Behind every great artisan there is an even better story and for Iain and Kate Field, at Tongola Cheese in Tasmania, that is certainly true.

It was an absolute pleasure to sit down with these two and talk about the love of their Kids - yes we meant their goat babies as well as their humans - the cheese they make and their carbon positive farm and regenerative practices.

We also talk about the cheese, “Zoe”, which is in this month's June cheese box which will be reaching your doors this week.

Iain and Kate are truly dedicated to what they do and I’m so grateful to have the chance to talk with them and hear their story.
There is a lot to unpack here and I feel we may need to do a little sub-series on the farming side of things. But for now, let’s focus on the great Tasmania cheese which is focus this month Subscription box as well as the podcast here.

Let get into it.

The Brown family's (and Milawa's) contribution to Australian cheese cannot be underestimated.

It all started thanks to some encouragement from their good friend (and other cheese legend) Richard Thomas, David and Anne Brown got in there and gave it a crack at the Milawa Butter Factory in 1988.

The rest, they say is history, but it’s also the present. Many in the Australian cheese community still credit much of their early inspiration to the Brown family, especially that of Anne, including co-founder of MOULD, Nick Haddow from Bruny Island Cheese.

Very sadly, Anne passed away last year and although some times has passed since, her loss is still felt.

Her daughter Ceridwen, who I catch up with today, now runs this family business and she truly is a wonderful human being. 

Family.

That is the word that first comes to mind when I think of MlIawa.

It’s at the core of who they are, where they’ve been and what their future holds. You really get a sense of it when you speak to Ceridwen and I’m so grateful to her for opening up and sharing some wonderfully personal stories here.

She really is an incredible human and truly embodies the family spirit of hospitality, sharing and passionately talking about what Milawa does. \And for those of you who have joined us at our festivals, you would have witnessed this first hand.  And no doubt contributed to so many votes in the people’s choice.  

She’s always out the front of her stand, with a massive Milawa Blue in arm, handing out samples.

I’m very grateful to her for being so open in our conversation here.  

Or may that was the wine we had in hand whilst recording?

Today, we speak to Melissa and Donavan Jacka from Tolpuddle Cheese in Victoria’s high Country.

To start, and with hand on heart, I have to say I owe a lot to these guys in the context of helping me undertand and … illustrate to me .. what it takes to make truly great Australia cheese.

It came in the form of the best emails I’ve ever received … from anyone!

As for its contents, I explain further into this podcast but I will tell you that it was immediate reminder that great quality, artisan cheese is a labour of absolute love. And something that is not in in-exhaustible supply.

Like so many businesses in 2020, Tolpuddle had to adapt and fast, to not only the impact of the unprecedented Australia bushfires at the start of 2020, but again as COVID-19 hit.

As hard as it was, they drew strength from those around them and it was that genuine , and powerful, sense of community, both local and social, that has seen them through. Ever heard of sponsoring a goat anyone???

We talk a lot about collaboration and not competition here on this podcast and today is no exception.

I’m forever blown away by the resilience .. and good sense of humour, so many farmers and cheese makers have.

Yes, it in indeed tough times but do not ask to save Melissa and Donavan … as thanks to their incredible hard work, and their collaborative spirit, they’ve got this.

What we should do instead is champion and celebrate all in which they, and all Australian cheese makers, do.

I’m sure you’ll be able to tell, I really enjoyed this chat and hope you do too

On a small goat farm on the Bellarine Peninsula, Corinne Blackett makes a wonderful, if small range, of delicious goat's cheese.

A pharmacist by trade, Corinne fell in love with goats when she had purchased a six to keep the grass under control on the property.

What else do you do with these natural lawn mowers?
Well, make cheese of course and it was after realising the pleasure of the cheese making process in her kitchen, no doubt thanks to the incredible freshness of milk at hand, Drysdale Cheese was born.

Now with a herd of just 30 milking goats on a small, 5 acre property, Corinne makes a small range of award winning cheese that you, if you’re lucky enough, can find in local shops and restaurants in the greater Geelong and Bellarine region

I’ve been wanting to chat to Corinne since we started this humble podcast and I’m sure you’ll agree, it was well worth the wait.
As with all conversations, this just starts to scratch the surface of the Drysdale Cheese story and there is so much more we could discuss but for now, get settled so, let’s get into it.

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Be sure to follow her at @drysdale_cheeses

Today’s episode is one for the curd nerds as here I talk with Cameron Rowan, executive cheese maker at Milawa Cheese about all things cheesemaking.

We all know how to eat cheese but the process behind the product is as diverse, complex and frankly captivating as the people who make it.

We sat down with Cam out our Sydney Festival in May,  to talk us through how milk, cultures, rennet, flocculation, forming, fermentation and a hell of a lot of patience can create great Australia cheese.

An artisan in the true sense of the word, it was a pleasure to get down to the nitty gritty of what goes into making Milawa’s King River Gold (which is a real favourite of mine).
And I have to say, Cam’s cheese journey is a truly fascinating one and we’re going to get him on here soon.

But until then, let's get into it.

This episode, recorded LIVE at our Sydney Festival in May 2021, is with Michael Caines from Pecora Dairy.

Tucked away in the Southern Highlands village of Robertson, in New South Wales, Michael and along with his wife Cressida, make incredible cheese and also hold the title of making the first commercially available, uncooked RAW milk cheese in Australia; the Yarrawa
This is no small feat.

