tag:blogger.com,1999:blog-18940829700029439032024-03-06T05:09:01.549+11:00Close to the WedgeA life devoted to CheesesAlison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-1894082970002943903.post-68051611432792342602012-02-17T13:27:00.005+11:002012-02-17T13:36:58.883+11:00Raw Milk Debate at Harvard Food Law Society<style>
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<div class="MsoNormal">Hi All – I just watched the live stream of the Raw Milk Debate at Harvard Food Law Society. There were 4 speakers and each side made some great, rational points. I have tried to capture the gist below – but forgive me if I missed some points or misquoted – the powerpoint slides were flashed up very quickly. Hopefully a transcript or video will be available soon. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The debate took place in Massachusetts – a state where it is legal to sell raw milk.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>PRO RAW MILK</u></b><span style="font-weight: normal;"><br />
Sally Fallon Morell, President, Weston A. Price Foundation</span></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal">Both raw and pasteurised milk contain the same nutritional content (eg, percentage of calcium, protein etc are the same), BUT pasteurisation destroys ‘carrier enzymes’ which determine how ‘available’ or ‘efficient’ the minerals are – for example, lactoferrin which aids in absorption of iron</li>
<li class="MsoNormal">Therefore, raw milk ‘healthier’ because the nutrients are more bio-available</li>
<li class="MsoNormal">Cited rat studies which showed rats consuming pasteurised milk had deficiencies in iron and vitamin B6</li>
<li class="MsoNormal">Cited recent studies from Europe showing reduction in asthma and allergies in children drinking raw milk</li>
<li class="MsoNormal">Cited anecdotal stories about improvements in behaviour and less infectious diseases in children drinking raw milk</li>
<li class="MsoNormal">Raw milk is better because</li>
<ul style="margin-top: 0cm;" type="circle"><li class="MsoNormal">naturally present microbes reduce potential pathogens</li>
<li class="MsoNormal">stimulates natural immune system</li>
<li class="MsoNormal">encourages healthy gut flora</li>
<li class="MsoNormal">ensures assimilation of nutrients</li>
</ul><li class="MsoNormal">Argues that we should be able to produce ‘safe’ raw milk considering we now have:</li>
<ul style="margin-top: 0cm;" type="circle"><li class="MsoNormal">sophisticated testing for somatic cell counts and pathogens</li>
<li class="MsoNormal">Reliable refrigeration systems</li>
<li class="MsoNormal">Ability to create sanitary conditions</li>
</ul><li class="MsoNormal">Advocates FULL FAT raw milk from PASTURE FED animals only – not from confinement dairies </li>
<li class="MsoNormal">Made some references to propaganda from ‘pasteurised’ camp, in particular an ‘fake’ article in Coronet magazine in 1945 about a whole town of people that had died from drinking raw milk – the town didn’t even exist</li>
<li class="MsoNormal">Cited <a href="http://www.realmilk.com/">www.realmilk.com</a></li>
<li class="MsoNormal">Mentioned raw milk vending machines in Europe, apparently soon coming to Tesco in UK</li>
</ul><div class="MsoNormal"><br />
</div><h1>PRO RAW MILK </h1><div class="MsoNormal">David Gumpert, Author, The Raw Milk Revolution</div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal">David’s presentation was titled ‘Raw Milk Safety vs Rights – Striking a Balance’ </li>
<li class="MsoNormal">Claims that in the name of ‘safety’ and ‘protection’, the government is taking away consumers’ rights to decide what food to put in their own mouths</li>
<li class="MsoNormal">Presented a lot of information from the CDC about sources of food borne disease – in particular recent outbreak of listeria from rockmelon that killed 32 people: Proposed that no-one is saying that these foods should be banned, so therefore why should raw milk be?</li>
<li class="MsoNormal">Noted that FDA states: An individual has no absolute right to consume or feed children any particular kind of food</li>
<li class="MsoNormal">This was a recurring theme, as the next speaker (a lawyer) also pointed out that according to the constitution, people DON’T have the right to eat whatever they want</li>
<li class="MsoNormal">David cited some examples of Raw Milk Civil Disobedience by ‘Raw Milk Freedom Riders (NB: Upcoming rally on March 2<sup>nd</sup>) and also discussed recent arrests of retailers and farmers distributing raw milk (one retailer faces up to 8 years in jail and has a $60k bond – which was higher than the bond for other inmates incarcerated for drug dealing and prostitution)</li>
<li class="MsoNormal">What I think was he was basically getting at was – it SHOULD be (but isn’t) everyone’s right to access raw milk. Yes there are risks, but there are with other foods too</li>
</ul><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>ANTI RAW MILK</u></b><span style="font-weight: normal;"><br />
Fred Pritzker, Pritzker & Olson Law Firm – represents victims of food borne illness, including people effected by outbreaks of illness caused by raw milk</span></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal">Asserts raw milk poses a high risk to health and safety</li>
