Your 2019 Cheese List, Melbourne!

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And sheesh .. it’s a big one!




Oasis: Fresh, French style goat cheese coated with French chives and garlic. Delicious crumbled over salads, pizza, pasta and awesome on toast with fresh tomatoes and black pepper!

Truffle Brie:
Luscious Normandy style jersey milk brie scented with fresh truffles from Red Hill. Aromatic, Rich and delicious!

Buffalo Blue:
This delicious, mild buffalo cheese is coated with a bright blue Roquefort mould and features an oozy white interior. Superb with figs, pears and apples.

Chelsea Blue:
Stilton Style blue – a little crumbly on the plate but smooth on the palate… with a great sweet/salt balance. Perfect with winter fruit, quince paste and a sticky wine!



Warrenheip Ashed: A brie style cheese coated in ash. This is what happens when you forget to put the blue mould in when you are making blue cheese, especially when you are married to the other cheese maker. The mistake becomes a new cheese!

St Barbara:
A waxed blue vein made with milk from Jersey cows. The cheese initially tastes like a cheddar but the after taste is blue.

Welshmans Reef:
Made to a traditional Stilton recipe with Friesian Holstein milk. The cheese is riddled with veins of blue. It looks like it could knock your socks off but it doesn’t. It is for the blue vein lover not the novice.



Marinated Goat’s Cheese: Farm-fresh goat’s cheese infused in an olive oil marinade of garlic, thyme and peppercorns. This is a staple for any gourmet home cook because its creamy, versatile and delicious. Marinated goat’s cheese is perfect when complimenting meats, roasted veggies, pasta or when crumbled over a salad. The cheese can also be enjoyed on its own and stars on a cheese board!

Chevre | Australian Native Pepper Berry:
Australia’s most celebrated goat’s cheese, complimented with Australian Native Pepper Berry. Pepper Berry is in the peppercorn family, it has a subtle sweetness, unique spice and purple hue. Pepper berry cherve works great with gamey meats such as kanagroo, duck and lamb. All our cherves are amazing when crumbled over a salad

Chevre | Dusted with ash: Australia’s most celebrated goat’s cheese, dusted with wood ash and seasoned with a pinch of salt. The ash chevre stars on a cheese board, particularly when paired with medijool dates, honey or a premium fruit preserve.

Fresh Goat Curd:
Goat’s curd is one of the simplest forms of cheese. It is vercatile, soft and delicate. In France it is called fromage blonc (white cheese) or fromage fraiis (fresh cheese), and is often enjoyed after meals and sweetened with brown sugar or fruit. In Australia we love it spread on sourdough toast with blackpepper and tomato

Mad Meredith Deal!!!: 2 logs of chevres, a golden jar, a small format cheese and premium crackers. All in a fashionable Meredith Dairy cooler bag… What a crazy deal!



Aged Milawa Blue: The mild creamy Milawa Blue that has been aged for 6 months creating a rich sweet cigar box flavour profile – watch us dig it out of 6kg wheels.

King River Gold: An Australian classic, with its slightly gritty rind and soft delicate interior this washed rind is a MUST taste at the event.

Markwood: Milawa’s hard cow’s milk cheese available only at cellar door, or Penny’s Cheese Shop in Sydney, or The Brunswick Whey in Melbourne. A beautiful sweet Alpine style hard cheese. Grab it while you can!

Tomme: Hard goats milk cheese, with a lovely salty bite. Delicious paired with a cold beer!

Camembert – BAKED: So, we know that cheese is delicious, but melted cheese? That is where its AT! Try our cow’s milk Camembert studded with garlic and rosemary and drizzled with white wine or for the sweet tooth, coated in honey topped with walnuts and baked with cider…yep, see you there!



Venus Blue: Delicate, creamy blue mould sheep cheese, aged 8 months. Made seasonally with only fresh, whole pasture-fed ewes milk from the farmhouse dairy. added to in-house cultures developed from Moyarra Valley raw milk. 2kg wheels are matured slowly, with a natural, peachy-grey rind. Our signature cheese, Venus Blue is a classic example of South Gippsland terroir.

Cheviot Royale: A semi-hard ewes-milk cheese smear-ripened in the cellar at Moyarra Valley for over 12 months. Regular washing of the rind develops an orange surface and resulting complex savoury & bacon flavors. Slow yeast fermentation creates a fruity tang in the firm but smooth, close textured paste. Made only in Spring and Summer with fresh floral sheep milk, this versatile cheese is available all year.

Kongwak Reserve: A hard vintage sheep cheese containing a hint of native Mountain Pepper berry. Aged over 18 months with a natural rind, the local pepper gives a fresh eucalyptus aroma that elevates the sharp crisp of the firm cheese. Made from fresh spring milk grown in the hills up-stream from a bushland reserve in the small valley township of Kongwak, South Gippsland.