You’d be hard pressed to find a more articulate conversationalist on RAW milk cheese than Michael. So here we deep dived into the topic of raw milk and how their full circle operation is the basis of their exceptional cheese.

Yes, we went full curd nerd here and discuss the particulars of sheeps milk compared to cow’s goats and others, why raw milk is so special and touch on the regulatory challenges cheese makers face here in Australia to make cheese from it.

Let get into it

Today, we’d like to introduce to you a little sub-series from the usual cheesemaker interviews. They’re the LIVE conversations we have with the cheese movers and makers at our MOULD Cheese Festivals which have returned in 2021 after a year hiatus thanks to you know what.

These LIVE edition podcasts will be marked as exactly that, LIVE so you know what to look for when scrolling through previous episodes. They're raw, uncut and we hope give you a sense of the energy and enthusiasms of the festivals themselves.

To kick things off, we’re chatting with Nicole Gilliver from Grandvewe Cheese in Tasmania.

We love sitting down with Nicole as you’d be hard pressed to find a more thoughtful, articulate and radically candid person. So get ready to enjoy a real, frank and honest conversation around the creative side of things, and the challenges that lay at the core of Grandvewe.

We talk about the importance of innovative thinking on not just the farm, but the cheese and also the spiritual side of things. And by that we mean how a small family cheese business made the world's best vodka.

So, let's get into it …

Continuing on with our month-long celebration of Aussie artisans, here i get to speak with the wonderful Kris Lloyd AM, one of the true greats of Australian Cheese.

After waking up one day and deciding to have a go at this whole ‘making cheese business’, Kris’s impact cannot be underestimated.

Handcrafting cheese in the picturesque Adelaide Hills, with a variety of milks from local dairies, this is all about making cheese that is uniquely Australian and down right delicious.

Numerous cheese awards aside, Kris herself was recognised last year in the Queens Birthday honours for her dedication to not just industry itself, but to education, communication and to tourism.

We are so lucky to have this chance to sit down with her to and talk us through how it all started. How she balances the creative and the business side of things (always precarious).

The importance of surrounding yourself with good people … and …  the exciting and hardworking world of Australian cheese.

This is a great one for all you budding artisan makers as it is a story of creativity, innovation and resilience.

Let's get into it.

Welcome to another episode as part of our Instagram LIVE chats as we speak to the makers growers farmers and families who just happen to make the best RAW milk cheese, in Australia.

Today, I chat with the incredible Cressida and Michael Cains from Pecora Dairy in Robertson, in the stunning Southern highlands of New South Wales.

As for what you’re about to hear, I don’t think I can summarise it better that what Cressida so eloquently articulated. So I won’t.

But I will say, this is one awesome conversation and we could have quite literally chatted for hours not only about what RAW Milk is, isn’t but what could and should be and how we need to continue to have these kinds of conversations.

What Pecora have done for RAW milk cheese in Australia can’t be underestimated. It’s their advocacy and close relationship with regulatory bodies that have helped paved the way to RAW milk production here in Australia.

I for one, am very grateful and I’m sure you are too.

So, let’s get into it.

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Follow Pecora on the socials at @pecoradairy

As anyone in business will tell you, the key to any companies success is people … people … people.

And this is most certainly the case for the Yarra Valley Dairy who, from humble beginnings, has grown to be one of the most recognised cheese brands in the country.

The alumni of people in and around it is testament to its success so it's why I was so grateful to chat with their brand manager, Catherine McCarthy who has been with the company for almost 11 years. That is an amazing stint.

But I ask you not to focus on the title here.  Sure, blessed are the cheesemakers but as I just hint above, it’s the passions and enthusiasms of the people within any business that truly makes it tick.

Plus, as you are about to hear, Catherine has her own cheese journey that brought her to the Yarra Valley Dairy’s doors.

Its deeply personal, honest, and highlights just how great cheese connects us all. 

This is the first of a series of interviews with the incredible cheesemakers that make up the MOULD COLLECTIVE. It’s about putting them in the spotlight and helping you get to know them better which in the end, we think, makes their cheese taste even better

Here we chat with not only the co-founder of MOULD A Cheese Festival and Cheese Collective, but cheese maker, author and founder of Bruny Island Cheese in Tasmania, Nick Haddow.

For as long we can remember, Nick has been a champion of great Australian cheese. Our chat was a chance to catch up talk a little more about what drives him, his inspiration and how Bruny Island Cheese Company came to be.

If you’re keen for more, we’d love it if you’d subscribe to this podcast and tell your friends about it to. Or, even better, leave us a rating or comment as we’re really keen to hear from you as to what stories you’d like us to explore and more.

You, after all, are part of this collective too.

Just one quick note though, we recorded this in the time of social distancing so over the internet, so please be patient of some of the sound quality.

We can't wait to share more cheese stories with you.

Enjoy!

Today, we speak with Burke Brandon from Prom Country cheese from South Gippsland, in Victoria. An area very close to my heart not just for incredible cheese, but wine, beaches and more.

What I loved about talking with Burke is that he is a farmer first and his connection to his land and animals, then to his cheese, is self-evident. And so is his humility.

The phrase ‘humble farmer’ may at times be a throwaway line but I can’t think of a better way to describe him.

There is a humble pride for the cheese he makes and I know you’ll hear what I mean as you listen on … especially for his new ‘secret project’ cheese.

Burke and his wonderful wife Bronwyn, open their cheesery and country kitchen over the spring and summer months so if you find yourself that way, do pop in and say hi, and, if you’re lucky, you may get to try one of Bronwyn’s legendary sausage rolls.

