Category

ARTISANS

Boosey Creek Cheese

By ARTISANS, CHEESENo Comments

Tell Us Your Story!
Three generations of the Cameron Family passionately make artisanal cheeses on their dairy farm, as they share their heritage and farmhouse traditions with cheese lovers all over Australia.
Their award winning Washed Rind and Camembert cheeses have achieved Gold and Silver status at the Sydney Royal, Melbourne Royal and DIAA product competitions, as well as a cult following by Australian Chef’s and foodies alike.
With a special invitation from the Cameron’s, visitors are welcome to the family’s dairy farm located in Boosey Victoria. Visitors are able to sample a fine selection of cheese made on farm as well as an opportunity to visit the calves for an authentic experience.
Tell us three things about your style of cheeses and what makes them unique?

Do you have a favourite Cheese pun?
“It’s all fun and games until your jeans don’t fit!

 

Hartshorn Distillery

By ARTISANS, DRINKNo Comments

Tell Us Your Story!
Hartshorn Distillery is a new Tasmanian micro distillery making boutique batches of Vodka and Gin from our own sheep whey. We are the first in the world to create this unique product.

We are proud to be the smallest distillery in Australia making small 10 bottle batches using a 50L glass column still. Each bottle and label is hand painted by head distiller Ryan so you can display it proudly amongst your collection. All of our spirits are unfiltered meaning you can enjoy a spirit with more character and complexity.

Ryan and his family run Grandvewe Cheeses in Birchs Bay located deep in Tasmania’s south. When making cheese, the whey is often discarded and put to little use. Ryan has spent the last two years discovering how to turn the complex sugars held within the whey protein and convert them into a basic sugars to then ferment into alcohol and eventually distil. The resulting distillate has a delicately sweet bouquet and extremely smooth finish, thanks to the dairy influence and traditional aging methods.

Tell us three things about your drinks and what makes them unique?
All my spirits are made from Sheep whey making me the only sheep Whey distillery in the world. We also just won best vodka of Australia at the World Vodka Awards 2017.

Do you have a favourite Cheese pun?
Where there’s a will there’s a Whey

Hard or Soft?
Hard

Best cheese and booze match ever?
Vodka and Manchego or Oaked Vodka and Blue cheese

Funniest cheese making experience?
A customer read one of my bottles and thought it said “Sheep Wee Vodka”

Grandvewe Cheese

By ARTISANS, CHEESENo Comments

They’ve won awards for their cheese AND their vodka – we’re sure not many cheesemakers could say that! Get to know the force behind Grandvewe Cheese here.

Tell us your story!
We are the most awarded sheep cheesery in Australia and have invented five new foods never seen before in the world. We are a farmhouse cheesery which means Grandvewe exemplifies the farm-to-fork experience. We have won the highest awards for any sheep cheesery in Australia: Our blue cheese won Champion Cheese against 360 other cheeses of Australia. We then also placed in the top six of 6000 fine food producers of Australia.

Our ethos is to reduce waste and we do that by utilising all aspects of cheese making. All of our whey is fermented into alcohol and distilled into vodka and gin which recently won Best Australian Vodka at the World Vodka Awards in 2017.

Tell us three things about your style of cheeses and what makes them unique?
* Our Sapphire Blue won Champion Cheese at the Sydney Royal show, scoring higher than 360 other Australian cheeses.
* We try to make unusual and rare styles never seen before in Australia
* We are the entire production: we grow the grass, milk the sheep, make the cheese, sell the cheese.

Do you have a favourite Cheese pun?
Our cheeses are EWEnique!

Hard or Soft?
Soft

Best cheese and booze match ever?
Our blue cheese with our whey liqueur, or our White Pearl with our Australian native Sheep Whey Gin.

Funniest cheese making experience?
Constantly getting distracted doing other things while out water jacket floods the factory. Also, one of our sheep once escaped its paddock and walked itself into our cellar door tasting area.

Section 28 Artisan Cheese

By ARTISANS, CHEESENo Comments

Kym Masters from Section 28 makes delicious, Alpine cheeses up in the Adelaide Hills. Did you get to try them last year?

Tell us your story!
Section28 Artisan Cheeses is an artisan producer of high quality, handcrafted Alpine cheeses that reflect the terroir of the Adelaide Hills. We’re a small business, dedicated to achieving absolute excellence in our raw materials, our production and all of our cheeses.

When we were setting up Section28 and deciding whether to take the risk of making only Alpine-style cheeses without there being an established market in Australia, there was a particular quote from Ralph Waldo Emerson’s diary that inspired us to take the leap. It was:

“If a man has good corn, or wood, or boards, or pigs to sell, or can make better chairs or knives, crucibles or church organs than anybody else, you will find a broad hard-beaten road to his house, though it be in the woods.”

(We also quite liked “Do not follow where the path may lead, go instead, where there is no path, and leave a trail.”)

Section28 aims to become known as a leading Australian artisan producer of hard and semi-hard Alpine cheeses that quintessentially capture the essence of the local environment.

Tell us three things about your style of cheeses and what makes them unique?

  • We focus on making only Alpine Style cheeses
  • Our milk is sourced from a single dairy in the Adelaide Hills and is simply awesome
  • We use the best of European traditional methods to create high quality, uniquely Australian cheeses

Do you have a favourite Cheese pun?
What cheese can be used to hide a horse…? Mascarpone!

Hard or Soft?
Hard

Best cheese and booze match ever?
Grande Rivière Comté and Macvin du Jura

Funniest cheesemaking experience?
When working in a (only French speaking) Comté facility I managed to confuse the French noun for ‘back’ with ‘backside’ while explaining that it was quicker flying from France to Australia than reverse because “the wind was from your back….”