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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


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)


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)


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.

MOULD – A Cheese Festival Returns for 2018!

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After a successful inaugural 2017, MOULD – A Cheese Festival is back for 2018, returning to Melbourne for the second year running, and heading to Sydney for the first time.

Presented by REVEL (the team behind cult wine event Pinot Palooza) in collaboration with cheesemaker and Milk Made author Nick Haddow of Bruny Island Cheese Co., MOULD is a celebration of the Australian cheese industry.

The best artisan cheese producers from around the country – including Bruny Island Cheese Co., Yarra Valley Dairy, Shaw River Buffalo Cheese, Grandvewe, Stone & Crow and many more – will come together for tastings, conversations, demonstrations, and masterclasses.

Demand from the cheese-crazed crowds was so high in 2017, that in 2018, MOULD will operate over multiple limited-capacity sessions. In Melbourne, session one will run from 5pm to 9pm on Friday 4th May, and sessions two and three will run from 11am till 4pm and 5pm till 9pm respectively on Saturday 5th May. In Sydney, two sessions – 11am till 4pm and 5pm till 9pm will run on Saturday 1st September.

Alongside tastings of the best Australian cheeses, each festival session will also feature a food program, with the likes of Maker & Monger, Harper & Blohm and Burn City Smokers serving up cheesy dishes for purchase in Melbourne. Sydney’s food program is still to be confirmed.

To wash down all the cheese, drinks will be available to purchase in both cities from the well-stocked, highly curated bar. Local wines, whisky, beer, cider and sake will all be available; each one chosen for its cheese-pairing characteristics.

Tickets are on sale now for $45 + BF. The price of admission includes a Plumm wine glass, glass of wine from the bar and unlimited tastings of the best Australian cheeses.


DATE: Friday 4th (5pm – 9pm) and Saturday 5th May (11am – 4pm and 5pm – 9pm)
VENUE: Meat Market, 5 Blackwood Street, North Melbourne


DATE: Saturday 1st September (11am – 4pm and 5pm – 9pm)
VENUE: Bay 25, Carriageworks, Eveleigh


Marrook Farm

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Tell Us Your Story!
David Marks and Heidi Fallding started farming bio-dynamically with the Australian Demeter method more than thirty years ago. David is passionate about milking cows and Heidi about making yoghurt and cheese, so about twenty years ago we built the first dairy factory on a farm in NSW and began making cultured dairy products on our farm on the Bulga Plateau in the mountains of the mid north coast of NSW. Yoghurt, quark and fetta have been our mainstays, but in the last ten years we have been making Swiss style cheeses over the summer months.
We have always prided ourselves in making the most pure and simple dairy products in small batches in the most traditional way. Our cheeses are hand made with great care.

Tell us three things about your style of cheeses and what makes them unique?
We are certified Demeter bio-dynamic farmers who believe that the simplest and purest ingredients make the best food. bio-dynamic practices care for our land and the health of our animals, which we believe is an essential ingredient of good milk. We like the fact that we both know and milk the cows and also make the products from our milk.
Our cheeses are only made over the summer and autumn months with the fresh milk from our Ayrshire/Aussie red cows.
Bulga cheese is a hard cheese, made in the style of a Swiss mountain/gruyere cheese and is matured for at least six months. We are now making Bulga with fresh raw milk. We believe we are the first certified organic/bio-dynamic dairy to be doing this.
Brinawa cheese is a semi-hard washed curd cheese, which is aged at least three months but develops a lovely strong flavour after longer maturation.

Do you have a favourite Cheese pun?
Our farm is whey out of the whey

Hard or Soft?
hard cheese always

Funniest cheese making experience?
Living on a farm , milking cows and making dairy products from our own cows milk is fun!
Some days are funnier than others!

Sample Brew

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At SAMPLE Brew, we’re all about creating beer that inspires ideas in people.

