Welcome to the Mould Cheese Collective, where we celebrate the makers, growers farmers and families who just happen to make the best, and spookiest, cheese in Australia!
Milawa “Aged Blue” (Milawa, VIC)
There is no denying we’re big fans of Milawa and we thought it remiss not to include their blue as it indeed a classic example of the style. Originally inspired by the gorgonzola dolce style of Northern Italy, these wheels are hand-selected and then aged for 6 months to really concentrate the flavors. Classic indeed!
Berry’s Creek “Riverine Blue” (Gippsland, VIC)
Named after the breed of buffalo responsible for this delicious blue, this is cheese is not only incredibly unique in style, it’s the first of its kind in Australia, and one of the few buffalo blues in the world! Fish Creek, in South Gippsland, is home to cheesemakers Barry & Cheryl who have quietly gone about winning a bunch of awards for all their cheeses, especially the blue. We’re so grateful to have them with us as part of The Collective.
Goldfields “Welshman’s Reef” (Ballarat, VIC)
When chatting to cheesemaker Nardia Baxter Keene, you can quite literally see her light up as she discusses all things blue cheese. To say it’s a passion is an understatement – at Goldfields she makes four different types of Blue. This one is made to a traditional Stilton recipe, with milk from local Holstein Freisen cows. It’s then cloth matured for two months giving it not only a creamy texture, but a wonderful blue vein bite to match.