Fino Foods

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As a wholesale distributor, Fino’s main game is cheese and if it’s not delicious, they’re not interested. It’s that simple. Fino only stock products that blow minds, so you can rely on hand-selected foods that taste incredible every single time. They’re not swayed by looks, or brands, or a hefty price tag.  If it doesn’t knock their socks off, you won’t see it from them.

On The Side came about because Fino were sick of seeing sugary, preservative-packed accompaniments that were not elevating the cheese eating experience. They’re first and foremost cheese lovers and are passionate about creating food moments. They are dedicated to sourcing quality ingredients to create our unique product range.

PEOPLE’S CHOICE: MELBOURNE 2018

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With three MOULD sessions in Melbourne, competition for the People’s Choice was tougher than ever before. With thirteen hours total of tasting… the crown could have been anyone’s!

As it turns out, there was one clear winner. And that was…. drumroll please… MILAWA CHEESE!

Victoria’s own Milawa Cheese was voted the best at each of the three sessions, making them also the overall winner for 2018. Well done, team!

Below are the top three results for each session.

FRIDAY

  1. Milawa Cheese Co.
  2. Tolpuddle
  3. Boatshed Cheese

SATURDAY

  1. Milawa Cheese Co.
  2. Section 28
  3. Coal River

SATURDAY EVENING

  1. Milawa Cheese
  2. Shaw River Buffalo
  3. Section 28

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.

RAW MILK
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.

BEER & CHEESE
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.

WHISKY & CHEESE 
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

FRIDAY

SATURDAY

Your 2018 food menu, Melbourne!

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You probably could live on cheese alone, but where’s the fun in that? To complement the cheesy offering (and soak up all that delicious booze) may we present your food menu, Melbourne!

Maker & Monger

Fondue grilled cheese toastie: gruyere, comte, shallots, garlic, wine ($11)
Fondue grilled cheese toastie special: fondue with Gary’s free range Berkshire ham off the bone & Dijon mustard ($13)
Flaming Reuben: Q Le Baker rye bread, seeded mustard, sauerkraut, Russian dressing, Robbin’s Island wagyu brisket pastrami & cheese ($13)

Harper & Blohm

Heidi Farm Raclette served on steamed Jones Potatoes with cornichons (GF) ($12)
The Classic grilled cheese toastie: Pyengana Cheddar, Heidi Farm Gruyere, Section 28 Raclette with caramelised onion ($12)
The Blue grilled cheese toastie: Milawa Blue, pear, rocket & walnuts ($12)
Welsh Rarebit & Leek: Pyengana Cheddar with Grand Ridge Stout, Worcestershire sauce, mustard, cayenne pepper & leeks ($12)

Burn City Smokers

Smoked Cheese Kranksy Hotdog – bbq sauce, jalapeños, cheese kransky, mustard and aged cheddar
Beef Brisket Cheese Burger – 14 hr smoked beef brisket, bbq sauce, mustard, pickles and jack cheese.
Smoked Mushroom Burger – smoked portobello mushrooms, bbq sauce, salsa verde, slaw and shaved pecorino.

Bruny Island Cheese Co.

Fondue $15
Fondue with shaved black truffles $25

48h Pizza and Gnocchi Bar

Gnocchi trevigiano w Gorgonzola blue cheese, radicchio and Vincotto $15
Gnocchi Napoli w tomato sauce and Parmesan cheese $12

Cannoleria by That’s Amore

Sicilian Cannoli: sweet ricotta, cinnamon and pistachio crumb ($5)
Chocolate Cannoli: chocolate ricotta and chocolate chips ($5)
Blue Cheese and Figs: blue cheese ricotta and caramelised figs ($5)

Fino Foods

Peppered fig paste
Baby pickled figs
Peach & muscatel chutney
Baby cornichons
Dried red & green apple
Dried pear
Seedless muscatels

Mt Zero

Fried spiced olives stuffed with curd $9
Warm olives with mandarin & fennel $5
Sandwich pressed falafel with tahini $9

 

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.

Adelaide

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.

Victoria

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

NSW

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.

Tasmania

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 2018’S NEW AND IMPROVED FORMAT

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Were you at MOULD – A Cheese Festival in 2017? You were? We hope you had a gouda time. We thought it was grate, especially for an inaugural event. But we want to make 2018 even fetta!