<li class="MsoNormal">Asserts we must look at data, not subjective beliefs or anecdotal studies</li>
<li class="MsoNormal">Had quotes from FDA, CDC etc about the fact that raw milk is risky and should not be consumed at any time - a position supported by many other bodies including the AMA, World Health Association, Department of Agriculture etc</li>
<li class="MsoNormal">Debunked many of the studies the previous 2 speakers mentioned, quoted the FDA: “there is no scientific benefits of drinking raw milk. Overall results revealing high quality scientific evidence to support potential benefits of raw milk consumption are lacking and the public should interpret them with caution.”</li>
<li class="MsoNormal">Discussed the fact that food safety regulation is a responsibility of government</li>
<ul style="margin-top: 0cm;" type="circle"><li class="MsoNormal">Constitutional challenges will fail, as there is no right in the constitution for people to consume whatever they want</li>
</ul><li class="MsoNormal">Discussed one of his clients who contracted Guillain–Barré syndrome via campylobactor in unclean raw milk – will be paralysed for life</li>
<li class="MsoNormal">Proposed raw milk only possible if:</li>
<ul style="margin-top: 0cm;" type="circle"><li class="MsoNormal">producer has a license, which is obtained following training and certification AND they have to continue their training and education ongoing</li>
<li class="MsoNormal">Rigorous SSOP (sanitation standard operating procedures), HACCP and regular inspections in place</li>
<li class="MsoNormal">An absolute ban for children, pregnant and people with compromised immune systems</li>
<li class="MsoNormal">Requisite insurance for producers</li>
<li class="MsoNormal">Appropriate criminal penalties and deterrents</li>
<li class="MsoNormal">Appropriate Consumer Protection Law</li>
<li class="MsoNormal">Complete science-based information and disclosure at point of purchase AND consumer must consent to risks and their own responsibility</li>
<li class="MsoNormal">Government has ability to order recalls, prohibit or suspend operations</li>
<li class="MsoNormal">Burden of proving safety is solely with milk producer</li>
</ul><li class="MsoNormal">Reading between the lines – it is unlikely the above will happpen</li>
</ul><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>ANTI RAW MILK</b><span style="font-weight: normal;"><br />
Dr. Heidi Kassenborg, Director, Dairy & Food Inspection Division, Minnesota Dept. of Agriculture</span></div><ul style="margin-top: 0cm;" type="disc"><li class="MsoNormal">Took pains to tell us how she grew up on a farm, worked on a dairy farm, trained as a vet and drank raw milk and a child, but never would now</li>
<li class="MsoNormal">Her presentation was titled: ‘It’s not about the milk…it’s about the pathogens’</li>
<li class="MsoNormal">Discussed figures for outbreak of food borne illness from raw milk (figures from CDC). From 1998 – 2009, 93 outbreaks resulting in: 2 deaths, 195 hospitalisations, 1832 cases of illness.</li>
<li class="MsoNormal">Discussed traditional and modern pathogens – historical: TB, Brucellosis, Scarlet Fever, Q Fever. Modern: E Coli 0157:H7 (apparently a fairly new strain), Campylobactor, Salmonella, Listeria</li>
<li class="MsoNormal">Debunked pre raw milk studies as having flawed methodologies, and that any benefits had to be weighed against the potential pathogen risks</li>
<li class="MsoNormal">Suggested some alternatives to pasteurisation: UV, microfiltration, Pulses Electric Field, Ultrasound, High Hydrostatic (treatment) Cold Plasma (treatment)</li>
<li class="MsoNormal">High risk of pathogens getting into milk because the udders and the anus are so close together, and that it is a bit like Russian Roulette</li>
<li class="MsoNormal">Testing is not enough – ‘the absence of evidence is not evidence of absence’</li>
<ul style="margin-top: 0cm;" type="circle"><li class="MsoNormal">Contamination is sporadic</li>
<li class="MsoNormal">Pathogens are unequally distributed in the milk</li>
<li class="MsoNormal">it only takes a couple of pathogens to cause contamination</li>
<li class="MsoNormal">Contamination can occur during bottling etc</li>
<li class="MsoNormal">Bacteria may multiply during transportation</li>
</ul><li class="MsoNormal">Argued consumers have limited time, energy and inclination to conduct their own research about food safety, and it has been a government responsibility since colonial times</li>
<li class="MsoNormal">Food Safety is Size Neutral – a small farm is not necessarily safer than a large farm</li>
<li class="MsoNormal">Cited www.realrawmilkfacts.com</li>
</ul>Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com0tag:blogger.com,1999:blog-1894082970002943903.post-48326444194829525202011-10-05T16:33:00.000+11:002011-10-05T16:33:59.488+11:00Raw Milk Cheese in Oz: an Update<style>
