PEOPLE’S CHOICE 2018: SYDNEY

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With three MOULD sessions, competition for the People’s Choice was tough. A combined fourteen hours of tasting meant the crown could have gone to anyone!

As it turns out, there was one clear winner. And that was…. drumroll please… MILAWA CHEESE!

Well done, team!

TOP 3

  1. Milawa Cheese Co.
  2. Bruny Island Cheese
  3. Grandvewe

Your P&V Wine List, Sydney

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Cheese and wine is a popular pairing, but it doesn’t always work. Except for at MOULD. We’ve curated a drinks offering specially designed to pair well with cheese. The guys from P&V Wine + Liquor Merchants have selected the wines – except for the rosé which was made just for the festival. We’ve got the best beer and cider producers in the state. Shaun Byrne from Maidenii is running a standalone vermouth bar, Black Market Sake is bringing a range of sakes, and Hartshorn Distillery will have its sheep’s whey gin and vodka.

There may even be some more surprises on the day.

Core list

Pet Nat
Frankly Bob

White
Rizza 370ml

Orange
Jumpin’ Juice

Chilled Red #1
3Pinots 370ml

Red
Little Reddie Metcalfe

Baller List

Champagne
Champagne Diebolt-Vallois Blanc de Blanc NV

White
Les Dolomies Croix Sarrant Savagnin
Les Dolomies Les Combes Chadonnay
Domaine Valette Pouilly-Vinzelle
Domaine Valette Pouilly-Fuisse
Domaine Valette Vire-Clesse
Domaine Valette Macon-Chaintre

Orange
Radikon Jakot 500ml
Radikon Oslavje 500ml
Radikon Sivi Pinot Grigio
Radikon Slatnik
Okro’s Wines Mtsvane

Rosé
Zurab Topuridze Chkaveri Rosé
Tschida Rose

Red
Bindi Block 5 Pinot
Bindi Original Vineyard Pinot Noir
Jean Foillard Côte du Py Morgon
Occhipinti SP68
Bondonnio Barbaresco
Ellio Sandri Barolo

MOULD MENU: SYDNEY

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You probably could live on cheese alone, but where’s the fun in that? To complement the cheesy offering (and soak up all that delicious booze) may we present your food menu, Sydney!

The Artisan Cheese Room

Raclette Toastie $10
Oozy L’Artisan Organic Raclette on organic sourdough with cornichons & dijon.

Mumbai Spiced Toastie $10
Section 28 Tomme du Vallee, fresh green chilli and coriander chutney & ground spices on organic sourdough.

Epic Pizza

Fat Tony: Tomato, mozzarella $7/slice
OK USA: Tomato, mozzarella, pepperoni, oregano $7/slice
Sweetgreen: Garlic, mozzarella, spinach, ricotta $7/slice

AGAPE Organic

Antipasto plate – beetroot hummus, marinated olives, tapenade, fennel pickles, flatbread $12
Roast wagyu beef taco, tomato, coconut & coriander salsa, mayo, slaw, soft corn taco $9
Mushroom tostada, truffle mayo, caramelised onion, chervil, slaw $9
Nachos – wagyu beef chile con carne/veg/vegan with cheddar, tomato sauce, chimmichurri, sour cream, corn chips $14
Slow roasted pulled pork belly rice bowl, crackling, miso bbq, pickles, chimmichurri, rice & quinoa $16.5
Beet & citrus cured king salmon rice bowl, matcha aioli, pickles, sprouts, wakame, rice & quinoa $16.5
Chips $9

The Fermentary

Kimchi cheese toastie $12
Milk Kefir Labna with red kraut and Sake Lees Cracker $8
350gm Krauts $15 – Danish Red Kraut or Smokey Jalapeno Kraut
Water kefir $6 – Strawberry Black Pepper, Lime & Mint or Fig & Ginger
Flavoured Milk kefir $5 – Blueberry or Coffee
350gm Labna in Mt Zero Olive Oil with garlic & herbs $15
Milk kefir scoby kit $25.00
Book: Ferment for Good by Sharon Flynn $39.50

Fino Foods

Peppered Fig Paste
Pickled Baby Figs
Peach & Muscatel Chutney
Baby Cornichons

$8.00 each. Pack of three $20.

