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

 

 

 

 

People’s Choice 2017

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Picking a favourite cheese at the first ever Mould: A Cheese Festival, was a bit like picking a favourite child! Each was delicious in its own way. But, you still managed to vote for your favourites. Here’s your Top Five for 2017.

  1. Shaw River Buffalo
  2. Tolpuddle Goat Cheese
  3. Milawa Cheese
  4. Bruny Island Cheese Co.
  5. Coal River Farm

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.

Marrook Farm

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Tell Us Your Story!
David Marks and Heidi Fallding started farming bio-dynamically with the Australian Demeter method more than thirty years ago. David is passionate about milking cows and Heidi about making yoghurt and cheese, so about twenty years ago we built the first dairy factory on a farm in NSW and began making cultured dairy products on our farm on the Bulga Plateau in the mountains of the mid north coast of NSW. Yoghurt, quark and fetta have been our mainstays, but in the last ten years we have been making Swiss style cheeses over the summer months.
We have always prided ourselves in making the most pure and simple dairy products in small batches in the most traditional way. Our cheeses are hand made with great care.

Tell us three things about your style of cheeses and what makes them unique?
We are certified Demeter bio-dynamic farmers who believe that the simplest and purest ingredients make the best food. bio-dynamic practices care for our land and the health of our animals, which we believe is an essential ingredient of good milk. We like the fact that we both know and milk the cows and also make the products from our milk.
Our cheeses are only made over the summer and autumn months with the fresh milk from our Ayrshire/Aussie red cows.
Bulga cheese is a hard cheese, made in the style of a Swiss mountain/gruyere cheese and is matured for at least six months. We are now making Bulga with fresh raw milk. We believe we are the first certified organic/bio-dynamic dairy to be doing this.
Brinawa cheese is a semi-hard washed curd cheese, which is aged at least three months but develops a lovely strong flavour after longer maturation.

Do you have a favourite Cheese pun?
Our farm is whey out of the whey

Hard or Soft?
hard cheese always

Funniest cheese making experience?
Living on a farm , milking cows and making dairy products from our own cows milk is fun!
Some days are funnier than others!

Sample Brew

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Tell Us Your Story!

At SAMPLE Brew, we’re all about creating beer that inspires ideas in people.

We believe ideas are the building blocks of creativity. Big, small, sometimes wild and often irreverent. Whatever form, ideas allow us to progress.

And the most delicious way to reach the peak of ideas is with Fine Beer – our premium alternative to craft and commercial beer that offers today’s generation of drinkers uncompromised taste, quality and design.

 

The Pines Kiama

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Tell Us Your Story!
The Pines is a micro-dairy located in the rolling hills above Kiama. As 6th generation dairy farmers we believe the quality of our produce starts with what our cows eat – a natural pasture based diet that allows for seasonal variations. Our 26 Holstein cows are raised using sustainable, biodynamic farming practices with a huge emphasis on animal welfare and herd health. We start every cow by hand, milk twice a day and do everything on farm using minimal processing – slow speed pumps, low temp pasteurisation and packaging by hand. This means our milk is one of the best available in Australia, being a State Winner in the delicious. Produce awards for the last 2 years.
We’re now venturing into the world of cheese making – where we want to celebrate the seasonal variations in our milk, allowing the different complexities of the pasture to be highlighted in the cheeses we produce.

Tell us three things about your style of cheeses and what makes them unique?
All of Cheeses are made by hand using our own milk from our own small herd of Holstein Cows.
Our small batches of cheese reflect directly on what the cows are eating with seasonal fluctuations allowing for a variety of Characteristics at different times of year.
Although we have been dairy farmers for 6 generations this is our first year of making cheeses, mostly self taught with a lot of learning to do but tonnes of enthusiasm.

Hard or Soft?
Hard

Best cheese and booze match ever?
Cheddar and Stout

Funniest cheese making experience?
We don’t speak Italian yet we spent a day in the Italian Alps learning to make cheese from an Italian Cheese maker who didn’t speak ANY English! Ciao Bella

Milk the Cow

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Tell Us Your Story!
Milk the Cow Licensed Fromagerie is Melbourne’s first late night licensed cheese shop, established in St Kilda in 2012. We expanded to Carlton in late 2014.
We specialise in artisan cheese and boutique booze paired with good, old-fashioned country hospitality.

Tell us three things about your style of cheeses and what makes them unique?
Stocking over 180 cheeses (and counting!) from all around the world, our ever-changing selection is curated vigilantly by expert cheesemongers so you can experience fromage at its very best.We are also quite skilled with a cocktail shaker and choose to garnish each of our house specialty cocktails with a wedge of artisan cheese.Our Grundlegend Fondue has been voted one of The Urban List’s 50 Meals You Should Have Eaten if You Live in Melbourne.

Do you have a favourite Cheese pun?
A young cheese walks into a bar. “You need to be more mature to get served in here” says the barman

Hard or Soft?
Oh, this is like asking who your favourite child is! But we do think this country does some amazing soft cheeses. If you look at some of the local goat cheeses like Yarra Valley Dairy, or Woodside, both exude passion and ambition in their techniques that

Best cheese and booze match ever?
Again, so hard to choose but one of the most popular has to be the decedent triple cream Brillat Savarin from France, enriched with full fat cream to whole milk and weighing in at 80%+ fat content, matched to a delicious champagne from one of the many houses in the appellation. We also think beer and cheese go so very well together and don’t get enough credit as a pairing.

Funniest cheese making experience?
Well we don’t make cheese here but one of our trainee cheesemongers was behind the counter one day and picked up a block that looked like a semi-hard cheddar. He needed to put it back in the cabinet so he asked his co-worker: “What is this cheese?” She said: “Cantal.” And he said: “I know, I can’t tell either!”