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<div class="MsoNormal"><span style="font-size: small;">Hi Cheese Lovers</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">Many, many people are talking about the proposal to allow more raw milk cheeses to be made and imported, P1007. The proposal is still in progress and FSANZ are now calling for another round of public submissions – if you have been following this proposal from the beginning, it is important to note that there have been some changes to the scope.<span> </span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">As outlined in the 2<sup>nd</sup> Review Assessment document, the scope of proposal P1007 has changed. It has been narrowed to ‘Category 1’ (hard cooked) cheeses only. FSANZ is proposing a small change in the processing guidelines for locally made cheeses using raw milk as follows:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><u>CURRENT CODE: </u></span></div><div class="MsoNormal"><span style="font-size: small;">You can make cheese from unpasteurised milk, provided:</span></div><div class="MsoNormal"><span style="font-size: small;">(i) the curd is heated to a temperature of no less than 48°C; and</span></div><div class="MsoNormal"><span style="font-size: small;">(ii) the cheese or cheese product has a moisture content of less than 36%, after being stored at a temperature of no less than 10°C for a period of no less than 6 months from the date of processing</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;"><u>NEW PROPOSED CODE:</u></span></div><div class="MsoNormal"><span style="font-size: small;">(i) the curd is heated to a temperature of no less than 48°C; and</span></div><div class="MsoNormal"><span style="font-size: small;">(ii) the cheese or cheese product has a moisture content of less than 39%, after being stored at a temperature of no less than 10°C for a period of no less that 120 days from the date of processing</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">Even though this might seem like ‘not much progress’ there is certainly positive momentum for permitting a wider range of raw milk cheeses to be made and imported, ie ‘Category 2’ (semi-hard), as the 2<sup>nd</sup> Review Assessment states.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">HOWEVER – in order for these products to be made safely, FSANZ has to develop comprehensive guidelines for producing, handling and making cheese out of raw milk. This will take a while – so in the meantime, FSANZ will change the code as detailed above to give cheese-makers and importers as much flexibility as possible in the short term. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">After reading through the 2<sup>nd</sup> Review Assessment document on the FSANZ website, I had a few questions – Patricia Blenman from FSANZ gave me a few minutes of her time to discuss them. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">Below, I have summarised our discussion (NB – I haven’t quoted Patricia directly, more paraphrased her and summed things up).</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">My questions to Patricia were along the following lines: </span></div><div class="MsoNormal"><span style="font-size: small;"><br />
</span> </div><div class="MsoNormal" style="color: blue;"><span style="font-size: small;">What should we cover in our submission – are you only asking for comments on the change to the Code 4.2.4 (above), or would it still be of benefit to include our general views on raw milk cheese?</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">We should comment on the proposed change in the Code AND we can include any other views / arguments we want to as well. So, for example, I will be saying something like: I welcome the change in code 4.2.4 to allow for a greater range of raw milk cheeses to be made in Australia. I also welcome any future plans to expand the range of raw milk cheeses that can be imported and made in Australia because I feel it is important step forward for consumer choice and for our industry to be internationally competitive. I will also include other comments about my support for raw milk cheese in Australia.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">NB there are also guidelines for submissions provided on the FSANZ website <a href="http://www.foodstandards.gov.au/foodstandards/proposals/proposalp1007primary3953.cfm"><u>here</u></a>.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="color: blue;"><span style="font-size: small;">Why has the scope been narrowed to just Category 1 cheese? </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">The small change is to provide consistency between approved hard and Swiss cheeses for import (eg, Sbrinz and Emmenthal) and locally made cheeses ie, – this gives local cheese-makers a ‘level-playing field’: if you can import it, you can make it (exception: Roquefort).</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="color: blue;"><span style="font-size: small;">OK – so there are provisions in the Food Standards Code for making raw milk cheese – does that mean that all Aussie cheese-makers can make them now?</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">Well – yes and no. It is certainly permitted under the Code, BUT each state has its own ‘Food Safety’ enforcement agency – like The NSW Food Authority and Tasmanian Dairy Board. These state authorities are responsible for licensing cheese-makers and ultimately have the final say whether they can make raw milk cheese.