Mount Zero

Olive cones

CHEESE CHATS: MOULD Sydney

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You’ll learn just by eating, but if you want to up your knowledge even more then make sure you sit in on one of our MOULD ‘Cheese Chats’. From raw milk, to beer and cheese matching, to the science behind yeast and mould, there’s something for everyone.

And the best bit? They’re free! Spots are limited though, so first in, best dressed.

RAW MILK

This Cheese Chat focuses on cheese made with raw (unpasteurised) milk. For this session, Bruny Island Cheese Co.’s Nick Haddow will be joined by Pecora Dairy’s Michael McNamara, ethical farmer and advocate of the raw milk industry, to take you through a tasting of a selection of raw milk cheeses matched with beers and wines. 

BEER & CHEESE

Just in time for the warmer weather, Nick Haddow from Bruny Island Cheese Co. and Thea Royal from Shaw River Buffalo Cheese will get to together to talk about spring cheeses paired with spring beers. 

YEAST & MOULD

Nick Haddow from Bruny Island Cheese Co. (he wrote the yellow book) and Sharon Flynn from The Fermentary (she wrote the blue book) will talk all things mould, yeast and fermentation. They’ll also touch on tradition and flavour over a tasting of a great selection of snacks.

SESSION TIMES

SATURDAY
12pm – Raw Milk
2pm – Yeast & Mould
6pm – Yeast & Mould
7pm – Beer & Cheese 

SUNDAY
12pm – Raw Milk
2pm – Beer & Cheese 

Fino Foods

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As a wholesale distributor, Fino’s main game is cheese and if it’s not delicious, they’re not interested. It’s that simple. Fino only stock products that blow minds, so you can rely on hand-selected foods that taste incredible every single time. They’re not swayed by looks, or brands, or a hefty price tag.  If it doesn’t knock their socks off, you won’t see it from them.

On The Side came about because Fino were sick of seeing sugary, preservative-packed accompaniments that were not elevating the cheese eating experience. They’re first and foremost cheese lovers and are passionate about creating food moments. They are dedicated to sourcing quality ingredients to create our unique product range.

PEOPLE’S CHOICE: MELBOURNE 2018

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With three MOULD sessions in Melbourne, competition for the People’s Choice was tougher than ever before. With thirteen hours total of tasting… the crown could have been anyone’s!

As it turns out, there was one clear winner. And that was…. drumroll please… MILAWA CHEESE!

Victoria’s own Milawa Cheese was voted the best at each of the three sessions, making them also the overall winner for 2018. Well done, team!

Below are the top three results for each session.

FRIDAY

  1. Milawa Cheese Co.
  2. Tolpuddle
  3. Boatshed Cheese

SATURDAY

  1. Milawa Cheese Co.
  2. Section 28
  3. Coal River

SATURDAY EVENING

  1. Milawa Cheese
  2. Shaw River Buffalo
  3. Section 28

Melbourne Cheese Chats 2018

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We want you to get the most out of your MOULD experience, so in 2018, we’re offering masterclasses for FREE! Led by Nick Haddow from Bruny Island Cheese Co. with guest cheesemakers as co-hosts, three informal “cheese chats” will run at various times throughout the sessions.

Each session is FREE but spots are still limited, so will be capped at two spots per transaction. Reserve your place by booking via the below link. You also must have a MOULD GA ticket, corresponding to the cheese chat session, to be eligible.

RAW MILK
This cheese chat focuses on cheese made with “raw” (or unpasteurised) milk. For this session, Haddow will be joined by Kym Masters from Adelaide’s Section28, to take you through a tasting of several raw milk cheeses paired with different beers and wines.

BEER & CHEESE
Haddow will be joined by Shaw River Buffalo’s Thea Royal to discuss cheese and beer matching. Bruny Island Cheese Co.’s Metric Tomme and Fresh Hop Washed Rind cheeses will be paired with two Bruny Island Beer Co. beers, and Shaw River’s award-winning Annie Baxter Special Reserve will stand up against brews from La Sirene.

