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 holding weekly chats with the cheese makers every THURSDAY at 5.30pm AEDT on Instagram LIVE at @mouldcheese. Be sure to tune in!
We’ll be holding a free webinar where Nick Haddow (Bruny Island Cheese) will interview cheese legend WILL STUDD. Do not miss this one!
Tuesday October 27th – 5.30pm till 6.30pm
PROM COUNTRY (Gippsland, VIC)
‘Moyarra Reserve’ – semi-hard, raw sheep’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. We’re proud to bring this cheese to you exclusively.
BRUNY ISLAND CHEESE CO. (Bruny Island, TAS)
‘C2’ – hard, raw cows 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.
PECORA DAIRY (Robertson, NSW)
‘Feta’ – soft, raw sheeps milk
Cressida and Michael Cains make some of our favourite sheep milk cheeses and we’re a little obsessed with this one in particular. For us, feta screams spring and the coming of warmer days and balming evenings. This feta is like an amped-up version of what you may be familiar with, showing extra length, character and flavour. Bring on the summer months
SECTION 28 (Adelaide Hills, SA)
‘Tomme du Vallee’ – hard, raw cows milk
Section 28 is making some truly unique cheeses and have the awards to show for it. Made from the best morning milk, this really is a reflection of the wonderful Adelaide Hills pastures.
A super lovely buttery richness matched with a savoury edge and almost mushroomy notes as well. Aged for four months, to further develop flavour, this cheese will get you ‘in the zone’.
For all the stories behind the cheese by subscribing to our PODCAST!
YOU’RE MAKING A DIFFERENCE!
Like us, we know you’re passionate about where your produce comes from, and our support right now has the power to keep these producers’ businesses alive. Where we put our food dollars really matters and has a direct and immediate impact on producers, their staff and their families. So let’s continue to show the love and support the little guy.