I can attest this personally but please don’t mention my name, as I’ll no doubt get in trouble as they are only ever in short supply.
Just as well they have wonderful cheese and wine as back up.

We’re big fans of Prom Country and we know you will too.

Moving house really does suck. So imagine for a moment, the challenges of not just moving your entire farm but an entire herd of 300 cows.

As someone who has literally just moved house and office, the number of logistical challenges of such an undertaking … is mind blowing.

But that is exactly what Andy and Matt Jackman did when they made the call to leave the drought stricken Northern Victoria to quite literally, the greener pastures of Olinda, in Northern Tasmania.

And here is where the Red Cow Organics story begins.

A new farm.
A new home.
AND … then, a new business.

Focused on making incredible cheese with organics at its core.

This is a story of making a call, and following it all the way through.

Welcome to the first of many conversations about Australian RAW milk cheese we’ll be sharing throughout the month of October.

What you’re about to hear is the audio from our first Instagram LIVE chat where Nick Haddow (from Bruny Island Cheese) and we had to kick off RAW MONTH here at MOULD. Something we’ll be doing every Thursday at 5.30pm AEDT throughout the month.

Yep, this podcast is indeed one for the curd nerds as Nick deep dives into not just what RAW MILK cheese is, but why he’s so damn passionate about it. But what’s discussed here is relevant to all so we encourage you to come with us on this journey.

Coming up this month, we’ll also be chatting to the teams at Prom Country Cheese in South Gippsland, Pecora Dairy in Robertson New South Wales and Section 28 in the Adelaide Hills in South Australia.

There is much to unpack and discover this month and an opportunity to not just learn more, but ask any questions you may have direct so we do encourage you to join us live, or, send us your questions on the socials at @mouldcheese, or via email at hello@mouldcheesefestival.com

In this episode, we speak with Mahlah Grey from The Pines, in Kiama.

Sitting down and talking with Mahlah is just a delight and you can’t help but enamored and motivated by her wonderful connection and enthusiasms to the farm her family calls home.

Everytime I chat with Mahalah, there is always something new and interesting to learn about the way they approach farming. It’s truly insightful and inspiring.

With 6 generations of dairy farming history at The Pines, it's safe to say they have seen it all over the years. Droughts, Floods, fires and then a pandemic Mahlah talks to us about the joys of reconnecting with the land and the significant differences just a few small changes can make.

She is a legend and if you want to learn more about what the team at The Pines Kiama is doing, Mahlah wrote a lovely piece in our First edition our Mould Digest which is available in all cheese boxes and at our Festivals. So make sure you grab a copy.

Also, a shout out to Mahlah’s husband Kel. Mark our words mate, we can’t wait to see you at the Festival soon.

This week episode we're flipping the format and thanks to our guest host, the wonderful Hilary McNevin, Dan Sims is put in the hot seat as he talks all things MOULD Cheese Collective, how it evolved, how it's been and where it's going.
Add to that he dips into his sommelier roots and talks cheese, wine and drinks matching as well as his new project, GOOD TIME WINES which is all about wine in fun, 150ml cans made by awesome winemakers. 

Pivot may be the word of the pandemic, so here is the inside word on how and why the primarily festival focused business of REVEL, has learned to adapt and innovate throughout while keeping the core values of connection and community front of mind. 

A huge thank you to Hilary McNevin for stepping into the host chair and yes, it won't be last time!

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For more information about the MOULD Collective, follow via the socials @mouldcheese

Check out GOOD TIME WINES website via the links below and follow on the socials @goodtimewines
https://www.goodtimewines.com/ 

Today, we catch up with Nicole gilliver from Grandvewe Cheese in Birchs Bay, in Tasmania. And for those not familiar with that area, they’re just a little over an hour south of Hobart.

In this podcast, we get little personal. We discuss why she made the jump from what was a seemingly perfect life in the wine game in Brisbane, to moving to Tasmania and, in her own words, workings harder and longer than she’s ever done before.

What was it about Tasmania, that not only drew her there, but kept her?

We’re big fans of Nicole and I can tell you she was one of the first people I called when we were planning the inaugural MOULD Cheese Festival as I knew, with her straight talking way no bullshit way, she’d tell me if I was mad or not. I knew if we could convince her, we were on to something.

And when I say straight talking, I delightfully frank, honest … with love.. kinda way. No, she does not suffer fools.

So as I expected, when we caught up to record this, I knew she’d be exactly the same for you, which means you get to hear honest, upfront insights into what goes into making great Australian cheese and her opinion on it.

And not just from a technical standpoint, but a personal one as well.

The passion Nicole has for not just what she does but the cheese community as a whole is always inspiring.

https://grandvewe.com.au/ 

Blessed, also, are the cheesemongers and today, I get to chat with one of the best; Olivia Sutton from the wonderful cheese shop, Harper and Blohm in Brunswick, Victoria.

Today’s episode is a real treat as Olivia’s insights into not just how Australian cheese has evolved, in a relatively short period of time, but how we, the cheese lovers, palates have changed as well.

Much like the role of a sommelier in a restaurant, the cheesemonger is there to help you navigate, guide and explore the wonderful world of cheese. Educate, yes, but also empower you in your discoveries.

We’re all on cheese loving journey after all.

Olivia has travelled the world exploring and tasting cheese from across the globe, and has been part of the MOULD CHEESE FESTIVAL from day one as anyone who indulged in her Raclette toasted sandwiches can attest.

