Your MOULD Menu Melbourne

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We know that cheese is your one true love at MOULD… but, you may want to stray a little at some point! Why not indulge in some other delicious food options (between all that gooey sampling). Here’s what we have to keep you fully satisfied on the day:

THE LINCOLN

Morrocan vegetable chickpea soup and sour cream
Lincoln farmhouse terrine
Pork Pie
Scotch Egg
Combo – 1/2 terrine, 1/2 pie, 1/2 egg.
Salt beef sandwich with dill pickle, mustard slaw
Mushroom sandwich with dill pickle, mustard slaw

SALUMI AUSTRALIA

A full range of artisan Salumi to taste and mixed cones to purchase.

BURN CITY SMOKERS

14hr Smoked Beef Brisket Plate, blue cheese sauce, pickles, sweet potato crisps.
Smoked Cheese Kransky Hotdog, bbq sauce, mustard, jalapeño & cheddar.
Smoked Cauliflower, almond cream, parsley salad, aged sheep’s cheese

HARPER & BLOHM

Raclette:
L’artisan Organic Raclette served on steamed Jones Potatoes with cornichons.
Grilled Cheese Sandwiches:
THE CLASSIC – Pyengana Cheddar, L’artisan Raclette and Gruyere with caramelised onion
ANNIE’S BLUE – Milawa Blue, pear, rocket and walnuts
WELSH RAREBIT & LEEK – Pyengana Cheddar, stout, mustard, cayenne, Worcestershire sauce pepper and leeks

Your DRINKS LIST for Melbourne, 2019!

By | DRINK, NEWS, UPDATES | 2 Comments

YOUR MELBOURNE DRINKS LIST!

With great cheese, comes great opportunity! And we think that cheese comes to life with a cheeky little drink beside it. We’ve got some world class beer & cider, vodka & whisky and sake & vino for you to discover. Take a taste and find your perfect partner!

WINE

CAMPBELL BURTON WINES

Campbell is one of the most extraordinary wine communicators and downright passionate people we know. We’re stoked he’s back again this year with yet another line up of wonderful wines all organic and with minimal intervention.
We love him so much we asked him to write in our sister publication, Pinot Palooza. You can read his article HERE

Sparkling (100ml/bottle)
2013 Sylvain Martinez Gazouillis Chenin Blanc, Loire – 12 / 75
2014 Carriel dels Vilars Pell de Ceba, Catalonia – 15 / 99
2011 Benoit Camus L’Indigene, Beaujolais – 13 / 83

White
2018 Manon High Paradise Savagnin/Chardonnay, Adelaide Hills – 9 / 58
2018 Sam Vinciullo Sauvignon Blanc, Margaret River – 9 / 58
2018 Limus Riesling, Mt Gambier – 10 / 62
2016 Jordi Llorens Blan 5-7 Macabeo, Conca de Barbera – 11 / 65
2015 Pierre Boyat Pure Laine Chardonnay, Macon – 13 / 88
2015 Jerome Lambert Un Brin Gourmand Chenin, Loire – 15 / 99
2013 Verge Le Balaise Oxidatif chardonnat, Macon – 16 / 107

Red
2018 Sam Vinciullo Cow Town Shiraz, Margaret River – 9 / 58
2017 Manon Pinot Noir, Adelaide Hills – 10 / 62
2018 Rahpael Beysang & Emelie Hurtubise Nouveau Litre Gamay (1L), Beaujolais – 9 / 80
2017 Bodega Cueva Vi-Viu Syrah, Valencia – 11 / 65
2016 L’Ostal Vendredi Malbec, Cahors – 12/70
2009 Carriel dels Vilars Red, Catalonia – 15 / 99

Extraordinary Brandy (30ml)
Schnabel Weinbrand, South Styria – 19

HADDOW & DINEEN WINES, from BRUNY ISLAND WINE

Haddow & Dineen ‘One Hundred Days ‘ Méthode Ancestrale, 2019 – $15 by glass, $50 by bottle
Haddow & Dineen ‘Grain of Truth’ Pinot Gris, 2018 – $15 by glass, $50 by bottle
Haddow & Dineen ‘Private Universe’ Pinot Noir, 2018 – $15 by glass, $50 by bottle

BEER & CIDER

BRUNY ISLAND BEER & WINE

Farm Ale
Tasmanian pale ale 4.8% ABV
Fruity pale ale made with barley, wheat,
oats and hops from Tasmanian farms.
425mL cup $8.50
500mL bottle $10
Four pack $33

Cloudy Bay IPA
raw wheat India Pale Ale 6.6% ABV
Hazy IPA made with Bruny Island wheat
and all-Tasmanian hops.
425mL cup $8.50
500mL bottle $11
Four pack $37

Whey Stout
sweet stout enriched with whey 5.8% ABV
Roasty milk stout enriched with lactose from
the whey left over after cheese making.
425mL cup $8.50
500mL bottle $10
Four pack $33

