BOX #018

Welcome to RAW month at MOULD, where we shine a spotlight on the makers, growers, farmers, and families who are making the best raw milk cheese in the country.

HERE’S WHAT WE’RE EATING THIS MONTH

Bruny Island Cheese Co
Bruny Island (Nuenonne), TAS
“Raw Milk C2”

Mould co-founder and cheesemaking pioneer, Nick Haddow loves this cheese, and we do too. Made in the style of French and Italian mountain cheeses, C2 was the first commercially available RAW milk cheese in the country. Full of character, this cheese is made in traditional wooden hoops before maturing for 6-12 months to further develop its rich and complex flavour profile.

Section 28
Adelaide Hills (Peramangk), SA
“Sunrise”

Alpine-style cheese made in collaboration with neighbouring BK Wines. Using Chardonnay lees from their Pétillant-naturel to wash the cheese giving it a golden rind. Matured for a minimum of 11 months. Made seasonally. The washing gives a fresh and fruity taste on the rind which compliments the smooth, creamy interior which has grassy and nutty notes. Section 28 is inspired by the classic traditions of European cheesemakers yet their home is unapologetically Adelaide Hills which is why he has a passion for raw milk cheese. 

Pecora Dairy
Roberston (Tharawal), NSW
“Yarrawa”

The love and care that Pecora’s Michael and Cressida farm with makes it clear that holistic farming isn’t just a philosophy, it’s a way of life. This care is translated perfectly into the award-winning Yarrawa. With a dense natural rind and pearl interior, this cheese is matured over three months, surrounded by a unique micro-flora. Enjoy an earthy sweetness with a concentrated yet clean finish. The Yarrawa is the perfect representation of the essence of Pecora and we love it! 

Prom Country Cheese
Moyarra (Boonwurrung), VIC
“Moyarra Reserve”

Ladies and gents, we’d like to introduce the first RAW Milk Cheese made in Victoria for almost 80 years, the Moyarra Reserve. Made in South Gippsland by the most loveliest of humans, Burke and Bronwyn Brandon, this semi-hard sheeps milk cheese just delights. Multi-layered, complex and generous without being overwhelming. 

(v)= vegetarian rennet
(r) = raw milk cheese

HERE’S WHAT WE ATE OVER THE LAST COUPLE OF MONTHS…
Box #015(July): Bake, Make, Melt

Olympus Cheese –  Cooparoo, QLD
Baked Ricotta – cow milk, fresh

Vannella – Sydney, NSW
Scarmoza – cow’s milk, stretched curd

Summerland Camel – Harrisville, QLD
Camel Milk Persian Feta – camel milk, feta

Yarra Valley Dairy – Yarra Valley, VIC
Yering – cow’s milk, white mould

Box #014 (June): The Magic of Tassie.

Tongola –  Copping, TAS
Zoé – goat’s milk, soft, white mould

Coal River Farm – Coal River Valley, TAS
The Phoenix Ashed Brie – cow’s milk, white mould

Red Cow Organics – Olinda, TAS
Farmhouse Jack – organic cow’s milk, semi-hard

Grandvewe – Birches Bay, TAS
Sapphire Blue – ewe’s milk, blue cheese

Box #013 (May): Sharing the Love.

Section 28 –  Adelaide Hills, SA
Monte Divaolo – cow’s milk, semi hard

Prom Country Cheese – Moyarra, VIC
Venus Blue – ewe’s milk, blue cheese

Shaw River Buffalo – Yambuk, VIC
Buffalino – buffalo milk, semi-hard

Robe Dairy – Robe, SA
Gurichen Bay Camembert” – cow’s milk, white mould

Box #012 (April): The Australian cheesescape.

Robur Farm Dairy –  Pyengana, TAS
Marinated Goat Milk Cheese – goat’s milk, soft

Milawa Cheese Co – Milawa, VIC
Milawa Blue – cow’s milk, blue cheese

The Pine Kiama – Kiama, NSW
Pearl – cow’s milk, semi-hard

Kris Lloyd Artisan – Adelaide Hills, SA
Bush Buff – buffalo milk, soft