MOULD DIGEST - Issue #01

From Coast to Coast to North and South, there is no denying Australia makes the best Australian cheese in the world.

Let’s celebrate and champion it!

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MOULD DIGEST

Inside, we focus on great Australian cheese producers, a look at milk, reconnecting to the land plus hints and tips on how to store your cheese and what to match with it.

2021

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WELCOME TO OUR 1ST EDITION My goodness, today has been a long time coming and we are just so grateful for your amazing patience, understanding, and support over the past 12 months. But, we made it! And today is a celebration of some of the best makers, growers, farmers and families who just happen to make the best damn cheese in Australia. MOULD - A Cheese Festival is a Collective of incredible Australian cheese makers and was established (in 2017) to celebrate and champion all that they do. Presented to you by REVEL (the team behind cult wine event Pinot Palooza) and in collaboration with Nick Haddow from Bruny Island Cheese, we welcome you to an amazing day of Australian CHEESE!

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Discover Cheese Whether it’s a vintage cheddar from Tasmania, an oozing brie from the Barossa, or a blushing washed rind from New South Wales, your new favourite cheese is waiting to be discovered!

From stinky and creamy to sharp and nutty, there are hundreds of Australian cheeses to be found at your local farmer’s market, specialty cheese retailer or suburban supermarket. However you find it, we hope this guide inspires you to savour the flavours, textures and aromas of great Australian cheese.

The Australian Grand Dairy Awards For exceptional quality and superior taste look for the gold and blue Australian Grand Dairy Awards medal.

In the ‘Grand Final’ of dairy competitions, only goldmedal winning products are invited to enter and are taken through a rigorous process of judging for flavour, aroma, texture and appearance by Australian cheese and dairy experts. The very best are crowned Champion in their class or the ultimate accolade of Grand Champion – for the very best cheese and dairy product in Australia.

The next time you’re shopping, choose an Australian Grand Dairy Awards Champion and experience the difference!

For more information visit dairy.com.au.

CHOOSING AND CARING FOR YOUR CHEESE Buying Cheese As with most things in life, you’ll be rewarded for choosing a quality product. But with so many cheeses on offer, how do you pick the right one for you?

• Buy cheese from a reputable retailer with an attractive range of quality Australian cheeses and a high turnover.

• Be guided by your retailer’s suggestions about what’s ripe and in season – they should be able to offer some serving suggestions too.

• Soft cheeses such as white mould, washed rind and blue varieties should be ripe and ready to eat – use the best before date as a guide.

• Fresh cheeses (as the name implies) should be purchased as fresh as possible and used straight away.

• For large,firmer cheeses,buy portions that have been freshly cut from the wheel.

• Buy only what you’ll need for the next week or two – once cheese has been portioned it starts to deteriorate, so buy smaller amounts but more often to ensure it’s always fresh.

Use-By And Best Before Dates -What’s The Difference?

All Australian cheeses will display a use by or best before date, here’s what they mean.

Use-by date: Generally, fresh cheese styles in the unripened and stretched curd categories will have a useby date. These cheeses should be consumed as fresh as possible and may not be safe to eat after the use-by date.

Most other cheese styles will have a best before date.

Best before date: Is an indication of when the cheesemaker predicts the cheese will be perfectly ripe, so it’s generally best to consume it close to that date. After the best before date, the quality of the cheese is likely to deteriorate, but it won’t necessarily be unsafe to eat.

Many retailers reduce the price of small, whole cheeses such as white mould and washed rind varieties when they are near their best before date – this is the best time to eat them,so take advantage of a bargain!

Freezing Cheese This is not recommended, unless it is hard or grated, such as cheddar or parmesan. You can, however, freeze baked foods containing cheese, such as lasagne or savoury muffins.

Dairy Australia

Delivering The Very Best Of Australian Cheese.

The MOULD Cheese Collective is not just an awesome club giving you access to some of the best cheese in the country, it’s where you’ll get to meet a passionate community of like-minded makers, growers, farmers and families who happen to make the best cheese in Australia. As a collective we connect you with a passionate community of Aussie cheesemakers.

Each month based on recommendations from our close friends, the farmers, we’ll curate a diverse range of flavours, promising to launch your palate somewhere new in every box.

How It Started There is no denying the effects of COVID-19. Proving both dramatic and widespread across all industries, and undoubtedly so for those that specialise in bringing people together. When it first struck, meaning the postponement of not just our (REVEL) events, but restaurant closures, it had a massive impact on the incredible cheese makers who make up the MOULD cheese community.

We wanted to help and so put our energy behind finding ways to get the best cheese in the country directly to you.

Let’s face it, we all need more cheese in our lives.

Become a Subscriber Today Four unique, curated, artisan Australian cheeses delivered to your door every month. We’ll let you know what’s in each box and you can opt-out, pause or cancel at any time.

Each cheese will be between 150-200gm from some of the best cheese producers in the country. It will always feature a mix of styles, milks, and regions.

For first time subscribers we are offering $10 off your first shipment with the code: MOULDDIGEST

FOR MORE INFORMATION SCAN NOW

MOULD DIGEST

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THE PINES

We often get asked to describe our farming systems and I would love to say we ended up here through well planned decision making but in reality, it was a couple a small questions and changes that snowballed along the way…….

The Pines has been a dairy farm since 1854, settled by our

1STIrish ancestors who were likely baffled by the elements EDITION

Life is Gouda

For us, the joy comes in reconnecting with the land itself. Since being chemical free we have observed more diversity of plant and animal species returning to our property. Our kids find great delight in seeing butterflies and dung beetles that they haven’t ID’ed before. We’ve found rare rainforest orchids growing in the gully that we didn’t know existed.

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threw themselves into shaping those uncleared, temperate rainforests into arable dairying land. The imposing red cedars were cleared – the ancient rocks heaped into dry stoned walls to make room for ox and plough. The fertile soils grew rich pasture, the cows grew fat and happy, and the Illawarra established itself as one of the prime dairying areas in NSW. From the 1960s, synthetic fertilizer was King, the Dairy Industry was pushing profit and commercialised Dairy was the main stay. ‘The Pines’ was milking 80 cows, many of them award winning Holsteins, with high production, input feeding and pressure to meet our contract quotas.

The deregulation of the Dairy Industry in 2000 saw many local farmers exiting the industry, while others upscaled to make their operations viable.

When we returned to the farm full time in 2008 it was obvious we would need to find a better model and that the shift would need to be total, long-lasting, mental and physical. After 160 years of conventional dairy farming we had generations of mindset to shift and damage to undo.

