Our signature range is a classic French style goat cheese produced in three shapes either salted or ashed. The aroma is unmistakably goat cheese – in a pleasant mouth-watering way. The taste is complex, tangy with some fruitiness and a lingering acidity. The paste has a creamy mouth feel. The cheese will develop more flavours as it ages and will become drier in texture.
Teddy & Josie
We produce two different washed find cheeses. Teddy is a traditional washed rind using the technique of a famous French cheese from Bourgogne, washing with a light brine and brandy over 4 weeks. The result is a full-flavoured washed rind. The second washed rind cheese, Josie, has more delicate flavours as it is lightly washed with Rosé. The rind has a wrinkly look and oozing paste.
A unique cheese made with a fine white mould covering. This cheese is intended for people who like an oozing Aussie Camembert style cheese. The cheese is not coated with a camembert mould, instead the fine layer of white mould is a type of Geotrichum Candidum. The resulting flavour has some nutiness, ammonia, garlic and sulphur notes.
Our Halloumi is made from 100% Goat milk. It is a very flavoursome, salty, brined unripened cheese that is not rubbery as some Halloumi can tend to be. You can taste the freshness of our milk on your tongue and very little “goaty” flavour.
Tomme de Burbank
Our cheeses have won several awards in prestigious Australian shows. Currently the Buche Noir from the Signature Range has the 2018 Royal Queensland Food and Wine Show – Trophy for Lend Lease Champion Queensland Cheese or Dairy Product of Show and the 2018 Royal Queensland Food and Wine Show – Trophy for Champion Buffalo, Goat, Sheep or other non-bovine milk Product of Show.
New South Wales
A variation of Gruyere, this mountain cheese is named after the Bulga Plateau (or Big Mountain in the Kuttung Language) where the farm is located. Aptly named, the complexity of Bulga emanates rich, nutty flavours and textures which are reflective of the unique floral pastures our cows graze over the summer months. Combined with the altitude of our farm on the edge of the Great Dividing Range, at close to 800m, we experience greater seasonality, but also sweeter pastures whose rich characteristics reflect the terrior of the Bulga.
A Tilsit style cheese named after our local area. As with all our hard cheese, Brinawa is only made over the summer months, where the milk from our cows is at its highest quality. Rich in protein, the lush floral grasses, herbs and legumes mark the beginning of the distinct rich and creamy caramel notes of the Brinawa.
Made in a very traditional way, differing only from the Greeks with the use of our own Biodynamic Aussie Red cow’s milk. This mild Fetta maintains a happy medium of saltiness whilst being balanced by a creamy texture. Stored in brine for maximum versatility and freshness!
A delicate, silky fresh curd. The simplest and most natural of cheeses, made by adding culture setting the milk and draining. It was made traditionally in the households of many European cultures. It is extremely versatile in both savoury and sweet variations. Add herbs and spices to use as a dip, dollop on boiled potatoes, bake in frittatas. Mix with fruit as a dessert, use in cheesecakes, use your imagination.
Hunter Belle Dairy Co.
Briebelle is our Triple Cream style Brie. This full flavoured cheese bursts with a wonderful salty, grassy, mushroomy flavour and aroma with a buttery texture. Our Triple Cream Briebelle will melt in your mouth with a rich lingering decadence.
A unique cheese, decadent triple cream brie with a centre of black fermented garlic. The resulting taste is completely magnificent and delicious – sweet meets savoury, a hint of reduced balsamic vinegar with subtle garlic undertones.
Herb & Garlic Fetabelle
Marinated Fetabelle is our award-winning Feta cheese marinated in an extra virgin olive oil blend with Italian Herbs and Garlic. Delightfully creamy whilst firm enough to crumble the cheese is salty and full of flavour. It is well preserved and will last for many months while it is under the oil.
Cheddarbelle is the Hunter’s own handmade cheddar. For a young cheddar it has a wise flavour profile. It has a wonderful texture and is a little crumbly. The flavour is pleasantly sharp but also rich and creamy with a touch of barnyard at the end. The sharp taste lingers on the palate long after the cheese is gone.
Nimbin Valley Dairy
St Billie is a surface ripened lactic goat cheese similar in style to the classic goat cheeses from southern France. (80g) The firm and smooth paste has grassy and goat flavours. The rind is slightly chewy with a grassy and mouldy flavour. It’s definitely a goat cheese but with a lot of other interesting flavours going on. Traditionally this type of cheese is eaten warm and drizzled with honey. It really does benefit from pairing with something sweet such as very ripe figs. An excellent addition to salads with nuts and a sweet fruit.