It’s why MOULD will run over THREE sessions in Melbourne this year: A Friday evening session on May 4 (5-9pm), and a day time (11am – 4pm) and an evening session (5-9pm) on Saturday 5 May.

We know how much you guys love cheese. Last year, we invited the country’s best cheesemakers and mongers to come together for a day of tastings, masterclasses and demos, and you all came out in droves to meet them and try their stuff. The makers themselves were so thrilled to see how many of you turned up; although admittedly, they were a little overwhelmed at times.

So this year, to make it easier on them, us, and you, we’re offering more sessions but capping the number of tickets available at each. So there is the same amount of tickets on sale as last year, but because we’re splitting them over three sessions, it means there’ll be less people in each. Less people = less waiting around and much, much more cheese for you.

Again, we’ll have a bar stocked with a range of awesome wines, whiskies, gins, beers, ciders, sakes and more, all selected for their individual cheese-matching abilities. We’ll also have some of the city’s best cheesemongers, chefs and restaurants dishing up some delicious cheesy dishes.

We hope you’ll be back to help us MAKE MOULD GRATE in 2018!

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.

MELBOURNE

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

SYDNEY

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

BUY TICKETS HERE!

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

 

 

 

 

Five minutes with Tivoli Road Bakery

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South Yarra’s Tivoli Road Bakery is (in our educated opinion) one of Melbourne’s best bakeries. It’s why we’ve enlisted it to be our Official Bread Partner – all the cheese boards will be sold with hunks of Tivoli Road bread – and it’ll also have a stand selling a range of goodies to eat in or take home. We caught up with the owners, Pippa and Michael James, ahead of the event.

What’s your story? What led you to open Tivoli Road Bakery??

We met working in restaurants in the UK (Michael was a chef, Pippa FOH) and after stints in London, Edinburgh and Sydney, moved to Melbourne. Michael’s cheffing career led to pastry, and then bread, which he fell in love with. Being in the right place at the right time led to us opening Tivoli Road!

Tell us about the bakery. What do you sell, what’s your specialty/ies, who are you inspired by?

It all starts with the bread, mostly sourdough. We also make a range of sweet and savoury Viennoiserie, savoury food for the breakfast and lunch crowd, doughnuts, cookies, cakes and other sweet treats. Coffee, tea, and house made sodas.

Many people inspire us – bread wise Chad Robertson from Tartine in San Francisco and Dan Lepard are amazing. There is also a wonderful community of bakers in Australia that I draw inspiration from, including (but not limited to) Emily Salkeld from Small World Bakery in Langhorn Creek, John Reid from Red Beard in Trentham, and Ian Lowe from Apiece in Launceston.

What’s your favourite bread? Why?

Spelt and honey sourdough. I love the texture and complexity of the spelt, and the flavour of the red gum honey.

What makes the perfect loaf of bread?

Great ingredients, time, patience, love…

You have a book coming out – tell us about that?

The book has recipes from every section in the bakery – sourdough, croissant pastries, savoury items and sweet treats, as well as seasonal baking like hot cross buns and Christmas puddings. We’ve also highlighted some of our awesome suppliers and what they do. It’s a broad and very detailed snapshot of what we do at the bakery and what we believe in.

What are you most looking forward to trying at Mould?

We love cheese! We can’t wait to see what Nick Haddow brings up from Bruny Island. Also Harper & Blohm’s Welsh rarebit and Maker & Monger’s aligote. We nearly drowned in aligote on a walking holiday in France years ago. So good.

Best bread and cheese pairing?

Macadamia and wattleseed sourdough with Stone & Crow’s Nightwalker.

Your cheese list

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Here it is, your cheese list for Mould. Featuring a selection of the best cheeses from the best cheesemakers across the country, this is your chance to taste the cheeses and chat to the makers about what they do, all in one place.

