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Baked Le Duc Vacherin - Warning: you may not want to share

Baked Le Duc Vacherin - Warning: you may not want to share 0

This simple recipe will have everyone around you weak at the knees!
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Leek and cheese flamiches - The perfect summer lunch

Leek and cheese flamiches - The perfect summer lunch 0

As the name implies, these brioche-based tarts are of Flemish origin, but they have been baked in France since the 14th century. 

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Bontaleggio di Grotta - Greatness from darkness

Bontaleggio di Grotta - Greatness from darkness 0

In the northern reaches of Lombardy, Italy lies a valley called
Valsassina. This North-South running valley starts high in the
snow capped mountains and extends down to empty it’s melted
snow into the famous Lake Como. Beneath these snow capped
mountains lie several deep and important caves that one man
recognised as the ideal place to mature cheese.
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Blackall Gold - A Clandestine Operation Producer

Blackall Gold - A Clandestine Operation Producer 0

Woombye is one of those small towns that everyone knows
where it is but no one has really heard of it before. Describing
it’s location is simple. It’s where the Big Pineapple is on the
Sunshine Coast! Once an Aussie tourism icon, the Big
Pineapple is now used for music festivals and the odd farmers
market on Sundays. Woombye Cheese Co continues this local
tradition of “where is it” with their operation feeling so
clandestine that the only way to find them is with a precise GPS
marker and knowing exactly which tree to turn at. There is no
sign or hint that greatness comes from this area. Unlike Willy
Wonka where “nobody ever goes in, and nobody ever comes
out”, their cheese shows up all around the country shrouded in
mystery. We have no idea how anyone goes in, because even
we can’t find it on our weekly hunt for them.
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Fermier - A return to tradition

Fermier - A return to tradition 1

Matthieu Megard has continually proven to be one of the
country’s best cheese makers. Hailing from France, this third
generation cheesemaker captures the essence of his surrounds
of the Great Ocean Road and combines that with his knowledge
of French cheese making. 
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Jensens Red - From the stench of foot odour...

Jensens Red - From the stench of foot odour... 0

In the late 1800’s, two Dutch families arrived in Australia and
got to work building up a dairy and producing milk. They chose
the Gippsland region for its deep minerals, rich soils, even
year-round rainfall and nutrient rich grass. Not long after, the
Jensen & Robinsen families started making cheese and to this
day are considered among some of the most important names
in the industry. 
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