Like all she has had to adapt her business in the current climate but her long experience in selling cheese, especially online, goes back years.

Yes, we loudly champion Australian cheesemakers but it would be remise not to acknowledged the time, effort and energy that gets into what Olivia does.

I’m so grateful for her taking the time to chat to us.

———
Harper & Blohm
https://harperandblohm.com/

If we’re talking RAW milk cheese in Australia, it would be remise, if not near impossible, to not talk about Will Studd.

Will’s impact on the cheese world in Australia is significant if not profound. Establishing Calendar Cheese company in 1995, the impact this had on Australian cheese is quite phenomenal. Hand on heart I can say my cheese education in my hospitality days, in particular at Punch Lane Wine Bar, was due to Calendar Cheese.

He’s written two books and produced an incredible 68 odd episode global TV series on cheese which I’m sure you all know, Cheese Slices. Add to that, there was the ‘Roquefort’ incident, and a court challenge all about advocating RAW milk cheese in Australia.

Will is joined by another person who probably needs no introduction, Nick Haddow of Bruny Island Cheese.

Aside from making incredible cheese, it was Nick who made the first commercial available RAW milk cheese in Australia some 12 years a go.

He’s also a writer, presenter and when it comes to cheese communication, it would be hard find any one better. Nick and Will have known each other for a long time and have many shared journeys and experiences.

Which is we're handing the reins over to him tonight to interview Will on all things RAW milk cheese so we can get into the nitty gritty of what it is, isn’t, where it is in Australia today and what it could hold in the future.

Continuing with our month-long focus on Aussie artisans, today we speak with Sallie Jones from Gippsland Jersey from the heart of Victoria’s Dairy country in, you guessed it, Gippsland.

There is so much to love about the Gippsland Jersey story but it’s hard to summarise it better than the three core principals Sallie adheres to; Paying a proper price to farmers, a commitment to rural mental health and finally, kindness.

Those three core value principals truly are the foundation and key to the brands growth, success and dare I say almost cult like following in their local community and beyond. Seeing local supermarket shelves sold out of their milk is not an uncommon occurrence.

Look, there is no hiding the fact I love this part of Victoria seeing I moved to Gippsland just before the second lockdown in Melbourne back in May 2020. But there really is something special going on down here and across all aspects of agriculture, the arts and beyond.

You name it. It’s happening.

And it really is regional champions like Sallie, and businesses like Gippsland Jersey, that not only help drive the region forward, but do so with a genuine intent, care, and kindness, for their local community. And at the end of the day, isn’t that what it’s all about?

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Follow the Gippsland Jersey Story

Website: https://gippslandjersey.com.au/
Instagram: @gippslandjersey

Facebook: Gippsland Jersey

LIVE GIPPSLAND Videos referenced in the interview which were supported by Victoria Together
Also follow on the socials at @livegippsland

https://www.together.vic.gov.au/food-wine/live-gippsland

The Minoia family immigrated to Australia back in 1999 and brought with them a hard working ethos and craftsmanship that has made Vannella Cheese, a the third generation cheese making family, produce what we think, is some of the Australia’s (or dare we say the worlds) best Italian style stretch curd cheese.

Here I got the chance to chat with Giuseppe to talk about not just the cheese making process for this style of cheese, but the effects of the seasonal variation and how the quality of Australian milk is outstanding.

Family is at the core of Vannella Cheese and it was a so good to reminisce over food from the his motherland and the connections sharing a meal, can create.

If you are interested in trying some of their cheese in this month's Mould Collective cheese box you’ll find some scamorza which is a smoked mozzarella. Otherwise you will also find them at the Carriageworks markets every Saturday in Sydney and the of course, check out their website for stockists near you.

Let’s get into it …

As anyone who works, or has worked, in hospitality, the pressures your can find yourselves under can be quite full on. So taking a moment of respite from the madness of service is essential.

For chef Colin Wood, this came in the form of cheese making which has now become a significant part of his culinary life. You just have to check out his instagram @colejwood to see what I mean.

Colin’s cheffing careers has taken him across the globe working in some of the best including Andrew McConnells Cutler and Co, to Oakridge and then to New York as culinary director for chef Ignacio Mattos’s restaurants Estela, Altro Paradiso and Flora Bar.

Throughout all, developing cheese programs within them was paramount.

He returned to Australia just prior to the borders closing (due to COVID) and is now in Perth pondering his next steps.

But one is is certain. Cheese will remain a sincere and central focus.

Hope, a leap of faith and a strong sense of community are at the core of this interview as I talk with the wonderful humans who are Mahlah and Kel Grey from The Pines in Kiama, New South Wales.

My name is Dan Sims and welcome back to the MOULD Cheese Collective podcast.

This is where we speak to the makers, growers, farmers and families who just happen to make the best cheese in Australia.

There is so much here in this conversation today and speaks so much about going with your gut, making that leap faith and drawing strength from the community around you. And of course, that word that is very much a theme here; resilience.

And when we say community, that includes you, dear listener and Mould Festival champions, as you’re part of this as well. As you’ve played a significant role in giving Key & Mahlah confidence and assurance that they’re on the right path.

Enjoy.

Welcome to the MOULD CHEESE COLLECTIVE PODCAST!

We’d like to think this isn’t just a podcast. It’s more a 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.

There is no denying things have been tough of late, but the resilience these farmers have is astonishing and inspiring.

In the coming weeks, we’ll also be chatting to folks from in and around the world of cheese, including some of Australia's top drinks producers. Why? Because, as much as we’ve tried, it seems you can’t live on cheese alone. You need something to go with it!