Black Sheep: Black Sheep is unique farmhouse-style cheese named after some of the coloured Moyarra ewes that supply the new season winter milk. Each log is gently hand ladled from 500ml of ewes’ milk curd, and lightly salted. A melt-in-the-mouth, dense, creamy cheese with a mottled , silvery Geotrichum rind that develops after 2 weeks’ maturation, as distinctive flora grows through a layer of vine charcoal, house-made from local Gippsland Wine Company Cabernet vine prunings, and dusted lightly onto the surface. This neutralises some lactic acid which sweetens the cheese, and assists development of the wrinkly rind.



Shaw River Buffalo Mozzarella:
Made with 100% Buffalo Milk our Mozzarella is hand stretched and molded using traditional Italian techniques. Each porcelain white ball is encapsulated in a tight thin skin, the crayfish like texture inside is juicy and moist with filamented layers of curd. A perfect addition to any dish or antipasto platter for its fresh delicate flavour and unique meaty texture.

Shaw River Annie Baxter
This award winning semi hard, cooked curd cheese is handcrafted using similar techniques to that of a Pecorino cheese, coupled with the unique qualities of buffalo milk. It is matured for a minimum of twelve months to create the intensity of flavour which dwells on the senses and beckons the indulgence of the taster. Voted Grand Champion Cheese at the ‘Fromage du Monde’ in it’s first year of release, winner of a gold award alongside Parmigiano Reggiano and most recently a Bronze at the International Cheese Awards in the UK, Annie is quickly becoming a favorite among cheese lovers.

Shaw River Annie Baxter Special Reserve
Made in Australia with 100% buffalo milk Annie Baxter is a unique cooked curd cheese inspired by traditional pecorino and parmesan techniques with our own special twist. Annie Baxter ‘Special Reserve’ is matured for 4 to 5 months to develop a natural rind creating initial buttery sweet flavours with a slight bitter and herbaceous finish. This cheese reflects the beautiful qualities of fresh Buffalo milk sourced from our own herd in South West Victoria and the rich fertile pastures on which they graze.
Named after Annie Baxter who was the first European woman to settle in our region in the 1840’s. Annie lived at the site where our cheese factory now stands on the banks of the Shaw River, she kept a daily journal documenting her experiences as an early pioneer in Australia. She was an accomplished horse woman, creating a name for herself as a strong independent and vivacious woman. She was one of Victoria’s early cheesemakers running a small dairy herd and selling her cheeses at the local market. Recipient of Two Delicious Produce State Awards for Dairy and a Gold Medal Recipient at the International Cheese Awards in the UK.

Shaw River Smoked Buffalino
Shaw Rivers own unique Buffalino cheese smoked with Mountain Ash. A delicious caramelized smokey flavour complimenting the delicate fruity notes of the original cheese. This cheese is a favourite for cheese platters or for use in cooking.



Night Walker
Night Walker got its name from a group of mates I hang out with. Four times a year (once every season) we get together and head out into to bush on a night walk. On one night walk I pulled out a new cheese I had been working on and they loved it. So the cheese got called Night Walker and it now makes an appearance on every night walk because it’s a great cheese to share with your mates. The Night Walker is a wash rind cow’s milk cheese. I wash the rind every day until its ready to wrap. Rich creamy goodness with a mild meaty flavour.

Galactic cheese is like a little star in the milky way! It is a cows milk lactic curd cheese with a geotricum rind (white mould rind). The geotricum rind is different to the standard white mould rind being more delicate and faster to establish in the maturing room. Because this cheese is so young it is reflecting what the cows milk is currently doing. I.e What the cows are eating and how the season is unfolding. Flavour – Yeasty, bread flavours with some acidity.

Four Pillars Moonshine
Four Pillars Moonshine cheese is a collaboration between Stone and Crow and Four Pillars, because why not bring Cheese and Gin together. The cheese is washed with gin which brings a unique gin flavour to the cheese that compliments the cheese profile. Flavour……… Slight sweetness, creamy and Four Pillars Gin!

Remember a Summer when you worked crazy hours, partied like there was no tomorrow, slept for a few hours and then got up and did it all again. Well that Summer for me was when I lived in “Amiel” in the South of France making cheese.
This special halo shaped goats cheese is a lactic curd, surface ripened cheese that has been sprinkled in ash. A cheese to celebrate those times in our lives when you enjoy every moment. Flavour – Citrus, yeast, cream

Joe Crow
Joe Crow is a semi hard cows milk mountain style cheese. Absolute joy to make and then mature for 6 to 12 months. Flavour – mild and with a slight sweet nutty taste



The Craft & Co Caffe Latte
The Cheese rind is developed by hand by rubbing finely ground coffee beans, which imparts a mellow earthiness to the interior. Caffe Latte is a kind of Pressato cheese aged in grinded coffee beans for 4 to 5 months

Bacco is a kind of Pressato cheese aged in a think blanket of grape marc, the residue that’s left after pressing the fruit to make our wine, for 6 to 8 months. It is mostly fruity and mellow with a very slight sharpness.
Bacchus (in Italian language “Bacco”) is the god of the grape harvest, wine-making and wine.