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="color: blue;"><span style="font-size: small;">But Roquefort is made overseas and it is considered safe to import – why can’t we make a similar cheese here? </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">Europe has been making raw milk cheese for hundreds (if not thousands) of years. People making these cheeses are familiar with handling raw milk and there are also complex safety procedures in place that cannot simply be ‘cut and copied’ for Australia. Under a new proposal next year, FSANZ will start to work on raw milk handling and cheese-making procedures for local cheese-makers (HACCP plans etc) so we can make Category 2 cheeses (semi-hard). </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">I also asked Patricia about the risk of environmental contamination – especially listeria. Regardless of whether a cheese is made from raw or pasteurised milk, there is a risk it can be contaminated through poor handling and storage – so in theory, if the raw milk is clean and bacteria free, it should be as safe as a pasteurised cheese. Patricia acknowledged the risk of environmental contamination and said that there will be a new FSANZ proposal next year reviewing acceptable limits for listeria (among other things) in all ready to eat foods. </span></div><div class="MsoNormal"><span style="font-size: small;"><span> </span></span></div><div class="MsoNormal"><span style="font-size: small;">So</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">Yes – it is a small, tiny step, but at least a step in the right direction!<span> </span>Remember – FSANZ is an agency that creates guidelines to make sure our food is safe. It is a big responsibility. They rely on processes and science – they aren’t going to just change the law overnight. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">All I can say is - get your submissions in and keep pushing! Keep voicing your opinions. Every submission counts – be part of the raw milk revolution!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">You have until 6pm, October 14<sup>th</sup> 2011 to make your views heard. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: small;">Patricia – thanks for your time. </span></div>Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com0tag:blogger.com,1999:blog-1894082970002943903.post-39380552679919980532011-08-31T16:44:00.000+10:002011-08-31T16:44:29.538+10:00New York - A Cheese Odyssey 2011Hi All<br />
<br />
Wow - New York was a BLAST! There is so much cool cheese stuff going on there. Met so many inspiring people - retailers, cheese-makers, authors. We hit most of the 'top spots' for cheese - did a class at Murrays and Artisanal, enjoyed the accompaniments at Casellula, got a 2 hour private interview with cheese legend Max McCalman, watched the cheddaring at Beechers, visisted Jasper Hill and Consider Bardwell up in Vermont AND got a lesson in preparing the perfect cheese trolley at Picholine restaurant. A MASSIVE thank-you to everyone who helped us out and gave us their time.<br />
<br />
The 'cheese-monger olympics' were another highlight - there was an energy there that I wish I could have bottled and brought back home for all my cheese-y friends to breathe in. 40 mongers competing, about 400 people in the crowd and a massive cheese party happening in the background. I got through the first 2 rounds OK, but didn't quite make the 'cut' during round 3 to get into the final 10 contestants.<br />
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Here are some pics of the highlights. Unfortunately we were so busy filming everything (fingers crossed for a TV show), that we didn't take as many pics as usual :( hope you enjoy anyway.<br />
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<a href="https://picasaweb.google.com/111035929636500219785/NewYorkCheeseOdyssey2011?authuser=0&authkey=Gv1sRgCIvjieK94pWsJA&feat=directlink">NYC Cheese Pics link</a><br />
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Enjoy!<br />
Ali<br />
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Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com1tag:blogger.com,1999:blog-1894082970002943903.post-43733987443822015072011-06-01T08:56:00.000+10:002011-06-01T08:56:43.275+10:00Cheese-monger OlympicsI am very excited to announce that I will be heading over to New York in July to compete at the Cheese-Monger Invitational - a type of competition for cheese-mongers. 3 Aussies will be competing: myself, Claudia Bowman and Anthony Femia. Challenges include blind tastings, cutting, wrapping, assembling cheese plates etc.<br />
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More details to follow soon.<br />
<br />
New York - here I come!Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com2tag:blogger.com,1999:blog-1894082970002943903.post-38646738930246945262011-05-24T20:55:00.000+10:002011-05-24T20:55:03.060+10:00Whisky & Cheese - a cure for winter chills<style>
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</style> <div class="MsoNormal" style="color: black;"><span style="font-family: "Times New Roman";">Hi All</span></div><div class="MsoNormal" style="color: black;"><span style="font-family: "Times New Roman";"><span> </span></span></div><div class="MsoNormal" style="color: black;"><span style="font-family: "Times New Roman";">Wow - buying a house and moving takes up A LOT of time...consequently I haven't posted any new blog entries for a really long time – sorry about that.</span></div><div class="MsoNormal" style="color: black;"><br />