Rye Smile
dark rye saison
Light roast flavours complement spicy notes
from the rye and Belgian yeast.
425mL cup $8.50
500mL bottle $10.50
Four pack $35

Oxymoron
dark pale ale 5.5% ABV
Smooth malt and spicy rye notes meet
pungent, fruit-driven hop aromas.
500mL bottle $10
Four pack $33

Lighthouse Ale
session red ale 2.8% ABV
Rich and malty with subtle, fruity hops
and firm bitterness.
500mL bottle $8.00
Four pack $27

Second Breakfast
honey and oat brett saison 7.3% ABV
Rustic brett flavours and acidity
balanced by delicate honey notes.
750mL bottle $18

2019 Metric Stout
whisky barrel aged post-imperial stout 10.5% ABV
Smooth, intense, and delicious.
750mL bottle $26

The Long Paddock
Tasmanian saison 6.5% ABV
Earthy cereal notes mingle with fruit and
spice flavours against a very dry finish.
750mL bottle $17
750mL mixed three – $50
Mixed four packs – discounts apply

WILLIE SMITH CIDER

Our core range ciders:
Earthy, medium dry, cloudy – real apple flavours – culinary-apples, and a blend of culinary and cider-apples. The ciders that people know us for. Sessionable or a bit more contemplative – just as happy to go solo as they are cuddling up to a plate of Aussie cheeses.

Willie Smith’s Organic Cider
250ml Glass: $7
355ml can: $9
Takeaway 4 pack: $25

Willie Smith’s Traditional Cider
250ml Glass: $7
355ml can: $9
Takeaway 4 pack: $25

Willie Smith’s Wild Ferment Cider
250ml glass: $7
Keg only – no takeaway

The 750ml – Cider-Apple Ciders:
These are our ciders that really tell the cider apple story. Either single variety cider-apple ciders which scream varietal character – or a blend of cider-apples to paint a picture of how blending the best cider-apples from a vintage works. Either way these babies are full of character, texture, and big apple flavours. Tannin / fruit / acid – say hello to cheese! Available by the 100ml taste or by 250ml glass.

Willie Smith’s Yarlington Mill Cider
100ml Taste: $4
250ml glass: $10
Takeaway 750ml Bottle: $30

Willie Smith’s French Blend Cider
100ml Taste: $4
250ml glass: $10
Takeaway 750ml Bottle: $30

SPIRITOUS!

STARWARD WHISKY

Over the bar
Starward Two-Fold, Fever Tree Tonic and Lemon $9
Starward Two-Fold, Fever Tree Dry and Orange $9
Starward Two-Fold, Sparkling Apple and Lemon $9

Honey Buttered Old Fashioned $15
Tambo Honey and Devondale Butter washed Two-Fold Whisky with smoked bitters and orange
(This was a massive hit at our Distillery bar activation Graze and Grain and a nice note that it will be available at Mould)

To take home
Starward Nova Single Malt Whisky $96
Starward Solera Single Malt Whisky $125
Starward Two-Fold Double Grain Whisky $65
Starward Red Manhattan $49

HARTSHORN DISTILLERY

Taste
Vodka $70
Gin $90
Oaked $100
Liqueur $40

Cocktails
Hibiscus and Whey – a refreshing and floral blend of Sheep Whey vodka, lemon and hibiscus infused syrup.
Martini – A classic with a Tasmanian twist. Sheep Whey Gin or Vodka, Lillet Blanc, stirred down and served with a single rose petal floating on top.
Gin and Tonic – Capi Tonic with our Sheep whey Gin and a delicate rose dust sprinkled on top

SAKE

BLACK MARKET SAKE

Producer/Product/Year/Region/Glass/Bottle
Uehara Shuzo, Soma no Tengu, 2019, Shiga – 13 / 80
Chikuma Nishiki, Kizan Sanban, 2019 Nagano – 12 / 75
Chiyo Shuzo, Shinomine Kimoto, 2018 Nara – 12 / 72
Fujiichi Shuzo, Kikutaka Kobo #7, 2017 Aichi – 10 / 155
Kidoizumi Shuzo, Hakugyokuko, 2018 Chiba – 13 / 79
Akishika Shuzo, Okarakuchi, 2018 Osaka – 14 / 83
Miwasakura Shuzo, Omusubi, 2018 Hiroshima – 11 / 69
Miyako-Bijin, Yamahai Koshu, 2012 Awaji – 12 / 76
Heiwa Shuzo, Yuzushu, NV, Wakayama – 9 / 59
Ota Shuzo, ‘Dokan’ Umeshu, NV, Shiga – 8 / 55

MOULD MASTERCLASSES: Sydney, 2019

By | CHEESE, DRINK, NEWS, UPDATES | 2 Comments

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)

GET TICKETS HERE

 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.

Your 2019 Cheese List, Brisbane!

