When MOULD – A Cheese Festival launched in Melbourne in 2017, it was an instant success. So much so that in 2018, numbers were capped and more sessions were added to make sure as many people could access these delicious, dairy delights as possible. 2018 was also the year that the festival made its Sydney debut, doubling attendance numbers across the country. Every single person that came to any of the six sessions held across these two cities in 2018 voted for their favourite cheesemaker on the day in the People’s Choice competition. It is our pleasure now to present you with those results. Here it is – your top three for 2018!


State: VIC
Milk type: Cow and goat

Milawa Cheese Co. were voted the best producer at almost every MOULD session in 2018, so it was pretty obvious they’d end up in first place overall. Based in the King Valley in Victoria’s North East, Milawa Cheese Co. produce a huge range of cow and goat’s milk cheeses from beautiful milk sourced from local farmers. Some of their cheeses have been in production since day one, like the Milawa Blue and the King River Gold. Others, like the goat’s milk camembert, were the result of happy accidents later in the process (see full profile here). But, whether they came about intentionally or not, Milawa’s 20-odd cheeses are all spectacular, and clearly you think so too. Huge congratulations to Ceridwen and the Brown family, and the whole team at Milawa Cheese Co!


State: TAS
Milk type: Cow

Nick Haddow founded Bruny Island Cheese Co. in 2003 and has been making cheeses inspired by his experience and travels through France, Italy, Spain, the US and the UK ever since. He’s something of a pioneer of raw milk cheeses in the Australian cheesemaking industry, and since 2017, only uses milk from his own herd of cattle to make his cheeses. With about nine in the range (including the Otto, a drool-worthy, fresh cow’s milk cheese wrapped in prosciutto), plus a host of beers Haddow brews under the Bruny Island Beer Co. banner, there’s something for every taste here. And with something for everyone, it follows that Haddow and the team from Bruny Island Cheese Co. would finish in the national top three for 2018. Well done, all!


State: TAS
Milk type: Sheep

It’s not really a surprise to see Grandvewe Cheeses make the cut. This organic Tasmanian cheesery is the most awarded sheep cheesery in Australia – for example, their Sapphire Blue beat 360 other cheeses for the title of Champion Cheese at the Sydney Royal Show – and they’ve won numerous awards for their vodka (and other whey liquors), too, including Best Australian Vodka at the World Vodka Awards in 2017. Lead by cheesemaker Nicole Gilliver, this family-run operation sees everything – from the grass to the sheep (a herd of rare, pure Awassi ewes) to the milk and, of course, the cheese – grown and made on the farm. From October to March, you can pop by Grandvewe and watch sheep milking demonstrations. If you can’t make it out to Woodbridge, they now have a shop in Hobart where you can try and buy all their cheeses, spirits and other products.