So we hope you’ll join us and consider subscribing to the MOULD CHEESE COLLECTIVE!

You can also find out more from mouldcheesefestival.com

Today we chat to the team Long Paddock Cheese, Alison Lansley and Ivan Larcher.

Located in Castlemaine, Victoria, it is not only home to the production side of Long Paddock cheese but it is here that they have developed one of Australia’s first Cheese Schools ; Dedicated to offering a range of small-scale business-related education, as well as training for cheesemongers, regulators, home cheese makers and cheese lovers.

Alison, is a long time supporter of the Australian cheese industry and Secretary of the Australian Specialist Cheesemakers' Association (ASCA) and is the key driver behind the project.

Alongside her is Ivan Larcher, who is the key educator of the school and, of course, head cheesemaker at Long Paddock cheese. He shares some great stories of his journey from France to Castlemaine.

Long Paddock were set to make their debut at our Melbourne Mould Festival, however due to you know what you’ll have to wait a little longer to meet them face to face however, lucky for many of you listeners out there would have had the delightful opportunity to enjoy their cheeses in our recent Festival Cheese box. I was a big fan for sure and we know you will be too.

Let’s get into it.

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Learn more about the cheese school HERE

Links about the cheese school below!
Australia's first 'university of cheese' is open for curdling

Burke and Bron Brandon from Prom Country cheese in South Gippsland Victoria, have made the first RAW milk cheese in the state in over 80 years. And that is something to be incredibly proud of.

These are the from our INSTAGRAM LIVE conversations held each Thursday night at 5.30pm AEDT throughout the month of October.

Here we chat with Burke about not only how this RAW MILK cheese came to be (the sheep milk Moyarra Reserve), but what it tastes like and the challenges they faced to make it happen. Its been a challenging journey for sure but the result speaks for itself.

These chats are also great way for you dear listener to get your questions answered so even if you can’t join us on the night, send them through on the socials at @mouldcheese or via email to hello@mouldcheesefestival.com.

But for now … let’s get into it!

From humble beginnings in the 70’s with a small her of just 12 milking cows, Bream Creek Dairy has gone from strength to strength.
Being one of the only remaining dairies in the area, the Bignell family now has a herd of 800 strong Holstein Friesian cows.

But as with all farming, it has it’s challenges and the need to diversify the family business led them to cheese making and we could not be more impressed with what they are producing and I’m sure I can say the same of those who have enjoyed some the recent cheese boxes.

We had the opportunity to sit down with Jack Bignell and James Green to discuss the evolution of Bream Creek Dairy and what makes that part of Tassie so special.

I’m not sure about you but by the end of this conversation I was looking at flights to Tasmania.

It really is a special place.

So let's get into it!

We talk a lot about the importance of story here on this podcast and gee, do we have a good one for you today.

Here I talk with Thea Royal from Shaw River Buffalo on not just how they came to be (which is one epic tale), but … as we just hinted … but the story of the person who inspired the name of one of their most renowned cheeses, Annie Baxter.  

To be the first in any field is a challenge. It takes determination, resilience and a laser like focus on the outcome, regardless of the obstacles laid out in front of you.

For Shaw River, their goal was to make not just Australia’s first buffalo milk mozzarella, but a semi hard style as well. 

They were told it couldn’t be done. So they didn’t it anyway and proved the neigh sayers completely wrong.

I don’t know about you but I just love and adore that kind drive and resilience. Its overwhelmingly inspiring, especially during these times.

But I should say it’s not just with shaw river but ALL cheese makers across this land who strive to be the absolute best they can be.

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LINKS ABOUT ANNIE BAXTER

http://adb.anu.edu.au/biography/dawbin-annie-maria-1967

http://www.womenaustralia.info/biogs/AWE3681b.htm

To wrap up our month of this month long celebration of Aussie Artisans, today I talk with amazing Rachel Needoba from the Butterfly Factory in Yarragon, West Gippsland.

Rachel’s story is a truly fascinating one filled with incredible anecdotes all wrapped in a love for all things gastronomy.

From the cheese side of things, you could say it escalated during her time in France, in particular Burgundy, where she met her husband, winemaker William Downie, which then brought her to create a home in Gippsland, and finally to establish her own brand, the micro dairy the Butterfly Factory, at the start of 2020 focusing on milk, yoghurt, butter (mmm, butter!) and of course cheese.

This was cheese production on a true small, artisan scale but from small things, big passions can come and thanks to the recent completion of her very own cheese factory on her farm, you can expect to see more and more exciting cheeses being produced here.

I’ve had the privilege of chatting with Rachel a number of times now and I’m so grateful we finally got the chance to record a chat and help share her story with you.  And, hopefully, even share some of her cheese with you in our monthly cheese boxes.

In the meantime, I’m going to leave a few links below of where to find her cheese as well as a video we did with Victoria Together celebrating Dairy in Gippsland.

Follow the Butterfly Factory Story ...
Instagram: @butterflyfactory_gippsland
Facebook: Butterfly Factory Gippsland

If in Victoria, you’ll find Rachel’s cheese at the Prom Coast Food Collective

LIVE GIPPSLAND Videos referenced in the interview which were supported by Victoria Together
https://www.together.vic.gov.au/food-wine/live-gippsland
Also follow on the socials at @livegippsland

Debuting with us at our Sydney Festival earlier this year Coolamon Cheese is one of the newest additions to our cheese community and we are stoked to have them with us.