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Queensland

Awassi Queensland
@awassiqueensland

Awassi Sheep Milk Labneh
Our Beautiful Labneh is served for tastings with a drizzle of local infused olive oil. The flavours we will be tasting are ‘Lemon, Rosemary and Garlic’, ‘Chilli Lime’, ‘Garlic’ and ‘Ginger and Blood Orange’. Our Labneh won the Delicious Produce Award in 2017. A creamy everyday cheese that goes well with a crisp white.
Awassi Sheep Milk Feta
A rich creamy feta that is lightly hand salted – shines in all savoury and sweet dishes or eats well on its own. Serves well with a wedge of tomato and fresh basil.
Grantham
Our ‘Grantham’ is a location cheese for Awassi Cheesery. As to what type of cheese the Grantham is, we simply answer, ‘we don’t live in Cheddar!’ A full flavoured cheese that is semi mature and marries well with our ‘fig and ginger jam’. ” Our Grantham is a little too immature to cross the road by itself – it needs something to hold its hand!”. Great tasting and melts in your mouth.

Frolicking Goat
@frolickinggoatcheese

Signature Range
Our signature range is a classic French style goat cheese produced in three shapes either salted or ashed. The aroma is unmistakably goat cheese – in a pleasant mouth-watering way. The taste is complex, tangy with some fruitiness and a lingering acidity. The paste has a creamy mouth feel. The cheese will develop more flavours as it ages and will become drier in texture.
Teddy & Josie
We produce two different washed find cheeses. Teddy is a traditional washed rind using the technique of a famous French cheese from Bourgogne, washing with a light brine and brandy over 4 weeks. The result is a full-flavoured washed rind. The second washed rind cheese, Josie, has more delicate flavours as it is lightly washed with Rosé. The rind has a wrinkly look and oozing paste.
Johannes
A unique cheese made with a fine white mould covering. This cheese is intended for people who like an oozing Aussie Camembert style cheese. The cheese is not coated with a camembert mould, instead the fine layer of white mould is a type of Geotrichum Candidum. The resulting flavour has some nutiness, ammonia, garlic and sulphur notes.
Halloumi
Our Halloumi is made from 100% Goat milk. It is a very flavoursome, salty, brined unripened cheese that is not rubbery as some Halloumi can tend to be. You can taste the freshness of our milk on your tongue and very little “goaty” flavour.
Tomme de Burbank
Our cheeses have won several awards in prestigious Australian shows. Currently the Buche Noir from the Signature Range has the 2018 Royal Queensland Food and Wine Show – Trophy for Lend Lease Champion Queensland Cheese or Dairy Product of Show and the 2018 Royal Queensland Food and Wine Show – Trophy for Champion Buffalo, Goat, Sheep or other non-bovine milk Product of Show.

Olympus Cheese
@olympuscheese

Olympus Halloumi
Award-winning Olympus Halloumi cheese is a mild, delicious, firm cheese that holds its shape well when grilled and yet remains ‘squeaky’ soft on the inside. We make our signature halloumi to a traditional Cypriot method hand minting and folding every block
Olympus Buffalo Halloumi
Award-winning Olympus Buffalo Halloumi is made from fresh Australian Buffalo milk. Buffalo milk has an earthy, creamy taste on the palette but is not sweet like cow’s milk. Delicious eaten fresh with fruit or grilled with lemon.
Olympus Marinated Fetta
Mild in taste with a creamy, firm texture that cuts easily and is more of an open-textured cheese, due to our short maturation process. We produce an Australian-style Fetta which is lower in salt content than many imported styles and is gentle on the palate. Each pot is full of the flavour of garlic, peppercorns, rosemary, thyme, bay leaves, oregano, and chilli.
Olympus Buffalo Fetta
Olympus Buffalo Fetta is higher in fat than cow’s milk which creates a creamy but tangy flavoured cheese that has a silky mouthfeel. Perfect for decadent salad or addition to a cheese board.

Pure Artisan Cheese

Pure blue
Nice mild creamy easy eating blue.
Truffle triple cream brie
Beautiful creamy Brie with truffle paste through the middle.
Black ash triple cream brie
Beautiful triple cream Brie with vine as through the middle and around the outside which gives it a consistent flavour through the cheese
Triple cream brie
Beautiful creamy Brie packed with flavours
Vintage cheddar
Strong bitey sweet flavours you would expect from an 18 month old cheddar