Gin Cheese
Gin Cheese is a king of caciotta cheese soaked in the same botanicals we infuse into our gin (Juniper, coriander, oris, angelica). The cheese is aged for a brief period; it is a semi-soft cheese with creamy texture and pale-yellow colour. We grow a selection of our botanicals at the farm in Bangholme – angelica, oris, wormwood (artemisia) and coriander to name a few.

Cheese Cone
A mixture of our 3 signature cheeses served with crackers to enjoy at the MOULD Festival – ready to eat and enjoy! (priced per serve)



Goat Curd
A simple, fresh cheese with a delicate, silky texture and creamy mouthfeel. Seasonal changes in the fresh goat’s milk influence the balance of acidity, sweetness and herbaceous notes in Tolpuddle’s fresh goat curd. Tolpuddle goat curd is lightly salted so that it can be used in sweet or savoury dishes.

Feathertop is a soft, bloomy lactic goat cheese with a dense fudgy core. A delicate line of smoky citrus ash through the body of the cheese gives Feathertop a distinctive finish when cut. This ash is made on Tolpuddle Farm using young leaves harvested from our small orange grove.

Truffled Gem
Made especially for MOULD Melbourne, this is a limited edition of our silky marinated goat cheese, featuring black truffle grown in the King Valley. Delish!



A cow’s milk cooked curd hard cheese matured for 12 months. A pure expression of the Yarra Valley but made in the style of the mountain cheese of Europe. Nutty, with good savoury length.

White Savourine
A semi-mature goats milk cheese log aged for 6 weeks. Citrus, nuts and mushrooms all at once with a creamy, textured centre.

Black Savourine
A semi-mature ashed and aged goats cheese pyramid. 6 weeks young. Full flavoured with a hint of blue and a tangy citrus rind.

Persian Fetta
A cow’s milk fetta marinated for around a month in fresh herbs, oil and garlic. Creamy, salty and very luscious. Big on flavour with a silky mouthfeel.

A cow’s milk washed rind matured for 10 weeks. Big flavour hit of savoury, tangy headiness. Intense creamy inner past with a heady pungent rind.Not for the faint-hearted.




Raw Milk c2
milk: cow type: hard, natural rind, raw milk Raw milk C 2 is the sort of cheese found throughout the mountains of France & northern Italy. A classic cooked curd cheese made in the traditional large wheels. C2 matures for 6-12 months, during which time it develops a sweet aroma & mildly nutty flavour. The rind is wiped every week to encourage the surface bacteria that provide this cheese much of its robust integrity.

milk: cow type: soft, white mould in the central plateau of France there are a number of cheeses that are all named after the local Saints. Like our Saint, they are all surface ripened, soft oozy cheeses with a light bloom on the rind – not a thick carpet of single strain white mould found on more commercial cheeses. This cheese can be eaten younger, when the inside is still firm and the flavour more delicate or wait until the curd breaks down completely and the flavour gets more pungent.

milk: cow type: soft, pinot washed in vine leaves OEN (from the word oenology) is a true labour of love; a washed-rind, cow’s milk cheese, washed in Pinot Noir before being wrapped in vine leaves to be carefully matured. The vine leaves protect the cheese and create a moist surface which encourages the flavour development. When mature, OEN’s rind becomes pungent and the texture becomes soft and fudgey.

Unpasteurised Cider Washed Rind
This has been a really exciting collaboration with our mates at Willie Smiths. After several experimental batches where we trialled different ciders to wash our cheese in, we settled on a cider made from traditional Yarlington Mill cider apples that had not been pasteurised, so it still contained loads of wild yeasts. I can’t wait for you guys to try this cheese, its funky and oozy with a lovely bitter sweet finish… Do yourself a favour and try it alongside Willie Smiths superb cider.



Triple Cream Brie
The creamiest, most indulgent Triple Cream Brie made from Tasmania’s finest fresh milk. Blue
Mild, a touch of cream and a full flavour. A perfect addition to any cheese board wanting a quality Tasmanian made blue.

Washed Rind
A traditional Camembert washed with Brevi to give an indulgent, subtle washed rind that brings out the quality Tasmanian milk qualities.

Tasmanian Tilset
Many countries claim it, but the Tasmanian version is truly memorable. Mild, lingering and highlighting the very best qualities of Tasmanian milk this semi hard cheese is a winner for cheese boards or melting.

Marinated Feta
Garlic, herbs and a spreadable feta marinated to bring out the best characteristics of all the ingredients.