Located in the heart of the Riverina, in NSW, there is a real sense of community, creativity and curiosity at the heart of Coolamon cheese.

Here I chat with cheesemaker, Jennifer Nestor who with many years of experience, and clearly a truly creative flair, she somehow manages to balance this with a traditional hands-on approach to cheese making.

One cheese we discuss in particular is the Merlot Flour brie which is in the September Cheese box. Yep. Flour made from dried Merlot grapes. See what I mean!

This is just one example of the many other interesting and creative cheeses coming out of Coolamon.

So let's get into it!

A microbiologist and food technologist walk into a cheese shop .. may sound like the start of fairly intellectual joke but this did happen and some years later Goldfields was established and Nadia Baxter and Andrew Keene have never looked back.

My name is Dan Sims and on today’s podcast we chat about all things microbiology and how the environment, from what the cows eat to how much it rains, totally changes the cheese from batch to batch.

Plus the pains and gains of running a small business.

Nadia and Andrew work tirelessly with 2 young kids in tow to create cheese that aims to balance art and science … and we’re so grateful for Nardia for taking the time to speak to us.

Today, we talk with cheesemaker, Tim Gadischke.

Originally from Queensland, the steps on Tim’s cheese journey have taken him further south each time and now, finally, has made a home at Coal River Farm in the stunning, Coal River Valley in Tasmania.

Situated just outside Hobart, Coal River Farm is a relative new comer to the cheese community but their impact and growth has been swift. With a key focus of building direct connections to their customers, they’ve open up stores in not just Coal River Valley, but Hobart, Perth and even Melbourne.

But it really is a love and curious fascination with cheese that remains at Tim’s heart which you can’t help but enthused by when talking to him.

And as he says, happy Cows make great cheese.

We couldn’t agree more.

Welcome to the final chat of our month long series talking to the makers, growers fathers and families who just happen to make the best RAW milk cheese in Australia.

Todays podcast is the recording from the live Instagram chat I had with Kym Masters from Section 28 Cheese, in the Adelaide Hills, South Australia.

Talking with Kym, and tasting the cheese, it’s incredible to imagine that Section 28 is just over 5 years old. The qualities impact they’ve had has been swift to say the least.

Here we discuss not only his cheese, but his RAW milk influence, and how and what RAW milk cheese may be in the future in Australia. Yes, there are indeed some ‘curd nerd’ moments, but it's well worth it.

This was a brilliant conversation to round out the month and whilst we know we only scraped the surface, we hope this has helped you better understand where RAW milk cheese is in Australia and how you, can play your part in this movement as well.

Blessed may be the cheesemakers but let's not forget the cheese mongers who play an important role in advocating the artisan cheese community.

Today we catch up with the magnificent Penny Lawson, a self confessed avid cheese lover and owner of Potts Point’s favourite fromagerie, Penny’s Cheese Shop.

Penny has become a staple in the Australian cheese landscape having been in the industry for over 20 years. She also works as a cheese judge with the Australian Specialty Cheesemakers' Association and for those of you who’ve joined us at the Festivals, you would have seen her smiling facce behind many a stand helping out and spreading the good cheese word.

We finally got a chance to sit down and chat all things especially about the evolution of the Australian cheese, judging cheese, the important and vital role of the cheesemonger plays, as a provider, educator and advocate to cheese lovers, and what we can all do to support our growing cheese industry.

I should say as well, that for the entire month of August, we’re shining an even bigger spotlight on Aussie Artisans to celebrate #aussieartisanweek which is puled together by our mates at Pepe Saya. That week is August 16-22, 2021.

Supporting local artisans is paramount right now especially as NSW continues its difficult lockdown and Victoria and South Australia just come out of theirs.

Where you spend your food dollars really does make a difference.

Let’s get into it.

In today’s episode, we speak to Kym Masters from Section 28 who are from the wonderful Adelaide Hills in South Australia.

We recording this podcast at the height of home isolation but what I love about this conversation was that we talked about the impact and influence that traveling the world can have.

With distance can come perspective as well as inspiration and motivation.

And it is travel that is at the core of Kym’s, and the Section 28s, story.

Thanks to a family trip to the humble, and beautiful town, of Monforte d’Alba in the gastronmic paradise of Piedmont, in Italys North West, it sparked the inspiration to create what has become, in our opinion, one of the great cheeses in Australia.

Aptly named, and in tribute, to the town, Monforte.

We know we will embarrass Kym by saying that as he is way too humble but this is yet another example the evolution of Australian cheese.
And that something we should all be proud of.

Yes, cheese makers here may draw inspiration from Europe, or anywhere frankly, but they take that and then craft something that is uniquely and unapologetically from this land.

Let’s face it, drawing inspiration from elsewhere is nothing new. We could say the same for music, the arts, architecture … anything.

It’s what people do with it that matters and in Section 28’s case, we are all the benefactors.

We really enjoyed this chat with Kym and hope you do too.

Today we speak with Jack Holman from Stone & Crow Cheese in the Yarra Valley, Victoria.

We first met Jack when setting up the MOULD Cheese Festival in 2017 as then, he was the cheese maker at Yarra Valley Dairy in, the Yarra Valley just outside Melbourne in Victoria.

Stone and Crow was at that moment, his side hustle but as we tasted through his cheeses, and the incredible affinage projects and collaborations he was doing, we immediately realised he was creating something special.

Like all side good hustles, Stone and Crow has now become his fill time gig and we are all lucky as a result.

