Charleston is a unique surface ripened cheese made by Woodside Cheesewrights and takes its name from a nearby village in the Adelaide Hills. A triple cream cheese, the rich marigold coloured curd is a reflection of the pure Jersey milk of Molly and Syd Lewis’ farm. The cheese is made to a traditional style, and matures due to natural surface ripening from the penicillium candidum and brevi linens cultures on the rind. When young the cheese has a thick curd centre. As it matures, this slowly changes to a thick, unctuous sticky texture and a long, lingering, creamy flavour.