BOX #025

Welcome to May! Entertaining this month? We have put together a selection that is meant to be shared.

HERE’S WHAT WE’RE EATING THIS MONTH

BERRY’S CREEK
FISH CREEK (Boonwurrung), VIC
‘Tarwin Blue’

Aged for a minimum of two months. Highly awarded (most recently scoring Silver at the World Cheese Awards in Spain), this is one of Berry’s Creek’s flagship varieties. Gorgeous earthy qualities in this blue. Lovely smooth, buttery texture with a lasting intensity. Barry is uncompromising when it comes to quality. Located in South Gippsland the team at Berry’s Creek work tirelessly to produce some of our favourite cheese here at the Mould Collective

(v)

HUNTERBELLE
HUNTER VALLEY (WONNARUA), NSW
‘Red Rouda’ 

Rouda or Gouda? It’s all Dutch to us. After milking cows on the banks of the Hunter River for six generations, the dairy-loving Chesworth family took over Hunter Belle Dairy in 2008. Firm on the bite and a vibrant (natural) red in colour, the Red Rouda is an Aussie twist on the Dutch classic, Gouda.  Beautiful butterscotch-caramelised notes with a nutty bite. Pair thin slices with some crisp green apple for a truly textural sweet-savoury afternoon snack

VANNELLA CHEESE
SYDNEY (EORA), NSW
‘Smoked Buffalo Mozzarella’

With a thick skin and a tender, milky heart this Buffalo Mozzarella is then cold wood-smoked which creates a yellow tinge on the skin. Super smooth and rich with hits of smoky sweetness and a lingering tang. Hailing from Puglia (Italy’s home of Burrata), Vito came to Australia 1999, later launching Vannella with his family in 2004 in a bid to share some dinky-di Southern Italian culture with his adopted home. Heck, they even moved to Cairns to get up-close with the buffalo dairy herds there. Uniting Italian tradition and proudly Australian dairy with delicious results – we’ve got a whole lotta amore for Vannella.

(v)

DREAMING GOAT (NEW TO THE COLLECTIVE)
MACEDON RANGES (WOIWORUNG), VIC 

‘Pressed Chevre’ 

Delicate pillows of goat curd which are salted and gently pressed. With a spreadable texture these squares are then preserved in oil. Fresh, vibrant and a little tangy. A perfect example of goat milk at its finest. Back in 2012, the couple behind Dreaming Goat, Sarah and Daniel Ajzner, took a year off to volunteer on a goat farm and promptly fell in love with goat life. Not long after, their dream of owning their very own small-scale goat dairy became a reality – in the beautiful Macedon Ranges, not far from Melbourne.

(v)

(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