WHISKY & CHEESE 
Pyengana Dairy’s Dave Bennett will pair his cheddar with Starward’s Solera whisky, and Paul Wilson from Nimbin Valley Dairy will match his Saint Billie to Staward’s wine cask whisky in this whisky and cheese pairing session. Discover for yourself what makes this combination so special.

Session times:
Friday 4th May: 6pm Beer and Cheese; 7pm Whisky and Cheese
Saturday 5th May AM: 12pm Raw Milk; 2pm Beer and Cheese
Saturday 5th May PM: 6pm Raw Milk; 7.30pm Whisky and Cheese

FRIDAY

SATURDAY

Your 2018 food menu, Melbourne!

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You probably could live on cheese alone, but where’s the fun in that? To complement the cheesy offering (and soak up all that delicious booze) may we present your food menu, Melbourne!

Maker & Monger

Fondue grilled cheese toastie: gruyere, comte, shallots, garlic, wine ($11)
Fondue grilled cheese toastie special: fondue with Gary’s free range Berkshire ham off the bone & Dijon mustard ($13)
Flaming Reuben: Q Le Baker rye bread, seeded mustard, sauerkraut, Russian dressing, Robbin’s Island wagyu brisket pastrami & cheese ($13)

Harper & Blohm

Heidi Farm Raclette served on steamed Jones Potatoes with cornichons (GF) ($12)
The Classic grilled cheese toastie: Pyengana Cheddar, Heidi Farm Gruyere, Section 28 Raclette with caramelised onion ($12)
The Blue grilled cheese toastie: Milawa Blue, pear, rocket & walnuts ($12)
Welsh Rarebit & Leek: Pyengana Cheddar with Grand Ridge Stout, Worcestershire sauce, mustard, cayenne pepper & leeks ($12)

Burn City Smokers

Smoked Cheese Kranksy Hotdog – bbq sauce, jalapeños, cheese kransky, mustard and aged cheddar
Beef Brisket Cheese Burger – 14 hr smoked beef brisket, bbq sauce, mustard, pickles and jack cheese.
Smoked Mushroom Burger – smoked portobello mushrooms, bbq sauce, salsa verde, slaw and shaved pecorino.

Bruny Island Cheese Co.

Fondue $15
Fondue with shaved black truffles $25

48h Pizza and Gnocchi Bar

Gnocchi trevigiano w Gorgonzola blue cheese, radicchio and Vincotto $15
Gnocchi Napoli w tomato sauce and Parmesan cheese $12

Cannoleria by That’s Amore

Sicilian Cannoli: sweet ricotta, cinnamon and pistachio crumb ($5)
Chocolate Cannoli: chocolate ricotta and chocolate chips ($5)
Blue Cheese and Figs: blue cheese ricotta and caramelised figs ($5)

Fino Foods

Peppered fig paste
Baby pickled figs
Peach & muscatel chutney
Baby cornichons
Dried red & green apple
Dried pear
Seedless muscatels

Mt Zero

Fried spiced olives stuffed with curd $9
Warm olives with mandarin & fennel $5
Sandwich pressed falafel with tahini $9

 

Your 2018 drinks list, Melbourne!

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Cheese and wine is a popular pairing, but it doesn’t always work. Except for at MOULD. We’ve curated a drinks offering specially designed to pair well with cheese. Wine importer Campbell Burton has selected the wines – except for the rosé which was made just for the festival. We’ve got the best beer and cider producers in the state. Shaun Byrne from Maidenii is running a standalone vermouth bar, Starward is bringing a range of whiskies, and Hartshorn Distillery will have its sheep’s whey gin and vodka.

There may even be some more surprises on the day.

