Category Archives: Cheesey visits


The cheese dish you never knew was missing from your life!

Whoa, brace yourselves this is gonna be wild ride . .

With thanks from Cheese and Potatoes

This is very simply and potato dish with copious amounts of cheese.
Aligot or Aligote is from the region in France known as the southern Massif Central.
An area known for Cantal cheese and also for Roquefort, so they are people who love their cheeses and this is yet another reason indeed.

Brie de Rambouillet

Pron. Bree de Ram-bew-lay

History of Brie de Rambouillet

A modern example of a classic Brie, produced by hand in a purpose built farmhouse in the shade of the Rambouillet deer forest, south west of Paris.
The forest covers more than 200 hectares squared and is home to many animals such as Deer, wild Boer and birds of prey in their natural environment.
The Le Marquis version we get in Australia is made with fresh pasteurised milk sourced exclusively from a small herd of Friesian cows.



Matured for 3-4 weeks in its tradional Poplar wooden box only helps to ripen the cheese encasing it within its own micro climate, when fully ripe the cheese is soft to the touch with a distinctive fungal aroma, think mushrooms/forest floor.

Tasting notes

This cheese has a barnyard aroma, with a smooth soft texture on the palate leaving a gentle tang.


We will talk about the dairies of Cropwell Bishop & Colston Bassett.

Colston Bassett produced by one of 6 producers, in the north of England is probably the most well known and produces the traditional version made with animal rennet.
colston bassett logo

Cropwell Bishop another well respected dairy produce a Stilton aged in terracotta pots and sealed with a wax top, theirs is made with a vegetarian rennet.
Cropwell bishop stilton pots

Both of these dairies are in the area where Stilton must be produced to be able to be called a Stilton, in the three counties of Nottingham, Derby & Leicester.
Four other dairies are also allowed to produce Blue Stilton;
Hartington Creamery
Long Clawson Dairy
Tuxford & Tebbutt Creamery
Another dairy is only allowed to produce White Stilton

History of Stilton

The history of Stilton can be traced back to the early 18th Century where it was made in town of Stilton just outside of Peterborough. Peterborough/Stilton was a half way point between London and York where many a weary traveler would stop overnight and sample the local wares.
The recipe used has changed quite dramatically over the years yet remains one of the world’s best known and much loved cheeses.


It takes around 72 litres of fresh milk to produce a 7.5kg Stilton wheel.

At Colston Bassett dairy they have had only 4 cheesemakers over the last 100 yrs, this only ensures that the practices remain unchanged and quality continues.
There are many regulations to follow before it can be called a Stilton, here are a few

– it can only be produced in the three Counties of Derbyshire, Nottinghamshire and Leicestershire
– it must be made from locally produced milk that has been pasteurised before use
– it can only be made in a cylindrical shape
– it must be allowed to form its own coat or crust
– it must never be pressed and
– it must have the magical blue veins radiating from the centre of the cheeseStilton

Stilton’s unique flavour makes it suitable not only for those special occasions when only the best will do , but also but for perking up everyday recipes and snacks. With its slightly open texture and buttery background it melts and crumbles easily.

There are numerous stories of how Stilton came about but you can check out the history here at the home of Stilton. . .

Tasting notes

A creamy buttery firm textured cheese with a spicy blue cheese tang on the palate and veining throughout.
Traditionally paired with a Port and enjoyed during a wintry Christmas.

Quintessentially English, Stilton has its own Certification Trade Mark and is an EU Protected Food Name.
Interestingly Stilton may have some rocky years ahead, as the UK has decided to leave the EU Stilton may not be as protected as it has been in the past allowing others to create a Stilton like cheese!

Maleny dairy & cheese

These two Maleny businesses are separate entities but we’ll take about them together as they produce some lovely Queensland dairy products between them.

Maleny dairy


From the Sunshine Coast, this business produces mainly milks and cream, these are as nature almost intended, being in Australia it must be pasteurised but still these milks have that delicious creaminess that I remember all milk having growing up.
You can take a walk of the dairy too and see the production with your own eyes daily.

They have the lovely dairy cows grazing on the surrounding hills and I was amused as all their dairy trucks are named… Cow-a-bunga, Deja Moo, Legen Dairy!