</div><div class="MsoNormal" style="color: black;"><span style="font-family: "Times New Roman";">At the moment I am preparing for some upcoming cheese and whisky tastings – a couple of private events in the next month, then a couple of public ones coming up in October. </span></div><div class="MsoNormal" style="color: black;"><br />
</div><div class="MsoNormal" style="color: black;"><span style="font-family: "Times New Roman";">Whisky and cheese matching is becoming really popular – and it’s really not surprising that they work so well together – </span>whiskies exhibit notes of dried fruit, nuts, citrus, salty crackers and cured meats: all foods that are traditionally served with cheese. Whisky has none of the acidic tannins found in wine, which so often clash with the acidity naturally present in cheese.</div><div class="MsoNormal" style="color: black;"><br />
</div><div class="MsoNormal" style="color: black;"><span style="font-family: "Times New Roman";">On this note, I thought I would provide some cheese and whisky matching hints and tips – winter is a great time to stay in and experiment with your favourite drams and a great cheese board. </span></div><div class="MsoNormal" style="color: black;"><br />
</div><div class="MsoNormal" style="color: black;"><u>Goat’s Cheeses</u></div><div class="MsoNormal" style="color: black;">Not necessarily the first food that comes to mind when thinking whisky, but goat’s cheeses are a delightful partner to delicate, floral whiskies such as Lowlands styles and also some Kentucy Bourbons. Look for semi-matured cheeses with a wrinkly mould such as Holy Goat La Luna from Victoria, or Brunet from Italy. Some harder styles also work well, such as Garrotxa from Spain or a Tomme de Chevre from France. This is a lovely combination to enjoy before dinner, because it creates such a light and refreshing sensation on the palate. </div><div class="MsoNormal" style="color: black;"><br />
</div><div class="MsoNormal" style="color: black;"><u>Bries and Camemberts</u></div><div class="MsoNormal" style="color: black;">A lot of people enjoy Bries and Camemberts with classic Highland styles, but for me it this combination can be a bit hit and miss. These types of cheeses mature so quickly, they can be very different from day to day, season to season. It is particularly important to make sure your cheese isn’t over-ripe, as sometimes the ammonia can combine with certain notes in whisky to create an unpleasant metallic hotness in the mouth. If you do want to try this match, find a good French brie and experiment with whiskies with soft fruit notes and a full, round mouthfeel. If you are finding unpleasant notes coming through, try just eating the soft interior of the cheese, and giving the rind a miss.</div><div class="MsoNormal" style="color: black;"> </div><div class="MsoNormal" style="color: black;"><u>Washed Rind Cheeses (a.k.a ‘the stinkies’)</u></div><div class="MsoNormal" style="color: black;">These pungent cheeses are a great match with most whiskies and Bourbons, particularly any with a well-developed sweet note – look out for mentions of vanilla, desserts, rich dried fruits or chocolate in the whisky tasting notes. Taleggio, Milawa King River Gold and Epoisses are all great choices. These cheeses will also match well with lightly peated and coastal style whiskies.</div><div class="MsoNormal" style="color: black;"><br />
</div><div class="MsoNormal" style="color: black;"><u>Cheddars</u></div><div class="MsoNormal" style="color: black;">Full flavoured, matured cheddars are great matches with full flavoured peaty whiskies like those from Islay. It really is a case of the bigger the whisky, the bigger the cheese – you really need a well-developed cheddar tang to offset the rich peat and slight saltiness in the whisky.</div><div class="MsoNormal" style="color: black;"><br />
</div><div class="MsoNormal" style="color: black;"><u>Hard Cheeses </u></div><div class="MsoNormal" style="color: black;">There is something divine about a sherried whisky matched with a good quality Parmigiano Reggiano which has been matured for at least 24 months – a heady mix of salty-sweetness, dried fruit and roasted nuts – the perfect aperitif! Simply put out a big wedge of parmigiano and let your guests chisel off bite-size chunks as you serve drinks. Dutch Gouda, French Mimolette (a bit like an aged Edam), and Gruyere are also great partners to any whiskies that have been matured in ex-sherry and/or bourbon casks and have a rich fruity and floral note. </div><div class="MsoNormal" style="color: black;"><br />