New South Wales

Nimbin Valley Dairy
@nimbinvalley

St Billie
St Billie is a surface ripened lactic goat cheese similar in style to the classic goat cheeses from southern France. (80g) The firm and smooth paste has grassy and goat flavours. The rind is slightly chewy with a grassy and mouldy flavour. It’s definitely a goat cheese but with a lot of other interesting flavours going on. Traditionally this type of cheese is eaten warm and drizzled with honey. It really does benefit from pairing with something sweet such as very ripe figs. An excellent addition to salads with nuts and a sweet fruit.
Tintenbar Triple Cream
Tintenbar Triple Cream is a classic bloomy white mould cow milk cheese with extra cream added and has a luscious yellowish paste with a white mould rind. (150g) When young the soft creamy paste has a mushroomy flavour which contrasts well with the less ripe chalky and acidic core. With age the chalky core disappears and becomes very soft and gooey throughout and may have a slightly ammonia aroma. Best eaten at room temperature with crusty bread or crackers. Can be used as the centrepiece in a salad with strongly flavoured leaves such as rocket and some nuts. A well matured cheese will benefit from unwrapping and leaving at room temperature for 30 minutes prior to eating.
Washed Goat
Washed Goat is a brie style goat milk cheese that is washed with brine as it matures. The paste is pearly white changing from a supple elastic texture to fudgey as it ages. The rounds weigh a minimum of 110g. The flavour changes from mild vanilla/goat to richer more intense goat flavours, straw and ripe berries as it ages. It can be eaten simply with a good bread or goes well as part of a salad. Don’t pair it with other intense flavours else the subtle notes of the cheese may be lost.
Newrybar
Newrybar is an alpine style cow milk cheese typical of the cheese made by early Italian settlers in the Northern Rivers region of NSW. A semi-hard cheese with sweet nutty paste it is an ideal table cheese or used on sandwiches or pizza. Wheels weigh approximately 7kg and portions are 150g. With age the cheese becomes more intense in flavour exhibiting notes of grass, hazelnuts and caramel. When young combine it with light wines or crisp beers such as Japanese style lagers. Older cheeses can stand their ground with reds and hoppy beers such as a Stone & Wood Pacific Ale.

Vannella Cheese
@vannellacheese

Buffalo Mozzarella
Made with 100% 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.
Burrata
A Handcrafted ‘money bag’ with a paper-thin outer casing to hold the creamy stracciatella filling.
Stracciatella
Hand stretched strands of mozzarella mixed with fresh cream.

Victoria

Milawa Cheese Company
@milawacheese

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.
Carragah
Introducing a brand-new cheese to the cheese scene. Carragah meaning very big or enormous in Bpangerang traditional owners of land Milawa Cheese sits on. No more clues…you’ll just have to come and see…
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!
Camembert
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!

Yarra Valley Dairy
@yvdairy

Bullseye
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.
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.
Firey
A cow’s milk fetta marinated for a month in chilli, garlic and oil. Creamy and salty with a big chilli hit – our cult favourite.

Tasmania

Bruny Island Cheese
@brunyislandcheese

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.
Saint
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.
Oen
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.

Coal River Farm
@coalriverfarm

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.

Grandvewe Cheeses
@grandvewecheeses

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…
Blondie
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…

Red Cow Organics
@redcoworganics

Red Cow Persian Feta
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
A 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 months. Certified Organic. 100 % grass Fed Cows.
Organic Raclette
Made from fresh organic pastures in Spring. A semi-hard cow’s milk cheese. Individually washed & matured on pine boards. Matured to a minimum of 6 months. Certified Organic. 100 % grass Fed Cows.
Baby Bries – Certfied Organic
Made from fresh grass-fed organic milk & rich, oozy, buttery flavour matured to perfection.

South Australia

Section28 Artisan Cheeses
@s28cheeses

Monforte
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.

Your 2019 Cheese List, Sydney!

By | NEWS | No Comments

Queensland

Frolicking Goat
@frolickinggoatcheese

Signature Range
Our signature range is a classic French style goat cheese produced in three shapes either salted or ashed. The aroma is unmistakably goat cheese – in a pleasant mouth-watering way. The taste is complex, tangy with some fruitiness and a lingering acidity. The paste has a creamy mouth feel. The cheese will develop more flavours as it ages and will become drier in texture.
Teddy & Josie
We produce two different washed find cheeses. Teddy is a traditional washed rind using the technique of a famous French cheese from Bourgogne, washing with a light brine and brandy over 4 weeks. The result is a full-flavoured washed rind. The second washed rind cheese, Josie, has more delicate flavours as it is lightly washed with Rosé. The rind has a wrinkly look and oozing paste.
Johannes
A unique cheese made with a fine white mould covering. This cheese is intended for people who like an oozing Aussie Camembert style cheese. The cheese is not coated with a camembert mould, instead the fine layer of white mould is a type of Geotrichum Candidum. The resulting flavour has some nutiness, ammonia, garlic and sulphur notes.
Halloumi
Our Halloumi is made from 100% Goat milk. It is a very flavoursome, salty, brined unripened cheese that is not rubbery as some Halloumi can tend to be. You can taste the freshness of our milk on your tongue and very little “goaty” flavour.
Tomme de Burbank
Our cheeses have won several awards in prestigious Australian shows. Currently the Buche Noir from the Signature Range has the 2018 Royal Queensland Food and Wine Show – Trophy for Lend Lease Champion Queensland Cheese or Dairy Product of Show and the 2018 Royal Queensland Food and Wine Show – Trophy for Champion Buffalo, Goat, Sheep or other non-bovine milk Product of Show.