All the observations we had made about our own farm over the years - the issues of over-grazing, compaction, lack of drought tolerance, lack of diversity, weed and pest issues – started making sense the in the context of soil health. If we didn’t get things right at a microbial level, then the rest really didn’t matter.

We plan our grazing, sowing and preparation spraying according to the Biodynamic Astral Calendar – letting the moon phases guide us through the seasons. It sounds a bit spooky, but when you stand outside at dawn at just the right moment you FEEL the earth taking a big, deep, damp sigh in.

The landscape is changing. Bare ridge lines now have small, gangly native trees that will soon offer protection and stop soil erosion. The patchwork paddocks that would have reminded our Irish ancestors of home have been reshaped through portable cell grazing – allowing us to move the cows multiple times a day, giving our pasture longer to recover, put down deeper roots and increase photosynthesis. Hell, even the cows are different.

Where once the big black and white Holsteins dotted the landscape, now a mottled brown herd of small, hardy, cross bred cows thrive.

We know that healthy soil creates healthy food systems.

There is something truly special in the intricate relationship between the environment and the food we produce. In a world of Industrialised food systems, it may seem like it will take radical structural change for our relationship with food and farming to get better. But perhaps it just takes asking a few questions and making small changes along the way……

By Mahalah Grey

We began to follow principals from different philosophies - Regenerative, Biodynamic, Holistic and Organic concepts. The land we have, with the history that it has, is very uniquely our own and we need the full arsenal to reimagine what this land is capable of.

MOULD MOULD: different moulds are introduced during the cheese making process to give a cheese its specific characteristics.

Glossary of Terms

GEOTRICHUM CANDIDUM: is a fungus that grows on the surface of ripened cheese during early stages of ripening. Most commonly used in the production of camembert or brie style cheese.

PENICILLIUM CAMEMBERTI: a typical white bloomy mould that turns off white to grey during ripening.

PENICILLIUM CANDIDUM: is a variation of the mould Penicillium Camemberti which remains white and creates a bloomy rind. Creates an increasingly soft, buttery texture with time.

PENICILLIUM ROQUEFORTI: typically added to the curds before the cheese is pressed and formed. This mould is activated by air. Often the cheese is pierced with needles to allow the spores to grow and spread.

BREVIBACTERIUM LINENS: is a mixture of introductory bacteria cultivated on the surface of washed-rind cheese. This creates the orange and pink colour and pungent smell of typical wash-rind cheeses.

STYLES OF CHEESES SOFT: A high water content and no discernible rind. Soft cheeses are very delicate and should be consumed shortly after purchase. Examples include ricotta, quark, cottage cheese and mascarpone.

FRESH: May have a little more structure than soft cheese, also does not have any discernible rind. The high water content keeps it from drying out and its shelf life is limited. Examples include, fresh goats cheese or Chevre and non-barrel aged feta.

BLOOMY: With a white fluffy rind from the use of Penicillium Candidum.

A little of the mould is added to the curd before pressing then rubbed on the outside to promote fluffy growth. Examples include Brie, Brillat-Savarin and Bloomy.

MOULD PODCAST

Listen to our very own cheesecast!

It’s not just a podcast, it’s your chance to connect with a passionate community of like-minded makers, growers, farmers and families who just happen to make the best cheese in Australia.

On this podcast, we’ll introduce you to some of the best cheesemakers we know, from right around Australia.

You’ll get to hear their stories and get an understanding of what really goes into making truly brilliant, delicious cheese.

WASHED: Produced when a soft cheese has had Brevi Linens introduced

BUFFALO: typically used in Mozzarella cheese. It has a high fat content and

during the process. The cheese is washed typically in a brine or saltwater solution which encourages the mould growth. The consistent washing after a time turns the cheese from white to orange. Examples include, Taleggio, Epoisses, and King River Gold

a clean finish. Buffalo milk is not easy to come by so it is very special when used in cheese.

SEMI-HARD (UNCOOKED): Cheese is made when the moisture is squeezed out before forming; it is then typically matured over a period of months.

Example, Mimolette, Ossau Iraty, Cheddar and Yarrawa.

SEMI-HARD & HARD (COOKED): The milk is heated to a high temperature to encourage the draining. Then curds once placed in their hoops are pressed to assist the draining process. This style is typically made in large wheels. Examples include Parmigiano-Reggiano and Gruyere, Bruny Island’s C2.

PASTA FILATA CHEESE : Is a style where the curds have been spun or

GOAT: very delicate milk produced in small vats to ensure it is well looked after. Goat milk should taste clean, fresh and slightly tangy.

CAMEL: it is rich in vitamins, minerals, healing immune proteins and its silky, smooth and clean texture.

CHEESE MAKING CURDS: are the result of adding rennet to the milk and heating the milk, the firm part leftover are known as the curds.

stretched in hot-water baths. The stretching and kneading turns the curd soft and elastic in texture. Examples include Provolone, Mozzarella and Burrata.

WHEY: is the liquid remaining after the milk has been curdled and strained. It is a byproduct of cheese making though there are some uses for the whey, including ricotta and vodka.

BLUE: Mould ripened cheese with often a pungent salty flavour. The

RENNET: is the enzyme responsible for curdling the milk to separate the curd and whey at the beginning of the cheese making process.

addition of Penicillium Roqueforti creates the blue veins throughout the cheese’s interior. Examples include Gorgonzola, Shadows of Blue, and Danish Blue.

AFFANIAGE: is the french word for aging cheese.

ALPINE: Cheese that resembles those produced in the mountain region of

AFFINEUR: refers to the expert who is responsible for aging and caring

France, Switzerland or Italy. They are typically semi-hard cheeses made from cow’s milk with little salt and produced in large wheels.

for the cheese.

MILK COW: the most common milk used in cheese production due to its high

MATURATION: the process in which the cheese is left to age or ripen over time. Can be a few days to a year or more depending on the cheese.

PASTEURISATION: the process of heating the milk in order to destroy any harmful bacteria.

butterfat content and availability.

RAW MILK: is unpasteurised milk. Raw milk cheese is full of enzymes

EWE (SHEEP): sheep’s milk contains less lactose than cow’s milk and

and healthy bacteria, it is also full of flavour. Raw milk is used in many traditional cheeses like Roquerfort.

contains all the essential amino acids without the heavy fat content.

Interview archives We have had the privilege to chat to some of our favourite cheese makers already. The likes of Nick Haddow of Bruny Island, Nicole Gilliver of Grandvewe, Kym Masters of Section 28, Ceridwin of Milawa Cheese and so many more. Stay tuned as this year along with chatting to many more cheesemakers, we are mixing things up with a mini series on drinks matching some of the industry’s best before getting to the nitty gritty of how cheese is made and also chatting with independent cheesemongers that champion Australia’s best.

