Hey Sydney! Here’s everything you poke a tooth pick at at Mould.
WELCOME CURD NERDS!
If you were looking for an excuse to eat more cheese, then a ticket to Mould: A Cheese festival is a great start. From New South Wales to Tasmania, the country’s best cheese makers are ready to share their bounty of hand made fromage. You’ll find an eclectic mix of beverage producer stands too, all of which match damn well with cheese.
Mould isn’t only about tasting as much cheese as possible, we’re also here to hear from the producers about the stories and their farms as we appreciate the hard work that it takes to create this creamy-deliciousness. So be sure to check out some of the cheese chats throughout the sessions.
Below is all the things outside of cheese that you’ll be able to check out on the day.
DAIRY AUSTRALIA CHEESE CHECK
To help you keep your cheesy purchases fresh, Dairy Australia is giving away free cooler bags when you purchase cheese! Hands full? There’s no need to carry your cooler bag around the festival with you when you take advantage of our Cheese Check facilities. It is just like a coat check, but refrigerated to preserve your “purcheeses”!
Proudly sponsored by Dairy Australia.
MOULD CHEESECAST LIVE!
These intimate and casual 30 minute conversations, are your opportunity to hear from the makers, growers, farmers and families who just happen to make the best cheese in Australia. Hosted by MOULD Festival Co-Founder, Dan Sims, these will be a greta whey (ahem) to hear the inside word from the makers themselves.
The best part about these chats? They’re FREE!! These will be popular, and socially distanced seating, so make sure you book (you’ll get access codes via email!). And yes, there is also standing room.
Or, if you’re really about getting your CURD NERD on, check out all the episodes of our MOULD CHEESE PODCAST, available where all good podcasts are found.
- 5.00pm: Nick Haddow, Bruny Island Cheese & Beer Co. (Tasmania)- Why Australian Cheese Matters
- 6.00pm: Mahlah Grey, The Pines (Kiama, NSW) – Reconnecting to the land
- 12pm: Michael Cains (Pecora Dairy) – RAW MILK cheese
- 1pm: Peter Roelfes (Summerland Camels) – Where has Camel Milk Cheese been all your life?
5pm: Nicole Gilliver (Grandvewe) – Cheese & Drinks matching
6pm: Cam Rowan (Milawa Cheese) – Art of cheese making and how to get creative.
REFRESHER: WHAT WE’RE DRINKING
When it comes to cheese tasting, what you are drinking is as important as what you’re eating. Thank goodness the room is filled with cheese-friendly beverages from Archie Rose Distilling Co., Good Time Wines, Black Market Sake, Bruny Island Beer Co., and Hartshorn Distillery
GOOD TIME WINES
For those familiar with our sister event, PINOT PALOOZA, you may have seen it’s little pivot to a virtual tasting late last year where they put 12 amazing wines into 150ml cans.
The result and response was incredible and so much so, we’ve doubled down and are proud to share with you the launch of GOOD TIME WINES!
These wines have been specially done for the event in easy, 150ml single serve cans and a collaboration with amazing wineries in our festival orbit.
GTW ‘Party White’, 2021
Like skinny dipping in the depths of winter, our Party White packs a super fresh punch in the textual pants. 100% Ribolla. 30 days on skins.
Made by our good mate Neil Prentice at Moondarra wines in Gippsland, Victoria.
GTW ‘Party Rosé’, 2021
A sensual and psychedelic blend of Lagrein, Montepulciano, Verdejo, Sémillon and Muscat, our Party Rosé is here for a good time, not a long time.
Made by our mates at Yetti & the Kokonut in the Barossa Valley, SA.
GTW ‘Party Red’, 2021
All the crimson crunch of your favourite breakfast cereal, our Party Red is the bright young spark that will set your night on fire. 100% Pinot Noir.
Made by our mates at Ghost Rock in Northern, Tasmania.
BRUNY ISLAND BEER CO.
Bruny Island Beer Co. started from a conversation between cheesemaker Nick Haddow and brewer Evan Hunter, who shared enthusiasm for fermentation and regionally distinctive produce. Their approach to brewing is simple – brew slow beer by hand in small batches.
- Farm Ale $10
- Cloudy Bay IPA $11
BLACK MARKET SAKE
We recon Sake and Cheese is one of the most underrated matches on the planet. it’s delicious.
The team at Black Market Sake also import some of the most interesting styles you can imagine.
It is wonderful to have them back!
Uehara Shuzo Soma no Tengu, 2019
Fujiichi Shuzo Kikutaka Kobo #8, 2019
Miyako-Bijin Kumo no Miyako Bijin, 2018,
Kidoizumi Shuzo Hakugyokuko, 2019
Moriki Shuzo Hanabusa Yamahai, 2019
Akishika Shuzo 888, 2018
Miwasakura Shuzo Omusubi, 2019
Gin & Shiso Highball
Hoshiko & Amaro Highball
Tatsumi Gin & Tonic
Fruit Liquor Freaks
Hartshorn Distillery is THE Tasmanian micro distillery making boutique batches of Vodka and Gin from sheep’s whey from our favourite Grandvewe Cheese. They are the first in the world to create this incredible style of vodka and have been huge crowd favourites at MOULD cheese event.
They even won Champion Vodka of Australia at the World Vodka Awards 2017 in London.
Oh, and they make a mighty fine cocktail!
- Martini (Gin or vodka or smoked Peat) Fresh rose petal garnish – $15
- Gin/Vodka and Soda/Tonic (fresh rose petal garnish)- $10
- Hibiscus Sour (Layered Hybiscus tea and lemon juice with our vodka) (Fresh rose petal garnish) – $15
BOTTLES TO PURCHASE
- Sheep Whey Vodka – $90
- Sheep Whey Gin – $100
- Sheep Whey Peat – $100
- Vanilla Whey liqueur – $40
Founded in 2014 and located in Sydney, Australia – just a few kilometres south of the city – Archie Rose Distilling Co. is Australia’s most highly awarded distillery. With conviction, we strive to re-define Australia’s rich tradition in distilling by producing a diverse range of whiskies, gins, vodkas and rums, as well as one-off collaborations, limited releases and spirits experiences.
Umm, cocktail in a single serve can??? They had us at Espresso Martini.
We’re big fans of Curatif and they’re amazing single serve cocktails that are ready to go with simple can shake.
Cos after all that cheese, we’re going to need a little cocktail something!
- Jacoby’s Mai Tai $15
- Pineapple Daiquiri $15
- Negroni $17
- Espresso Martini $17
RE-FUEL: WHAT WE’RE EATING
We hate to admit it but one cannot live off cheese alone. Make your way over to CHARRED for a bite off their menu.
HOT IRON TOASTIE CO
- Salami Cotto, American Mustard, Fior Di Latte, Vintage Cheddar
- Sobressada, Brie, Hot Honey
- Gruyere, Provolone, Comte, Westmont Pickles, Piccalilli, Finocciona Salami
- Mould Festival Special – 4 cheese toastie with quince
THE GNOCCHI WAY
Italian tomoatoes slow cooked, with garlic and basil. (Vegan)
Blended rocket basil & pine nut sauce tossed through traditional potato gnocchi, topped with rocket (Vegan)
Gorgonzola & Walnut
Potato gnocchi tossed through a smooth and creamy sauce with distinct flavour of gorgonzola (vegetarian)