Main Ridge Dairy Capony | Mornington Peninsula, VIC | Goat’s Milk | Washed Curd, Semi-Hard

A$25.00
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Capony is Main Ridge Dairy’s flagship semi-hard goat’s cheese—washed-curd, aged, and quietly complex. Made from the milk of their own herd of Saanen and Toggenburg goats, it’s a farmhouse cheese that balances sweetness and savoury depth. The curd is washed mid-process to reduce acidity, preserving the milk’s natural sugars. The result: a smooth, supple texture and a flavour that lands somewhere between cultured butter and toasted caramel. It’s porcelain-white, sliceable, and deeply satisfying.

This is not a cheese that shouts. It hums—warm, clean, and quietly rich.

Capony is Main Ridge Dairy’s flagship semi-hard goat’s cheese—washed-curd, aged, and quietly complex. Made from the milk of their own herd of Saanen and Toggenburg goats, it’s a farmhouse cheese that balances sweetness and savoury depth. The curd is washed mid-process to reduce acidity, preserving the milk’s natural sugars. The result: a smooth, supple texture and a flavour that lands somewhere between cultured butter and toasted caramel. It’s porcelain-white, sliceable, and deeply satisfying.

This is not a cheese that shouts. It hums—warm, clean, and quietly rich.

Origin: Main Ridge, Mornington Peninsula, Victoria, Australia

  • Milk: Pasteurised goat’s milk (single herd: Saanen & Toggenburg)

  • Rind: Natural, thin, edible

  • Weight: ~150g wedge; ~4kg wheel

  • Style: Washed-curd, semi-hard goat’s cheese

  • Texture: Supple, smooth, sliceable

  • Maturation: Minimum 4 months

  • Awards: Australian Food Awards – Gold (2019, 2016), Bronze (2017); Royal Melbourne Fine Food Awards – Gold (2015)

What It Is

Capony is a washed-curd cheese, meaning the curds are rinsed mid-make with purified rainwater to lower acidity and preserve lactose. This technique, common in Alpine styles, results in a cheese that’s sweeter and more elastic than traditional lactic-set goat cheeses. The milk comes from Main Ridge’s own herd, milked just metres from the make room. Aged for at least four months, Capony develops a mellow, caramelised profile without losing the clean brightness of goat’s milk.

Taste and Texture

  • Rind: Thin, natural, and edible. Minimal bloom, slightly dry.

  • Paste: Porcelain-white, smooth, and supple. No eyes, no crumble.

  • Flavour Profile:

    • Sweet cream and cultured butter

    • Toasted hazelnut and light caramel

    • Subtle goat tang, clean finish

The washed-curd process reduces acidity, allowing residual lactose to caramelise during aging, contributing to its distinctive flavour.

Pairing Logic

Capony’s sweet-savory balance pairs well with:

  • Wines: Chardonnay (lightly oaked), Pinot Gris, or dry rosé

  • Beers: Amber ale or Belgian-style tripel

  • Fruits & Nuts: Fresh figs, roasted almonds, or dried apricots

  • Breads: Wholegrain sourdough or walnut bread

Non-Alcoholic Options:

  • Sparkling apple cider

  • Cold-brew chamomile tea

  • Pear and ginger shrubc

Avoid: Highly acidic accompaniments like pickles or citrus, which can overshadow Capony’s delicate sweetness.

Serving Guidance

Bring to room temperature 30–45 minutes before serving to enhance flavour and texture. Slice thinly for cheese boards, melt over roasted vegetables, or incorporate into sandwiches and salads.

Storage

Wrap in cheese paper or waxed paper and store in an airtight container in the refrigerator. Best consumed within 10 days of opening. If the rind darkens slightly, trim before serving.

Waste-Conscious Use

  • Grate into omelettes or frittatas

  • Melt into creamy polenta or risotto

  • Cube into grain salads or pasta dishes

  • Use rinds to enrich broths or sauces

Capony is a versatile cheese that brings depth and sweetness to a variety of dishes.