Available where all good podcasts are found!

LISTEN NOW

www.mouldcheesefestival.com

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1 2 Behind every great artisan there is an even better story.

Get to know theirs.

1. Cambray Cheese —WA Cambray Cheese is dedicated to making genuine farmhouse cheese. A family affair with Jane, the cheese maker and Bruce the sheep farmer and son Tom helping out in the dairy. Every stage involved is done by hand on their farm in Cundiup Western Australia. Using traditional technique with minimal intervention, no wonder Cambray Cheese is highly awarded!

2. Dellendale Creamery — WA Chris Vogel has a long family history tied to dairy farming and the land on which his cheese factory sits. Having grown up on the property in Denmark WA with his father breeding Simmental cows, Chris purchased it from his father in 1993 and established Dellendale Creamery. With a passion to produce Alpine-style cheese, Chris spent 15 years in Switzerland to study cheese making. A true expert in his craft with a uniquely Australian flare that we love to see.

3. Yallingup Cheese Company — WA Yallingup has got to be one of the most beautiful places in Australia and it is no wonder Alana Langworthy produces equally beautiful cheese.

Crafting handmade goat and organic cow cheese in small batches she uses milk from Scapegoat Dairy and Margaret River Organic creameries. While working as a winemaker Alana fell in love with cheese making after befriending a cheesemaker in France.

Thankfully for us she came back to Australia and set up Yallingup Cheese Company in 2015.

4. Kris Lloyd Artisan — SA Kris is a self taught cheese maker with over 20 years experience. Passionate about all things cheese, with an Australiania flare Kris Lloyd Artisan is truly an artisan outfit.

To produce a range of such high quality award winning cheeses they use locally sourced buffalo, cow and goat milk directly from local dairies.

5. Robe Dairy — SA Julie and Dave Hinchliffe were ready for a lifestyle change when they settled in Robe nine years ago.

Their dairy is a little family -owned farm situated on the limestone coast of South Australia, a place that they have completely fallen in love with. When the town of Robe was shut down due to coronavirus, Julie and David knew that they had to adapt not only for themselves, but for their community. Quickly, they set up a service to deliver milk, cheese and yogurt to their neighbors, keeping the community safe, connected and well fed!

6. Section28 Artisan Cheeses — SA Section 28 are inspired by the classic traditions of European cheese makers yet their home is unapologetically Adelaide Hills. Cheesemaker Kym Masters ditched his corporate life to learn the craft of European cheese and - in our opinion - is fast becoming one of the best cheesemakers in Australia.

7. Udder Delights Australia — SA Located in the heart of the Adelaide Hills tucked away in the local township of Lobethal, Udder Delights makes cheese for their community by those in their community. Sourcing milk from local dairies

Udder Delights really understands the value of their dairy farmers.

8. Woodside Cheese Wrights — SA Since 1994 Woodside Cheese Wrights has produced a range of high quality award winning cheeses. Handcrafting cheese in the picturesque Adelaide Hills they source milk directly from local dairies. Kris Lloyd, the talented cheese maker at the helm of Woodside, creates a unique range of cheeses that are uniquely Australian, keep an eye out for them!

9. Awassi — QLD Located in the beautiful Grantham Hills between Bisbane and Toowoomba, Awassi Cheesery’s little factory produces delicious handmade sheep’s milk cheese. With a passion for food and farming Awassi is all about sharing. Be sure to check out their farm gate store for a helping of delicious cheese.

10. Frolicking Goat ­— QLD Peter and Lyndall have an incredibly close relationship with their goats, knowing all by name. They believe that happy goats equals outstanding cheese. Peter seeking a career change found himself traveling around the world learning how to make cheese and in 2016 they established Frolicking Goat.

11. Kenilworth Dairies — QLD Sixth generation dairy farmers, the Cochrane Family have an abundance of knowledge and passion.

Purchasing Kenilworth Cheese Factory in 2017 John Cochrane wanted to support his local community and farms in the region. Since then Kenilworth Dairies has continued to go from strength to strength winning many awards and becoming a must visit when at the Sunshine Coast.

12. Olympus Cheese — QLD Family owned and operated in Brisbane, Olympus Cheese as their name suggests produces Greek style cheeses. Using time-honoured Cypriot methods, the freshest of cow’s milk and no preservatives, Olympus cheese produces a product that is both traditional and downright delicious.

13. Pure Artisan Cheese — QLD Pure Artisan is based by the beach on the gorgeous Gold Coast at Biggera Waters. Sourcing milk as local as possible from the Scenic Rim Robotic Dairy Pure Artisan is just that, an artisan. Using traditional cheese making methods and producing small batches, they also enjoy sharing their knowledge and passion for cheese.

14. Summerland Camels — QLD Summerland Camel is passionate about connecting individuals and communities with Australian camels. Their camels are originally from the wild. Providing a truly sustainable approach to animal welfare and farming they are so much more than a camel farm, producing award winning cheese, meat, skincare and even vodka.

15. Woombye Cheese Company — QLD For Graeme and Karen Paynter creating beautiful cheese was their passion.

In 2013 Woombye Cheese Company was founded on this passion and has flourished. Woombye cheese is 100% family owned and this award winning cheese producer handcrafts their products using traditional methods and bundles of care and experience.

16. Gowrie Cheese — NSW Perhaps one of the smallest cheese makers in the Collective, Gowrie Cheese is certainly one to keep on the radar. Andy believes that happy cows produce quality milk. His dairy is located in one of the last

working dairies in the Greater Sydney Basin.

Gowrie Cheese is a true farmhouse cheese producer with a sustainable conscience.

17. Hunter Belle Cheese Co — NSW After six generations of milking cows on the banks of the Hunter River, in 2008 the Chesworth family bought Hunter Belle Dairy. They are the only cheese producer in Australia to exclusively use milk from Brown Swiss cows, traditionally bred for cheesemaking in the Swiss Alps. They also source milk from a local farmer who has been friends with the family since the 60s.

18. Little Creek Cheese — NSW Little Creek Cheese is a small family owned business based in an old Milk Factory in Wyong.

Sue and Russell work tirelessly to produce awarding winning cheese.

They may be little but they have a big delicious range of cheeses. They offer cheese experiences from their cellar door where they pass on their knowledge and share their story over some delicious cheese.