Tintenbar Triple Cream
Tintenbar Triple Cream is a classic bloomy white mould cow milk cheese with extra cream added and has a luscious yellowish paste with a white mould rind. (150g) When young the soft creamy paste has a mushroomy flavour which contrasts well with the less ripe chalky and acidic core. With age the chalky core disappears and becomes very soft and gooey throughout and may have a slightly ammonia aroma. Best eaten at room temperature with crusty bread or crackers. Can be used as the centrepiece in a salad with strongly flavoured leaves such as rocket and some nuts. A well matured cheese will benefit from unwrapping and leaving at room temperature for 30 minutes prior to eating.
Washed Goat is a brie style goat milk cheese that is washed with brine as it matures. The paste is pearly white changing from a supple elastic texture to fudgey as it ages. The rounds weigh a minimum of 110g. The flavour changes from mild vanilla/goat to richer more intense goat flavours, straw and ripe berries as it ages. It can be eaten simply with a good bread or goes well as part of a salad. Don’t pair it with other intense flavours else the subtle notes of the cheese may be lost.
Newrybar is an alpine style cow milk cheese typical of the cheese made by early Italian settlers in the Northern Rivers region of NSW. A semi-hard cheese with sweet nutty paste it is an ideal table cheese or used on sandwiches or pizza. Wheels weigh approximately 7kg and portions are 150g. With age the cheese becomes more intense in flavour exhibiting notes of grass, hazelnuts and caramel. When young combine it with light wines or crisp beers such as Japanese style lagers. Older cheeses can stand their ground with reds and hoppy beers such as a Stone&Wood Pacific Ale.
Australia first and only uncooked Raw Milk semi hard Cheese. This cheese is quite like a Pyrenean sheep milk tomme – full of flavours of the earth. Nutty and lactic with floral and herbaceous grassy notes and background of tropical fruits. This cheese was made in December 2018 and sheep were grazing on especially grown millet grass.
Jamberoo Mt Blue
Half Cow Half Ewe’s milk blue. This youthful 3-month-old medium bodied blue has a well marbled ivory paste. White petalled flowers and champignon aromas precede a spicy sweet creamy paste with hints of mixed peel/apricot. Needs a glass of red or something sticky.
Beneath the deep Ivory wrinkled rind dusted with activated charcoal is a gooey texture which becomes molten as the cheese matures. The centre is dense, rich and smooth but with a slightly chalky texture. It has notes of citrus with a lingering “creme fraiche” mouth-feel. We love eating Bloomy with a glass of Pinot Gris or other crisp dry white.
Gin Washed with a redish aromatic bacterial smear. Out of the gooey texture comes sweet milky meaty sweaty buttery goodness and a silky mouthfeel.
Half cow half sheep to create better complexity. Made in January – 4 months old with a natural rind and a flexible paste. Extremely buttery, herbaceous and nutty. A classic Tomme style.
A half sheep half cow pillow of soft spreadable cheese wrapped in vine leaves. Delicious on crusty bread or used in salads or pasta. Delicate gorgeous texture with a clean finish.
The Pines Kiama
Dream is a soft, surface ripened cheese based on a traditional Camembert. We allow a variety of moulds to establish a soft rind before wrapping each cheese individually to complete maturation. It can be eaten after 4 weeks but is best around the 6-8 week mark when the earthy, mushroomy notes are fully established and the cheese is at its gooey, oozey best.
Carla is a younger semi-hard mild cheese with a natural wild rind. It has lovely fruit and nut tones with a soft, clean texture. Very easy to eat with surprising complexity. Carla is great on its own, on a cheese board or used in cooking.
‘Pearl’ is a semi-hard cheese – based loosely on a French alpine style – aged approximately 8 months.
The Wheels are brined and brushed for the first 4 weeks then left to mature naturally in our cheese silo.
Starting out mild and milky – developing sweeter, fruity tones and a buttery finish combined with the sharpness that reflect the pastures the cows were grazing. ‘Pearl’ is a direct reflection of the seasonal variants we see in our herd and will subtly change week to week.
7 years ago, we visited Somerset and experienced Cheddar making for the first time. 2 years ago, we set out to make our own version of a traditional Farmhouse Cheddar on our own farm. We’re stoked to have those first ever batches available – exclusively at Mould and in limited quantities. It’s sharp, it’s crumbly, it’s Cheddar. Get on it.
