Edith is made by Kris Lloyd from Woodside Cheesewrights in the Adelaide Hills. This french-style cheese is made from pasteurised goat’s milk and it’s left to age for 3 to 4 weeks. It’s named after a French woman who provided the original recipe.

Underneath Edith’s ash-coated rind, the texture is chalky when young, becoming smooth, velvety, runny, and clotted with further aging. The aromas are mild, while the flavours are nutty and savoury.