Category

CHEESE

Shaw River Buffalo Wins GOLD at the World’s Biggest Cheese Show

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Yep, that’s right. One of our Mould cheesemakers, Shaw River Buffalo, won gold at the 120th annual International Cheese Awards held in Nantwich in Cheshire, England, last week.

The Annie Baxter Special Reserve, a classic Shaw River cheese that underwent an additional four months maturation to give it a natural rind, sharper flavour and increased depth of flavour and texture, won the award for Best Australian Cheese (any variety). This win was particularly exciting for cheesemaker Thea Royal, who says it’s “the first time we have explored ageing one of our cheeses”.

And it wasn’t the only prize Shaw River took home. Its Lady Julia Cheddared Buffalo Cheese took out the silver medal in the Best Australian Cheese (Mature Cheddar) category; and the standard Annie Baxter took out bronze in the Best Australian Cheese (any variety) category.
The awards are considered the biggest and most influential in the cheese world, with over 5,500 entries from 50 countries, and 250 expert judges.

“When you enter the International Cheese Awards it’s always with a sense of trepidation. There’s just so many cheeses in the mix. To come away with three medals is an incredibly humbling result,” says Royal.

 

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?
Both!!!

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

 

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.

Tongola Goat Products

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Tell Us Your Story!
Iain and Kate Field run Leap Farm, in south-eastern Tasmania, with a small herd of Swiss Toggenburg goats and some beef cattle, over looking the idyllic Marion Bay.

Iain – “We moved on to the farm in 2012, after a realisation that life in a big city wasn’t delivering the lifestyle that either of us craved. We wanted to know where our food came from and wanted the best produce we could find. So we decided to give it a go and do it ourselves.”

In the time from then to now, the farm has changed as Iain and Kate strive to develop a sustainable and ecologically robust enterprise. Along the way they met Hans Stutz and Esther Hausermann, the original owners, and more importantly, artisan cheesemakers of Tongola. And over the past three years have been working towards Tongola’s next evolution at Leap Farm.

Hans – “We have shared our herd with them, have mentored them in goat husbandry and now have “grand-goats” at Leap Farm. They have been supplying us with milk for the last three years and we have been teaching them the art of Tongola cheese making.”

And so the Tongola story continues……………

Tell us three things about your style of cheeses and what makes them unique?
We make Swiss inspired hand-crafted farmhouse goats’ milk cheeses, on-farm. Our recipes have been handed down to us by real cheesemakers from the Swiss Alpages.

Our milk comes from our small herd that roam the pastures on slopes of Ragged Tier overlooking Marion Bay. The combination of coastal location and gentle slopes means that our native and perennial pastures benefit from being in a small rain pocket, which we can maintain without the use of intensive farming practices.

We’re seasonal, once-a-day milkers, and we leave the kids with their mothers until they’re ready to wean, ensuring a more natural lactation. We believe this gives us the best milk due to improved udder health, but more importantly happy goats.

Do you have a favourite Cheese pun?
You don’t like cheese? Not even Wensleydale?

Hard or Soft?
There’s a time and a place for both

Best cheese and booze match ever?
Too many to choose from.

Funniest cheese making experience?
Making cheese in Antarctica from powdered goats’ milk!! Let’s just say it was ok.

 

Pecora Dairy

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Tell Us Your Story!
Pecora Dairy is a growing family owned business, where the milk is sourced and processed on site from their own animals. The McNamaras say “We are currently running about 120 ewes in the dairy and plan to expand that to a final number of 200 ewes within the next few years.
Set on 200 acres at 700 metres altitude, Pecora Dairy is in the lush green rolling hills of Robertson, in the Southern Highlands of NSW. This area has a stunning micro-climate with the highest rainfall in NSW – almost 2 metres a year falling into the gauge. This is a dramatic landscape, where the mountain meets the sea and where lush green paddocks sit alongside dense precious rainforest. It supplies permanent spring fed creeks and dams which supports a rich biodiversity, intergral to Pecora Dairy’s philosophy of farming.