</div><div class="MsoNormal" style="color: black;"><u>Blue Cheeses</u></div><div class="MsoNormal" style="color: black;">As a general rule, blue cheeses are firm friends with coastal and peaty malts. You could quite easily have an entire tasting session devoted to these partners in crime – there is something about the match of spicy blue mould mingling with salty smoke that just can’t be beaten. However, generalisations can be dangerous, and just as whiskies vary in their flavour intensity, so do blue cheeses – some are mild and creamy, and some will just about knock your socks off. This can be amplified further when you match a peat monster with a big blue cheese – the results can be literally breathtaking. To begin with try Blue de Laqueuille from France, or an Italian Gorgonzola Dolce (a milder style) – both cheeses are medium strength and have a nice balance of spiciness and cream. When you feel ready to ‘go all the way’ try Roquefort (a very strong French sheep’s milk blue) with Ardbeg Uigeadail – it lives up the old cliché of ‘an iron first in a velvet glove’ and is a match I never grow tired of. </div><div class="MsoNormal" style="color: black;"><br />
</div><div class="MsoNormal" style="color: black;">Hopefully this gives you a few ideas to start with – you may even like to keep a little whisky and cheese diary with notes about your matches. Remember to have fun in your experimentations and always ask your local cheese-monger for help and advice when selecting your cheeses. </div>Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com0tag:blogger.com,1999:blog-1894082970002943903.post-1742629968253320612011-02-20T10:40:00.000+11:002011-02-20T10:40:28.682+11:00Gold Fever - Royal Sydney Cheese Show<style>
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<div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";"> Now that the results for the <a href="http://www.sydneyroyal.com.au/dairy.htm" style="color: blue;">Sydney Royal Cheese & Dairy Produce Show</a> have been officially announced, I can blog about it. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">I always look forward to the show – a chance to taste cheese all day long, hang out with other cheesey people, and see what cheese-makers around the country are up to – new products, improvements since last year etc. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">However it is also a day of mixed emotions. It is particularly heart-breaking when some of the cheeses you love and sell all-year around are not at their best on judging day. It happened this year for both Holy Goat La Luna (first year without a gold medal), and Bangalow Nashua (only a silver this year, but a gold for their Triple Cream).</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">Also, I know a lot of people are critical of the whole show/judging system – with comments along the following lines ‘how can you judge a ricotta next to a hand-made, cloth-bound cheddar – it’s not fair’, ‘how can a show that accepts entries for commercial cottage cheese take itself seriously’ etc. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">In order to throw my 2 cents in, I will briefly outline the Show for you:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">The<span style="color: blue;"> </span><a href="http://www.sydneyroyal.com.au/default.htm" style="color: blue;">Royal Agricultural Society</a><span style="color: blue;"> </span>has been judging dairy products for over 150 years. Any dairy products made in Australia are eligible to enter – from small artisan products, to mass-produced, supermarket products. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">All entries are split into categories: fresh goat’s, white mould goats, cow’s milk ricotta, mild cheddar, semi-matured cheddar, vintage cheddar etc – there are about 50 classes, so like is judged against like and there are particular expectations for each category.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">All entries are scored out of 20 points: </span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">4 points presentation</span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">6 points texture</span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">10 points aroma and flavour</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">16 to 17.9 pts is a silver medal, 18 – 20 is gold.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">All judges are from the industry and are suitably qualified via experience and/or training via a specific dairy products sensory evaluation course. A small team of 3 or 4 judges are assigned to judge specific categories on the day. Judging is done individually and in silence, then scores are averaged at the end to get an overall score for each entry. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">At the end of the day, certain high-scoring cheeses from different categories are pitted against each other for various awards such as Champion Fancy Cheese, Champion Cheese etc. In these instances, it is possible for a ricotta to be ‘in the running’ against a cheddar.