New South Wales

Marrook Farm
@marrookfarm

Bulga
A variation of Gruyere, this mountain cheese is named after the Bulga Plateau (or Big Mountain in the Kuttung Language) where the farm is located. Aptly named, the complexity of Bulga emanates rich, nutty flavours and textures which are reflective of the unique floral pastures our cows graze over the summer months. Combined with the altitude of our farm on the edge of the Great Dividing Range, at close to 800m, we experience greater seasonality, but also sweeter pastures whose rich characteristics reflect the terrior of the Bulga.
Brinawa
A Tilsit style cheese named after our local area. As with all our hard cheese, Brinawa is only made over the summer months, where the milk from our cows is at its highest quality. Rich in protein, the lush floral grasses, herbs and legumes mark the beginning of the distinct rich and creamy caramel notes of the Brinawa.
Fetta
Made in a very traditional way, differing only from the Greeks with the use of our own Biodynamic Aussie Red cow’s milk. This mild Fetta maintains a happy medium of saltiness whilst being balanced by a creamy texture. Stored in brine for maximum versatility and freshness!
Quark
A delicate, silky fresh curd. The simplest and most natural of cheeses, made by adding culture setting the milk and draining. It was made traditionally in the households of many European cultures. It is extremely versatile in both savoury and sweet variations. Add herbs and spices to use as a dip, dollop on boiled potatoes, bake in frittatas. Mix with fruit as a dessert, use in cheesecakes, use your imagination.

Hunter Belle Dairy Co.
@hunterbelledairyco

Briebelle
Briebelle is our Triple Cream style Brie. This full flavoured cheese bursts with a wonderful salty, grassy, mushroomy flavour and aroma with a buttery texture. Our Triple Cream Briebelle will melt in your mouth with a rich lingering decadence.
Black Magic
A unique cheese, decadent triple cream brie with a centre of black fermented garlic. The resulting taste is completely magnificent and delicious – sweet meets savoury, a hint of reduced balsamic vinegar with subtle garlic undertones.
Herb & Garlic Fetabelle
Marinated Fetabelle is our award-winning Feta cheese marinated in an extra virgin olive oil blend with Italian Herbs and Garlic. Delightfully creamy whilst firm enough to crumble the cheese is salty and full of flavour. It is well preserved and will last for many months while it is under the oil.
Cheddarbelle
Cheddarbelle is the Hunter’s own handmade cheddar. For a young cheddar it has a wise flavour profile. It has a wonderful texture and is a little crumbly. The flavour is pleasantly sharp but also rich and creamy with a touch of barnyard at the end. The sharp taste lingers on the palate long after the cheese is gone.

Nimbin Valley Dairy
@nimbinvalley

St Billie
St Billie is a surface ripened lactic goat cheese similar in style to the classic goat cheeses from southern France. (80g) The firm and smooth paste has grassy and goat flavours. The rind is slightly chewy with a grassy and mouldy flavour. It’s definitely a goat cheese but with a lot of other interesting flavours going on. Traditionally this type of cheese is eaten warm and drizzled with honey. It really does benefit from pairing with something sweet such as very ripe figs. An excellent addition to salads with nuts and a sweet fruit.
Tintenbar Triple Cream
Tintenbar Triple Cream is a classic bloomy white mould cow milk cheese with extra cream added and has a luscious yellowish paste with a white mould rind. (150g) When young the soft creamy paste has a mushroomy flavour which contrasts well with the less ripe chalky and acidic core. With age the chalky core disappears and becomes very soft and gooey throughout and may have a slightly ammonia aroma. Best eaten at room temperature with crusty bread or crackers. Can be used as the centrepiece in a salad with strongly flavoured leaves such as rocket and some nuts. A well matured cheese will benefit from unwrapping and leaving at room temperature for 30 minutes prior to eating.
Washed Goat
Washed Goat is a brie style goat milk cheese that is washed with brine as it matures. The paste is pearly white changing from a supple elastic texture to fudgey as it ages. The rounds weigh a minimum of 110g. The flavour changes from mild vanilla/goat to richer more intense goat flavours, straw and ripe berries as it ages. It can be eaten simply with a good bread or goes well as part of a salad. Don’t pair it with other intense flavours else the subtle notes of the cheese may be lost.
Newrybar
Newrybar is an alpine style cow milk cheese typical of the cheese made by early Italian settlers in the Northern Rivers region of NSW. A semi-hard cheese with sweet nutty paste it is an ideal table cheese or used on sandwiches or pizza. Wheels weigh approximately 7kg and portions are 150g. With age the cheese becomes more intense in flavour exhibiting notes of grass, hazelnuts and caramel. When young combine it with light wines or crisp beers such as Japanese style lagers. Older cheeses can stand their ground with reds and hoppy beers such as a Stone&Wood Pacific Ale.

Pecora Dairy
@pecoradairy

Yarrawa
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.
Bloomy
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.
Mezza
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.

