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 

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