Wine

Sparkling
2013 Sylvain Martinez ‘Gazouillis’ Chenin Blanc, Anjou
2015 Bodega Cueva Macabeo, Valencia
2012 Verge Bulle a Zero, Macon
2007 Carriel dels Vilars ‘Rosat Escumos’, Penedes

White
2017 Manon Forest ‘High Paradise’, Savagnin Chardonay Garganega, Adelaide Hills
2017 Borachio ‘Gold Tooth’ Savagnin Chardonnay, Adelaide Hills
2014 Jerome Guichard ‘Vin d’Montbled’, Chardonnay, Macon
2015 Gregory White ‘White is Blanc’ Grenache Blanc Terret Bourret, Languedoc
2014 Jerome Lambert ‘Melodie en Sous Sol’ Chenin Blanc, Anjou

2013 Verge Balaise Oxidative

Rose
Valentine Wines GSM Rosé

Red
2017 Sam Vinciullo ‘Red / White’ Merlot Semillon
2017 Sam Vinciullo ‘Red’ Merlot Cabernet
2016 Tomas Torres ‘Jove’ Tempranillo Syrah
2016 Bodega Cueva ‘Vi-Viu’ Syrah
2009 Carriel dels Vilars Negre
2015 Schnabel Blaufrankisch vom Sausal, Styria

Vermouth

Maidenii
Regal Rogue
Castagna
Causes & Cures
Adelaide Hills
Margan

Beer and Cider

La Sirène Brewing
Sample Brew
Bruny Island Beer Co.
Napoleone Cider
2016 Yahou Fatal ‘C.N.T’, Auvergne Cider
2012 Le Pelut ‘Babiole’, Rousillon Cider

Spirits

STARWARD Distillery – whisky
Hartshorn Distillery – sheep’s whey gin and vodka

 

Your 2018 cheese list, Melbourne!

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Sixteen of the country’s best artisan producers are bringing their cheese to MOULD, Melbourne. Here’s who is coming to the party, and what they’re bringing with them.

Adelaide

Section28 Artisan Cheeses
Monforte: Handcrafted in very limited quantities from the best cow’s milk produced by the dairy. It is a semi-hard cheese with a complex, but not overpowering flavour. The cheese is sweet, buttery and creamy, with emerging brothy and roasted nut flavours and an earthy undertone.
Mont Priscilla: This semi-soft cheese is distinguishable by the line of ash running through its centre. The orange-brown rind has been washed to produce a full aroma and a silky, subtle taste. It has a soft, yellow-ivory centre that is buttery, sweet and smooth, with hints of fresh hay.
Fleur des Montagnes: A savoury flavour with a slightly sweet finish that is mild and suits all occasions. The cheese is covered by a coating of woodland herbs and spotted with natural mould.
Mont Rouge: A semi-soft cheese with a lightly washed rind that highlights the simple goodness of our milk, collected fresh from the dairy. It has a savoury flavour, with a slightly sweet finish that is mild and suits all occasions.

Victoria

Shaw River Buffalo Cheese
Annie Baxter Special Reserve: A unique cooked curd cheese inspired by traditional pecorino and parmesan techniques with our own special twist. Annie Baxter ‘Special Reserve’ is matured for 4 to 5 months to develop a natural rind creating initial buttery sweet flavours with a slight bitter and herbaceous finish.
Shaw River Buffalo Mozzarella: Made with 100% buffalo milk, this mozzarella is hand stretched and molded using traditional Italian techniques. Each porcelain white ball is encapsulated in a tight thin skin, the crayfish like texture inside is juicy and moist with filamented layers of curd.
Shaw River Annie Baxter: This award winning semi hard, cooked curd cheese is handcrafted using similar techniques to that of a Pecorino cheese, coupled with the unique qualities of buffalo milk.
Shaw River Lady Julia: Drawing on aspects of the cheddar making process and using only pure water buffalo milk ‘Lady Julia’ is matured for a minimum of twelve months during which time it develops a firm but smooth texture. The subtle influence of the buffalo milk makes it creamy white in colour and creates delicate and tantalizing variations in flavour which set this cheese apart from other cheddared cheeses.

BoatShed Cheese
Chelsea Blue: A Stilton-style cow’s milk blue. Mild with a good salty/sweet balance. Crumbly yet smooth on the palate.
Horizon Oozy: A rich goat’s cheese, shaped as a small ‘crottin’ which is typical in southern France. The cheese features a mild white mould rind and a line of vine ash through the centre.
Compass Gold Oozy: Rich, washed in beer, this Jersey cow’s milk cheese is strong and aromatic with a gorgeous golden rind.
Oasis Fresh: Goat cheese in the style of chevre, rolled in a French chive and garlic dust.

