The fine and greatly respected Australian
cheesemaker Jindi are most famous for their
brie.
The Jindi Brie, produced by master cheesemaker George Ronalds, is smooth and fragrant with a flavour reminicent of mushrooms. It is matured for five weeks before eating, and when served at room temperature from a slice off a huge wheel, it is flowing and unctuous. Its smooth and velvety white penicillin rind is chewy and a delicious textural counterpoint to the almost liquid cheese.
research source includes cheese.com