HERE’S WHAT WE’RE EATING THIS MONTH
Yarra Valley Dairy ‘Yearing’
Yarra Valley, VIC
Type: white mould
Semi-matured white mould cow’s milk made using traditional European technique. Fluffy exterior and a velvety interior. Hello, baked camembert! Cut off the top, add garlic, honey, rosemary and a crunchy baguette, can’t go wrong. Yarra Valley Dairy is a must-visit when in the region. The cheese room is housed in an old cheese and butter factory first build to supply the local community with dairy products.
Vannella Cheese ‘Scamorza’
Type: stretched curd
We love Vannella’s motto of “There’s a story behind every craft and a hand behind every cheese” and this is very true for Vannella. Vito Minoia is from Puglia which is best known for its Burrata cheese. He came to Australia 1999 and in 2004 along with his family opened up Vannella. Pairing the expertise and traditions of Italy while embracing the Australian dairy industry is why we love Vannella. The Scarmorza is stretched to perfection before being lightly smoked using Aussie Beechwood. Perfect to add an extra little something to those homemade pizzas.
Olympus Cheese ‘Baked Ricotta’
Family-owned and operated in Brisbane, Olympus Cheese as their name suggests produces Greek-style cheeses. Using time-honored Cypriot methods, the freshest of cow’s milk, and no preservatives, Olympus cheese produces a product that is both traditional and downright delicious. Their Baked Ricotta is made using the whey left over from making their Halloumi or Fetta. Then baked to perfection to caramelize the outside of the cheese.
Summerland Camel Dairy ‘Camel Milk Persian Feta’
Type: soft, fresh
A smooth, soft, and fresh cheese that has been marinated in thyme, garlic, and peppercorns. The use of camel milk gives the feta a delicate and clean finish. The team at Summer Land Camel is passionate about connecting individuals and communities with Australian camels. Their camels are originally from the wild. Providing a truly sustainable approach to animal welfare and farming they are so much more than a camel farm.
HERE’S WHAT WE ATE OVER THE LAST COUPLE OF MONTHS…
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
Box #011 (March): Milking It
Pecora – Robertson, NSW
Yarrawa – sheep’s milk, semi-hard
Bream Creek Dairy – Bream Creek, TAS
Truffle Brie – cow’s milk, wash rind
Hunterbelle – Hunter Valley, NSW
Ol Smokey – cow’s milk, semi-hard
Woodside Cheese Wrights – Adelaide Hills, SA
Capricon Brie – goat’s milk, white mould