VICTORIA

Boosey Creek
  • Warby Red: This washed rind has a pungent farmyard aroma with strong, rustic yet balanced flavours.
  • Boosey Soft: Fresh with a soft and creamy filling, this cheese has earthy mushroom undertones and a silky ivory rind.
  • Boosey Blue: Fruity, sweet and nutty with an excellent balance of flavour. Ideal for those who prefer true blue characteristics but without them overpowering.
  • 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.
  • Oma’s Favourite: Made using traditional techniques, the flavour profile is complimented with the addition of cumin, resulting in a smooth, mellow yet savoury finish.
L’Artisan Cheese 
  • Marcel: A white mould cheese with a wrinkly and delicate rind. It has citrus notes and when young has a mild to strong milky and earthy taste. The texture is slightly chalky with a runny texture.
  • Mountain Man: A subtle washed rind inspired by Reblochon, an alpine cheese from Haute Savoie. Slightly pressed and aged for four weeks, its pale orange and delicate rind hides a surprisingly smooth and soft texture. Complex and very earthy with a grassy aroma and pungent notes.
  • Extravagant: A triple cream cheese with a fluffy rind, a striking ivory centre and a very light texture. Fresh cream aromas turn into cheesy tastes and an interesting final bite.
  • Raclette: A semi hard cheese. During ripening, it will be washed individually three times a week. Raclette is rightly considered as a melting cheese and is used in the eponymous dish. When enjoyed cold, it is wonderfully complex and slightly pungent.
  • Mepunga Gruyere: A Comte-style semi hard cheese. Its brown rind is hard and dry, but the cheese itself is ivory to yellow, firm and elastic. Allow it to melt in your mouth and experience the layers of aroma and the elegantly sweet and wild finish.
Meredith Dairy 
  • Meredith Dairy Goat Cheese with Chilli and Beechworth Honey: Fresh chévre with Gourmet Garden’s lightly dried chilli flakes, and Beechworth Honey.
  • Meredith Dairy Goat Cheese with Chives and Garlic: Fresh chévre with lightly dried chives from Gourmet Garden and garlic.
  • Meredith Dairy Goat Cheese with Fresh Dill: Creamy chévre with fresh dill.
  • Cultured Goat Milk: Not a cheese but a cultured goat milk, boasting many probiotic properties and easily digestible. It contains pasteurised goat’s milk and is absolutely delicious.
Milawa Cheese 
  • Milawa Aged Blue: Specially matured for eight months, this aged blue has chocolaty cigar box flavours.
  • King River Gold: A washed rind, it has a distinctive light crunch to the rind, and rich meaty smoky flavours through the centre. It is washed weekly in brine.
  • Tomme: A hard goat’s milk cheese made in a small barrel and aged for six months. This cheese has an upfront saltiness that makes way for a lingering tang.
  •  Mt Buffalo Blue: Despite the name, this blue cheese is made from goat milk. It is a mild, restrained blue that has a dense creamy texture and a clean finish.
  •  Milawa Blue: Originally based on a Gorgonzola dolce recipe, this cheese has evolved into a quintessentially Australian Blue. A rich, buttery mouth feel gives way to a lovely salty tang, with a distinctive yet not overpowering blue flavour.
Shaw River Buffalo
  • Shaw River Buffalo Cheese Annie Baxter Special Reserve: A unique cooked curd buffalo cheese matured for four to five months to develop a natural rind, creating buttery sweet flavours with a slight bitter and herbaceous finish.
  • Shaw River Buffalo Mozzarella: This buffalo milk mozzarella is hand-stretched and moulded using traditional Italian techniques. A fresh delicate flavour and unique meaty texture.
  • Annie Baxter: A semi hard, cooked curd cheese, handcrafted using similar techniques to that of a pecorino but coupled with the unique qualities of buffalo milk. It is matured for a minimum of twelve months to create its intense flavour.
  • Lady Julia: Matured for a minimum of twelve months, this cheddared cheese has a firm but smooth texture. Buffalo milk makes it creamy white in colour and creates delicate variations in flavour.
  • Buffalino: A smooth creamy texture and a tangy fruit taste, this is a new cheese developed here in Australia by Shaw River. The initial flavour makes an impact but then mellows to a soft linger on the palate.
Stone and Crow
  • Amiel: This special halo shaped goats cheese is a lactic curd, surface ripened cheese that has been sprinkled in ash.
  • Galactic: A cow milk lactic curd cheese with a white mould rind. This rind is different to the standard white mould rind, as it’s more delicate and forms faster in the maturing room.
  • Moonshine: A semi hard, slightly elastic cheese made in the early hours of the morning when the moon is still out. It’s washed every day for the first two weeks and then every week for the rest of its three-to-six-month journey. Rich and creamy with a slight sweetness.
  • Night Walker: A cow’s milk washed rind cheese, rich and creamy with a meaty flavour. Becomes gooey with age.
  • WR: A cow’s milk washed rind cheese, washed every day for a month to create a funky rind and a soft texture.
Tolpuddle Cheese
  • Ned: A semi-hard Alpine-style goat cheese with a natural rind; smooth, sweet and herbaceous when young, Ned develops a drier texture, earthiness and slightly nutty characteristic with age.
  • Goat Curd: A simple, fresh cheese that showcases seasonal changes in the goat milk, which influence the balance of acidity, sweetness and herbaceous notes.
  •  Marinated Gem: A marinated lactic goat cheese in a blend of Extra Virgin Olive Oil infused with dried lemon myrtle and juniper berries.
  •  Ashed Chévre: A classic chévre log dusted in a light coating of ash made from citrus leaves grown in the orchard on Tolpuddle Farm. The result is a fine ash with a subtle smokey flavour that contrasts nicely with the smooth, creaminess of the cheese
  •  Feather Top: A soft, bloomy goat cheese with a delicate paste. Under the white mould rind is a fine layer of ash made from citrus leaves grown in the orchard on Tolpuddle Farm.
Yarra Valley Dairy 
  • The Wild Cider: Napoloeone Apple Cider and wild apple yeast geotricum surface ripened white mould. Creamy, fruity, yeasty, smooth mouth feel, lightly textured, fresh, clean and bright.
  • le Jack: Semi-mature white mould goats milk cheese. Nutty, earthy and mushroomy with a textured full length.
  • Persian Fetta: Cow milk fetta marinated in garlic, fresh thyme, bay leaves, peppercorns and olive oil. Creamy, salty tang with a lush, savoury finish
  • Black Savourine Pyramid: Semi-mature, ashed white mould goat milk cheese. Tastes of roast nuts and cooked cream with a hint of blue and a full length.
  • White Savourine: Semi-mature white mould goat milk cheese. Robust, tangy flavours with luscious citric notes.