The Pines Kiama
@thepineskiama

Dream
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.
Carla
Carla is a younger semi-hard mild cheese with a natural wild rind. It has lovely fruit and nut tones with a soft, clean texture. Very easy to eat with surprising complexity. Carla is great on its own, on a cheese board or used in cooking.
Pearl
‘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.
Cheddar
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.

Vannella Cheese
@vannellacheese

Buffalo Mozzarella
Made with 100% 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.
Burrata
A Handcrafted ‘money bag’ with a paper-thin outer casing to hold the creamy stracciatella filling.
Stracciatella
Hand stretched strands of mozzarella mixed with fresh cream.

Victoria

BoatShed Cheese
@boatshedcheese

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!
Horizon
This surface ripened goat cheese is a French style ‘Crottin’ and features a line of vine ash running through the centre. Firm and mild when young, it becomes stronger and super oozy as it ages.
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.
SunSmoke
This lightly smoked cheddar is brined in Spanish smoked paprika, giving a gentle smoky flavour. Fabulous on a cheese board and incredible when grated into Mac and Cheese!

Milawa Cheese Company
@milawacheese

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.
Carragah
Introducing a brand-new cheese to the cheese scene. Carragah meaning very big or enormous in Bpangerang traditional owners of land Milawa Cheese sits on. No more clues…you’ll just have to come and see…
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!
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!

Tolpuddle Goat Cheese
@tolpuddlecheese

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.
Great Alpine Road
Great Alpine Road is a petite lactic goat cheese with a distinctive wrinkly rind and delicate texture that oozes with age. As a young cheese, Great Alpine Road has a fudgy texture and clean, tangy flavour. As it matures, the paste under the rind softens and the flavour intensifies, finishing with a bite! This little gem is Tolpuddle’s signature cheese.
Feathertop
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.
Bulldog Blue
Bulldog Blue is a dense, creamy blue goat cheese with a brilliant white paste and natural rind. This cheese is made in a 3kg wheel and aged for up to 3 months. It has a moderate spread of blue veins through the body of the cheese creating a milder, sweeter flavour. Bulldog develops a much more savoury, dusky flavour and ‘funky’ aroma with age.

Yarra Valley Dairy
@yvdairy

Bullseye
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.
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.
Firey
A cow’s milk fetta marinated for a month in chilli, garlic and oil. Creamy and salty with a big chilli hit – our cult favourite.

Tasmania

Bruny Island Cheese
@brunyislandcheese

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.
Saint
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.
Oen
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.

Coal River Farm
@coalriverfarm

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.

Grandvewe Cheeses
@grandvewecheeses

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…
Blondie
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…

Tasmania Food Co.
@thetasmanianfoodco

Pyengana Cloth wrapped Cheddar Cheese
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 Cheese
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.

South Australia

Section28 Artisan Cheeses
@s28cheeses

Monforte
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.

BUY TICKETS HERE

Your MOULD MENU: Sydney, 2019

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We know that cheese is your one true love at MOULD… but, you may want to stray a little at some point! Why not indulge in some other delicious food options (between all that gooey sampling). Here’s what we have to keep you fully satisfied on the day:

MONSTER ROLLS

Pulled Beef Monster – 12 hour slow cooked beef, fresh slaw, BKM sauce,
mayo and chilli
Chicken Schnitzel Monster – Chicken Schnitzel, fresh slaw, mayo and famous Louisiana sauce
Pulled Pork Monster – 12-hour slow cooked pork, fresh slaw, mayo and our famous Louisiana sauce
Fries
Monster Salad – Seasonal Superfood topped with your choice of sauce and a topping: schnitzel, pulled pork, or beef
Buffalo wings – Signature buffalo wings tossed in Louisiana sauce

SALUMI AUSTRALIA

Salumi cones

BLOODWOOD

Action! Packed! Burritos! $15
Vegetarian Chicken – all available GF on request

THE FERMENTARY

Kimchi cheese toastie $12

BUY TICKETS HERE

Your DRINKS LIST for Sydney, 2019!

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Wine with cheese is great… but have you tried some other amazing options, like beer, cider and sake? We love them and want you to, too! Here’s what we’ll have to wet your whistle on the day – we challenge you to try something a little different.

BUY TICKETS HERE

Bruny Island
Bruny Island Beer Co.