Tolpuddle Goat Cheese
Feathertop: A soft, bloomy lactic cheese with a distinctive line of citrus ash running through the chalky centre of the cheese.
Ashed Chevre: A fresh lactic goat cheese lightly dusted with our signature citrus ash made with leaves from our small orange grove on Tolpuddle Farm.
Fresh Goat Curd: A simple, fresh goat cheese with a silky texture and clean acidity. This cheese showcases seasonal changes in the milk – a true test of milk quality.
Ned: A semi-hard Alpine-style goat cheese with a natural rind. Made with rich summer milk, Ned is smooth, sweet and herbaceous when young and develops a drier texture, earthiness and slightly nutty characteristic with age.

Boosey Creek Cheese
Burramine Blue: A slightly firmer dry style blue cheese. Subtle hints of spice and pepper flavours are rounded with great balance and a light acidic finish. A somewhat coarse texture with a lengthy, earthy feel on the palate.
Boosey Blue: Fruity, sweet and nutty with an excellent balance of sweet, bitter and acid flavours.
Boosey Soft: Fresh with a soft and creamy filling, this cheese has earthy mushroom undertones and a silky ivory rind.
Warby Red: This washed rind has a pungent farmyard aroma with strong, rustic yet balanced flavours.

Stone and Crow Cheese Company
Night Walker: Soft, cows milk washed rind.
Four Pillars Moonshine: A collaboration between Stone and Crow and Four Pillars Gin. Cheese and Gin come together in this cows milk semi hard cheese.
Amiel: A doughnut shaped goat’s milk surface ripened cheese.
Galactic: A surface ripened one-week-old cow’s milk cheese.

Milawa Cheese Company
King River Gold: A true washed rind. No colours have been added to this gleaming glory, it has a distinctive ‘gritty’ rind from individual handwashing of every cheese. It exhibits a subtle expression of the washed rind – earthy, smoky and savoury flavours.
Mt Buffalo Blue: This goat’s milk blue has been specially aged for MOULD – A Cheese Festival. It has a rich dense creamy texture with a lovely blue green mould that delivers rich and complex flavours with a nice bite at the finish.
Milawa White: Originally meant to be a Milawa Blue, it is now made without the blue mould spores added to the milk and it develops a tangy, yeasty flavour. This batch for MOULD has once again been aged longer than we usually release it and has slight cheddary notes and lovely salty kick. The ultimate cheese toastie cheese.
Milawa Tomme: It is made in a 2kg barrel shape with a natural rind and is allowed to mature for up to 12 months (this batch is currently about 4 months old). It has great depth of flavour, sweet and savoury with upfront saltiness that dissipates at the back palate.

Prom Country Cheese
Powlett Reserve semi-hard natural rinded cows milk.
Venus Blue sheep milk
2015 Pecorino Pepato with mountain pepper
Merricks Mist mini camembert

NSW

The Pines Kiama
The Pines Pearl: A French Alpine semi-hard cows cheese. Matured for approximately six months. Buttery tones and smooth finish.
The Pines Dream: Our take on a Camembert – a white, surface ripened soft cheese.
The Pines Haloumi: A less salty, extra creamy version of a traditional haloumi with the perfect amount of squeak.
The Pines Labne: A soft yoghurt cheese, perfect for spreading, dipping or adding to dishes.

Nimbin Valley Dairy
St Billie: A surface ripened lactic goat cheese similar in style to the classic goat cheeses from southern France.
Blue Goat: A mild, firm blue cheese that becomes softer with age. The mild blue flavour also becomes stronger with age along with additional fruity flavours.
Tintenbar Triple Cream: A classic bloomy white mould cow’s milk cheese with extra cream added, a luscious yellowish centre with a white mould rind.
Nashua Washed Rind: A cow’s milk cheese that pays homage to the stinky soft cheeses from northern France such as Epoisses. It has a luscious yellowish paste with a mixed white and orange rind which is slightly sticky.

