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.

Join the discussion 2 Comments

  • Rosemary Bignell says:

    Do you need to book into the masterclasses? Thanks!

    • Anna Webster says:

      Hi Rosemary, yes but sadly they’re fully booked. We might have standing room though so please pop your head in at the session time and try your luck!

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