Sapphire Blue
Sapphire Blue is a fickle cheese that presents GRANDVEWE with its biggest seasonal challenges. EWE’s milk is naturally homogenous which means seasonality in this cheese is always a challenge / highlight for our cheesemaking.

Gin Herbalist
This is a cheese that we designed for the inaugural MOULD to demonstrate Grandvewe’s commitment to up cycling in collaboration with our distilling company, Hartshorn Distillery – Hartshorn use the whey from the Gin Herbalist to create its ferment and in turn Grandvewe uses Hartshorn’s spent gin botanicals to flavour the outside of the Gin Herbalist. Zero Waste.

Old Man
This is a semi hard washed rind cheese. Often a little pudgy around the edges, a little funky on the nose – an Old Man. Make of it what you will…

She’s blonde in her youth but as she ages, on occasion her darker roots will show. At times she’s been prone to floral adornment to distract attention from her ageing greyness…

Brebichon is our sheep milk interpretation of the classic cow’s milk cheese from Savoie but with Grandvewe’s classic twist. This stinky number is the only cheese in Australia set with Cardoon Thistle rennet. A spanish twist on a French inspired fromage with a sheepish lilt!



Red Cow Persian Feta – Voted # 1 Australia 2019 Best Feta in Dairy Industry Association Australia
Our Persian Feta is an absolute delicacy. Its delicate fresh and creamy texture. It is marinated in Tasmanian olive oil, seasonal herbs & garlic. The milk is sourced from our certified organic cows. Use this excellent aperitif for your cheese platter, tossed through salads or to add a touch of class to your pasta dishes.

Organic Tilsit
Australian Award Winning Semi Hard Swiss style cheese, Certified Organic, individually hand turned, and hand washed to develop the flavour of the outer surface rind. Matured on Natural timber boards.

Organic Gruyere
It is traditional, creamery, pasteurised semi-soft cow’s milk cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is a dark yellow. The texture is dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavours -…: The cheese is washed and brushed, grainy, uniformly brownish and healthy rind-like crust. Matured to 6 -8 months. Certified Organic. 100 % grass Fed Cows.

Baby Bries – Certified Organic
Made from fresh grass-fed organic milk & rich, oozy, buttery flavour matured to perfection. Incredible on your pallet – just divine !



Pyengana Cloth Wrapped Cheddar
Cow’s milk. One of Australia’s most awarded cheeses, cloth wrapped and aged for a minimum of 12 months. Pyengana cheese is made using traditional methods on our farm that have been handed down through the generations.

Pyengana cloth wrapped goats cheddar
A new addition to the Pyengana range, with milk from our own goats, we wrap the cheese in cloth and age to ensure a smooth tasting goat cheese – with just enough bite.

Pyengana St Columba Blue Cheese
We wanted to make a blue cheese – our cheese makers have ensured an authentic blue flavour that does not overpower the palette – and we have done it. St Columba blue is made in the tradition of Pyengana, with milk from our goat farm.

Pyengana Cloth Wrapped Vintage Cheddar
Cow’s milk, aged for a minimum of 24 months – the Pyengana vintage is aged to perfection, a sharp taste. Our cheese graders select only the best cheese to go on to be classed as Pyengana Vintage.

Robur Farm Marinated Goats Fetta
A firm Fetta cheese, marinated in herbs and spices.




Australia first and only uncooked Raw Milk semi hard Cheese. This cheese is quite like a Pyrenean sheep milk tomme – full of flavours of the earth. Nutty and lactic with floral and herbaceous grassy notes and background of tropical fruits. This cheese was made in December 2018 and sheep were grazing on especially grown millet grass.

Jamberoo Mt Blue
Half Cow Half Ewe’s milk blue. This youthful 3-month-old medium bodied blue has a well marbled ivory paste. White petalled flowers and champignon aromas precede a spicy sweet creamy paste with hints of mixed peel/apricot. Needs a glass of red or something sticky.

Beneath the deep Ivory wrinkled rind dusted with activated charcoal is a gooey texture which becomes molten as the cheese matures. The centre is dense, rich and smooth but with a slightly chalky texture. It has notes of citrus with a lingering “creme fraiche” mouth-feel. We love eating Bloomy with a glass of Pinot Gris or other crisp dry white.

Curly Red
Gin Washed with a redish aromatic bacterial smear. Out of the gooey texture comes sweet milky meaty sweaty buttery goodness and a silky mouthfeel.

Half cow half sheep to create better complexity. Made in January – 4 months old with a natural rind and a flexible paste. Extremely buttery, herbaceous and nutty. A classic Tomme style.

Fresh Curd
A half sheep half cow pillow of soft spreadable cheese wrapped in vine leaves. Delicious on crusty bread or used in salads or pasta. Delicate gorgeous texture with a clean finish.



