CHEESE CHATS: MOULD Sydney

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You’ll learn just by eating, but if you want to up your knowledge even more then make sure you sit in on one of our MOULD ‘Cheese Chats’. From raw milk, to beer and cheese matching, to the science behind yeast and mould, there’s something for everyone.

And the best bit? They’re free! Spots are limited though, so first in, best dressed.

RAW MILK

This Cheese Chat focuses on cheese made with raw (unpasteurised) milk. For this session, Bruny Island Cheese Co.’s Nick Haddow will be joined by Pecora Dairy’s Michael McNamara, ethical farmer and advocate of the raw milk industry, to take you through a tasting of a selection of raw milk cheeses matched with beers and wines. 

BEER & CHEESE

Just in time for the warmer weather, Nick Haddow from Bruny Island Cheese Co. and Thea Royal from Shaw River Buffalo Cheese will get to together to talk about spring cheeses paired with spring beers. 

YEAST & MOULD

Nick Haddow from Bruny Island Cheese Co. (he wrote the yellow book) and Sharon Flynn from The Fermentary (she wrote the blue book) will talk all things mould, yeast and fermentation. They’ll also touch on tradition and flavour over a tasting of a great selection of snacks.

SESSION TIMES

SATURDAY
12pm – Raw Milk
2pm – Yeast & Mould
6pm – Yeast & Mould
7pm – Beer & Cheese 

SUNDAY
12pm – Raw Milk
2pm – Beer & Cheese 

Melbourne Cheese Chats 2018

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We want you to get the most out of your MOULD experience, so in 2018, we’re offering masterclasses for FREE! Led by Nick Haddow from Bruny Island Cheese Co. with guest cheesemakers as co-hosts, three informal “cheese chats” will run at various times throughout the sessions.

Each session is FREE but spots are still limited, so will be capped at two spots per transaction. Reserve your place by booking via the below link. You also must have a MOULD GA ticket, corresponding to the cheese chat session, to be eligible.

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

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!

Your food menu

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As tempting as it is to try to survive only on cheese, you need something a little more substantial. To sustain you, we’ve rallied the best in the bizz to bring you a range of cheesey (and some not so cheesey) dishes, all made using the best Australian cheese.

Harper & Blohm

Raclette (GF) – $12
Blue cheese grilled sandwich (V) – $11
Welsh Rarebit – $11

 

Maker & Monger

Fondue grilled sandwich $10
Flaming Reuben grilled sandwich $12
Aligot (evening session only) $12

 

That’s Amore

Four cheese gnocchi tossed in an Australian Pecorino wheel (V) – $13
Porchetta panini with cheese and slaw – $12
Traditional cannoli stuffed with sweet ricotta, cinnamon and pistachio crumb (V) – $5 each, 3 for $10
Lemon cannoli stuffed with sweet ricotta and lemon curd (V) – $5 each, 3 for $10

 

 

Milk The Cow

Truffled Mac & Aussie Cheese $15

 

 

Bruny Island Cheese Co.

Fondue $15
– with truffles $25

 

Tivoli Road Bakery

Cheddar and kimchi Danish $6
Stilton and pickled walnut galette $6
Doughnuts $4
Pastries $4 – $6
Bread $7 – $9

 

Little Latin Lucy 

Chicken, chorizo, red wine and tomato tostada topped with manchego & roquette salad $6
Smoked mushroom tostada with cactus, lime pickled onion & truffled feta $6

 

 

Burn City Smokers 

Grilled corn with truffle Pecorino and Mexican chilli $4
Smoked cheese kransky hotdog with mustard, barbecue sauce and aged Gruyere $13
Brisket burger with pickles, barbecue sauce, mustard and Monetary Jack cheese $15

 

 

Ice Cream Social 

Ricotta, chocolate and orange gelato – $5 single scoop, $7 double scoop.
Blue cheese, honey and quince gelato
Milk kefir, maple and cinnamon gelato
Balsamic fig and mascarpone gelato
Olive oil and thyme gelato
Salted caramel gelato
Chocolate brownie gelato
Vanilla gelato
Fruits of the backyard gelato

 

Salumi Australia 

Salumi meat cones $8

 

Mount Zero Olives

Olive cones
Falafel cones

 

 

Lucy’s Foods

Pink Lady Apple paste $7
Quince paste $7

 

 

 

*Dishes subject to change. Some pricing still TBC

Welcome to MOULD!

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Whether it’s hard or soft, blue or white, fresh or aged, Australians love cheese. On platters, on pasta, in salads, between slices of bread, via an intravenous drip or slathered on plywood, we just can’t get enough.

Mould Cheese Festival is a celebration of Australian cheese, presented by Bottle Shop Concepts in partnership with Nick Haddow of Bruny Island Cheese. The best producers from around the country, including Bruny Island, Yarra Valley Dairy, That’s Amore, Stone & Crow, Grandvewe, Shaw River Buffalo and more, will showcase their produce at North Melbourne’s Meat Market with bonus cooking demonstrations and relaxed masterclasses.

Alongside the best Australian cheeses, we’ll have the best Australian cheesemongers including Maker & Monger and its grilled cheese sandwiches and flaming Reubens, and Harper & Blohm and its raclette. We’ll also have a number of other food vendors – all this and more to be confirmed soon.

To drink alongside all the cheese, we’ve got wines, whisky, vodka, beer, cider and more.

The ticket price includes a glass of wine, as well as all cheese tastings.

Come and taste the best cheese from all over Australia in one place!

BUY TICKETS!