Tell us three things about your style of cheeses and what makes them unique?
1) We are farmhouse. In other words, we are a single source, full circle operation. this means that our task is broad and complex. We painstakingly do everything from managing pastures, looking after animals, milking and making this beautiful product into cheese and yoghurt. This is why our cheeses are the ultimate slow, paddock to plate food.
2) We only make cheeses that celebrate the gorgeous underlying sheep milk, Therefore we concentrate on the complex and the subtle rather than the strong and obvious.
3) We are inspired by some of the great sheep milk cheeses of the Pyrenees.Our cheeses are styles that have integrity and pedigree

Do you have a favourite Cheese pun?
How do you eat a welsh cheese? Very very Caerphilly

Hard or Soft?
I cant answer that… depends on mood.

Best cheese and booze match ever?
Aberlour Abunadh Single Malt with our Bloomy.
Think Christmas pudding with lashings of cream.

Funniest cheese making experience?
Once we had an intern that by mistakenly spiked (like what you would do for blue) a whole batch of semi hard.
We were grating that on our pasta for about 12 months I think.

Harper and Blohm Cheese Shop

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Tell us your story. 
Harper & Blohm is a cheese shop in Melbourne’s western suburb of Essendon. Its owner, Olivia Sutton, who’s also a veteran of the Calendar Cheese Company and Ireland’s Sheridans Cheesemongers, sells a range of cheeses from Australia, the UK, Europe and the USA. She also pops up often at farmers’ markets across the city, selling melted raclette and grilled cheese sandwiches in addition.
As a cheesemonger (not a maker) she won’t be exhibiting at Mould, but she will be there with lots of cheesey edibles like the aforementioned raclette and grilled cheese sandwiches. We caught up with her prior to the event.
Harper & Blohm is one of Melbourne’s leading cheese shops and has been supplying the locals with some of the finest farmhouse and artisan cheeses from Australia, the UK, Europe and the USA since 2014.
I work closely with suppliers to choose and source the best available products, often from small producers, including a range of selected cheeses from Neal’s Yard Dairy of London. The purposefully small and ever-changing choice of cheese ensures consistent quality, whilst the variety depends on the seasons, with expert advice on hand to assist you with your purchase.
My tiny shop also carries a distinctly local range of charcuterie, biscuits & accompaniments for your kitchen pantry, and Tivoli Road Bakery bread is available on Saturdays.
In the winter of 2016 we started our Raclette & Grilled Cheese Sandwich stall with Victorian Farmers Markets where we showcase some of the fantastic local products that we have available to us in Victoria.

Hard or Soft?
Soft!

Best cheese and booze match ever?
Oh sooooo many! Raw milk Normandy Camembert on a baguette with a Normandy farmhouse cider (under a tree in France). Or Colston Bassett Stilton and La Sirene Praline (chocolate stout). Also required is a cold rainy day and an open fire.

Bruny Island Cheese Co.

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Nick Haddow has been making cheese for a really long time. He started out in the early 90s at Milawa Cheese Co and Meredith Dairy in Victoria, under the guidance of Will Studd and Richard Thomas. He then spent the next decade working with cheesemakers in Europe (including London’s Neal’s Yard Dairy) after being awarded a Queen’s Trust Grant to do so.

In 2003, he set up Bruny Island Cheese Co. on the island of the same name in Tasmania, and has been making cow milk cheeses there ever since.  He’s heavily involved in Mould Cheese Festival, so we thought you might like to learn a thing or two about him ahead of the day.

Tell us your story! 
Bruny Island Cheese Co. is an artisan cheese maker in southern Tasmania, founded by Nick Haddow. Our cheeses are all made and matured using traditional techniques and are some of the finest artisan cheeses made in Australia.

