BOX #006: MOULD RAW

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. 

WHAT IS RAW MILK CHEESE?

Raw cheese is made with milk that hasn’t gone through pasteurisation to kill bacteria. Fermentation, salt and time are used in place of high heat to naturally rid of any microbial concerns.
The beauty of it? Raw milk cheese is the ultimate expression of terroir – the location, the environment, the climate and the quality of the farming.

HERE’S WHAT WE’RE EATING THIS MONTH

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

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. We’re proud to bring this cheese to you exclusively.

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

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.

Pecora Dairy – Feta
Robertson, NSW
Milk: raw sheeps milk
Type: soft

Cressida and Michael Cains make some of our favourite sheep milk cheeses and we’re a little obsessed with this one in particular. For us, feta screams spring and the coming of warmer days and balming evenings. This feta is like an amped-up version of what you may be familiar with, showing extra length, character and flavour. Bring on the summer months

Section 28 – Tomme du Vallee
Adelaide Hills, SA
Milk: raw cows milk
Typehard

Section 28 is making some truly unique cheeses and have the awards to show for it. Made from the best morning milk, this really is a reflection of the wonderful Adelaide Hills pastures.
A super lovely buttery richness matched with a savoury edge and almost mushroomy notes as well. Aged for four months, to further develop flavour, this cheese will get you ‘in the zone’.

HERE’S WHAT WE ATE OVER THE LAST COUPLE OF MONTHS…
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

TASTING NOTES
Box #004 (August): The Tassie Edit

Coal River Farm –  Coal River Valley, TAS
Triple Cream Brie – cows milk, soft brie

Grandvewe – Birches Bay, TAS
‘Primavera’ – sheeps milk, semi-hard

Red Cow Organics – Olinda, TAS
Gruyere – cows milk, hard

Bruny Island Cheese Co. – Bruny Island, TAS
‘Oen’ – cows milk, soft, washed rind

TASTING NOTES