BOX #015

Let’s get baking, cooking, and melting. This month we are all about having fun and cooking with cheese. Get the fire oven going, the fondue set out, and get ready to bake!

HERE’S WHAT WE’RE EATING THIS MONTH

Yarra Valley Dairy ‘Yearing’
Yarra Valley, VIC
Milk: cow
Typewhite 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.

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Vannella Cheese ‘Scamorza’
Sydney, NSW
Milk:
cow
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.

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Olympus Cheese ‘Baked Ricotta’
Coorparoo, QLD
Milk: cow
Type: fresh

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.

(v)

Summerland Camel Dairy ‘Camel Milk Persian Feta’
Harrisville, QLD
Milk: camel
Typesoft, 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.

(v)

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

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