Happy New Year! Welcome to the January box. We’re kicking off the year fresh, with light and curdy cheeses that are perfect for hot summer days. This pack includes a couple of crowd favorites, and TWO new producers to The Collective, Tongola and Tolpuddle.
Shaw River – Mozzarella
Yambuk, VIC
Milk: buffalo
Type: semi-soft, in brine
From alpacas to fishing, the Haldane family are pioneers in Australian agriculture, so it wasn’t a stretch (no pun intended) when they imported the first milking buffalo from Italy and Bulgaria, kick-starting the industry in the mid-1990’s. Soon after, they started making mozzarella, and have grown quite the reputation for it! Buffalo milk has higher protein than cows, making a more flavourful, softer, and creamier mozza. Each ball is made traditionally, stretched, and molded by hand before being packed in a lightly salted brine.
Tolpuddle – Alpine Sunset
Tarrawingee, VIC
Milk: goat
Type: soft, marinated
At the end of 2013, Melissa and Donovan Jacka and their two children decided to leave their comfortable inner-city lives and moved to their 50ha farm in Victoria’s high country in pursuit of a better way of living. Honest and humble, they started Tolpuddle intending to “make beautiful products for people”. A true micro-dairy, the family seasonally milks 50 Saanen dairy goats – in fact, we have been waiting patiently for them to have enough stock to share with us and can’t wait to finally have them on board The Collective.
Pecora Dairy – Bloomy
Robertson, NSW
Milk: sheep
Type: soft
This cheese is so special, we had to bring it back to kick off the year. Bloomy is a surface mould-ripened cheese with delicate white ash covered skin. All of Pecora’s cheeses are made to represent the landscape – native pastures, biodiversity and the crystal clear creeks from which the ewes drink. Scroll their Instagram feed and you’ll see that the farm really is as idealistic as it sounds.
Tongola – Curdy
Copping, TAS
Milk: goat
Type: fresh curd
Tongola cheese is just another reason we love summer – due to the seasonal nature of their milking, cheese is only made from October-June each year. Everything is handmade on the farm using the milk from their Swiss Toggenburg goats. The Curdy is a fresh cheese with a light texture, perfect for spreading or dollops. The best part? It’s not salted and can be used in sweet and savory recipes.
(v)= vegetarian rennet
(r) = raw milk cheese
Stone & Crow – Yarra Valley, VIC
Cider Galactic – cows milk, soft, washed in local cider
Milawa – Milawa, VIC
King Rive Gold – cows milk, soft, washed rind
Prom Country – Moyarra, VIC
Cheviot – sheeps milk, semi-hard
Red Cow Organics – Oldina, TAS
Ashed Brie – cows milk, soft
The Pines – Kiama, NSW
Marilla – cows milk, soft, washed rind
Pyengana Dairy – Pyengana, TAS
Cloth Matured Cheddar – cows milk, hard
Robe Dairy – Robe, SA
Nora Creina – cows milk, soft
Marrook Farm – Mid-North Coast, NSW
Mountain Cheese – cows milk, semi-hard
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
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
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