The cheeses Bruny Island Cheese Co. makes are very much the product of Nick’s travels and training throughout the great cheese producing regions of France, Italy, Spain and the UK. They are the cheeses he loves to make and eat. Nick and his team are inspired by the artisan cheeses from their travels but they do not seek to copy them. Instead, they makes cheeses that are connected to their environment… cheeses with a distinctly Tasmanian character.

Tell us something about your style of cheese and what makes them unique?
We were the first producers of a Raw Cow’s milk cheese in Australia.

Do you have a favourite Cheese pun?
Q. What did the cheese say to itself in the mirror?
A. Halloumi

Hard or Soft?
Soft!

Best cheese and booze match ever?
Saint + our Whey Stout

Meredith Dairy

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Tell us your story.
Meredith Dairy in Meredith, Victoria, is an on-farm enterprise, milking sheep and goats year-round to make specialty cheeses and yoghurts. Our products are sold throughout Australia and exported around the world.

Up until 1990, farming at Meredith focused on beef, prime lamb and wool production. In the 1990s, the reserve price for wool was discontinued and the wool industry collapsed. Alternative farming systems were needed to stay viable, irrespective of global commodity pricing. Owners Sandy and Julie Cameron researched sheep and goat milk production and cheesemaking along with animal husbandry and within two years a factory was built on the farm. The farming activities now concentrate on supply of inputs for the dairy animals including growing grains and fodder.

Sandy, a qualified veterinarian who received his doctorate in philosophy in 1985, has focused his research on sheep and goat reproduction, particularly in year-round production. Ongoing research and development enable continual improvement to farming systems, milk production and sustainability.

Tell us about your style of cheeses and what makes them unique?
We make soft cheeses and pot-set yoghurts on the farm from the freshest milk, produced according to leading standards of environment management and animal husbandry.

Hard or Soft?
Soft!

Shaw River Buffalo Cheese

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Tell Us Your Story!
Australia’s first herd of Milking Buffalo was imported by Roger, Suzanne and Clyde Haldane in 1995 from Italy and Bulgaria.
In 1996 we began milking and producing cheese from the buffalo’s delicious milk, introducing fresh Buffalo Mozzarella and Buffalo Yoghurt to the Australian market for the first time and developing a range of unique semi-hard cheeses.
With just 66 Buffalo forming our foundation herd, we now have over 500 purebred milking buffalo that roam free range, grazing the lush pastures on the banks of the Shaw River.
Shaw River is very much a family affair. Roger and Suzanne Haldane run the business together with their daughters Thea and Amy, and son Ewan. Our farming practices draw from the slow food philosophy embodying Roger and Suzanne’s desire to live a simple holistic lifestyle. We milk our buffalo just once a day and use low impact farming methods without the use of pesticides and antibiotics. Our products are handmade, staying true to traditional cheese making techniques.
Our Farmhouse cheese factory and buffalo dairy are located at Yambuk, at the end of the Great Ocean Road in South West Victoria.

Tell us three things about your style of cheeses and what makes them unique?
We produce Buffalo Mozzarella, Buffalo Yoghurt and a unique range of Semi Hard Buffalo Milk Cheese.
We use ONLY !! 100% Buffalo milk from our own herd of Animals.
Our Mozzarella is Hand stretched and Pinched creating a cheese with a beautiful meaty texture.
Our Unique range of hard cheeses are full of flavour and character unique to the buffalo milk form which they are made.
Our flagship Cheese Annie Baxter is loosely based on a pecorino / romano style cheese, and named after one of Our regions early settlers. In its original form it is aged in our factory for 12 months and has become a favourite amongst cheese lovers. Annie Baxter Special Reserve is our newest edition to our range – The Annie is sent for Ageing at Stone and Crow cheese where it develops a beautiful natural rind and more earthy flavour. It was State winner in the delicious produce awards, and is already a permanent fixture on the menu of the Grand Hyatt in Hong Kong.
Our Natural Yoghurt is thick and creamy with a delicate flavour and curd like texture. Buffalo milk is naturally sweet and less tart than other natural yoghurts.

Hard or Soft?
Both