Dream is a soft, surface ripened cheese based on a traditional Camembert. We allow a variety of moulds to establish a soft rind before wrapping each cheese individually to complete maturation. It can be eaten after 4 weeks but is best around the 6-8 week mark when the earthy, mushroomy notes are fully established and the cheese is at its gooey, oozey best.

Marilla is a mild washed rind, semi soft cheese made from an old Irish recipe. With a vibrant rind with plenty of flavour and a buttery paste with increasing nuttiness as it ages.

‘Pearl’ is a semi-hard cheese – based loosely on a French alpine style – aged approximately 8 months. The Wheels are brined and brushed for the first 4 weeks then left to mature naturally in our cheese silo. Starting out mild and milky – developing sweeter, fruity tones and a buttery finish combined with the sharpness that reflect the pastures the cows were grazing. ‘Pearl’ is a direct reflection of the seasonal variants we see in our herd and will subtly change week to week.

7 years ago, we visited Somerset and experienced Cheddar making for the first time. 2 years ago, we set out to make our own version of a traditional Farmhouse Cheddar on our own farm. We’re stoked to have those first ever batches available – exclusively at Mould and in limited quantities. It’s sharp, it’s crumbly, it’s Cheddar. Get on it.



Buffalo Mozzarella
Made with 100% fresh Australian Buffalo Milk. Porcelain White in colour, lactic and sweet with a creamy interior.

Wood Smoked Buffalo Mozzarella
Made with 100% Australian Buffalo Milk and cold smoked using Australian beechwood chips. lightly smoked to add another level of complexity to the sweet creamy lactic taste.

Made in the traditional way by hand stretching fresh mozzarella into a paper-thin outer casing filled with creamy stracciatella then hand tied to form a ‘money bag’ of oozy creamy deliciousness.

The luscious creamy filling of our burrata. Hand stretched mozzarella is pulled apart into thin strands, which are cut and then mixed with fresh cream. Add this to your pasta for a rich creamy finish or simply serve it with fresh crusty bread.

A cow’s milk mozzarella which has been aged and cold smoked to give it a golden colour. This cheese has a mild natural smokiness and a soft texture making a perfect cheese for your next cheese board, or add it to your favourite pizza or parmigiana.

This cow’s milk mozzarella is the cheese of choice for Australia’s best pizzerias, favoured for its lower moisture content and superior melt. Pizzarella is also great used in a lasagna or your favourite sandwich.




Our flagship cheese; handcrafted in very limited quantities from the best cow’s milk produced by the dairy. It is a raw milk, semi-hard cheese with a complex, but not overpowering flavour.

Mont Priscilla:
Distinguishable by its line of ash, this semi-soft cheese has an orange-brown rind that has been washed to produce a full aroma and a silky pâté that is buttery and sweet, with hints of fresh hay.

Fleur des Montagnes:
An alpine semi-soft cheese that is covered by woodland herbs and spotted with natural mould. These balance the creaminess of the pâté and provide a mellow herbaceous flavour with a clean finish.

Mont Rouge:
A semi-soft cheese with a lightly washed rind that highlights the simple goodness of our milk. The pâté is soft and supple, with a smooth, velvety texture and a clean, slightly sweet finish.

Monforte – Grand Reserve:
A very limited reserve release, only for MOULD Festival, of our flagship Monforte. Every now and then, when the milk is outstanding, we hold a batch of Monforte back and age it for around 3 years. This cheese has an amazingly complex flavour, earthy aromas and a dense texture containing tyrosine crystals. Only available in the ‘s28 Flavours of Mould’ Cheese Pack.



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

Here’s what we have planned:

Friday, May 24th
5:00pm- Black Market Sake and Cheese
6:00pm- The Fermentary
7:00pm- Willie Smiths Cider and Cheese

Saturday, May 25th- AM Session
12:00pm- The Fermentary
1:00pm- Bruny Island Beer and Cheese
2:oopm- Willie Smiths Cider and Cheese

Saturday, May 25th- PM Session
5:00pm- The Fermentary
6:00pm- Willie Smith Cider and Cheese
7:00pm- Black Market Sake and Cheese

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 

Melbourne Cheese Chats 2018

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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.

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.

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.

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



Your 2018 cheese list, Melbourne!

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Sixteen of the country’s best artisan producers are bringing their cheese to MOULD, Melbourne. Here’s who is coming to the party, and what they’re bringing with them.


