Rank #1: MOULD RAW: Kym Masters, Section 28 (Adelaide Hills, South Australia)
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.
Oct 29 2020
Rank #2: MOULD RAW: Will Studd & Nick Haddow talk all things RAW Milk Cheese (webinar recording)
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.
Oct 28 2020
Rank #3: MOULD RAW: Cressida & Michael Cains, Pecora Dairy (Robertson, NSW)
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.
Follow Pecora on the socials at @pecoradairy
Oct 26 2020
Rank #4: MOULD RAW: Burke Brandon, Prom Country Cheese (Gippsland, Victoria)
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 email@example.com.
But for now … let’s get into it!
Oct 16 2020
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Rank #5: MOULD RAW: Nick Haddow, Bruny Island Cheese (Tasmania)
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 firstname.lastname@example.org
Oct 08 2020
Rank #6: MOULD RAW: A month long celebration of RAW MILK Cheese in Australia
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 email@example.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.
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!
Oct 06 2020
Rank #7: #18: Catherine McCarthy, Yarra Vally Dairy (Yarra Valley, Victoria)
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.
Oct 06 2020
Rank #8: #17: Colin Wood, Chef / Cheese Maker (Perth, Western Australia)
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.
Sep 23 2020
Rank #9: #16: Thea Royal, Shaw River Buffalo (Yambuk, Victoria)
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.
LINKS ABOUT ANNIE BAXTER
Sep 08 2020
Rank #10: #15: Tim Gadischke, Coal River Farm (Coal River Valley, Tasmania)
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.
Aug 24 2020