Why raw milk? For us, it’s like an amplification of the flavour and true expression of the place in which it’s been made.
Over the course of the month, we’ll be sharing a tonne of information about what raw milk is, how its made, and why these cheesemakers take that extra step to deliver you something unique.
The cheeses featured this month are made with different kinds of milk, from different states, each with their own style. Together they represent raw milk cheesemaking in Australia today.
NEED MORE RAW?
Throughout the month we’ll be sharing some stories from the cheesemakers themselves on our podcast. Chatting to some cheesemakers and lovers from New Zealand and France. Tune in for an Instagram Live tasting with Harper & Blohm with this month’s cheese.
FEATURED THIS MONTH
Bruny Island Cheese ‘Raw Milk C2’ (150g)
Section 28 ‘Sunrise’ (180g)
Pecora ‘Yarrawa’ (200g)
Prom Country Cheese ‘Moyarra Reserve’ (180g)
Cheeses are full-sized and weights are estimates as cheeses are hand-cut. Any concerns, just let us know!
Bruny Island Cheese Co – Bruny Island (Nuenonne), TAS
“Raw Milk C2” – hard, raw cow’s milk
Mould co-founder and cheesemaking pioneer, Nick Haddow loves this cheese, and we do too. Made in the style of French and Italian mountain cheeses, C2 was the first commercially available RAW milk cheese in the country. Full of character, this cheese is made in traditional wooden hoops before maturing for 6-12 months to further develop its rich and complex flavour profile.
Section 28 – Adelaide Hills (Peramangk), SA
“Sunrise” – semi-hard, raw cow’s milk
Alpine-style cheese made in collaboration with neighbouring BK Wines. Using Chardonnay lees from their Pétillant-naturel to wash the cheese giving it a golden rind. Matured for a minimum of 11 months. Made seasonally. The washing gives a fresh and fruity taste on the rind which compliments the smooth, creamy interior which has grassy and nutty notes. Section 28 is inspired by the classic traditions of European cheesemakers yet their home is unapologetically Adelaide Hills which is why he has a passion for raw milk cheese.
Pecora Dairy – Roberston (Tharawal), NSW
“Yarrawa” – semi-hard, raw sheep’s milk
The love and care that Pecora’s Michael and Cressida farm with makes it clear that holistic farming isn’t just a philosophy, it’s a way of life. This care is translated perfectly into the award-winning Yarrawa. With a dense natural rind and pearl interior, this cheese is matured over three months, surrounded by a unique micro-flora. Enjoy an earthy sweetness with a concentrated yet clean finish. The Yarrawa is the perfect representation of the essence of Pecora and we love it!
Prom Country Cheese – Moyarra (Boonwurrung), VIC
“Moyarra Reserve” – semi-hard, raw shep’s milk
Ladies and gents, we’d like to introduce the first RAW Milk Cheese made in Victoria for almost 80 years, the Moyarra Reserve. Made in South Gippsland by the most loveliest of humans, Burke and Bronwyn Brandon, this semi-hard sheeps milk cheese just delights. Multi-layered, complex and generous without being overwhelming.
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READ MORE HERE!