Maybe they work too much!

Maleny cheese

Maleny cheese logo

Maleny cheese, cheese room

Here you can see the cheese makers in action as they pasteurise, cut the curds and mould the cheeses before going into their inoculation or maturing rooms.

The shop above the cheese making room is filled with their own delicacies such as Feta style cheese, white moulds, blues and white mould cheeses, they also have a small selection of imported and national cheeses too for you to enjoy there or to take away.

Maleny cheese cheese room 1

We even bought a bar of their own Maleny better, beautifully rich and creamy just as butter should be!


Camel milk

Whilst in the Middle East camel milk and its cheese has been around for centuries, here in Australia we’re still trying to work out the final touches! Camels aren’t known for their compromising qualities.
But keep your eyes open . . .

You really are the lucky country!

Ok, Maybe I’ve lived in Australia too long but the quality cheese readily available in New Zealand Supermarkets is just crazy!

In a little town, in the supermarket!

SSshhh…Don’t let word get out

Look at the prices too…

New Zealand supermarket cheese

A Champagne washed Gres des vosges for $13.99
Petit Munster for $10.99
As well as the beautiful local cheeses…

We pay double that in Australia, surely were just over the ditch from New Zealand.

I know they pay at the most half of that in France but it’s made there!

Ok, I’m off to go have a little cry now!

Time to book that next trip, and make sure I’m hungry!


South of England food & drink festival

FOOD ROCKS SOUTH – 25th May 2014

So much more than a food & wine festival, this is a village fair on a giant scale.
Think organic, homegrown, pesticide & chemical free before it became hipster cool.

Meet the makers

Meet the farmer who makes the salami, the dairy farmer who makes the cheese, the wine grower who makes the wine (or more than likely the Cider from this part of the world.) And so much more.

This is a festival that’ll have your foodie heart sing with joy and your body will thank you for it with nothing artificial in sight!

May –

Spanish cheese Festival

5 days in May 2014

Don’t know much about Spanish cheese?
Get on down to Trujillo, Caceres in Spain for their 5 day cheese festival starting early May!

Caceres cheese

Celebrating all things cheesey such as the famous Manchego from the La Mancha region, and local favourites Ibores, & Torta del Casar cheese.

This area is also home to the Iberico ham where the pigs eat wild acorns in the forest. These people know and love their food, not to be missed!

May –

Minnesota Cheese Festival, USA


18th May 2014

They hold 2 sessions throughout the day where you can sample cheesey wares from all over the country from Minnesota, Illinois, Iowa & Wisconsin.

Satori Cheese

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!

Australian Cheesemakers fair

A visit to the Australian cheese makers fair turns up some delicious treats and passionate cheese makers.

Australian cheese fair
Australian cheese fair

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.

Over the moon cheese shop

A little cheese shop in Putaruru

Just outside of Rotorua. Actually the shop is where they make the cheese, just small batches and milk sourced locally. Goat’s milk from near Taupo, cow’s milk from the Waikato region and sheep’s milk locally.
They also do classes where you can pop in and learn all about cheese too.

The chiller

We headed straight for the temperature controlled coolroom for some tastings, beautifully laid out and the big glass window into the cheese making area. Would truly be a joy to come when they make cheese, but not on the day we were there.
They had a fresh Chevre ashed and non ashed, goat’s Camembert, cow’s milk washed rind, Goudas plain and the classic cumin spiced, all available for tasting, we selected a few for late nibbles.

Unfortunately the lady said they don’t export as it’s a huge outlay financially and let’s face it, Australian customs don’t make importing foreign cheeses an easy process I’m afraid.

Over the moon cheese
Over the moon cheese

The tasting

As you can see we got the Goat’s Camembert, a delicious smooth pate with the characteristic goaty acidity softened by the gooey Camembert texture.

Gold galactic which is a cow’s milk washed rind, with that claasic stinky feet smell and the bulging texture especially after it warming in the car for maybe a little too long!

Goat’s blue which is a soft fudgey textured blue with a bit of spice.

Lastly the Ashed Chevre, with a real punchy acidity and a lovely dryness on the tongue.

They have the best business cards I'Ive ever seen too!
They have the best business cards I’ve ever seen too!