Our cheesemakers are hard at work making Australian cheese at its best! 🧀👩🍳👨🔬👩🌾
Well, they say beauty comes in all forms! Our first Gouda didn’t quite work out to plan as we found out later that the curds should have been a smaller, so they didn’t knit together properly in the press.. 😅 however we’ve tried to salvage it - coconut oiled it up and popped it in the cave (ahem -fridge) for an ageing trial. Sometimes we learn better by making mistakes - right? 🤓
We had the pleasure of being invited to Neal’s Yard Dairy’s Evening of Cheese last night. The food, wine and of course cheese was absolutely delicious. It was lovely meet other cheese makers and cheesemongers. Thank you @neals_yard_dairy
We are getting super excited for the weekend!! The Space Studio & Gallery 4th Annual Christmas Night Market kicks off this Saturday, 15th December, 5.30-8.30pm, 64 Taupo Quay; 20+ Stalls, indoors & outdoors, music, coffee, food! We’d love to see you.
Beemster Vlaskaas? Yes, please!
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Aged about 5 months, this #cheese
is buttery and semi-soft with a unique sweet-milk flavor, notes of almond, and a touch of sharpness that adds depth. Pair it with a white wine and enjoy! 😍🧀🥂
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We are very excited to be visiting and learning with @phukamyaogoats
this weekend in the lush countryside of northern Thailand! Please tolerate our predictable photo spam of their super cute 3 week old kids 🐐 💕
Monday Gouda mission! 🤞🏻it comes out of the mould in one piece!
Receipt for our 10kg of “nom dip” (milk raw - in thai) from the local @thai_denmark_mlik
dairy in Chiang Mai - ready for some experimenting tomorrow 🧀👩🏼🔬👩🏻🔬
Bfresh Deli has an extensive range of cheeses 🧀 Australian cheese makers are well renowned for their award winning cheeses, @woombyecheese
is one of our faves
Home made feta success! Air dried and salted for 3 days and stored in 50% olive oil 50% sunflower oil (this stops the oil from solidifying in the fridge) and mixed peppercorns. Now to find olives and prepare some salads! 🥗
Why Cheese in Bandon? 🧀 Great cheese begins with great milk. Bandon is located on the Southern Oregon Coast🌊, in the “Banana Belt” of Oregon, which provides a warm and temperate climate all year round. This is great weather for growing grass, and raising cows🐮! Just inland to the East of Bandon is the lush and fertile Coquille River Valley. This valley has been producing milk for hundreds of years and has been recognized by many experts as some of the richest dairy land in the Country. The Valley is defined by the meandering Coquille River, which moves slowly through the valley, depositing minerals and nutrients in the soil. It is this river that gives the Valley its unique character and terroir. Terroir is used to describe the flavor of a particular land, area, and climate, unique to itself. According to our cheesemaker Brad Sinko (pictured), who has been making cheese in the area for over 20 years, milk and thus cheese from the Coquille area has a unique taste, and is instantly distinguishable flavor, making it recognizable among all other dairy areas.
📷PC: John Valls (cheesemaking at the Creamery)
📷PC: Talia Galvin (coast and cows)
#thatpnwlife #igtravel #pnwcollective #staylocal #oregoncoast #thenwadventure #traveloregon #pnwisbeautiful #oregonexplored #pacificnorthwest #oregon #pnwwonderland #bandon #pnwonderland #pnwdiscovered #northwestisbest #bandonbythesea #facerock #cheese #cheeselovers #cheeselife #cheeselover #cheesemakers #cheeseaddict #cheeselandia #curdnerd #cheeseneeds #cheeseshop #cheesy #cheesemonger
Reflecting on an awesome weekend - learning rules, tips and tricks to start us off on our journey of learning the ancient 🏺 craft of cheesemaking. The next stop on our search for inspiration and education will be a little closer to (our current) home - Chiang Mai!