TASMANIA

Grandvewe Cheese
  • Blondie: A fresh Crottin-style sheep milk cheese designed to pair with Hartshorn’s Sheep Whey Vodka.
  • The Gin Herbalist: A sheep milk cheese encrusted with the spent botanicals from gin production. Over its maturation period, the flavours from the botanicals gently percolate through the paste creating a unique flavour experience.
Bruny Island Cheese Co. 
  • Marc: Marc is the name for skins and seeds of grapes once they have been fermented and pressed to make wine. Marc from Bruny Island Wines is rubbed onto the rind of Tom truckles and left to mature. The result is a wonderfully aromatic cheese with a complex, savoury flavour and a winey aroma .
  • Saint: Surface ripened, soft oozy cheese with a light bloom on the rind. 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.
  • Raw Milk C2: A classic cooked-curd cheese made in the traditional large wheels. Matured for six-to-12 months, C2 has a sweet aroma and mildly nutty flavour. The rind is wiped every week to encourage the surface bacteria that provide this cheese much of its robust integrity.
  • 1792: This cow milk cheese is named for the year the French first set foot on Tasmanian soil. Matured on aromatic Huon Pine boards, its pinky-orange rind is the result of being regularly hand-washed in brine, encouraging the surface bacteria that give this cheese its complex flavour and aroma.
  • George: A semi-hard cow milk cheese aged for six-to-eight months. Savoury with a creamy mouth feel, and a flavour similar to that of a cheddar.
  • O.D.O: It stands for One Day Old and that’s what it is; a simple, fresh cheese that relies inherently on quality cow milk to deliver its flavour. ODO is marinated in olive oil with fresh garlic, and herbs.
Tongola Goat Products 
  • Tongola Big B: A cooked curd, semi-hard, washed rind cheese, that is tended daily over the maturing period (at least three months). It has a unique flavour, full of earthy and pasture aromatics.
  • Big Pepper B: Similar to the Big B cheese, the Big Pepper B is an alpine-style cheese with a layer of crushed native Tasmanian pepperberries through the centre. Full of earthy and pasture aromatics but with a subtle twist.
  • Tongola Zoe: A fresh lactic curd cheese, hand moulded and allowed to ripen within a white mould skin. Light and smooth in texture, the lactic curds provide a slightly sour and tangy flavour.
Coal River Farm
  • Coal River Blue: Made for the lover of the mild blue. A cow milk cheese with a beautiful rind and a slightly sweet, tangy centre, with just the right amount of salt.
  • Triple Cream Brie: A creamy, indulgent triple cream. Robust, full flavour, full of cream with a snowy rind. As it matures it mottles; this is when it’s at its best.
  • Washed Rind Camembert: Complex, earthy, even a little bit stinky. One of Coal River’s most popular cheeses.
  • Marinated Feta: Infused with garlic, Italian herbs, olive oil and vegetable oil to make a cheese that can be used at just about any occasion.
  • Vine Ashed Log: Strong, bold, tangy and salty. Often confused as a blue, this cheese is made from cow milk that as a young lactic curd is rolled in grape vine ash, salted and inoculated with white mould. Seriously creamy and beautiful.