Made with 100% Australian Buffalo Milk. Porcelain White in colour, lactic and sweet with a creamy interior.
Wood Smoked Buffalo Mozzarella
Made with 100% Australian Buffalo Milk and cold smoked using Australian beechwood chips. lightly smoked to add another level of complexity to the sweet creamy lactic taste.
A Handcrafted ‘money bag’ with a paper-thin outer casing to hold the creamy stracciatella filling.
Hand stretched strands of mozzarella mixed with fresh cream.
Fresh, French style goat cheese coated with French chives and garlic. Delicious crumbled over salads, pizza, pasta and awesome on toast with fresh tomatoes and black pepper!
This surface ripened goat cheese is a French style ‘Crottin’ and features a line of vine ash running through the centre. Firm and mild when young, it becomes stronger and super oozy as it ages.
This delicious, mild buffalo cheese is coated with a bright blue Roquefort mould and features an oozy white interior. Superb with figs, pears and apples.
This lightly smoked cheddar is brined in Spanish smoked paprika, giving a gentle smoky flavour. Fabulous on a cheese board and incredible when grated into Mac and Cheese!
Milawa Cheese Company
Aged Milawa Blue
The mild creamy Milawa Blue that has been aged for 6 months creating a rich sweet cigar box flavour profile – watch us dig it out of 6kg wheels.
King River Gold
An Australian classic, with its slightly gritty rind and soft delicate interior this washed rind is a MUST taste at the event.
Introducing a brand-new cheese to the cheese scene. Carragah meaning very big or enormous in Bpangerang traditional owners of land Milawa Cheese sits on. No more clues…you’ll just have to come and see…
Milawa’s hard cow’s milk cheese available only at cellar door, or Penny’s Cheese Shop in Sydney, or The Brunswick Whey in Melbourne. A beautiful sweet Alpine style hard cheese. Grab it while you can!
Camembert – BAKED
So, we know that cheese is delicious, but melted cheese? That is where its AT! Try our cow’s milk Camembert studded with garlic and rosemary and drizzled with white wine or for the sweet tooth, coated in honey topped with walnuts and baked with cider…yep, see you there!
Tolpuddle Goat Cheese
A simple, fresh cheese with a delicate, silky texture and creamy mouthfeel. Seasonal changes in the fresh goat’s milk influence the balance of acidity, sweetness and herbaceous notes in Tolpuddle’s fresh goat curd. Tolpuddle goat curd is lightly salted so that it can be used in sweet or savoury dishes.
Great Alpine Road
Great Alpine Road is a petite lactic goat cheese with a distinctive wrinkly rind and delicate texture that oozes with age. As a young cheese, Great Alpine Road has a fudgy texture and clean, tangy flavour. As it matures, the paste under the rind softens and the flavour intensifies, finishing with a bite! This little gem is Tolpuddle’s signature cheese.
Feathertop is a soft, bloomy lactic goat cheese with a dense fudgy core. A delicate line of smoky citrus ash through the body of the cheese gives Feathertop a distinctive finish when cut. This ash is made on Tolpuddle Farm using young leaves harvested from our small orange grove.
Bulldog Blue is a dense, creamy blue goat cheese with a brilliant white paste and natural rind. This cheese is made in a 3kg wheel and aged for up to 3 months. It has a moderate spread of blue veins through the body of the cheese creating a milder, sweeter flavour. Bulldog develops a much more savoury, dusky flavour and ‘funky’ aroma with age.
Yarra Valley Dairy
A cow’s milk cooked curd hard cheese matured for 12 months. A pure expression of the Yarra Valley but made in the style of the mountain cheese of Europe.
A semi-mature goats milk cheese log aged for 6 weeks. Citrus, nuts and mushrooms all at once with a creamy, textured centre.
A semi-mature ashed and aged goats cheese pyramid. 6 weeks young. Full flavoured with a hint of blue and a tangy citrus rind.
A cow’s milk fetta marinated for around a month in fresh herbs, oil and garlic. Creamy, salty and very luscious. Big on flavour with a silky mouthfeel.
A cow’s milk fetta marinated for a month in chilli, garlic and oil. Creamy and salty with a big chilli hit – our cult favourite.
Bruny Island Cheese
Raw Milk c2
milk: cow type: hard, natural rind, raw milk Raw milk C 2 is the sort of cheese found throughout the mountains of France & northern Italy. A classic cooked curd 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.
milk: cow type: soft, 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 – not a thick carpet of single strain white mould found on more commercial cheeses. This cheese can be eaten younger, when the inside is still firm and the flavour more delicate or wait until the curd breaks down completely and the flavour gets more pungent.
milk: cow type: soft, pinot washed in vine leaves OEN (from the word oenology) is 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 fudgey.