Cheese curds waiting patiently in their bath to be hung up to drain. We were reminded during our class that it isn’t necessary to throw away any of the whey that drips out, as it can be used to create Ricotta cheese immediately (in the next 3 hours) after, or frozen to use at a later date until you’ve saved up enough whey to make a bigger batch. No waste!
Waiting for the whey to drain out of our cream cheese. The buckets to catch the whey were kindly loaned to the class by monks from a local temple in Kamala, Phuket.
An inspiring weekend spent learning to make cheese with modern-day cheese guru Chera Gunter Renouf in Phuket, Thailand
12 Makers of Christmas – High Weald Dairy Christmas It’s the most wonderful time of the year. Surrounded by all those festive nibbles and treats and indulging to your heart’s content. When one of those delights is the finely made cheese from the brilliant folks at High Weald Dairy, well, Christmas just gets even more wonderful.
isn’t far from where Winnie The Pooh had his adventures and enjoyed many a pot of honey. And as much as we love our honey, there’s something a little cheesier just down the road from Pooh’s beloved Ashdown Forest that’s
caught our attention. Mark and Sarah Hardy have been turning milk into cheese going on two decades now, and their experience counts for a lot. As Mark’s right-hand man says, “The clock doesn’t know how to make cheese”, while keeping an eye on a huge vat of milk that’s slowly being stirred and will soon become their famous and award-winning Saint Giles Cheese. Creamy, smooth and rich, your Christmas cheeseboard wouldn’t quite be as merry without this wondrous wedge. A little wander through the dairy and there’s
temptation in every direction: feta cheese is being cut in the main room, wedges of Duddleswell Sheep’s Cheese are being wrapped in the packing room, and ricotta is being prepared in the chill room. And then there’s the ageing room, a serene space that’s Mark’s "de-stressing room”, as he puts it. Shelves are laden with trucks of blue cheese, Sussex Slipcote cheese, and Ashdown Forester’s cheese, which almost look too ornamentally pretty to eat (but it’s too good not to). It’s an absolute paradise for cheese-lovers.
Just outside the ageing room, the smell of oak chip perfumes the air from High Weald’s smoker. Whether it’s the comforting smell of wood burning or all the exquisite, mouth-watering cheese, we’re all of a sudden very much in the mood for Christmas.
And there’s nojollier way to capture the festive spirit than with a block or two of High Weald Dairy’s lovely hand-made cheese.
#🧀 #cheese #Christmas #cheeseboard #festivefood #abelandcole #tistheseason #OrganicChristmas #HighWeald #highwealddairy #cheesemakers #cheesemaker
We're honored to win BIG at the #WorldCheeseAwards
Beemster’s cheeses won multiple distinctions at the 2018 World Cheese Awards. A record-breaking 3,500 cheeses from six continents entered the competition with entries evaluated by a panel of 230 expert judges from 29 countries! 🧀🥇🙌
Welcome to the greenest dairy in the world! At Beemster, the old and the new live together in perfect and delicious harmony. 🐄👨🌾💚
To this day, we stir the curds by hand, our brine can be traced back to the mother brine from the co-op’s founding in 1901 and our cheeses age slowly and naturally on wooden planks in historic stone warehouses. Now, we have the greenest dairy that allows us to modernize production, yet retain these artisanal methods that capture our legendary flavor and delectable creaminess!
This sandwich is appealing to our eyes and appetites! This meal is perfect for the holiday season and will totally give you the energy you need to get through the day. Swipe to see this delicious combination!
Thinking of our friends in the Ukraine and the continued pressure from Russia. We are thinking of you all. This picture was taken as we left Vasyl, his son Tara and future daughter inlaw Lyubyn, saddling up to make our way onto the second leg of our journey over the border in Maramures,Transylvania.What a wonderful journey in Hutsulshchyna #ukraine #hutsalshchya #travelinglight #cheesemakers @oliahercules