With the return of goats milk into the Cheesery, the Barossa Valley cheesemakers have made the full line up.More info
Barossa Valley Cheese Company entered a number of products into the South Australian Dairy Awards. An annual celebration held at the Adelaide Showgrounds on 1stSeptember during the Royal Adelaide Show.More info
Barossa Valley Cheese Company entered their range of fresh cheese into the DIAA Awards of Excellence. An annual celebration of the best in Australian dairy products that takes place in Melbourne each May.More info
?The full list of 2018 delicious. Produce Awards State Winners was revealed today with 120 producers receiving state awards across Dairy, Paddock, Sea and Earth categories.More info
This month we delved into our own backyard looking at cheeses produced around Australia. We should be proud of the unique range that we have on offer, which are definitely on par with the international selection we tasted last month.
We started off with cheeses from Woombye Cheese Company in Queensland. Woombye offers a very similar selection to what we have at Barossa Cheese, as they produce many great white moulds and washed rinds. We tried their Camembert and Blackall Gold washed rind. The bright orange colour of the Blackall looked fantastic and the ripe camembert was full of flavour.More info
The range of cheese available throughout the world is unfathomable. Dating back over more than 4000 years, it’s no wonder the evolution of cheese has created a plethora of texture, flavour and aroma for us to enjoy…….aren’t we lucky!
The exact origin of cheese is unknown, but it was thought the first cheese was accidently created by an Arabian merchant travelling long distance across the desert. He had used a sheep’s stomach as a pouch to transport his milk. The combination of enzymes from the stomach lining and the heat of the sun, were thought to have caused the milk to separate into curds and whey. As all food producers, the merchant thought the curd he made was absolutely delicious and the whey was thirst quenching. What a discovery he had made.More info
Spring is one of the most amazing seasons for fresh goats milk. The weather has started to warm and with a plentiful supply of grasses, the girls are kidding. According to French tradition, goat’s milk cheese should be on the table from Easter to All Saints’ Day that translates into Spring to Winter on our side of the world. For me, goat cheese defines the end of long wintery days and brings with it a sense of warmth and comfort. Few things are better than crottin sliced on baguette and melted in the oven. Served with fresh green salad and light vinaigrette = heaven.More info
So, here we are with another polarising category amongst consumers. This is the style which often brings with it the statement “I’m not eating anything mouldy” or “I’ll eat the white part but not the mould”. Let me be clear, Blue Mould = flavour and it’s all throughout the cheese, even the white parts! For cheese to be sweet, salty and tart, all at the same time, is a combination that will enliven your taste buds!More info
At least one of these should be in your fridge at all times. These are amazing and add a complexity to your cooking that will take a dish from simple, to simply magnificent. I always have a piece tucked away because this style is really very robust and keep well due to their very low moisture content. Friends in the hard cheese category include Parmigiano-Reggiano, Grana Padano, Pecorino, Pepato, Romano, Comte, Beaufort, Manchego and Emmental.More info