Section28 Artisan Cheeses
Monforte: Handcrafted in very limited quantities from the best cow’s milk produced by the dairy. It is a semi-hard cheese with a complex, but not overpowering flavour. The cheese is sweet, buttery and creamy, with emerging brothy and roasted nut flavours and an earthy undertone.
Mont Priscilla: This semi-soft cheese is distinguishable by the line of ash running through its centre. The orange-brown rind has been washed to produce a full aroma and a silky, subtle taste. It has a soft, yellow-ivory centre that is buttery, sweet and smooth, with hints of fresh hay.
Fleur des Montagnes: A savoury flavour with a slightly sweet finish that is mild and suits all occasions. The cheese is covered by a coating of woodland herbs and spotted with natural mould.
Mont Rouge: A semi-soft cheese with a lightly washed rind that highlights the simple goodness of our milk, collected fresh from the dairy. It has a savoury flavour, with a slightly sweet finish that is mild and suits all occasions.


Shaw River Buffalo Cheese
Annie Baxter Special Reserve: A unique cooked curd cheese inspired by traditional pecorino and parmesan techniques with our own special twist. Annie Baxter ‘Special Reserve’ is matured for 4 to 5 months to develop a natural rind creating initial buttery sweet flavours with a slight bitter and herbaceous finish.
Shaw River Buffalo Mozzarella: Made with 100% buffalo milk, this mozzarella is hand stretched and molded using traditional Italian techniques. Each porcelain white ball is encapsulated in a tight thin skin, the crayfish like texture inside is juicy and moist with filamented layers of curd.
Shaw River Annie Baxter: This award winning semi hard, cooked curd cheese is handcrafted using similar techniques to that of a Pecorino cheese, coupled with the unique qualities of buffalo milk.
Shaw River Lady Julia: Drawing on aspects of the cheddar making process and using only pure water buffalo milk ‘Lady Julia’ is matured for a minimum of twelve months during which time it develops a firm but smooth texture. The subtle influence of the buffalo milk makes it creamy white in colour and creates delicate and tantalizing variations in flavour which set this cheese apart from other cheddared cheeses.

BoatShed Cheese
Chelsea Blue: A Stilton-style cow’s milk blue. Mild with a good salty/sweet balance. Crumbly yet smooth on the palate.
Horizon Oozy: A rich goat’s cheese, shaped as a small ‘crottin’ which is typical in southern France. The cheese features a mild white mould rind and a line of vine ash through the centre.
Compass Gold Oozy: Rich, washed in beer, this Jersey cow’s milk cheese is strong and aromatic with a gorgeous golden rind.
Oasis Fresh: Goat cheese in the style of chevre, rolled in a French chive and garlic dust.

Tolpuddle Goat Cheese
Feathertop: A soft, bloomy lactic cheese with a distinctive line of citrus ash running through the chalky centre of the cheese.
Ashed Chevre: A fresh lactic goat cheese lightly dusted with our signature citrus ash made with leaves from our small orange grove on Tolpuddle Farm.
Fresh Goat Curd: A simple, fresh goat cheese with a silky texture and clean acidity. This cheese showcases seasonal changes in the milk – a true test of milk quality.
Ned: A semi-hard Alpine-style goat cheese with a natural rind. Made with rich summer milk, Ned is smooth, sweet and herbaceous when young and develops a drier texture, earthiness and slightly nutty characteristic with age.

Boosey Creek Cheese
Burramine Blue: A slightly firmer dry style blue cheese. Subtle hints of spice and pepper flavours are rounded with great balance and a light acidic finish. A somewhat coarse texture with a lengthy, earthy feel on the palate.
Boosey Blue: Fruity, sweet and nutty with an excellent balance of sweet, bitter and acid flavours.
Boosey Soft: Fresh with a soft and creamy filling, this cheese has earthy mushroom undertones and a silky ivory rind.
Warby Red: This washed rind has a pungent farmyard aroma with strong, rustic yet balanced flavours.

Stone and Crow Cheese Company
Night Walker: Soft, cows milk washed rind.
Four Pillars Moonshine: A collaboration between Stone and Crow and Four Pillars Gin. Cheese and Gin come together in this cows milk semi hard cheese.
Amiel: A doughnut shaped goat’s milk surface ripened cheese.
Galactic: A surface ripened one-week-old cow’s milk cheese.

Milawa Cheese Company
King River Gold: A true washed rind. No colours have been added to this gleaming glory, it has a distinctive ‘gritty’ rind from individual handwashing of every cheese. It exhibits a subtle expression of the washed rind – earthy, smoky and savoury flavours.
Mt Buffalo Blue: This goat’s milk blue has been specially aged for MOULD – A Cheese Festival. It has a rich dense creamy texture with a lovely blue green mould that delivers rich and complex flavours with a nice bite at the finish.
Milawa White: Originally meant to be a Milawa Blue, it is now made without the blue mould spores added to the milk and it develops a tangy, yeasty flavour. This batch for MOULD has once again been aged longer than we usually release it and has slight cheddary notes and lovely salty kick. The ultimate cheese toastie cheese.
Milawa Tomme: It is made in a 2kg barrel shape with a natural rind and is allowed to mature for up to 12 months (this batch is currently about 4 months old). It has great depth of flavour, sweet and savoury with upfront saltiness that dissipates at the back palate.