Unpasteurised Cider Washed Rind
This has been a really exciting collaboration with our mates at Willie Smiths. After several experimental batches where we trialled different ciders to wash our cheese in, we settled on a cider made from traditional Yarlington Mill cider apples that had not been pasteurised, so it still contained loads of wild yeasts. I can’t wait for you guys to try this cheese, its funky and oozy with a lovely bitter sweet finish… Do yourself a favour and try it alongside Willie Smiths superb cider.
Coal River Farm
Triple Cream Brie
The creamiest, most indulgent Triple Cream Brie made from Tasmania’s finest fresh milk. Blue
Mild, a touch of cream and a full flavour. A perfect addition to any cheese board wanting a quality Tasmanian made blue.
A traditional Camembert washed with Brevi to give an indulgent, subtle washed rind that brings out the quality Tasmanian milk qualities.
Many countries claim it, but the Tasmanian version is truly memorable. Mild, lingering and highlighting the very best qualities of Tasmanian milk this semi hard cheese is a winner for cheese boards or melting.
Garlic, herbs and a spreadable feta marinated to bring out the best characteristics of all the ingredients.
Sapphire Blue is a fickle cheese that presents GRANDVEWE with its biggest seasonal challenges. EWE’s milk is naturally homogenous which means seasonality in this cheese is always a challenge / highlight for our cheesemaking.
This is a cheese that we designed for the inaugural MOULD to demonstrate Grandvewe’s commitment to up cycling in collaboration with our distilling company, Hartshorn Distillery – Hartshorn use the whey from the Gin Herbalist to create its ferment and in turn Grandvewe uses Hartshorn’s spent gin botanicals to flavour the outside of the Gin Herbalist. Zero Waste.
This is a semi hard washed rind cheese. Often a little pudgy around the edges, a little funky on the nose – an Old Man. Make of it what you will…
She’s blonde in her youth but as she ages, on occasion her darker roots will show. At times she’s been prone to floral adornment to distract attention from her ageing greyness…
Tasmania Food Co.
Pyengana Cloth wrapped Cheddar Cheese
Cow’s milk. One of Australia’s most awarded cheeses, cloth wrapped and aged for a minimum of 12 months. Pyengana cheese is made using traditional methods on our farm that have been handed down through the generations.
Pyengana cloth wrapped goats cheddar
A new addition to the Pyengana range, with milk from our own goats, we wrap the cheese in cloth and age to ensure a smooth tasting goat cheese – with just enough bite.
Pyengana St Columba blue cheese
We wanted to make a blue cheese – our cheese makers have ensured an authentic blue flavour that does not overpower the palette – and we have done it. St Columba blue is made in the tradition of Pyengana, with milk from our goat farm.
Pyengana Cloth Wrapped Vintage Cheddar Cheese
Cow’s milk, aged for a minimum of 24 months – the Pyengana vintage is aged to perfection, a sharp taste. Our cheese graders select only the best cheese to go on to be classed as Pyengana Vintage.
Robur Farm Marinated Goats Fetta
A firm Fetta cheese, marinated in herbs and spices.
Section28 Artisan Cheeses
Our flagship cheese; handcrafted in very limited quantities from the best cow’s milk produced by the dairy. It is a raw milk, semi-hard cheese with a complex, but not overpowering flavour.
Distinguishable by its line of ash, this semi-soft cheese has an orange-brown rind that has been washed to produce a full aroma and a silky pâté that is buttery and sweet, with hints of fresh hay.
Fleur des Montagnes
An alpine semi-soft cheese that is covered by woodland herbs and spotted with natural mould. These balance the creaminess of the pâté and provide a mellow herbaceous flavour with a clean finish.
A semi-soft cheese with a lightly washed rind that highlights the simple goodness of our milk. The pâté is soft and supple, with a smooth, velvety texture and a clean, slightly sweet finish.
Monforte – Grand Reserve
A very limited reserve release, only for MOULD Festival, of our flagship Monforte. Every now and then, when the milk is outstanding, we hold a batch of Monforte back and age it for around 3 years. This cheese has an amazingly complex flavour, earthy aromas and a dense texture containing tyrosine crystals. Only available in the ‘s28 Flavours of Mould’ Cheese Pack.