SOUTH AUSTRALIA

Section 28 
  • Fleurs des Montagne: A semi-soft cheese covered in aromatic woodland herbs and dotted with grey mould. The centre is soft and supple with a smooth, velvety texture and a clean finish. The rind adds a savoury, earthy flavour.
  • Monforte Réserve (30 Months): 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: A semi-soft cheese 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. Its centre is soft, buttery, sweet and smooth, with hints of fresh hay.
  • Monte Diavalo: Its rind is lightly washed for 90 days, its centre studded with crushed native pepper berries. The native pepper adds a distinctive savoury flavour to the cheese that is uniquely Australian. Sweet at first, with a peppery, smoky and herbal aftertaste.
Robe Dairy
  • Guichen Bay: This cheese owes its striking grey bloom and unconventional good looks to heirloom cultures and Robe Dairy’s own Jersey milk. Fudgy and delicate in flavour, with notes of fresh mushroom.
  • St Clair: Inspired by the farmhouse ‘fermier’ Bries of France, this cheese is made exclusively with milk from our small herd of Jersey cows. A full, exquisite flavour and lovely textural gradient from rind to centre. Rustic in appearance, with an intense, refined flavour.
  • Nora Creina: Our take on the classic French farmhouse ‘fermier’ Camemberts, handmade using rich milk from Robe Dairy’s small herd of Jersey cows. Heirloom cultures and traditional techniques promote a delicate, aromatic rind and complex flavour. Ripening to become fruity, pungent and molten.

NEW SOUTH WALES

Marrook Farm Cheeses 
  • Brinawa: A tilsit-style cheese we make over the summer months, mild and very moreish when young and stronger when old. A great melting cheese. Washed and turned with great regularity.
  • Bulga: A gruyere/Swiss mountain cheese in style with the unique flavour of the region. Aged for at least 6 months, washing and turning regularly. Made only over the summer.
Pecora Dairy
  • Tipsy Red: A mixed sheep and cow milk wrinkled rind cheese matured with a classic reddish wash, combined with warm beer slops and carefully matured for four weeks.
  • Jamberoo Mountain Blue: Pure sheep milk blue. Medium-bodied blue with a well marbled ivory centre. Creamy with hints of mixed peel/apricot.
  • Espresso Pecorino: Pure sheep milk cheese infused with coffee. Black rind created with coffee grinds mixed with activated charcoal. Have with an Espresso Martini.
  • Bloomy: Ivory wrinkled rind dusted with activated charcoal, with a gooey centre which becomes molten as the cheese matures. The centre is dense, rich and smooth but with a slightly chalky texture. Notes of citrus.
  • Fresh Curd: This fresh sheep milk cheese is simply fermented for 24 hours, hooped and drained for another 24 hours with 1% salt. Pillowy, delicate and beautiful.
The Pines Kiama 
  • The Pines Black Pearl: A semi hard, Italian-style cheese infused with shaved Australian Black Truffle.
  • The Pines Pearl: An Italian-style Tomme, matured for six months and made from late summer milk.
  • The Pines Labne: Made from The Pines European-style non-homogenised yoghurt, this labne is mild and creamy with just a hint of salt. Perfect on its own, sweet or savoury.
  • The Pines Halloumi: Made from 100% cow milk, this halloumi is slightly less traditional than its Cypriot forbearer. A less salty version that pan-fries beautifully with just the right amount of ‘squeak’.