BOX #007

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

HERE’S WHAT WE’RE EATING THIS MONTH

The Pines – Marilla (v)
Kiama, NSW
Milk: cow
Type: semi-soft
It’s wonderful to welcome back The Pines! With a farming history dating back to 1854, Kel & Mahalah Grey are making some truly unique cheeses from a tiny herd of just 14 cows. This, the Marilla, is a delightful semi-soft cheese named after one of their favourite cows. Expect a subtly rich, buttery texture, a hint of nuttiness and a flavour that keeps on going and going. Or, in the words of Kel ‘It’s the orange looking one”. Yep, love these guys!

Marrook Farm – Mountain Cheese (v)
Mid-North Coast, NSW
Milk: cow
Type: semi-hard
Marrook Farm is a demeter certified, biodynamic farm in the beautiful Bulga Plateau by the headwaters of the Manning and Hastings Rivers. Established by David Marks and Heidi Fallding, their production is all about celebrating the seasonal variations of the farm, where they make cheese in the summer and yoghurt and kefir through the year. Sadly due to David’s ongoing health issues, recent production has nearly come to a stop, so we’re so grateful to be able to share this delicious cheese with you. We wish David a swift recovery and unwavering support to the entire family.

 

Robe Dairy – Nora Creina Camembert (v)
Robe, SA
Milk: cow
Type: soft
Julie and David Hinchliffe listened to the coastal call, left Adelaide, and established this small farm in the coastal town of Robe with the aim to make small-batch, french style cheeses. This special camembert style cheese will quickly ripen so our recommendation is to try half when you get it, and the rest a week or two after to compare the difference in age, flavour and texture, if you can keep your hands off it! It’s a wonderful reminder that cheese is a living agricultural product that develops flavour as it ages.

Pyengana Dairy – Traditional Cloth Matured Cheddar (v)
Pyengana, TAS
Milk: cow
Typehard
It’s hard to go past a classic cheddar and you could argue that Pyengana has set a benchmark in Australia. After selling out of the 1.1kg Truckles for fathers Day, we thought it high time we revisited this iconic cheese. With a cheesemaking history in the valley dating back to the 1890s, this multi-award-winning cheddar is made from a traditional recipe and is still made in the original vat!

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

HERE’S WHAT WE ATE OVER THE LAST COUPLE OF MONTHS…
Box #006 (October): Raw Milk
Still available for sale!

Prom Country –  Gippsland, VIC
Moyarra Reserve – raw sheeps milk, semi-hard

Section 28 – Adelaide Hills, SA
Tomme du Vallee – raw cows milk, hard

Pecora Dairy – Robertson, NSW
Feta – raw sheeps milk, soft

Bruny Island Cheese Co. – Bruny Island, TAS
C2 – raw cows milk, hard

Box #005 (September): Victoria Feature

Stone & Crow – Yarra Valley, VIC
‘Moonshine’ – cows milk, semi-hard, washed in Four Pillars gin

Milawa Dairy – Milawa, VIC
‘Aged Blue’ – cows milk, blue

Shaw River Buffalo Cheese – Yambuk, VIC
‘Annie Baxter’ – buffalo milk, semi-hard

Yarra Valley Dairy – Yarra Valley, VIC
‘Bullseye’ – cows milk, semi-hard