We believe ideas are the building blocks of creativity. Big, small, sometimes wild and often irreverent. Whatever form, ideas allow us to progress.

And the most delicious way to reach the peak of ideas is with Fine Beer – our premium alternative to craft and commercial beer that offers today’s generation of drinkers uncompromised taste, quality and design.


The Pines // Kiama, NSW

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The Pines, in the rolling hills above Kiama, NSW, has been in the Grey family since 1854. It functioned mostly as a commercial dairy farm until a few years ago when husband and wife team Kel and Mahlah Grey converted it into a micro-dairy where they produce milk, gelato, pot-set yoghurt and now cheese under The Pines brand.
Being passionate sustainable farmers, they concluded the best way to showcase their award-winning milk was to turn it into the ultimate artisan product – cheese. But, like all good things, the process has taken some time. Over the past three years, the couple has started to upgrade their skills, equipment and knowledge levels. They now have a proper cheese maturation room (in an old converted grain silo) and new vats.
But while cheesemaking is a relatively new venture for the Greys, dairy farming is not. As sixth generation dairy farmers, they know the quality of their produce starts with what their cows eat – a natural pasture-based diet that allows for seasonal variations. Their 28 Holstein cows are raised using sustainable, biodynamic farming practices with a huge emphasis on animal welfare and herd health. They’ve also started cross-breeding their Holsteins with an old French breed, Normande, to create a herd that produces an even higher quality of milk. The Greys start every cow by hand, milk twice a day and do everything on farm using minimal processing – slow speed pumps, low-temp pasteurisation and packaging by hand.
For this reason, their milk is one of the best available in Australia and has been a State Winner in the delicious. Produce awards for the last two years. They want the seasonal variations in their milk to be highlighted in the cheeses they produce.
At the moment, there’s no farm gate or cellar door on the property, so the best way to buy The Pines cheeses is local farmer’s markets. However they are working on creating an on-farm shop, so watch this space!
The Pines Kiama
152 Saddleback Mountain Rd, Kiama NSW

Hard or soft?

Best cheese and booze match ever?
Cheddar and stout

Funniest cheese making experience?
We don’t speak Italian yet we spent a day in the Italian Alps learning to make cheese from an Italian Cheese maker who didn’t speak ANY English! Ciao Bella!

Milk the Cow

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Tell Us Your Story!
Milk the Cow Licensed Fromagerie is Melbourne’s first late night licensed cheese shop, established in St Kilda in 2012. We expanded to Carlton in late 2014.
We specialise in artisan cheese and boutique booze paired with good, old-fashioned country hospitality.

Tell us three things about your style of cheeses and what makes them unique?
Stocking over 180 cheeses (and counting!) from all around the world, our ever-changing selection is curated vigilantly by expert cheesemongers so you can experience fromage at its very best.We are also quite skilled with a cocktail shaker and choose to garnish each of our house specialty cocktails with a wedge of artisan cheese.Our Grundlegend Fondue has been voted one of The Urban List’s 50 Meals You Should Have Eaten if You Live in Melbourne.

Do you have a favourite Cheese pun?
A young cheese walks into a bar. “You need to be more mature to get served in here” says the barman

Hard or Soft?
Oh, this is like asking who your favourite child is! But we do think this country does some amazing soft cheeses. If you look at some of the local goat cheeses like Yarra Valley Dairy, or Woodside, both exude passion and ambition in their techniques that

Best cheese and booze match ever?
Again, so hard to choose but one of the most popular has to be the decedent triple cream Brillat Savarin from France, enriched with full fat cream to whole milk and weighing in at 80%+ fat content, matched to a delicious champagne from one of the many houses in the appellation. We also think beer and cheese go so very well together and don’t get enough credit as a pairing.

Funniest cheese making experience?
Well we don’t make cheese here but one of our trainee cheesemongers was behind the counter one day and picked up a block that looked like a semi-hard cheddar. He needed to put it back in the cabinet so he asked his co-worker: “What is this cheese?” She said: “Cantal.” And he said: “I know, I can’t tell either!”

