Choice cheese

and that’s just for starters

Sunday Tasmanian - Tassie Living - - FRONT PAGE -

IF you were to jot down a list of generic Tas­ma­nian at­trac­tions, the sort of ex­pe­ri­ences that tourists look for and that you can use to en­ter­tain your sum­mer vis­i­tors, the Coal River Val­ley, right on Ho­bart’s doorstep, ticks just about all the boxes.

Rich­mond, of course, pro­vides the his­tory, B& Bs and gal­leries; Mead­ow­bank the top- end food ex­pe­ri­ence; there are wine tast­ing op­tions ga­lore at Coal Val­ley, Craigow, Mead­ow­bank, Pud­dle­duck, Pal­mara, Poo­ley’s and Do­main A; Sul­li­vans Cove whiskies at Cam­bridge; and de­light­ful BYO pic­nic fa­cil­i­ties on the river­bank at Rich­mond and at Coal Val­ley and Pud­dle­duck vine­yards.

And then there are multi- award- win­ning


Graeme Phillips cheeses, food, lo­cal wines and a host of other tasty Tas­ma­nian tack­le­ments at Wicked Cheese, the cheese pro­ducer and cafe just be­fore Rich­mond vil­lage.

Wicked Cheese was es­tab­lished by Jen­nifer McCoy and her hus­band, ex- King Is­land cheese­maker Ash­ley, at Glenorchy in 2007. They’re now cel­e­brat­ing the first an­niver­sary of their new fa­cil­ity at Rich­mond.

In ad­di­tion to their range of de­li­cious hand­made bries, camem­berts, ched­dars and blues, and lovely, fresh cafe fare, they are a Coal River Val­ley provi­dore of­fer­ing vis­i­tors a cor­nu­copian se­lec­tion of the val­ley’s food and wine pro­duce from lo­cal olives and Pin­na­cle Berry jams to Wob­bly Boot and Drew wines.

As Ash­ley says: ‘‘ We have three cri­te­ria for se­lect­ing pro­duce to go on to our shelves and cafe menu – good qual­ity, rea­son­able price and as lo­cal as pos­si­ble.’’

Three good rea­sons why they’ve been a suc­cess­ful ad­di­tion to the val­ley’s at­trac­tions.

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