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MOULD MASTERCLASSES: Melbourne 2019

By ARTISANS, UPDATESNo Comments

We want you to get the most out of your MOULD experience, so we’re bringing Mould Masterclasses back to Melbourne!

Here’s what we have planned:
Each session are 30 minutes and are brought to you by Dairy Australia

FRIDAY EVENING SESSION

5.00 pm: The Fermentary Class (Bruny Island Cheese & The Fermentary
6.00 pm: Black Market Sake and Cheese (Section 28 & Grandvewe)
7.00 pm: Willie Smiths Cider and Cheese (Bruny Island Cheese)

SATURDAY DAY SESSION

12.00 pm: The Fermentary Class (Bruny Island Cheese & The Fermentary)
1.00 pm: Starward Whisky & Cheese (Milawa Cheese)
2.00 pm: Bruny Island Beer and Cheese (Nick Haddow)

SATURDAY EVENING SESSION

5.00 pm: The women of Australian Cheese (Shaw River, Red Cow Organics and Tolpuddle) –
6.00 pm: Willie Smiths Cider and Cheese (Bruny Island Cheese)
7.00pm: Black Market Sake and Cheese (Section 28 & Grandvewe)

Ticket price: FREE (limited to 50 tix/class)

Masterclass ticket holders must also carry a valid Mould: A Cheese Festival ticket. Limit of 2x tickets per class.

Cheese Chats are proudly sponsored by Dairy Australia.

Tolpuddle Goat Cheese and Farm Foods // Tarrawingee, VIC

By ARTISANS, CHEESE, NEWSNo Comments
Our story

In 2013 we packed up our young family and traded the cold concrete of inner city Melbourne for a run down farm in tiny Tarrawingee.  We saw the potential to convert an 1850s stone coach house and 120 acres of fertile soil in the foothills of Victoria’s High Country into a sustainable farm, small goat dairy and farmstead cheesery.  Our dream was to produce small batches of cheese by hand using only the milk from our animals. We also wanted to open the farm gate to visitors, so people could come and meet the goats and taste the cheese in the very place where it was made.  With no farming, dairy or commercial cheesemaking experience we were on a steep learning curve, but we threw ourselves into it and haven’t looked back! We now produce fresh goat milk and a range of specialty goat cheeses, which we sell direct from the farm, at accredited farmers markets in Melbourne and North East Victoria, and through select retailers and restaurants in our region.  Our cheeses include a silky fresh curd, marinated lactic cheese, two soft-ripened lactic cheeses, a semi-hard alpine style cheese (made only in Spring) and a dense creamy blue (made only in Summer). Some of these cheeses are only made seasonally to bring out the best in the milk.

Our milk

We only use milk from our own animals. We milk a small herd of Saanen goats. At the moment there are around 38 in production, but this will increase to 60 come Spring.  The girls are milked just once each day, always mid-morning after they have had the chance to wake up, stretch their legs and have a browse.  We think that this is better for their health and wellbeing, which translates into a higher quality milk for cheesemaking.

Our goats

There are around 100 goats in our herd, although only 38 are productive milkers.  Our girls are joined at around 18 months, 3 years and 5 years to ‘freshen’ our milk supply.

Our cheeses

We are best known for our signature cheese ‘Great Alpine Road’.  It is a small soft-ripened lactic goat cheese inspired by our all-time favourite cheese from France – Chabichou.  Great Alpine Road has a fudgy core and wrinkly rind, but develops a soft, gooey paste as it matures.  It is a gorgeous looking cheese on a cheese platter and delicious when served with a tart fruit paste and full-bodied white wine.

Farm gate/cellar door

Our farm gate is open to visitors Wed-Sat, Sundays during school holidays and most public holidays. We have a cellar door where visitors can come and taste our range of products and farm shop filled with other delicious produce, beer, wine and gin from our region.  Visitors can sit in the farmhouse garden and enjoy a cheese platter with a glass of vino.  Once a month we have Farm Open Day with live music, gourmet food and farm tours as well.

Tolpuddle Goat Cheese and Farm Foods
70 Rusholme Road, Tarrawingee, VIC
03 5725 1759

tolpuddle.com.au

Hunter Belle Dairy Co. // Hunter Valley, NSW

By ARTISANS, CHEESE, NEWSNo Comments
Hunter Belle Dairy is a family-owned business by Jason and Annie Chesworth, their kids Teddy and Vinnie, and Jason’s parents Geoff and Tania.
Jason manages the day-to-day at the factory – this includes sales, production scheduling, wholesale and distribution, mentoring young trainee cheesemakers and being “Mr Fix It” on the pasturiser/milk line whenever needed. Annie takes care of marketing and HR, packs orders and invoices, deals with customers and enquiries, runs social media and helps out in the packing room when needed. Teddy and Vinnie eat lots of cheese and drink as much milk as they can!
They are a family of dairy farmers (Jason is seventh generation) and have always been in the Hunter Valley in NSW. It was Jason’s parents who originally purchased the small cheese factory and after a small stint on My Kitchen Rules in 2013, Annie and Jason put everything into cheese and haven’t looked back.
They no longer farm their own livestock, instead using milk from a single herd of Brown Swiss cows from a dairy farm just 40kms from their cheese factory.
You can visit the Chesworths, either at the cafe Jason’s parents own in Muswellbrook, or the shop in Pokolbin. They sell fudge, gelato, giftware and of course, cheese. Make sure you pick up one of their signatures; either the Briebelle (triple cream brie) or the Black Magic which is really special – Briebelle with a centre of fermented garlic.
Hunter Belle Dairy Co.
44 Guernsey Street, Scone NSW 2337

PEOPLE’S CHOICE 2018: SYDNEY

By NEWSNo Comments

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

By DRINK, NEWSNo Comments

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

By NEWSNo Comments

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

By ARTISANS, CHEESE, NEWS, UPDATESNo Comments

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

By NEWSNo Comments

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

By NEWSNo Comments

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

By CHEESE, NEWS, UPDATESNo Comments

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