Maker and Monger

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Tell Us Your Story!
The monger from down under!
I’ve been living and breathing (smelling of) cheese for the last 10 years 🙂 I was brought down to Melbourne in 2010 to run Richmond Hill Cafe & Larder’s prestigious cheese room and from there I was lucky enough to design and help build Australia’s first underground cheese maturation caves and retail room at Spring St Grocer. In 2015, I decided to follow my dreams further and start my own business by opening Maker & Monger’s chariot of cheese at Prahran Market. I’ve represented Australia at the Cheesemonger world championships in Loire Valley, France and came 4th in 2013.

Tell us three things about your style of cheeses and what makes them unique?
Deliciousness factor
Igniting the senses
Everyone loves molten cheese

Do you have a favourite Cheese pun?
It ain’t easy being cheesy!

Hard or Soft?

Best cheese and booze match ever?
Comte and Ganevat Chardonnay

Funniest cheese making experience?
Coming face to face with a Brown snake at 6am on my first day on the job with Holy Goat Organic Farm and watching one of the ladies take a shovel to it whilst I stood there contemplating changing my pants 😉

Nimbin Valley Dairy

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Tell Us Your Story!
Nimbin Valley Dairy produces a range of cow and goat cheeses under the brands of Nimbin Valley , Byron Bay Cheese and Byron Bay Butter Co. All milk is sourced from our farm that overlooks the Nimbin Valley and the famous village of Nimbin, in northern new south wales

Tell us three things about your style of cheeses and what makes them unique?
handmade, authentic, pasture raised milk from our free range animals


Mount Zero Olives

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Tell Us Your Story!
Mount Zero Olives is a family owned olive grove three hours west of Melbourne on the northern edge of the Grampians National Park in Victoria, Australia. Commitment to flavour, sustainable farming and a passion for quality ingredients defines Mount Zero and all that we gather.

Tell us three things about your olives and what makes them unique?
1. We support Australian farmers because we believe that Australia has the best produce in the world
2. We have Greek people tell us we have the best Kalamatas!

Do you have a favourite Cheese pun?
We find puns too cheesy, mostly briecause we’re not gouda at them

Hard or Soft?
Our olives are medium. If brined correctly they shouldn’t be hard or soft.

Best cheese and booze match ever?
When they’re both matched with olives.

Yarra Valley Dairy

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Tell Us Your Story!

We make a range of delicious, fresh artisan cheeses from both cows and goats milk, including our much loved Persian Fetta. Most of our cheeses are soft, in a style that reflects the farmhouse cheese of France and Italy.

We pioneered the marinated fetta style of cheese first creating it around 22 years ago.

Tell us three things about your style of cheeses and what makes them unique?
Our fetta is made with cows milk as opposed to the traditional style made with either sheep or goats milk or a combination of both. We then marinate it in olive oil to make it even more luscious.

Our white mould cheeses are the result of various recipe sourcing trips we have sent our cheesemaker – Jack Holman on over the years. We even named one of them after him – Le Jack, a semi-mature white mould goats cheese. Unlike a camembert style which it resembles in appearance, it can be eaten at various stage of its maturation making for a versatile cheese – kind of like Jack himself..

We named our fresh goats cheese – Gentle Goat. Because its gentle on the pallet and is a definite crowd pleaser, nabbing in those stuffy “I don’t like goats cheese” folk everytime. It ain’t ‘goaty’ as they say.

Do you have a favourite Cheese pun?
You have a friend in cheeses.

Hard or Soft?
we make both so ridiculously unfair question. Like choosing your favourite wine..

Best cheese and booze match ever?
We are loving our Ashed Pyramid with the current release of Serrat Chardonnay. Acid meets acid head on. This doesn’t always work, it can be a little jarring, but these guys are having a ball together.