Your ‘Quaran-Cheese’ List



Independent Australian producers have had a pretty rough start to the year and now face an uncertain autumn. Many food and wine events have had to cancel or postpone their events, leaving producers with a surplus of cheese and other yummy products. 

So if  you’re at home in quarantine, practicing self-isolation or are simply can’t live without cheese then why not pick up or purchase online some creamy-goodness. 

To help with your ‘purcheese’ we’ve placed each producer into four unique COVID categories, which one are you?:

IF YOU ARE: In Quarancheese

Cheese, cheese is the only answer for lonely days in quarantine. Don’t get out of bed though because cheddars, bries and blues are only a click away. 

Buy from these online stores: 


Buy their special MOULD Cheese pack or join their cheese club!



Get all the sheeps milk cheese you can!



Delish raw milk cheeses, delivered right to your doorstep!



They’ve had an amazing response already and have sold out (for now).


IF YOU ARE: Practicing social distance-brie

If you have an alarm set on your phone to remind you to wash your hands and will only go outdoors when it’s completely necessary, you’re slaying ‘social-distance-brie-ing’. 

We know the Woolies orders are backlogged so why not hit up these specialty independent Aussie online stores: 

Buy from these online stores:


Highly Awarded Sheeps Whey Vodka and gin!
Heck, we need this right now



Olives, Oil, even hand sanitiser!



Be kind to your gut!



One word, salami!


IF YOU ARE: Feeling a little blue

Sounds like all this negative news is weighing you down. Here’s a few awesome cheese stores and grocers we work alongside to cheer you up. 

These speciality stores stock a bunch of the producers that come to Mould so you’re bound to find something that will put a smile back on your face. 

Visit these stores:




IF YOU ARE: All gouda! Just give me that cheese!

Ok brave one, here’s your mission if you cheese to accept it. Most of our producers don’t have online stores which is exactly why festivals like Mould are important. It’s going to take time and research on your part but please hit up as many farmers markets and stockists that are still open as you can. Support Local!

The following don’t have an online store but they might be selling at farmers market near you. Find a stockist of your favourite cheese maker:



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.

Tolpuddle Goat Cheese and Farm Foods // Tarrawingee, VIC

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

Hunter Belle Dairy Co. // Hunter Valley, NSW

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



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.


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. 


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. 


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.


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

12pm – Raw Milk
2pm – Beer & Cheese 

People’s Choice 2017


Picking a favourite cheese at the first ever Mould: A Cheese Festival, was a bit like picking a favourite child! Each was delicious in its own way. But, you still managed to vote for your favourites. Here’s your Top Five for 2017.

  1. Shaw River Buffalo
  2. Tolpuddle Goat Cheese
  3. Milawa Cheese
  4. Bruny Island Cheese Co.
  5. Coal River Farm

Marrook Farm


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


Tell Us Your Story!

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

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


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!”