19. Marrook Farm — NSW Marrook Farm is a Demeter certified, biodynamic farm in the beautiful Bulga Plateau in the headwaters of the Manning and Hastings Rivers. Established by David Marks and Heidi Fallding, their production is about celebrating the seasonal variation of the farm where they make cheese in the summer and yoghurt and kefir throughout the year.

20. Nimbin Valley Dairy — NSW As fifth generation dairy farmers, these guys know a thing or two about how to create the best quality cow and goat milk cheese.

Situated in Nimbin (the west hills of Byron Bay) they are inspired by traditional cheese making practices of France and Italy. They practice regenerative farming techniques like planting enough trees to offset any greenhouse gasses that their cows and goats produce.

21. Pecora Dairy — NSW Pecora Dairy is a gorgeous 200 acre farm in Robertson NSW where they make incredible sheep’s milk cheese from ewes who graze on lush, green pastures. The love and care that Michael and Cressida farm with makes it clear that holistic farming isn’t just a philosophy, it’s a way of life. From their pasture and parlour to adorable cheese shop, there isn’t a corner of this farm that hasn’t been nurtured.

22. The Pines Kiama — NSW With a family farming history dating back to 1854, Kel and Mahlah Grey have seen and been through it all. Now they look after a small herd of just 25 cows to focus on quality and sustainability.

Cows are treated as part of the family on this farm and you might notice their cheeses are named after their herd. They make three products - milk, cheese and gelato. If you get your hands on their milk you will notice it’s unhomogenised so the cream still rises to the top.

Yum! 23. Tilba Dairy — NSW Nic and Erica Dibben have been involved in the agriculture industry for over 20 years and are passionate about providing both outstanding products but also insight into agriculture and what it takes to produce food.

Tilba Real Dairy is a family run business that breeds, farms, milks and makes dairy products from Jersey cows.

24. Vannella — NSW We love Vannella’s motto of “There’s a story behind every craft and a hand behind every cheese” and this is very true for Vannella. Vito Minoia from Puglia which is best known for its Burrata cheese, came to Australia 1999 and in 2004 along with his family opened up Vannella. He brought with him the tradition of tying each burrata by hand and this detail and care is seen across all their fresh and stretch curd products.

Pairing the expertise and traditions of Italy while embracing the Australian dairy industry is why we love Vannella.

25. Drysdale — VIC A small goat farm on the Bellarine Peninsula making outstanding goat milk cheese. Drysdale Cheese is a Farmhouse cheese producer that breeds Saanen Dairy goats.

Milking 7 days a week to ensure optimal freshness the milk is then transported to their cheesemaking facility where they use traditional methods. Each batch is carefully made, aged then wrapped for sale under their watchful eye.

26. Berry’s Creek — VIC To those blue cheese lovers out there you will have certainly heard of Barry Charlton. Barry’s name has become synonymous with truly delicious handcrafted cheese. With over 48 years of experience and the trophy cabinet to back it up, Berry’s Creek is uncompromising on quality. Located in South Gippsland the team at Berry’s Creek work tirelessly to produce some of our favourite cheese here at the Mould Collective.

27. Boat Shed Cheese — VIC Born out of tragedy Boat Shed Cheese is built on family and creativity.

Based in the Mornington Peninsula making french style soft cheese from a range of milks. Head cheese maker Shaun Landman alongside the mother and daughter team - Sarah and Becky - are dedicated to creating cheese that not only tastes amazing but is a treat for the eyes as well.

28. Goldfields Farmhouse Cheese — VIC For Nardia Baxter a Microbiologist and Andrew Keene, a Food Technologist cheese making was rather a natural fit. However it didn’t happen overnight.

Nardia and Andrew established Goldfields Farmhouse in 2005 and have worked tirelessly with two young kids in tow ever since. They source milk from local dairies in Ballarat to produce small batches of fresh, surfaced ripened, and semi-hard cheese with milk from Friesian Holstein and Jersey cows.

Goldfields create a product that balances both art and science. It’s a privilege to have eaten their cheeses.

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29. Holy Goat — VIC In 1999 Carla Meurs and Ann-Marie Monda purchased Sutton Grange Organic Farm, 204 acres of rolling granite plains.

For them growth is about sustainability, quality, generosity and compassion and this truly shines in their cheese making.

Each cheese is as unique as it gets and captures the delicacy of goat’s milk. If you are ever looking for a cheese moment you cannot go past their highly awarded La Luna.

30. L’Artisan — VIC Founded by third generation french cheese maker Matthieu Mergard, L’Artisan aims to highlight the terroir of the Great Ocean Road. Sourcing milk from Smith Family Organic Farm which is the epitome of the local terroir, Matthieu produces a range of French style cheese that will rival any you have had in France. With a uniquely Australian taste L’Artisan gives a nod to both french tradition and Australian agriculture.

31. Meredith Dairy —VIC Farmers from the beginning Meredith Dairy was born out of a necessity to innovate against the downturn in wool pricing and farming commodities.

Milking sheep and goats to make cheese and yoghurt was our gain! Now a highly awarding winning brand, Meredith Dairy Marinated Goat Cheese is a household name. Having a strong commitment to sustainability and quality Sandy and Julie Cameron still have a very hands on approach.

32. Milawa Cheese Company — VIC David and Ann Brown were ready to leave the hustle of Melbourne and when they stumbled on an old butter factory in 1988, they knew they had found

23 5 29 home. Now managed by daughter Ceridwen, Milawa continues to set the benchmark for Aussie cheese. Make sure you add their cheese room to your list of King Valley must-visits.

33. Prom Country Cheese — VIC Prom country is a small family-run farm in the lush hills of South Gippsland where sustainable and regenerative practices are at the core of their farming. Bron and Burke are involved in the entire cheesemaking process.

From growing the pastures, to breeding and milking, there isn’t a blade of grass on their farm they haven’t nurtured.

34. Shaw River Buffalo — VIC 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 here in the mid-1990s.

Although Roger and Sue are still very hands-on, one daughter runs operations while the other helps out with marketing, and their son runs the herd a true family affair.

35. Stone & Crow — VIC Jack Holman has been making cheese for 20 years, travelling all over North America and Europe to perfect his craft. Lucky for us his favorite country to make cheese is at home here in Australia.

Stone & Crow may have started as a side hustle

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for Jack formerly from Yarra Valley Dairy, but it’s fast becoming a full-time gig. Remember this name folks, he’s on track to become the next big thing!

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38. Yarra Valley Dairy — VIC When early settlers arrived at Hubertswood they established a cheese and butter factory to supply the

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36. Tarago River Cheese Company — VIC Tarago River Cheese Company based in the Western Port Catchment in Gippsland knows a thing or two about harnessing seasonal variation in their craft. Perhaps iconically known among blue cheese lovers for their Shadows of Blue, Tarago River Cheese Company has a fridge full of delicious cheese that all offer a unique cheese experience.

