THE GREAT WALL OF TASMANIAN TRUFFLED CHEDDAR

The Great Wall of Truffled Cheddar has taken some punishment over the past week.

It's what happens when we get hit by what seems like an avalanche of orders for Tasmanian truffled products.

The Great Wall of Truffle is what we call the area of our cool room where truffled cheddar is stored after packaging.

Occasionally, we manage to build it to quite impressive heights. Believe us, it doesn't stay there long.

Over the past couple of weeks that wall of truffled cheese has gone from bursting at the seams to nearly empty and back several times.

Our working week probably explains why.

This time last Wednesday we worked on truffled persian fetta, truffled chevre and finished wrapping some truffled butter.

The truffled cheddar wall wasn't full, but we were due to make  more, along with some truffled butter, the next day so we thought we were getting ahead of the game.

Somewhere in between we did fit in some traditional halloumi and smoky garlic halloumi but it was pretty quickly back to the truffles.

On Monday we spent the entire day making and packing truffle layered brie.

Tuesday was all about cutting and packing the truffled cheddar we made the previous week, but it was being ordered as fast as we put it on the cool room shelf.

More was despatched on Wednesday and Thursday and it  hasn't shown signs of stopping.

So what's first on the agenda this Friday?

Yep, we'll be making truffled cheddar and truffled butter, among other products, to start the cycle again.