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One of the most frustrating things about being a business owner is losing a good staff member. What makes it even harder is when not only are you sad to see them leave the business but you know you will also miss them as a friend.  As a final bid farewell to one of our valued team members we all made the trek to the Swan Valley on a sunny Sunday to The Cheese Barrel.  There was a great turn out and we all made ourselves comfortable in the downstairs area on the abundance of couches and cushions.

Located next door to Olive Farm Wines just off Great Northern Highway, The Cheese Barrel has a tremendous menu of cheese from all around the world. They have themed cheese boards such as “Blue Lovers Paradise” or “Soft Cheese Sensation” or alternatively you can order a regional board from Australia, France, Spain or Italy. For those more specific with their cheesy needs individual cheeses can be purchased in 50 gram portions or larger.

My head nurse ordered the Tarago Shadows of Blue, a mild blue mould cheese made with cow’s milk from Gippsland, Victoria. This was one of my favourite cheeses of the day; rich and creamy with a slight tang.  Despite the large 100gm serving, this cheese was one of the first to disappear. I even caught a few who proclaimed they don’t like blue cheese sneaking back sheepishly for seconds.

I will be travelling to Barcelona in eight weeks on conference so I thought I’d break away from my French roots and get myself into the flamenco mood. When it comes to cheese I am highly patriotic to my French ancestry however there are a number of Spanish cheeses I shamelessly hold very close to my heart.  Or should I say mouth.

The first cheese on this platter was a semi-hard goat’s cheese Murcia Al Vino. This was quite unlike anything I have had before. It has a really creamy flavour yet its texture is elastic and almost buoyant. The rind is a rich plum colour due to being washed in wine giving an interesting fruity after-taste  The second cheese on the platter is one I am all too familiar with and love very dearly; Manchego. This versatile semi-hard sheep cheese is one of my all-time favourites and has the distinctive sweet flavour typical of sheep’s cheese. I received gluten free crackers on the side however there was still bread on my platter.  To avoid contamination I suggest they avoid mixing the two on the same platter.

Moving around to the second half of the cheese board were two cow’s milk cheeses. The Queso San Simon is a semi-hard smoked cheese from the north-west of Spain. The smoky flavours are quite subtle and delicate and it also has a surprisingly creamy texture for a semi-hard cheese. The blue cheese on the Spanish plate is the Queso Valdeon.  I recall trying this for the first time at Clarke’s of North Beach last year with the in-laws. This time the Valdeon tasted like it needed to be left to come to room temperature for another half hour as the flavours were somewhat dulled. It was definitely  overshadowed by the creamy deliciousness of the Tarago Shadows of Blue.

Not being familiar with any Olive Farm wines, I ordered an Olive Farm “Wine Flight” to accompany my cheese.  Each wine was carefully matched to each cheese to enhance the experience. I’m not going to pretend I know how to describe wines and I’m sure the Olive Farm have done a better job on their tasting notes!

Some of the girls ordered the Soft Cheese Sensation board which was sadly also served a little too cold. It almost seemed like sacrilege to see heroes like La Buche D’Affinois and Brillat-Savarin served firm and erect with minimal shine in their centres. The pernickety side of me also noticed spelling errors on the menu, another minor oversight perhaps.

I am told the macarons were the bomb.  They are imported from France, cost $2.20 each and are worth every cent.  I totally regret not trying them. At this point our party started to disband with a few of us keen to carry on the festivities. Reluctant to continue drinking this far from home with my car I attempted to convince them all to head into the city but to no avail. Eventually they opted to remain in the valley and I headed home. Not wanting my day to end once I got home I persuaded the Boy to walk down to one of our locals The Balmoral pub to carry on drinking.

Walking down the Albany Highway rekindled my appetite and by the time we arrived at The Balmoral I was super hungry. There were only limited share dishes available gluten free so we shared two serves of the scallops served in the shell topped with chorizo and marinated red pepper. The scallops were fairly small but soft and tender however the chorizo was flavourless and fatty.

Trying to pace myself so I could fit in desert I ordered a light meal for dinner; the char-grilled quail salad. The plump bird was served juicy and pink. The bed of salad was scantly tossed with some occasional crisp prosciutto, warm potatoes and mixed greens. A little more of the flavoursome ingredients wouldn’t have gone astray in this dish.

The Boy has been trying to move away from eating red meat but the lure of a steak at a pub is hard work.  This time round he came very close to ordering the Surf and Turf before once again stopping himself and choosing the warm lamb and quinoa salad. His salad arrived at the table piled high on his plate with a generous serving of shredded lamb, spinach, quinoa, cherry tomatoes, sunflower seeds feta, dried figs and a subtle hint of mint. The word salad never conjures up thought that the meal would be filing but thanks to the higher protein content of quinoa he was so full that he nearly talked me out of ordering dessert.

I said nearly. After a couple of months of carefully watching what I ate, now there is no holding me back! The white chocolate and bailey crème brûlée sounded like it would be the perfect way to end a long day of eating and drinking. Unfortunately it was a bit of a disappointment. It tasted very bland with no evidence of any white chocolate or baileys flavours at all. The vanilla ice cream was icy and super sweet.

The Boy defaulted back to his one of his favourites for dessert; the ice cream sundae. Those of you who know him well understand that ice cream is to him what chocolate is to me.  His sundae looked like something out of the eighties, and was served with three dishes of sauces; dark chocolate, berry coulis and “butterscotch sauce”. The butterscotch sauce had an odd khaki green colour to it and tasted like molten treacle. It was meant to be topped with nuts and chocolate shavings but there was barely half stingy a teaspoon sprinkled on top. Not a recommended dish even for kids.

Overall the Balmoral is a great casual pub to pop in for a local drink with your mates. There are two courtyards outside and they always have a great vibe and it is the perfect place to enjoy a sun downer in summer. Their food is trying to lift its game above basic pub fare with a few hits and misses along the way.

The Cheese Barrel

920 Great Northern Highway, Millendon, WA 6056 | (08) 9296 4539 | http://www.thecheesebarrel.com.au/

 

Price:                     $

Food:                    2.5/5 (astounding list available, but needs to be served at the right temperature)

Service:                3/5 (quick, helpful)

Ambience:          3/5 (overlooks a small patch of forested reserve)

Drinks:                  3/5 (only tried a few wines)

Total:                     11.5/20 

 

The Balmoral Hotel

901 Albany Hwy, Victoria Park 6100 | (08) 9355 4533 | http://www.thebalmoral.com.au/

 

Price:                     $$$ (Entrees $7-23, Mains $22-35, accepts Entertainment Card)

Food:                    2.5/5 ()

Service:                2.5/5 (our waitress was lovely…but very forgetful)

Ambience:          3/5 (casual pub vibe)

Drinks:                  3/5 (the essentials)

Total:                     11/20