37. Tolpuddle Goat Cheese & Farm Foods — VIC Melissa and Donovan decided to leave their comfortable city life in 2003 in pursuit of a better way of living. Who knew that adopting a herd of 50 saanen goats would be the answer to their inner city blues! Specialising in goat’s milk products, the farm makes cheese everyday straight after milking using a farmhouse blend of cultures, a slow lactic fermentation process and lots of patience.

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area with fresh produce.

This is the property where the dairy sits today and the 100 year old milk shed turned cheese room is a must see when visiting.

Keeping with tradition they continue to source rich milk from neighbouring farms.

39. Bream Creek Dairy — TAS From dairy farmers to cheese makers the Bignell Family have been cultivating their trade on Tasmania’s South-East coast for three generations.

Their lush 2000 acre farm is home to a herd of 800 Friesian cows, which have been carefully bred and nurtured to produce premium quality milk.

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40. Bruny Island Cheese Co — TAS Bruny Island Cheese Co. was started by Nick Haddow nine years ago.

Nick is a traditionalist and to him, cheese making is a pursuit of integrity and flavour. Sustainability and the environment are at the forefront of their farming practices which results in the highest quality milk.

Nick Haddow is cofounder of Mould Cheese Festival.

41. Coal River Farm— TAS Everything at Coal River Farm is small batch and handmade from their chocolates and cheese to their jams and seasonal spreads. A visit to their farm includes high cheese afternoons, local wines

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and seasonal berry picking.

Historic, picturesque and only a few minutes from Hobart airport, everyone should add Coal River Farm to their post-virus travel list.

42. Grandvewe Cheeses — TAS When the team at Grandvewe talk about their ‘girls’ you immediately know they’re referring to their darling herd of ewes.

In 2006 the family procured some pure Awassi ewes which have been integral to creating balance on their farm which overlooks the D’Entrecasteaux Channel and Bruny Island. As natural foragers this bread of sheep intuitively selects nutrients to graze on. Fun Fact: 98% of people who are lactose intolerant can eat sheep cheese.

43. Pyengana Dairy — TAS Pyengana Dairy is home to Australian heritage farmhouse cheese. With 130 years of knowledge and experience they combine traditional cheese making methods with innovation to create awesome dairy products.

Their signature cheese, the clothbound cheddar, has become a benchmark for Australian cheese, winning multiple awards over the years at Australian cheddar competitions.

44. Red Cow Organic — TAS Originally from NorthEast Victoria, Andy and Matt Jack packed up their

young family and herd of Aussie Red cows to move to greener pastures.

Chasing the rainfall, they headed south to the rich pastures of North-West Tasmania. Today, this organic and biodynamically run farm specialises in producing some down right delicious cheese.

45. Robur Farm — TAS Robur Farm Dairy is located in the pristine region of north east Tasmania. Home to Tasmania’s largest commercial dairy goat herd. Robur Farm are experts when it comes to farming practices and taste. Lush pastures provide their herd with the nutrients to produce the highest quality of milk for drinking and cheese production.

46. Tongola Goat Products — TAS Located on the idyllic hills of the lower east coast of Tasmania, Tongola cheese was started in the late ‘90s by a swiss couple who very gradually transformed their land into the farm it is today.

They still hand make all their products and focus on traditional European -style cheeses. Due to the seasonal nature of their milking, cheese is only made from October to June each year.

This is not all the artisan cheese makers in Australia but it is a great place to start if you are interested in supporting them. If you believe we have missed anyone please let us know.

We are always on the hunt for more makers, growers, farmers and families who just happen to make the best cheese in Australia.

www.mouldcheesefestival.com

MOULD DIGEST AUSTRALIA THE WHEY-T IS OVER!

SAKE

& CHEESE

1ST

EEDITION DIT IO N

In my previous life as a sommelier, one of the big questions I had was ‘how can I match a beverage to cheese in all of its wondrous variations?’ There was no simple answer – until I delved into the world of sake.

In my early years working in restaurants I had looked for the somewhat classic approach to matching cheese – tannic red wine with cheddar, port wine with blue cheese, and so on. But I came to the realisation that these were examples of wines that only just stood up to the character of the cheese and obliterated some of the more nuanced elements of both. After much sake tasting and cheese sampling I realised that sake really does come to the rescue – it can handle big flavours in cheese without overwhelming the other elements that make cheese so delicious. It almost magnifies the delicious nature of cheese.

To understand this more we have to understand something called ‘umami’. Both cheese and sake are full of umami. Umami is the Japanese word combining umai (delicious) and mi (essence) and is considered the ‘fifth’ taste after sweet, sour, salty and bitter. Technically, umami refers to glutamate, a type of amino acid, which occurs naturally in many foods such as meat, fish, vegetables and various dairy products including cheese.

In the production of sake the protein in the rice is broken down leaving amino acids. The amount of amino acids depends on the length of fermentation and strength of the yeast (among other factors). The amino acids that remain give sake its robust, gamey and often succulent flavour profile.

With cheese, long maturation enables more of the milk protein to decompose into amino acids, (think two-yearold Parmigiano-Reggiano vs fresh mozzarella as an example). This ageing plays an important part in the taste of cheese.

These amino acids, found in both sake and cheese, provide umami with its richness and savoury quality.

This makes them pair well and complement each other across a spectrum of styles and flavours. There is a certain ‘supporting’ element in matching sake to cheese as if the sake is there to highlight the flavour in the cheese without overpowering the more delicate elements.

So the next time you’re in search of the perfect match to a delicious wedge of dairy goodness, have a glass of sake – I promise you won’t be disappointed.

By Matt Young

WINE & CHEESE MATCHING IS GENERALLY GROSS Most people would agree that wine and cheese is the perfect pairing, but in reality, the two don’t often work together. In some cases, the combination is positively gross.

First, a disclaimer. Let us acknowledge that drinks pairing is very personal. You are, of course, entitled to do what you want, and this is as much opinion as it is science.

Still, we’re not sure who, and when, decided that cheese and wine were meant for each other. Wine writer and delicious. magazine drinks editor Mike Bennie thinks it was borne from convention, fostered by lack of imagination, and encouraged by a perpetuation of classic wine and food thinking (i.e., cheese comes at the end of a meal when the heavy reds do, too). Wine educator and writer Clare Burder thinks that we took the few wine and cheese pairings that do work and concluded that they all do.

Now, consider this.

