We developed these halloumi and mint souffle with The Press Club Melbourne when filming Cheese Slices. In NSW: Australia on a Plate: 02 9667 1677; Simon Johnson: 02 8448206; Two Providores: 02 9565 2255. Caring for our land, our beautiful goats and making a gorgeous hand made cheese that expresses our love of all that thrives on the land. How did you get started in in the industry? The combination is drained for 10 days before consumption. Australian Specialist Cheesemakers' Association. Castlemaine Weekly Farmers Market 30 December 2020 at 2:30 pm – 5:30 pm; Veg Out, St Kilda Farmers’ Market. Edith is an Australian cheese hailing from Woodside. What is your favourite part about being a cheese maker? A distinguishing feature of many French chèvre fermier, this “geo” mould, as it’s known, is rarely seen in Australia because it is very difficult to create the right conditions to control it. The local cheese industry has managed to weather many storms this year and come out stronger. We are based in the rolling granite country of Sutton Grange, Victoria... CHEESES LOVES YOU. It was a giant step forward when Justin Telfer accepted delivery of a new 900-litre stainless steel vat at his Nashua cheesery in 2010. Goats are browsers and need hard fibrous plants to stay healthy and the traditional dairy regions produce too much grass and clover for goats to thrive outside. The couple are passionate about producing quality cheese using sustainable organic principles and have an extraordinary holistic respect for their goats and the quality of milk they produce. Cow's milk cheese. holy goat coffee will be closed for the christmas and new year period. Nimbin Valley Dairy from New South Wales. Skip to content. The curd is drained for a few hours, then mixed with salt, crushed garlic, and black pepper. Home About ASCA Cheese Events Cheese News Meet Our Members ... HOLY GOAT CHEESE. The range includes delicious fresh curd cheese rarely seen outside farmers’ markets in Victoria, but it’s the exceptional surface-ripened cheeses covered with a wrinkled ivory-coloured geotrichum mould prepared from a “mother culture” that have put the dairy on the map. Region. Aine and Mary Kent, ash rind cheese, awards, Brigid's Well, County Wexford, Silver Medal, St Brigid, Sydney Royal Show. Castlemaine Weekly Farmers Market 30 December 2020 at 2:30 pm – 5:30 pm; Veg Out, St Kilda Farmers’ Market. Doing truffle season the right way with this Le Conquerant butter and truffle toastie, A little more than a decade ago, the idea that the United States could produce a cheese that would proudly sit alongside the great European benchmarks at a specialist cheese counter would have been a joke, We are a 2020 Sofi Award Winner for Best New Product - Aphrodite Goat Halloumi, Halloumi and Mint Soufflé Recipe | Aphrodite Halloumi Recipes, Marketing & enquiries: ellie@studd.com.au. La Luna from Holy Goat. Central Victorian goat farmer and cheese maker Carla Meurs, co-owner of Holy Goat Cheese, said the statistics did not reflect what she had experienced as someone who ran their own business. Submit. Review and reflection is key to how we farm at Holy Goat. To purchase La Luna, cl ick here. Our goats graze deep rooted native grass pastures. It is no surprise that this is the best goat’s cheese in Australia. Bangalow Cheese Co., NSW. Holy Goat La Luna is my top Australian cheese, however, the La Luna Ring is big and expensive. We strive to continuously grow in sustainability, generosity and quality. It is this Geotrichum that produces our signature La Luna. A nod of inspiration to French-style soft goat’s cheeses, Carla Meurs and Ann-Marie Monda hand make this smooth and silky cheese using non … This french-style cheese is made from pasteurized goat’s milk and it’s left to age for 3 to 4 weeks. A major change in recent years has been to boost the goats’ diet with mineral supplements, offered in “snack stations” around the farm. We produce traditional French style handmade cheeses. Review and reflection is key to how we farm at Holy Goat. See bangalowcheese.com.au Try The Nashua Washed Rind. Carla Meurs & Ann-Marie Monda established the certified organic dairy goat herd and cheese making facility on the farm in 2000. Return to home. It’s another classic in the making. They also have the freedom to roam outside in paddocks regularly monitored to ensure consistent grazing conditions. The goat herd is kept small (even though a larger herd would eleviate demand), so the natural herbs and grasses they feed on free range, flourish. Our greatest challenge as farmers is climate change. As written in Gourmet Traveller, Feb 2014. Drysdale Goat Cheese from the Bellarine Peninsula, Victoria. Meredith Dairy from the western districts of Victoria. Ann-Marie Monda and Carla Meurs both have an agricultural background – not only via education, but also working on goat cheese farms both within Western Australia and Europe. Our Brigid’s Well, ash covered, with a wrinkly rind, creamy texture and amazing depth of flavour, is one of our earliest … We review, reflect and then make well considered change. I hope we see more young farmers join our industry. The La Luna ring is their benchmark cheese, with a creamy, almost ice cream-like texture and amazing depth of flavour: nutty, citrusy and full bodied. Holy Goat Cheese Our farm is small, producing high quality farmhouse cheeses. What are the biggest challenges you face in your role? Since then, they have consistently produced really interesting goat’s milk cheese that has won many accolades and is widely recognised as a national benchmark. Australian Specialist Cheesemakers' Association. East of Castlemaine, farmers and cheesemakers Carla Meurs and Ann-Marie Monda are true slaves to their flock of 120 goats, who graze on wild herbs. It means you only need to plug them in at the farm-gate, to get a stable, efficient and effective 3 phase power supply.TRiiiON scale up with your business, offering converters from 15KW up to 200KW.Remaining clean, quiet and easy to run, all the way. As evidenced by the endless blocks taking up the supermarket cheese aisles, Australia is, in essence, still a cheddar-loving nation. Around 80 goats are milked at any one time and their accommodation is an open-sided barn loaded with bales of organic hay. Find us at our next Farmers Market. The world is our oyster and the sky is the limit. Cheeses are hand made daily and seasonally contributing to the consistency of the cheese overall . The cheese is made from a blend of Woodside Chevre (made from goat’s milk) and Allisford Farm’s organic hand-harvested garlic. 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