Ironically, their website displays this statement.
“We deliver to most of the country via refrigerated vehicles through Home Delivery Service. We no longer deliver through Australia Post due to unreliability. More details about delivery and where we deliver to can be found here.”
Slow delivery and poor communications are recurring complaints on the reviews on their website and on the one review on Product Review.
Better late than never?
I guess we are lucky that it was not sent with Australia Post. NOT.
If you don’t want the Bolte’s, I am happy to receive it from you. Most matured cheese will last well past their useby providing that it has been kept under the right conditions.
It actually gets softer (more gooey) as it ages. A very firm Brie has not ripened enough, as it ripens like a Camembert it develops a better smell and texture. Leave it too long the taste is much stronger and the texture in my opinion becomes too soft. We often stuff chicken thighs or breast with Rosemary, Brie or Camembert and semi dried tomatoes and then bake them until cooked and the cheese has melted nicely into the pocket.
Our experience with Brie cheeses that are out of date is that they stay hard.
We use a couple of pieces of Brie to hide our little dog’s monthly Nexgard Spectra tablet halves in and it is very hard to roll the cheese around them if well out of date but it is a piece of cake if the cheese is freash.
That’s really old cheese and often kept too cool. The noble mould is what breaks down the cheese to make it soft, too cool it dries out before the mould can do it’s job. A fridge here is useful as we have such hot weather but some places that store the cheese on it’s way to you often make it colder than it needs to be (freezing is detrimental to the texture) and in very dry atmosphere…moisture is important to the ripening so if too dry it won’t ripen.
and often kept too cool. The noble mould is what breaks down the cheese to make it soft, too cool it dries out before the mould can do it’s job. A fridge here is useful as we have such hot weather but some places that store the cheese on it’s way to you often make it colder than it needs to be (freezing is detrimental to the texture) and in very dry atmosphere…moisture is important to the ripening so if too dry it won’t ripen.