“When you eat cheese, you get a lactic build-up in your palate, which ends up negating a lot of the nuance in wine,” says Bennie. “If you’re drinking a big red and you have a cheddar alongside it, the creaminess of the cheddar will end up staining your palate in a way that means you won’t be able to appreciate the wine. Nor will the wine be able to cut through that creaminess in order to refresh your palate and encourage another mouthful.

“It creates a sluggish, pleasure-less experience, like stuffing cottage cheese through fishnet stockings. It’s just not the right combo in terms of the way things fit in your mouth.”

Burder agrees. “Pairing wine and cheese is largely a disservice to both,” she says, especially with wines that are high in tannin. “Tannins in wine bind with the fat in cheese, leaving everything else behind and forcing the cheese to dissolve in the wrong way in your mouth.”

Soft cheeses in particular can make red wine taste metallic, thanks to trace compounds of iron in wine which can bind to aldehydes created during the cheese fermentation process.

Bennie and Burder both believe there are much better pairing alternatives (namely beer, cider, sake and whisky), but for those of us who want to keep the wine and cheese dream alive, it’s not completely hopeless. There are a couple of pairings that work well.

One of the most famous is Comté and Vin Jaune (“Yellow Wine” made from white savagnin grapes), both from the Jura in France. Vin Jaune is made in a similar way to sherry (although Vin Jaune is unfortified), and like sherry and some dry vermouth, its intensity and pungency can stand up to cheese. It is, says Bennie, “the most sublime food and drink pairing in the galaxy.”

More conventional wine and cheese pairings exist, too. Sauvignon Blanc and fresh goat’s cheese is a firm favourite of Burder’s, and she also believes that there’s room for success between Chardonnay (although be careful with oak) and white mould cheeses. Sparkling wine can also work really well, thanks to a hint of sweetness and the cleansing cut-through of its bubbles.

While white wines tend to be a safer bet than red, fruity reds can often do the trick, and this comes down to sugar.

“The savoury, umami, salty flavours in cheese are elevated by sugar,” she says, so, like eating cheese with quince paste, pairing cheese with a wine that’s on the sweeter side can really work well.

Whatever you do though, and disclaimer aside, avoid big reds and cheddar. “The classic, men-in-suits-kind-ofdining always crescendos into a slab of cheddar and a big, thick, rich Shiraz,” says Bennie. That is fucking horror.

It’s sumos fucking. It’s no good.”

MOULD DIGEST

KNOW YOUR MILK

WHAT IS RAW MILK

Common milk types used in cheese making.

Talk Curd-y to me

AUSTRALIA THE WHEY-T IS OVER!

Cow’s Milk: This is due in part to the wide availability of cow’s milk and the fact that it offers optimal amounts of fat and protein.

Sheep’s Milk Australia has small but growing dairy sheep industry; worldwide, sheep milk accounts for about 1 percent 1ST of total production.

EEDITION DIT IO N

Cheese types that use:

Buffalo Milk Buffalos are the predominant dairy animal in countries like India and Pakistan, so they contribute about 13 percent of the world’s total milk production.

Camel Milk: Long a great dietary support for millions of people where climates are harsh and water is scarce, camels provide milk with serious nutritional value.

Sheep’s Milk - Manchego & Pecorino

Goat’s Milk: Goats produce around 2 percent of the world’s milk, and make dairying possible in regions with poor soil.

Australia produced approximately 371,000 tonnes of cheese in 2019–20

Raw milk cheese is made with milk that hasn’t gone through pasteurisation and still has it’s naturally occurring microflora intact.

Cow’s Milk - Cheddar & Camembert Buffalo Milk - Mozzarella & Burrata Goat’s Milk - Fetta & Chevre Camel Milk - Persian fetta & fromage blanc

But First, Why Do We Pasteurise?

Pasteurisation is the process of heating milk for a period of time to remove bad bacteria, however it also kills the good bacteria which can contribute to flavour and aroma.

Milk pasteurisation began in the late 1800s to increase its shelf life and to reduce milk related illnesses that were often due to the transport of unrefrigerated milk.

Pasteurisation is a great thing when needed, yet when farming practices with good animal welfare and sound milk handling are used, the need for pasteurisation is reduced.

Raw Milk Cheese Is Not Raw Milk Unlike milk, cheese is a fermented product, a process that naturally destroys bad bacterias.

Fermentation and maturation produce an environment in which harmful bacterias cannot survive.

If we start with fresh, clean milk from healthy animals raised in good conditions, and process it into cheese using sound practices that respect some basic principals of microbiology, then safe cheese will always be the result.

- Nick Haddow, Bruny Island Cheese Co.

Most of the world’s benchmark cheeses are made with raw milk.

That’s because all great cheese should be connected to where it’s from, both geographically and microbiologically. Raw milk cheese advocates argue the practice amplifies its connection to place.

Good bacteria is present in unpasteurised milk contributing to fresh, vibrant and often more complex tastes. Much like organic farming, raw milk cheesemaking is a statement about a producer’s passionate approach to their craft.

We think it (raw milk cheese) is the ultimate expression of terroir - the location, the environment, the climate, the quality of the dairy farming and even how the cows feel on any given day - Kym Masters, Section 28

11 80 8

Nick Haddow, co-founder of Mould Cheese Festival, was one of the first in Australia to officially produce a cooked raw milk cheese eleven years ago.

Burke and Bronwyn Brandon of Prom Country Cheese have spent months developing their raw milk Moyarra Reserve, the first raw milk cheese made in Victoria for almost 80 years.

Eight years ago, changes were made to the Australian Dairy Standard to begin enabling the production of some non-pasteurised cheese.

But it’s not that easy. Makers must follow strict and costly regulations to satisfy a myriad of safety requirements to be a certified producer.

www.mouldcheesefestival.com

MOULD DIGEST

Read through the list, tick off the ones you have eaten. Has anyone tasted them all?

