FEATURED THIS MONTH
Shaw River ‘Mozzarella’ (200-300gms)
Tolpuddle ‘Alpine Sunset’ (500gm jar)
Pecora ‘Bloomy’ – (130-150gm)
Tongola ‘Curdy’ (130gm)
Weights are estimates as these cheeses are hand-cut. Any concerns, just let us know!
Shaw River Buffalo Cheese – Yambuk, Vic
“Buffalo Mozzarella” Semi-soft, buffalo milk, in brine
From alpacas to fishing, the Haldane family are pioneers in Australian agriculture, so it wasn’t a stretch (no pun intended) when they imported the first milking buffalo from Italy and Bulgaria, kick-starting the industry in the mid-1990’s. Soon after, they started making mozzarella, and have grown quite the reputation for it! Buffalo milk has higher protein than cows, making a more flavourful, softer, and creamier mozza. Each ball is made traditionally, stretched, and molded by hand before being packed in a lightly salted brine.
Tolpuddle Farm Foods – Tarrawingee, VIC
“Alpine Sunset” – soft, goat milk, marinated
At the end of 2013, Melissa and Donovan Jacka and their two children decided to leave their comfortable inner-city lives and moved to their 50ha farm in Victoria’s high country in pursuit of a better way of living. Honest and humble, they started Tolpuddle intending to “make beautiful products for people”. A true micro-dairy, the family seasonally milks 50 Saanen dairy goats – in fact, we have been waiting patiently for them to have enough stock to share with us and can’t wait to finally have them on board The Collective.
Tongola – Copping, TAS
“Curdy” – fresh curd, goat milk
Tongola cheese is just another reason we love summer – due to the seasonal nature of their milking, cheese is only made from October-June each year. Everything is handmade on the farm using the milk from their Swiss Toggenburg goats. The Curdy is a fresh cheese with a light texture, perfect for spreading or dollops. The best part? It’s not salted and can be used in sweet and savoury recipes.
Pecora Dairy – Robertson, NSW
“Bloomy” – soft, sheep mik
This cheese is so special, we had to bring it back to kick off the year. Bloomy is a surface mould-ripened cheese with delicate white ash covered skin. All of Pecora’s cheeses are made to represent the landscape – native pastures, biodiversity and the crystal clear creeks from which the ewes drink. Scroll their Instagram feed and you’ll see that the farm really is as idealistic as it sounds.
*Only in the four-cheese box.