Prom Country Cheese
Powlett Reserve semi-hard natural rinded cows milk.
Venus Blue sheep milk
2015 Pecorino Pepato with mountain pepper
Merricks Mist mini camembert


The Pines Kiama
The Pines Pearl: A French Alpine semi-hard cows cheese. Matured for approximately six months. Buttery tones and smooth finish.
The Pines Dream: Our take on a Camembert – a white, surface ripened soft cheese.
The Pines Haloumi: A less salty, extra creamy version of a traditional haloumi with the perfect amount of squeak.
The Pines Labne: A soft yoghurt cheese, perfect for spreading, dipping or adding to dishes.

Nimbin Valley Dairy
St Billie: A surface ripened lactic goat cheese similar in style to the classic goat cheeses from southern France.
Blue Goat: A mild, firm blue cheese that becomes softer with age. The mild blue flavour also becomes stronger with age along with additional fruity flavours.
Tintenbar Triple Cream: A classic bloomy white mould cow’s milk cheese with extra cream added, a luscious yellowish centre with a white mould rind.
Nashua Washed Rind: A cow’s milk cheese that pays homage to the stinky soft cheeses from northern France such as Epoisses. It has a luscious yellowish paste with a mixed white and orange rind which is slightly sticky.


Bruny Island Cheese Co.
Raw milk c2 milk:  A classic cooked curd cow’s milk cheese made in the traditional large wheels. C2 matures for 6-12 months, during which time it develops a sweet aroma & mildly nutty flavour. The rind is wiped every week to encourage the surface bacteria that provide this cheese much of its robust integrity.
Saint: A soft, cow’s milk white mould. In the central plateau of France there are a number of cheeses that are all named after the local Saints. Like our Saint, they are all surface ripened, soft oozy cheeses with a light bloom on the rind.
1792 milk: A soft, cow’s milk washed rind. It was the year the French first set foot on Tasmanian soil and this very French, very pungent little cheese, matured on aromatic Huon Pine boards, celebrates what could have been. It is made in the traditional method – its pinky-orange rind the result of being regularly hand-washed in brine, encouraging the surface bacteria that give this cheese its complex flavour and aroma.
Oen: A a true labour of love; a washed-rind, cow’s milk cheese, washed in Pinot Noir before being wrapped in vine leaves to be carefully matured. The vine leaves protect the cheese and create a moist surface which encourages the flavour development. When mature, OEN’s rind becomes pungent and the texture becomes soft and fudgy.

Tongola Cheese
Curdy: A fresh lactic acid set goats’ milk curd that is best eaten fresh.
Bloom: This cheese features a white, bloomy rind, which encases the soft, creamy textured cheese. Its cows’ milk equivalent is a camembert, but when made with goats milk, it is much cleaner and whiter. The white moulds and different cultures produce a unique and mild flavour, which ripen the cheese as it matures.
Zoe: A fresh lactic curd cheese, ripened within a white mould skin. The centre is creamy white encased in a smooth rind that is wrinkly. Although it is only matured for 7-10 days, it has an aroma of a ripened cheese and packs a flavour punch, a “geotrichum bomb”.

Grandvewe Cheeses
Blondie: Based on a French crottin style of cheese. It’s a lactic Geotrichum cylinder. Some are ashed. Some are white.
Sapphire Blue: Based on a Roquefort. The cheese is a rich, pocketed blue with intense length and complexity.
Old Man: Semi hard washed rind cheese. The only cheese produced in Australia using Cardoon Thistle rennet. Old Man is reminiscent of classic Savoie style mountain cheeses with a funky Tallegio-like rind. A limited number of ‘Smoked Old Man’ will be made especially for MOULD, smoked over Hartshorn Distillery spent oak chips from their American Oaked Vodka)
The Gin Herbalist: A lactic style cheese initially rolled out for the Inaugural MOULD of 2017. Rolled in spent Gin botanicals from our distillery, it is a cheese that is the quintessential indicator of our passion for ‘up cycling’.

Coal River Farm
Triple Cream Brie: A creamy, smooth, indulgent cheese highlighting the outstanding milk quality Tasmania provides.
Coal River Blue: Creamy, medium strength Gorgonzola-based blue cheese hand made and matured 12 weeks.
Washed Rind: Earthy mild washed rind Camembert with mushroom notes.
Tilset: A complex cheese with a semi hard elastic texture. A smooth cheese with notes of a nutty aftertaste.