Tasmania

Bruny Island Cheese Co.
Raw milk c2 milk:  A classic cooked curd cow’s milk cheese made in the traditional large wheels. C2 matures for 6-12 months, during which time it develops a sweet aroma & mildly nutty flavour. The rind is wiped every week to encourage the surface bacteria that provide this cheese much of its robust integrity.
Saint: A soft, cow’s milk white mould. In the central plateau of France there are a number of cheeses that are all named after the local Saints. Like our Saint, they are all surface ripened, soft oozy cheeses with a light bloom on the rind.
1792 milk: A soft, cow’s milk washed rind. It was the year the French first set foot on Tasmanian soil and this very French, very pungent little cheese, matured on aromatic Huon Pine boards, celebrates what could have been. It is made in the traditional method – its pinky-orange rind the result of being regularly hand-washed in brine, encouraging the surface bacteria that give this cheese its complex flavour and aroma.
Oen: A a true labour of love; a washed-rind, cow’s milk cheese, washed in Pinot Noir before being wrapped in vine leaves to be carefully matured. The vine leaves protect the cheese and create a moist surface which encourages the flavour development. When mature, OEN’s rind becomes pungent and the texture becomes soft and fudgy.

Tongola Cheese
Curdy: A fresh lactic acid set goats’ milk curd that is best eaten fresh.
Bloom: This cheese features a white, bloomy rind, which encases the soft, creamy textured cheese. Its cows’ milk equivalent is a camembert, but when made with goats milk, it is much cleaner and whiter. The white moulds and different cultures produce a unique and mild flavour, which ripen the cheese as it matures.
Zoe: A fresh lactic curd cheese, ripened within a white mould skin. The centre is creamy white encased in a smooth rind that is wrinkly. Although it is only matured for 7-10 days, it has an aroma of a ripened cheese and packs a flavour punch, a “geotrichum bomb”.

Grandvewe Cheeses
Blondie: Based on a French crottin style of cheese. It’s a lactic Geotrichum cylinder. Some are ashed. Some are white.
Sapphire Blue: Based on a Roquefort. The cheese is a rich, pocketed blue with intense length and complexity.
Old Man: Semi hard washed rind cheese. The only cheese produced in Australia using Cardoon Thistle rennet. Old Man is reminiscent of classic Savoie style mountain cheeses with a funky Tallegio-like rind. A limited number of ‘Smoked Old Man’ will be made especially for MOULD, smoked over Hartshorn Distillery spent oak chips from their American Oaked Vodka)
The Gin Herbalist: A lactic style cheese initially rolled out for the Inaugural MOULD of 2017. Rolled in spent Gin botanicals from our distillery, it is a cheese that is the quintessential indicator of our passion for ‘up cycling’.

Coal River Farm
Triple Cream Brie: A creamy, smooth, indulgent cheese highlighting the outstanding milk quality Tasmania provides.
Coal River Blue: Creamy, medium strength Gorgonzola-based blue cheese hand made and matured 12 weeks.
Washed Rind: Earthy mild washed rind Camembert with mushroom notes.
Tilset: A complex cheese with a semi hard elastic texture. A smooth cheese with notes of a nutty aftertaste.

The Tasmanian Food Co. (Pyengana Dairy and Robur Farm Dairy)
Pyengana Dairy traditonal cloth matured cheddar: Made in heritage vats, using traditional methods handed down through the generations. This cheddar is proudly recognised as one of Australia’s most outstanding cheddars. Matured for at least 12 months.
Pyengana Dairy Reserve Vintage: As above, but matured for at least 18 months.
Robur Farm Dairy Marinated Fetta: Robur Farm Dairy’s single goat herd is located in Tasmania’s North West, with access to fresh clover grass every day, ensuring naturally sweet and mild flavoured milk is used to produce this marinated fetta.
Robur Farm Dairy Spreadable Chevre: This spreadable chevre is available in plain, herb and garlic, caramelised onion, wasabi or jalapeno.