Taste
Farm Ale
Cloudy Bay IPA
Whey Stout
Oxymoron
Lighthouse Ale
Second Breakfast
The Long Paddock
2018 Metric Stout

Tap – $8.50/Schooner
Farm Ale (Tasmanian Pale Ale)
Whey Stout (A sweet Stout enriched with whey)
Oxymoro (Dark Pale Ale)

Bruny Island Wine

Haddow & Dineen ‘One Hundred Days ‘ Méthode Ancestrale, 2019 – $15 by glass, $50 by bottle
Haddow & Dineen ‘Grain of Truth’ Pinot Gris, 2018 – $15 by glass, $50 by bottle
Haddow & Dineen ‘Private Universe’ Pinot Noir, 2018 – $15 by glass, $50 by bottle

Willie Smith’s Cider

Organic Cider
100ml Taste – $2.50
355ml can or glass – $8

Traditional Cider
100ml Taste – $2.50
355ml can or glass – $8
4 pack – $20

Kingston Black Cider – 750ml
100ml Taste – $2.50
200ml can or glass – $8
Bottle – $30

Yarlington Mill Cider – 750ml
100ml Taste – $2.50
200ml can or glass – $8
Bottle – $30

French Blend Cider – 750ml
100ml Taste – $2.50
200ml can or glass – $8
Bottle – $30

Starward Whisky

Taste
Starward Nova – $96
Starward Solera – $125
Starward Two-Fold – $65

Cocktails
Orchard Spritz – Starward Two-Fold, Fresh Mint, Sparkling Apple – 10
Nova & Tonic – Starward Nova, Fever Tree Tonic, Grapefruit – 10
Solera Spritz – Starward Solera, Peach & Green tea, Fever Tree Dry Ginger – 12
Starward Whisky Flight – Tasting of Starward Two-Fold, Solera & Nova – 15

P & V Merchants

Good Times Wines – $10 by glass, $45 by bottle
Pet Nats/Fizz (everything!)
Light, fresh whites
Textural, exotic whites
Orange wines/skin contact wines
Light, fresh, chilled reds
Reds of power and presence

Baller Wines – $20-30 by glass, $95-200 by bottle (some by bottle only)
Amazing wines of Jura
Red wines of Piedmont with a focus on Barolo
Grower Champagne
Incredible, artisan Burgundy
Avant-garde Austrian wines

Maidenii Vermouth

Taste
Maidenii Dry Vermouth
Maidenii Kina Quinquina
Maidenii Classic Vermouth
Maidenii Sweet Vermouth

Cocktails
Tonic & Tonic (Maidenii Kina Quinquina & Tonic Water) $10
Dry & Dry (Maidenii Dry Vermouth & Dry Ginger Ale) $10
Classic (Maidenii Classic Vermouth & Soda) $10
Negroni Spritz (Maidenii Sweet Vermouth, Gin, Bitter Syrup & Soda) $15

Black Market Sake

Producer/Product/Region/Style/Year/Size/100ml/Bottle
Chiyo Shuzo, Nara, Moromi Nigori, Junmai Muroka Nama Genshu Nigori, 2019, 720ml, $12/$67
Mutemuka Shuzo, Kochi, Mutemuka, Junmai Muroka Nama Genshu, 2017, 720ml, $11/$64
Miyako Bijin, Awajishima, Kumo no Miyako Bijin, Junmai Yamahai Muroka Nama Genshu, 2017, 720ml, $12/$67
Mioya Shuzo, Ishikawa, Yuho Yamaoroshi, Junmai Kimoto Muroka Nama Genshu, 2017, 720ml, $12/$67
Moriki Shuzo, Mie, Tae no Hana – Kimoto, Junmai Kimoto Muroka Nama Genshu, 2017, 720ml, $12/$71
Miwasakura Shuzo, Hiroshima, Omusubi, Junmai Kimoto Nama Genshu, 2018, 720ml, $10/$62
Akishika Shuzo, Osaka, Okushika, Junmai Ginjo Yamahai Muroka Nama Genshu, 2011, 720ml, $17/$98
Heiwa Shuzo, Wakayama, Yuzushu, 720ml, $9/$53
Ota Shuzo, Shiga, Umeshu, 720ml, $8/$49
Kimino, Sparkling Yuzu, (Soft Drink), 250ml, $5/($108 case)

Hartshorn Distillery

Taste
Vodka $70
Gin $90
Oaked $100
Liqueur $40

Cocktails
Hibiscus and Whey – a refreshing and floral blend of Sheep Whey vodka, lemon and hibiscus infused syrup.
Martini – A classic with a Tasmanian twist. Sheep Whey Gin or Vodka, Lillet Blanc, stirred down and served with a single rose petal floating on top.
Gin and Tonic – Capi Tonic with our Sheep whey Gin and a delicate rose dust sprinkled on top

BUY TICKETS HERE

Your DRINKS LIST for Brisbane, 2019!

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There’s more to cheese matching than wine. In fact, we think some of the best pairings are actually beer, cider and sake. Here’s what we’ll have to water you on the day – we challenge you to try something a little different.

Bruny Island
Bruny Island Beer Co.