KRIS LLOYD ARTISAN

Persian Buffalo Feta Jersey Brie Harliquin Persian Goat Feta Bush Buff Buffalo Curd Camembert Persian Goat and Cow Feta Persian Cow Feta Goat Curd Chevre

TONGOLA GOAT PRODUCTS RED COW ORGANICS

Red Cow Perisian Feta Red Cow Farm House Jack Red Cow Tarkine Organic Gruyere Red Cow Takone Tilsit Triple Triple Triple Cream Brie

HUNTER BELLE CHEESE CO

Camambelle Goldenbelle Fetabelle Cheddarbelle Bellyere Blue Moon Black Magic Caramelised Onion & Thyme Cheddar Cranberry & Pistachio Cheddar Butter Briebelle

NIMBIN VALLEY DAIRY

Black Cow Blue Cow Créme Fraîche Cultured Butter Monte Nardi Nashua Washed Rind Tintenbar Triple Cream White Cow

BRUNY ISLAND CHEESE CO O.D.O. (One Day Old) Otto Saint Saint Noir Jerry 1792 Oen Jack’s Dad Willie Washed Tom Bella Smoked Truckle Nanna’s Undies Raw Milk c2 George

MILAWA CHEESE COMPANY

Milawa Brie Milawa Camembert King River Gold Milawa White Milawa Blue Milawa Aged Blue Saviour Blue Markwood David Brown Select Cheddar Milawa Fresh Goat Curd Milawa Chèvre Milawa Ashed Chèvre Milawa Ceridwen Milawa Goat Camembert Milawa Mt Buffalo Blue Milawa Tomme Cooper

COAL RIVER FARM

Blue Cheese Vine Ashed Log Washed Rind Mild Meadow The Phoenix, Ashed Brie Marinated Feta Triple Cream Brie

SHAW RIVER BUFFALO Yoghurt Curd Mozzarella Smoked Buffalino Buffalino

Curdy Bloom Zoé Big B

MARROCK FARM

Quark Fetta Brinawa Bulga Mountain Cheese Mild Mountain Cheese Matured Mountain Cheese

TOLPUDDLE GOAT CHEESE & FARM FOODS Goat Curd Smoked Curd Alpine Sunset Marinated Gem Bonegilla

PECORA DAIRY

Yarrawa Jamberoo Mountain Blue Curly Red Bloomy Feta Fresh Curd

PROM COUNTRY CHEESE

Woolamai Mist Waratah Black Sheep Log Poppet Sheep Sensation Foster Fetish Venus Blue Prom Picnic Picnic Point Kongwak Reserve Cheviot Cheviot Royale Gus’ the drunken sheep Moyarra Myrtle Moyarra Reserve Raw sheep milk Moonlight Fresh Jolly Jumbunna Powlett Picnic Granny’s Blue Wattlebank Mist Brewer’s Gold Powlett Reserve

PYENGANA DAIRY

Toto Drunken Admiral Primavera Sapphire Blue The Gin Herbalist White Pearl Brebichon Grandvewe Fresh Old Man Blondie

THE PINES KIAMA Pearl Marilla Ashed Dream Dream

AWASSI

Halloumi Labneh Yoghurt Ubriaco Pecorino Grantham Nake Blue Pepper Pecorino

BERRY’S CREEK

STONE & CROW

WOODSIDE CHEESE WRIGHTS Swag Chévre Goat Curd Mclaren Camambert Jersey Milk Brie

MEREDITH DAIRY

Marinated Goat Cheese Fresh Goat Cheese Fresh Goat Cheese with Dill Fresh Goat Cheese with Ash Fresh Goat Cheese with Australian Native Pepperberry Natural Sheep Milk Yoghurt Natural Goat Milk Yoghurt

OLYMPUS CHEESE Halloumi cheese Halloumi Ricotta Baked Ricotta Fetta Marinated Fetta Halloumi Buffalo Fetta

Back Beach Boussinesq Elephant Rocks Pepper Camembert Ocean Brie Triple Cream Brie Outback Brie Shadforth Tilsit Churchill Rd Raclette Nullaki Torndirrup Appenzelle Torndirrup Native Herb Somerset Hill Cheddar Peaceful Bay Gruyere

FROLICKING GOAT

GOLDFIELDS FARMHOUSE CHEESE Mt Buninyong Mist Warrenheip White Gold Sovereign St Barbara Buangor Blue Ascot Blue Welshman’s Reef Ballarat St. George Lasseters Reef Miners Delight

Bellbrook Fetta Cream Cheese Cream Fruit Cream Yogurt Honey Yogurt Plain Jersey Dip

Shev Garlic & Sea Salt Shev Silky Goat Curd Halloumi Corio Bay Cheese Bellarine Tomme Bellarine Blu

L’ARTISAN

Petit Rouge Le Rouge Extravagant Mountain Man Fermier Mepunga Gruyere Raclette Tome Fraiche Fromage Blanc Haloumi Marcel

Gippsland Brie Jensen’s Red - Whole Wheel Shadows of Blue - Quarter Wheel Triple Cream Indulgence -1/4 Wheel Gippsland Blue Blue Orchid

PURE ARTISAN CHEESE

Camembert Triple Cream Brie Black Ash Triple Cream Brie Truffle Triple Cream Brie Washed Rind Millie’s Blue

UDDER DELIGHTS AUSTRALIA PTY LTD

KENILWORTH DAIRIES

Handcrafted Burrata Buffalo Mozzarella Stracciatella Buffalo Ricotta Bocconcini Fior Di Latte Ciliegine Fresh Ricotta Nodini Treccine Wood Smoked Buffalo Mozzarella Scamorza Affumicata Persian Style Fetta Persian Style Buffalo Feta Pizzarella Sfogliata Perline (Bocconcini Pearls) Oaxaca Mastro

CAMBRAY CHEESE

Boursan Camembray Marinated sheep milk Feta Cumin Gouda Farmhouse Gold Blackwood Blue

chevre burrata ricotta alpine whey maturation pasteurisation

raw rennet cheesemaker milk culture

CURDS AND WHEY CROSSWO The Curds and Whey PUZZLE Crossword Puzzle

Marinated Persian Feta Fresh Fromage Blanc Camel Milk Halloumi

Triple Cream Brie Blackall Gold - Washed Rind Camembert Woombye Ash Brie Truffle Triple Cream Brie

Marinated Feta Wildwood Brie Metricup Camembert

mould cheese festival gouda ewe washed rind taleggio

WOOMBYE CHEESE COMPANY

SUMMERLAND CAMELS

YALLINGUP CHEESE COMPANY

Word Search

TARAGO RIVER CHEESE COMPANY

VANNELLA

Farmhouse Cheddar Chelsea Blue Sun Smoke Compass Gold Beach Box Brie Tempest Buffalo Blue Haloumi Red Dawn Horizon Capri Black Pearl Oasis Persian Feta Goat Curd

SMOKEY HILLS CAMEMBERT

DRYSDALE

BOAT SHED CHEESE

Bûche Bûche Noir Jessie Liesel Mount Cotton Mount Gravatt West End (Feta-style) Gold (Marinated Feta-style) Halloumi

SECTION28 ARTISAN CHEESES

1ST

Tarwin Blue Oak Blue Riverine Blue Bellingham Blue Mossvale Blue Spring View Washed Rind Minikin Brie Cheddar

