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 & CHEESEĀ 
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

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