Taste
Cloudy Bay IPA
Whey Stout
Oxymoron
Lighthouse Ale

Tap
Farm Ale (Tasmanian Session Ale) – $9/glass
Whey Stout – $9/glass

Bruny Island Wine

‘No Name’ Pinot Noir, 2017 – $9/40 (150ml/bottle)

Willie Smith’s Cider

Organic Cider
100ml Taste – $2.50
355ml can or glass – $8

Traditional Cider
100ml Taste – $2.50
355ml can or glass – $8
4 pack – $20

Kingston Black Cider – 750ml
100ml Taste – $2.50
200ml can or glass – $8
Bottle – $30

Yarlington Mill Cider – 750ml
100ml Taste – $2.50
200ml can or glass – $8
Bottle – $30

French Blend Cider – 750ml
100ml Taste – $2.50
200ml can or glass – $8
Bottle – $30

Starward Whisky

Taste
Starward Nova – $96
Starward Solera – $125
Starward Two-Fold – $65

Cocktails
Orchard Spritz – Starward Two-Fold, Fresh Mint, Sparkling Apple – 10
Nova & Tonic – Starward Nova, Fever Tree Tonic, Grapefruit – 10
Solera Spritz – Starward Solera, Peach & Green tea, Fever Tree Dry Ginger – 12
Starward Whisky Flight – Tasting of Starward Two-Fold, Solera & Nova – 15

Maidenii Vermouth

Taste
Maidenii Dry Vermouth
Maidenii Kina Quinquina
Maidenii Classic Vermouth
Maidenii Sweet Vermouth

Cocktails
Tonic & Tonic (Maidenii Kina Quinquina & Tonic Water) $10
Dry & Dry (Maidenii Dry Vermouth & Dry Ginger Ale) $10
Classic (Maidenii Classic Vermouth & Soda) $10
Negroni Spritz (Maidenii Sweet Vermouth, Gin, Bitter Syrup & Soda) $15

Campbell Burton Wines

Sparkling (100ml/bottle)
2naturkinder Bacchus Pét-Nat, Franken, 2017 – 9/63
Sylvain Martinez Rosa Bul Pet Nat, Chenin/Grolleau, Anjou, 2017 – 12/80
Benoir Camus L’Idigene Gamay, Beaujolais, 2011 – 12/80

White
Pierre Boyat Pure Laine Chardonnay, Macon, 2015 – 11/75
Le Picatier Le Blanc Chardonnay, Roanne, 2016 – 10/65
Jordi Llorens Blan 5-7 Macabeo, Conca de Barbera, 2016 – 10/65
Sam Vinciullo Sauvignon Blanc, Margaret River, 2018 – 9/57

Orange
Jerome Guichard Rapilleres Chardonnay, Macon – 12/84

Rosé
Sam Vinciullo Red/White Shiraz/Sauvignon, Margaret River, 2017 – 9/57

Red
Sam Vinciullo Cow Town Shiraz, Margaret River, 2017 – 9/57
Tomas Torres Jove Tempranillo/Shiraz, Vallencia, 2016 – 8/55
Manon Pinot Noir, Adelaide Hills, 2017 – 9/57
Bodega Cueva Bobal, Valencia, 2017 – 11/75

Cidre
Yahou Fatal Widre Apples/Chardonnay, Auvergne, 2017 – 13/90

Black Market Sake

Producer/Product/Region/Style/Year/Size/100ml/Bottle
Chiyo Shuzo, Nara, Moromi Nigori, Junmai Muroka Nama Genshu Nigori, 2019, 720ml, $12/$67
Mutemuka Shuzo, Kochi, Mutemuka, Junmai Muroka Nama Genshu, 2017, 720ml, $11/$64
Miyako Bijin, Awajishima, Kumo no Miyako Bijin, Junmai Yamahai Muroka Nama Genshu, 2017, 720ml, $12/$67
Mioya Shuzo, Ishikawa, Yuho Yamaoroshi, Junmai Kimoto Muroka Nama Genshu, 2017, 720ml, $12/$67
Moriki Shuzo, Mie, Tae no Hana – Kimoto, Junmai Kimoto Muroka Nama Genshu, 2017, 720ml, $12/$71
Miwasakura Shuzo, Hiroshima, Omusubi, Junmai Kimoto Nama Genshu, 2018, 720ml, $10/$62
Akishika Shuzo, Osaka, Okushika, Junmai Ginjo Yamahai Muroka Nama Genshu, 2011, 720ml, $17/$98
Heiwa Shuzo, Wakayama, Yuzushu, 720ml, $9/$53
Ota Shuzo, Shiga, Umeshu, 720ml, $8/$49
Kimino, Sparkling Yuzu, (Soft Drink), 250ml, $5/($108 case)

Hartshorn Distillery

Taste
Vodka $70
Gin $90
Oaked $100
Liqueur $40

Cocktails
Hibiscus and Whey – a refreshing and floral blend of Sheep Whey vodka, lemon and hibiscus infused syrup.
Martini – A classic with a Tasmanian twist. Sheep Whey Gin or Vodka, Lillet Blanc, stirred down and served with a single rose petal floating on top.
Gin and Tonic – Capi Tonic with our Sheep whey Gin and a delicate rose dust sprinkled on top

Tolpuddle Goat Cheese and Farm Foods // Tarrawingee, VIC

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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

tolpuddle.com.au

Hunter Belle Dairy Co. // Hunter Valley, NSW

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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