheese with the
dry, pale beige, natural rind which is covered with a fine red wax coat. Gallostello
Red is mild in flavour. Maturation of Gallostello Red takes at least
two months.
GALLO TILSIT
Tilsit is a Swiss cheese that was brought there by a Swiss cheesemaker
who had learnt to make Tilsir 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.
GALLO CAMEMBERT
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.
GALLO FETTA
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.
GALLO SILK
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.
GALLOZOLA & GALLOSTELLO BLUE
Australian Blue Vein Cheeses are made in the style of many classic
European Blue cheeses such as Gorgonzola, Stilton and Roquefort. Blue
vein cheeses have a strong tangy taste and pungent aroma with a smooth and
creamy texture. They are characterized by a network of green-blue veins
of mould throughout the body of the cheese.
BARRON RIVER & MOUNT QUINCAN
The washed, natural rind of Barron River is
pinkish-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. Mount Quincan is quite similar, but a stronger version
of Barron River. It has a rind of red-gold colour and a supple, smooth
texture.
SEVEN SISTERS & LAKE EACHAM
Washed Rind Cheeses have a uniqueness of their own. Their
complex flavour and rich, orange-brown rind (not normally eaten) makes this
cheese an interesting addition to a cheese platter. Although the 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.
GALLO YOGHURT
Lactose Free Greek Yoghurt with a unique
blend of Active Culture!
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