ROBUR FARM

Marinated Goat Cheese Goat Fetta Spreadable Chevre - Caramelised onion Spreadable Chevre - Wasabi Spreadable Chevre - Herb & Garlic Spreadable Chevre - Jalapeno

Fromage Frais Silk Black Silk La Luna – Baby La Luna – Barrel Skyla Brigid’s Well La Luna – Ring EEDITION DIT IO N Piccolo Nectar Barrel Nectar Semi-Hard

Adelaide Hills Camembert Adelaide Hills Brie Adelaide Hills Double Cream Brie Adelaide Hills Triple Cream Brie Adelaide Hills Ash Brie Udder Delights Heysen Blue Udder Delights Mawson Blue Udder Delights Goats Curd Udder Delights Chevre King Saul – Raw Blue Cheese

DELLENDALE

Truffle Brie Black Ash Brie Triple Cream Brie Blue

Night Walker Galatic Amiel Joe Crow Aged Moonshine

GRANDVEWE CHEESES

St Columba Blue Cheese Traditional Cloth Matured Cheddar Reserve Vintage Cloth Bound Cheddar Cloth Matured Goat Cheddar Cloth Bound Truckle Wheel The Tasmanian Food Co. Peppercorn Cheddar The Tasmanian Food Co. Pickled Onion Cheddar The Tasmanian Food Co. Mild Cheddar The Tasmanian Food Co. Herb and Garlic Cheddar The Tasmanian Food Co. Chilli Cheddar The Tasmanian Food Co. Salt Skip Cheddar

Monforte Mont Priscilla Monte Rosso Il Lupo Fontina Mont Rouge Monte Diavolo Tomme du Vallee La Primavera Sunrise

BREAM CREEK DAIRY

Persian Fetta Firey Saffy Juno Cardi Chevre & Dill Gentle Goat House Cow Hot Cow Ashed Pyramid Fresh Pyramid Le Jack Yering Black Savourine Pyramid Black Savourine Log White Savourine Bulls Eye

Vintage Cheddar Triple cream Brie Truffle Triple Cream Brie Camembert Washed Rind Black Ash Kenilworth Blue Premium Vintage Cheddar Malling Roma Malling Red Cracked Pepper Tuscamy Romano Red Leicester Vintage Cheddar Edam Gouda Queensland Swiss Mustard Seed Mango Macadamia Sweet Chilli Sour Cream Lime & Cracked pepper Garlic Pickled Onions & Chives Smoked Sundried Tomato & Herbs Garlic & Pepper Smoked Hot chilli Sweet Chilli & Coriander Ginger Old Bitey Lemon Myrtle & Macadamia Mild Cheddar Mature Cheddar Fetta Cheese Garlic & Chilli Fetta Haloumi Chilli & Garlic Haloumi

1 2

3

4

5 6 7

8

9

10 11

12

13

LITTLE CREEK CHEESE

B.B.Q. Cheese ( Haloumi ) Down: Marinated Fetta Goat Fetta 1. a stretched curd cheese with a creamy center.

Yoghurt 2. what mould is used commonly when making blue cheese.

Yoghurt Cheese Balls ( Labna ) Club Cheddars Onion 4. pecorino is traditionally made from what milk?

Down: Across: TILBA DAIRY Club Cheddars Peppercorn the style of cheese used by Section Vintage Cheddar Block Cheddars Originalcurd cheese with 6.a is 1. Club a stretched creamy 3. 28. another word for maturation 3yr Vintage Club Cheddars Cummin 9. another name for sheep.

Vintage Pepper Club Cheddars Chilli center.

5. a cheese that won the 2019 10. the co-founder of the Mould Cheese Festival, and owner Kalamata olive & garlic Vintage Cheddar Club Cheddars Fig & Walnut 2. Club what mould Innovation Awards when of Bruny Island.

Cheddars Garlic is used commonly Vintage Chilli & Paprika Ploughman’s Cheddar Club Cheddars Bacon 12. a name for someone who ages cheese. making blue cheese 7. what type of milk commonly Vintage Smoked Club Cheddars Smokey Garlic Delight Club Cheddars Gin 4. Sapphire pecorino is traditionally made from what stretched curd cheese Mystery Bay Kelp Semi Hard Blue Across: Fromage Wasabi Vintage milk?

8. what type of cheese commo 3. another word for maturation.

Trilogy Firecrackers Trilogy TBG CHEESE 6. GOWRIE is the style of cheese used by5. Section Geotrichum Candidum durin a cheese that28 won the 2019 World Dairy Innovation Awards.

Premium Vintage Cheddar Feta 7. what type of milk commonly used in Italian stretched curd Vintage Blue Rind - Camembert 9. Wash another name for sheep cheese-making process Pecorino Camembert cheese.

10.Quark the co-founder of the Mould Cheese 11. the place cheese is aged in Pamesan 8. what type of cheese commonly uses Geotrichum Candidum Kinnoull Hill Camembert Gbejniet (Maltese Cheese) during the cheese-making process.

Festival, and owner of Bruny Island 13. traditionally uses the leftove Mountain Ash Camembert 3 Udder Bire 11. the place cheese is aged in.

12. a name for someone who ages cheese other cheese production to m Persian Fetta 13. traditionally uses the leftover whey from Haloumi other cheese production to make?

Super Blue Cream Blue



®

Build your own custom worksheet at education ©

Crossword Answers Across: 3. aging 5. gin herbalist 7. buffalo 8. brie 11. affaniage 13. ricotta

This diversity in Australian cheese is by no means a small feat. This list contains the building blocks for Australian cheese culture and we love watching it grow.

YARRA VALLEY DAIRY

Down: 1. burrata 2. penicillium roqueforti 4. sheep 6. alpine 9. ewe 10. nick haddow 12. affineur

LIST

Limited edition beer-washed cheese St Clair Brie Nora Creina Camembert Labneh Guichen Bay Camembert

XCMOUKDEWEMILKN MZBILRICOTTAWOI GWZGORZVEJTDIEL GTSGHEYASGYTRAO AEWEWKUGRYAUVEK RNVLHAQEKSTIGRE DNGASMBKILTQNVS SENTAEORUSDWGEE PRDTISUCEAAPXHE ALPINEMFXDNSTCH WHEYTEPWUITMGZC VCKSQHVOBURRATA TXAYKCGJTGZGRAW HPLSEWASHEDRIND WMATURATIONTJUT

CHEESE

ROBE DAIRY

AUSTRALIA THE WHEY-T HOLYIS GOAT OVER!

Ricotta get through this

www.mouldcheesefestival.com