The Tasmanian Food Co. (Pyengana Dairy and Robur Farm Dairy)
Pyengana Dairy traditonal cloth matured cheddar: Made in heritage vats, using traditional methods handed down through the generations. This cheddar is proudly recognised as one of Australia’s most outstanding cheddars. Matured for at least 12 months.
Pyengana Dairy Reserve Vintage: As above, but matured for at least 18 months.
Robur Farm Dairy Marinated Fetta: Robur Farm Dairy’s single goat herd is located in Tasmania’s North West, with access to fresh clover grass every day, ensuring naturally sweet and mild flavoured milk is used to produce this marinated fetta.
Robur Farm Dairy Spreadable Chevre: This spreadable chevre is available in plain, herb and garlic, caramelised onion, wasabi or jalapeno.

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


Wine and Cheese Matching is (Generally) Gross. Discuss.

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Most people would agree that wine and cheese is the perfect pairing, but in reality, the two don’t often work together. In some cases, the combination is positively gross.

First, a disclaimer. Let us acknowledge that drinks pairing is very personal. You are, of course, entitled to do what you want, and this is as much opinion as it is science.

Still, we’re not sure who decided that cheese and wine were meant for each other, and when. Wine writer and delicious. magazine drinks editor Mike Bennie thinks it was borne from convention, fostered by lack of imagination, and encouraged by a perpetuation of classic wine and food thinking (i.e., cheese comes at the end of a meal when the heavy reds do, too). Wine educator and writer Clare Burder thinks that we took the few wine and cheese pairings that do work and concluded that they all do.

But consider this.

“When you eat cheese, you get a lactic build-up in your palate, which ends up negating a lot of the nuance in wine,” says Bennie. “If you’re drinking a big red and you have a cheddar alongside it, the creaminess of the cheddar will end up staining your palate in a way that means you won’t be able to appreciate the wine. Nor will the wine be able to cut through that creaminess in order to refresh your palate and encourage another mouthful.

“It creates a sluggish, pleasure-less experience, like stuffing cottage cheese through fishnet stockings. It’s just not the right combo in terms of the way things fit in your mouth.”

Burder agrees. “Pairing wine and cheese is largely a disservice to both,” she says, especially with wines that are high in tannin. “Tannins in wine bind with the fat in cheese, leaving everything else behind and forcing the cheese to dissolve in the wrong way in your mouth.”

Soft cheeses in particular can make red wine taste metallic, thanks to trace compounds of iron in wine which can bind to aldehydes (a type of organic compound) created during the cheese fermentation process.

Bennie and Burder both believe there are much better pairing alternatives (namely beer, cider, sake and whisky), but for those of us who want to keep the wine and cheese dream alive, it’s not completely hopeless. There are a couple of pairings that work well.

One of the most famous is Comté and Vin Jaune (“Yellow Wine” made from white Savagnin grapes), both from the Jura in France. Vin Jaune is made in a similar way to sherry (although Vin Jaune is unfortified), and like sherry and some dry vermouth, its intensity and pungency can stand up to cheese. It is, says Bennie, “the most sublime food and drink pairing in the galaxy.” It’s also a reason why we kept the bar offering at MOULD on the funky side.

More conventional wine and cheese pairings exist, too. Sauvignon Blanc and fresh goat’s cheese is a firm favourite of Burder’s, and she also believes that there’s room for success between Chardonnay (although be careful with oak) and white mould cheeses. Sparkling wine can also work really well, thanks to a hint of sweetness and the cleansing cut-through of its bubbles.

While white wines tend to be a safer bet than red, fruity reds can often do the trick, and this comes down to sugar. “The savoury, umami, salty flavours in cheese are elevated by sugar,” she says, so, like eating cheese with quince paste, pairing cheese with a wine that’s on the sweeter side can really work well.

Whatever you do though, and disclaimer aside, avoid big reds and cheddar. “The classic, men-in-suits-kind-of-dining always crescendos into a slab of cheddar and a big, thick, rich Shiraz,” says Bennie. “That is fucking horror. It’s sumos fucking. It’s no good.”

Some combinations to try:

Yarra Valley Dairy Fresh Pyramid with Sauvignon Blanc
Yarra Valley Dairy Gentle Goat with a Yarra Valley Pinot Rosé
Yarra Valley Dairy Le Jack white mould with Serrat Chardonnay (current vintage)
Yarra Valley Dairy Fresh Ashed Goats Pyramid with Dappled Appellation Chardonnay (current vintage)
Yarra Valley Dairy White Savourine with Dappled Appellation Gewurztraminer (current vintage)
Yarra Valley Dairy Yering (camembert) – Steels Gate Blanc de Blanc
Yarra Valley Dairy Bullseye + St Ronan’s Methode Traditionale Apple Cider
Binnorie Dairy Labneh or Feta with a young Hunter Valley Semillion
Comté and Vin Jaune or other oxidative wine
A washed rind cheese with red vermouth

Images courtesy of Yarra Valley Dairy





People’s Choice 2017

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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