Thredbo an internationally acclaimed ski field, has open its doors when the snow has long gone for us to enjoy this wonderful new event. Which now hosts a ‘cheese rolling’ event.
If your better on your feet than skis maybe this is your time to shine.
This is the cheese show of the year, not to be missed.
Established since 1897, and the shows keeps getting better with the area now covering a colossal 80,500 sq ft to enable it to hold the world record entries of 4,286 in 2013, from some 26 Countries, and the record trade exhibits.
Today was the festival of cheese rolling in Gloucestershire, England.
A quirky festival where people run down a hill as fast as possible chasing a 3kg wheel of cheese.
I 2015 this year a local 19yr old won the men’s main race and he’s not even a cheese lover!
An Australian from Melbourne also took out one of the races and a hat trick was gained in the woman’s race making it her third winning year in a row!
This festival was cancelled by the police in 2010 due to public liability issues and the high number of accidents due to 17,000 people turning up.
However the locals have continued to host this festival, said to celebrate the arrival of spring, under a watchful eye of the authorities.
A plethora of quality regional & international goods
They’ll be cheeses, chilli-based food and products from all over the world, you will be spoilt for choice.
It’s essentially 2 festivals, a chilli Festival running alongside a Cheese Festival. Christchurch is an ideal holiday town, so an obvious location to reflect the foreign foods of the area.
Ringwood Brewery will also be selling Real Ales during the weekend. An excellent selection od ales will be available such as Ringwood Best, Forty Niner & Old Thumper.
It wouldn’t be a British food fair without the obligatory punch & judy show and many other activities for the young ones. As well as watching adults turning red and dancing around after eating stupidly hot chillies!
They hold 2 sessions throughout the day where you can sample cheesey wares from all over the country from Minnesota, Illinois, Iowa & Wisconsin.
The Internationally award winning Satori Cheese who create the Bella Vitano range including the Balsamic, Merlot, Espresso and Raspberry which I can honestly say I’ve tried and enjoyed on several occasions.
There’s gonna be cheese tastings, pairing classes and cooking with cheese info, get on down there!
A visit to the Australian cheese makers fair turns up some delicious treats and passionate cheese makers.
1792 from Bruny Island, Tasmania.
Starting from top left we have a cow’s milk washed rind from Bruny Island in Tasmania, 1792. Reminiscent of a punguent French washed rind such as Munster, with more of a fudgey texture and it packs a punch.
Oh and don’t leave it in your hotel room fridge overnight if you can’t eat it all in one go, as the room next door may not appreciate the aroma! Oops!
Venus Blue from Prom Country Cheese, Victoria.
Next on the right is a Sheep’s milk cheese from Prom Country Cheese. A lovely spicy blue cheese very much in the same vein as a Roquefort. A Sheep’s milk blue with a sharp bite and moist creamy texture, a delight that dances on the tongue.
Farmhouse Raclette from Maffra cheese, Victoria.
Following on from that we have the Maffra Farmhouse Raclette, Maffra well known for their award winning Cheddars have ventured wide. And this Raclette brings back memories of wintery Swiss alps and melting cheese by the fireplace. This Raclette melts just as it should and with a savoury bite suitable to melting and eating over pickles in front of the fireplace!
Le Rouge from L’Artisan, Timboon, Victoria.
On the bottom left hand corner we have another Cow’s milk washed rind cheese, Le Rouge from L’Artisan.
From a French Cheesemaker who makes cheeses from his childhood. We are very lucky to have us a great talent now living in country Victoria down along the Great Ocean Road. This cheese is based on a Livarot cheese, with a wonderfully velvety texture that slides over the tongue and a slight refreshing acidity when young and a more rounded, with a slight smokeyness & stronger flavour as it ages.
Brigid’s Well from Holy Goat, Sutton Grange, Victoria
Finally we give you Holy Goat, Brigid’s Well. Holy Goat well known for producing amazing Goats cheeses, they have a certified Organic goat herd and started up a National Association for sustanable agriculture. The cheese melts in your mouth with a classic Goats cheese acidity but not overpowering and dusted with ash intensifying the flavour and aesthetically pleasing on the eye with the contrasting of the beautifully white cheese and the black ash.