Every time I speak to Jack, and taste his cheese, I walk away with the feeling that he’s just getting started and the best is still yet to come.

He is indeed one of those quiet achievers who not only makes great cheese, but is constantly thinking about his craft and what boundaries he can push.

So, remember his name folks!

Welcome back to the Mould cheese Podcast where we talk to the makers, growers, farmers and families who just happen to make the best cheese in Australia.

We are back again this year to continue the conversation with the Brie-liant people in our growing collective orbit..

Expect to hear stories from more cheese  producers, a mini series on drinks matching with the 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.

It's going to be a Gouda year!

So, to today’s episode ...

It begins with a house cow and a milk moment.

Here I chat with Julie from Robe Dairy about heirloom cultures, the beauty of good milk and the small town of Robe they call home.
The journey started after a taste of real quality jersey milk in Fleurieu Peninsula in South Australia.

It was that moment that Julie discovered the potential her house cow, affectionately called Rosie had to produce some amazing cheese.

But this wasn’t aiming for perfection but rather personality, and  caring for a small herd of just 20 cows.
Then, thanks to the unique cultures they use, Robe Dairy cheese is packed with bundles of personality.

This was actually recorded last year so forgive us for the delay in getting this live!

Today, I talk to with Jo Barrett; co-executive chef at Oakridge Restaurant in the Yarra Valley in Victoria. 

A chef, baker, cheesemaker, Delicious food judge, publisher and all round brilliant human, there seems there is not much Jo can’t do. Perhaps frustratingly so for us mere mortals.

Talking with Jo, you can’t help but get a sense of her burning curiosity of the culinary world around her and a drive to know more and more … and then too not only share her experience, but nurture and encourage you to do the same.
And you know whether it’s growing produce, baking incredible bread, cooking and or of course, make cheese … knowing more truly amplifies your enjoyment of it.

And that really is at the core of our conversation here. Radical curiosity mixed a romantic love of all that she does.

And when I say encourage, I mean it as together with her brilliant photographer friend Jana Longhosrt, she’s created a magazine called the ‘have a go series’ to encourage you to exactly that. And yes, the first issue is about cheese.

We’ll leave details of where to purchase this in the descriptions but I can tell you, that all new subscribers to the Mould Cheese Collective monthly cheese box, will have one included for all you curd nerds.

It’s a wonderful publication which we can’t recommend enough.

But for now, let’s get into it.

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Have a Go Series

You can purchase and find out more about Jo’s Magazine via the url below!

https://www.haveagoseries.com/

The Meredith Dairy story is great one.
Farmers from the very beginning, Julie and Sandy Cameron knew they needed to value add to their farm and innovate their way out of the pressures and downturn in wool pricing in the 90s.

So, the Dairy was born and the rest, they say, is history for today Meredith Dairy is arguably one of the most recognised Australian cheese brands in the country.

This conversation with son Angus, highlights the dedication many Australian farmers and cheese makers have for their craft. We chatted about how value and quality needs to happen at every level of farming. From the animals themselves, the farmers who nurture them, the land they graze and then of course, the cheese itself and the process that makes it happen.
It is this full vertical integration that makes Meredith Dairy both unique and successful.

We also talk about the future and ensuring the work being done now is sustained for generations to come. This is about sustainability on all fronts; not just environmentally but, socially and economically as well.
This is a great insight into what dedication to quality looks like both long term and at scale.

LINKS MENTIONED THROUGHOUT>>
https://www.abc.net.au/landline/goat-goals:-goat-cheese-dairy-committed-to/12078242

Today we chat to our first international guests on the podcast; Gabrielle Kervella and Alan Cockman from Kervella cheese who are one of the three producers in New Zealand making Raw Milk cheese.

With both sharing impressive cheese making resumes in Australia, France, South Africa and now New Zealand, these veterans have a great story to tell with an incredible 80 years of combined experience.

We discuss Kervella's journey from a small goat farm in Western Australia, to learning how to make goat cheese in France on family holidays … trying to apply European techniques to Australian conditions, before finally returning to Gabriella’s home in New Zealand to what they thought would be their retirement. Not. So.

We get curd nerdy with Alan as he tells us about the evolution of starter cultures and the difference between how cheese is made today on a mass scale compared to what he is trying to achieve and how raw milk plays into this.
We also touch on the regulations in New Zealand in regard to Raw milk production, what their customers think and what it means to be a true artisan producer.

You can tell that Alan and Gabriella have a true and enduring passion for their craft and it is such a pleasure to share their story.

So let’s get into it.

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Follow Kervella at @KervellaCheese

Follow us @mouldcheese 

The inspiration to start a business, especially that of cheese, more often than not stems from a passion or a wonderful and memorable experience.

But for Tamara Newing, from Boat Shed cheese in the Mornington Peninsula in Victoria, it was born as result of a horrible tragedy.

I’m telling you this now as a heads up and ask you to hold on here as its this is story you really should hear. It’s a story of how cheese making created a process of purpose and inevitably, a legacy.

The line ‘it’s just business, not personal’, is one I’ve always taken issue with and even more so now after speaking with so many amazing people on this podcast.

It’s particularly true in todays episode.

Small business, no matter what it is, comes from a personal investment of emotional energy that goes beyond dollars and cents.

It’s the thing that drives people to do what they do and face any challenge that comes their way.

I’d like to thank Tamara for being so open and willing to share her deeply personal story here and especially on the tenth anniversary, literally to the day, of when her cheese story begins.

