BOX #021

Welcome to Summer! Get the picnic rug and beach umbrella out because we are celebrating summer this month. Think fresh, fun and vibrant! 

HERE’S WHAT WE’RE EATING THIS MONTH

Yarra Valley Dairy
Yering (Woiworung), VIC
“Black Savourine Pyramid”

Semi-matured ashed goat’s milk cheese styled on the famous French Valencay goat’s milk cheeses. Firm and slightly crumbly when young and as it ripens becomes oozy under the rind. Delightful fresh goat milk with a pleasantly sharp tang that develops over time.

Red Cow Organics
Oldina (Tommeginne), TAS
“Persian Feta Chilli & Garlic” 

Made with only the morning and recently awarded best feta in the 2020 Delicious Awards. The curds are then infused with chilli and garlic and preserved in oils. For a nice punch of spice grab a mouthful! Perfect balance of creamy and spicy. Red Cow today, is a organic and biodynamically run farm specialises in producing some down right delicious cheese

Stone & Crow
Yarra Valley (Woiworung), VIC
“Moonshine”

Using stillage from Four Pillars which is the leftover liquid from the gin distilling process, Moonshine incorporates distilling and cheese making in a unique way. h so creamy with fresh floral notes towards the end. Also expect some nuttiness. This one is super snacky!! Jack Holman has been making cheese for 20 years, travelling all over North America and Europe to perfect his craft. Lucky for us his favorite country to make cheese is at home here in Australia.

Tongola Cheese
Copping (Paredarerme), TAS
“Curdy”

Cheese in its most simple form. The curds are not pressed, formed or matured. Simple and elegant. Lemony with a light fluffy texture that’s perfect for spreading. This curdy is versatile, using it for sweet or savoury dishes. A personal favourite is lathered over some fresh focaccia with a drizzle of honey. Or if you’re a savoury person, sliced tomatoes and smoked salt.

(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