This month we shine an even bigger spot light on Aussie Artisan, what that means and what it  truly takes. For the entire month of August (and beyond for that matter), we’re encourage you all to seek these ‘legendairy’ producers in your own local area. Today, we’ll hear from Erica Dibben from Tilba Real Dairy which is located on the beautiful south coast in NSW. It’s a region that has been through a lot in the past 18 months (in particular) facing down the devastating bushfires of late 2019 / 2020 and then of course, right into a global pandemic. Lets not sugar coat it. It’s been tough. Nic and Erica have been in the dairy industry for over 20 years and despite the challenges, remain incredibly passionate about it, especially when it comes to providing outstanding products for their local community and beyond. At its core the Tilba Real Dairy’s story is one of strength, community, authenticity and, the word that is heard a lot around here, resilience. Here, Erica talks candidly about what it means to live that and of the vital importance of providing for those around them and what it means to them. Plus, how food security and quality go hand in hand and the challenges the dairy, and more broader farming industry, currently faces I really enjoyed this very open and honest chat with Erica and we know you’re going to enjoy hearing more about Tilba Real Dairy. Let's get in to it

Today, we hand over the podcast reins to our good friend, writer, communicator and food champion, Hilary McNevin who interviews Michael Cains from Pecora Dairy in Roberston, New South Wales. 

Like most farmers, 2020 has throw up many challenges to Michael but again, the word 'resilience' comes to mind. 

Michael is making some incredible cheese and speaks beautifully about his farm, his animals and just how connected you must be to the land to create incredible, world class cheese. Especially his new raw milk cheese. 

This is a real insight into not just farming practices, but the how and why they do what they do. 

Yet another reminder to celebrate and champion great Australian cheese.

WELCOME TO RAW MILK CHEESE MONTH at the Podcast where we speak to the makers, growers, farmers, and families who are making the best RAW milk cheese in the Australia (and beyond!).

To kick things off, we talk with Burke Brandon from Prom Country Cheese in South Gippsland Victoria.

Last year, they released the Moyarra Reserve which was the first RAW milk cheese in Victoria for over 80 years.

It’s been a wild 12 months since for sure, so we thought this a great chance to check in and see how things are... a year after release.

It is in this month's cheese box, after-all.

Challenging year aside, Burke along with his wonderful wife Bron, took some time to reflect and fine tune not only their own processes, build on the connection with their customers (crucial to any business) and probably most importantly, build confidence in their production method.
For us, we’re grateful for it as the proof of this is in the cheese. it’s down right delicious.

Burke also offers some great insights into the barriers to Raw milk production in Australia and we get into the nitty gritty about ph, Acidity, cultures and the potential (well, hopeful) chance of making a raw milk blue cheese in the country. Or maybe that’s just us projecting our own wants.

Look, this one is great for those true curd nerds! So let's get into it.

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Follow @prom_ cheese
Follow @mouldcheese

Like never before, where we put our food dollars really matters and has a direct and immediate impact on those who make it, their staff and their families.

It’s why Pierre Issa (Pepe) and Melissa Altman, of the Pepe Saya Buttery, wanted to establish Aussie Artisan week to draw attention to the best artisan food makers in the county and it’s happening right now.

From Monday 17th - Sunday 23rd August, no matter where you get your food, cheese, wine or produce, take a moment, check yourself and just think about not just where you food is from but the people who made it and the impact your purchase has. Your support goes a long way.

Aussie Artisan week aside, the story of Pepe Saya is an inspiring one.

It's a story of how having the belief, drive, and resilience in your product and your craft, can quite literally change the way people see an entire category.

Like so many of us, Covid has put a massive amount of pressure on them but as they say, it was an opportunity to take a moment and remember what is truly important.

That great quality, artisan products … especially butter … is everything.

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For more information on #AussieArtisanWeek click the link below

https://pepesaya.com.au/pages/aussie-artisan-week-aug-17-23

Welcome to RAW month at MOULD, where we shine a spotlight on the makers, growers, farmers, and families who are making the best raw milk cheese in the country.

Every Thursday of the month of October you’ll be able to tune in LIVE at 5.30pm Australian eastern Daylight time) as we chat to the maker growers farmers and families who just happen to make the best RAW milk cheese in Australia.

Expect to hear from Nick Haddow of Bruny Island Dairy as well as the teams at Pecora Dairy, Section 28 and Prom Country who have made the first RAW milk cheese in Victoria for over 80 years.

If you can’t tune in live, don’t fret, we’ll be posting the conversations here as well for we think it’s vital to document what’s happening in and around this movement right now.

But most importantly, this is your chance to ask any question you may have about RAW milk cheese.
So please, make sure you tune in and submit your questions live, or send us a message on the socials on @mouldcheese or email us at hello@mouldcheesefestival.com.

But for more information, and or to grab a RAW milk cheese box (if you’re so inclined) head to mouldcheesecollective.com

As always, thank you so much for listening, and we look forward to sharing some #RAWesome (sorry!) cheese stories throughout the month.

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BE SURE TO JOIN IN LIVE ON INSTAGRAM!

Each Thursday throughout October we’ll be doing LIVE interviews at 5.30pm AEDT where we encourage you post questions with the cheese makers. Just follow @mouldcheese for more!

October 8 - Nick Haddow, Bruny Island
October 15 - Burke Brandon, Prom Country
October 22 - Cressida and Michael Cains, Pecora
October 29 - Kym Masters, Section 28

Plus a few other special guests along the way!