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">On the day I judged the following categories:</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";">ricotta (both fresh and baked)</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";">cottage cheese (uncreamed, creamed and flavoured)</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";">cow’s milk washed rind</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";">cow’s milk mixed rind</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";">cow’s milk hard cheeses (parmesans, pecorino’s etc)</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";">innovation</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">I had many ‘judge’s conundrums’ on the day (particularly trying to judge Australian ‘parmesans’, when I usually only eat Parmigiano Reggiano – but that is a whole other blog post). Here is one example:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">early morning session - Cottage Cheese class: </span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">Gherkin-flavoured cottage cheese:</span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">Presentation – as it should be, even surface, nicely presented etc</span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">Texture – great, couldn’t really find any faults. Even curd pieces with a great texture, evenly distributed in a creamy dressing</span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">Flavour – a beautiful cottage cheese, with a very good gherkin flavour that was true and very nicely balanced.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">Result – gold medal for mass-produced, gherkin-flavoured cottage cheese</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">late morning session – Washed rinds</span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">Bangalow Nashua:</span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">Presentation<span> </span>- good, no apparent faults</span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">Texture – rind slightly grainy, interior good</span></div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">Flavour – a little disappointing: more ammonia on the rind that you would expect, and a touch of bitterness on the palate, a few unpleasant flavours from the rind – minor faults, still a pretty good cheese overall, but not a gold medal entry.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">Result – silver medal for Bangalow Nashua</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">Sigh. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">This was disappointing, but all I can say is this: According to the scoring criteria, the gherkin cottage cheese was almost faultless, while the Nashua entered on the day had some small, but obvious faults. I spent a few years working for one of Australia’s biggest dairy companies, and believe me – the production team there took just as much pride in producing quality products as small cheese-makers do. Why shouldn’t they get a gold for an amazing cottage cheese? I honestly feel that excellence should be rewarded in any area appropriate, and constructive feedback given for all entries in an attempt to try and raise the standard for the whole industry. We won’t get anywhere rewarding mediocrity. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">NB – not that I am saying Nashua is mediocre, quite the opposite – a silver medal is a great result, I happily eat and sell this cheese regularly... Trying to choose my words carefully here… some people think that we should support all artisan cheese-makers simply because they are small and artisan, even if they make a sub-par cheese, and I just don’t agree. The cheese has to be good. Full Stop. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">OK. Moving on…cheese shows are so contentious!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">Highlights of the day:</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";">2 great entries in the fetta category – <u><a href="http://www.smallcowfarm.com/" style="color: blue;">Small Cow Farm</a><span style="color: blue;"> </span></u>Fettice, and Highland organics Fetta</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";">Generally a good standard in the washed rind category</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";">Some great entries from <a href="http://www.milawacheese.com.au/" style="color: blue;">Milawa</a> this year – 3 silver medals for King River Gold, Capricornia and their goat camembert (I find Milawa to have variable quality, so it was good to see so many good entries from them this year – keep up the great work guys!)</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> <span style="background-color: white; color: blue;"> </span></span></span><span style="color: black; font-family: "Times New Roman";"><a href="http://www.berryscreekcheese.com/" style="background-color: white; color: blue;">Berry’s Creek</a> blue cheeses – gold medals all around</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";"><a href="http://www.bangalowcheese.com.au/" style="color: blue;">Bangalow</a> Triple cream – hopefully we will get some in store soon</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";"><span> </span>Disappointments:</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";">Holy Goat cheeses not up to their usual standard, resulting in stunned silence from all judges on the day. I hope this isn’t a sign of things to come now that their cheeses are starting to be distributed to Coles supermarkets</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";">No <a href="http://www.barossacheese.com.au/" style="background-color: white; color: blue;">Barossa Valley</a><span style="background-color: white; color: blue;"> </span>cheeses – I would have loved to see the new Geo there</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";">Unfortunately no golds for <a href="http://www.woodsidecheese.com.au/" style="color: blue;">Woodside</a> – but lots of silvers. Also a very mysterious entry in the ‘innovation’ category – described as a ‘leaf-wrapped triple cream’ which was not leaf-wrapped, nor innovative in any way that I could see…</span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span style="color: black; font-family: "Times New Roman";">-<span style="font: 7pt "Times New Roman";"> </span></span><span style="color: black; font-family: "Times New Roman";">A couple of entries with foreign matter – hairs, fibres etc</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: "Times New Roman";">I also conducted some cheese & wine matching tutorials at the <a href="http://www.sydneyroyal.com.au/wine.htm" style="color: blue;">RAS Cellar Tasting</a> on Saturday. The classes sold out quickly and everyone who attended was really attentive. The line up on the day was: Goat’s cheese & Sauvignon Blanc (a mix of Capra Allegro, Holy Goat La Luna and Woodside Edith), Milawa Capricornia with Pinot Grigio, Small Cow Farm Brie with Pinot Noir, <a href="http://www.ashgrovecheese.com.au/" style="color: blue;">Ashgrove</a> vintage cheddar with Cabernet Sauvignon and finally Berry’s Creek Tarwin Blue with Moscato – which seemed to be the highlight of the class.</span></div><div class="MsoNormal"><br />
</div><span style="color: black; font-family: "Times New Roman"; font-size: 12pt;">On a final note I would like to say congrats to everyone who entered and did well, and I really look forward to seeing new and exciting stuff at next year’s show.</span>Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com0tag:blogger.com,1999:blog-1894082970002943903.post-5421994626117337252011-01-25T10:10:00.001+11:002011-01-25T10:11:42.418+11:00Cheese & Wine matching tutorials - Saturday 19th February<style>
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<div class="MsoNormal">To all Cheese & Wine lovers</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I will be presenting a couple of cheese & wine matching tutorials at the 2011 <a href="http://www.sydneyroyal.com.au/650.htm">Sydney Royal Wine Show Cellar Tasting</a>, held at Sydney Olympic Park on Saturday 19<sup>th</sup> February (I presented a couple of classes last year and they were really popular).</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The Cellar Tasting is a great event – tickets are $65 and include unlimited tastings of over 2,300 wines and FREE wine judging tutorials, as well as other classes and tutorials – like my cheese & wine matching tutorial, which is an extra $15. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Earlier that week I will be judging at the <a href="http://www.sydneyroyal.com.au/dairy.htm">Sydney Royal Cheese Show</a>, and will select some medal-winning cheeses and pair them up with some great wines from the <a href="http://www.sydneyroyal.com.au/wine.htm">Macquarie Group Sydney Royal Wine</a> show. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">During the cheese & wine matching tutorial I will talk about cheese judging, how to match cheeses & wine and also how best to prepare cheese platters and store you cheese at home etc.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For more details and to book tickets, <a href="http://www.sydneyroyal.com.au/650.htm">click here</a>.</div>Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com0tag:blogger.com,1999:blog-1894082970002943903.post-91272447130650290872011-01-13T19:33:00.001+11:002011-01-14T08:48:27.361+11:00Happy New Year!A new year - that means 365 more days of cheese eating!<br />
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Having survived Christmas (the busiest time of the year for cheese retailers), I am having a short break but will be back with 2 new entries soon: a review of the RAW MILK C2 from Bruny Island, plus a review of Cambray Sheep cheeses from W.A. Stay posted later this month.Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com0tag:blogger.com,1999:blog-1894082970002943903.post-18223328509724553672010-12-09T09:32:00.001+11:002010-12-09T09:34:12.951+11:00Update from Bangalow Cheese Co.Ah - a day off, finally! And that means time to update my blog. In a lazy attempt to make the most of my day off, this blog was pretty much written for me by Justin from Bangalow Cheese. A while ago he upgraded his pasteuriser and I asked him a few questions about the process. His answers are below - plus his reflections on the Australian cheese market, and some interesting insights into the issues that small cheese-makers face on a daily basis. (sorry - no pics this week!)<br />
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<div class="MsoNormal"><u><b><span style="color: black; font-family: Monaco; font-size: 9pt;">Is the new pasteuriser up and running? Are you pleased with it? </span></b></u></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">It is up and running and so far I am very pleased with it! It has surpassed my expectations in terms of operation and efficiency. It was a bit of an unknown as we didn’t just buy an off-the-shelf model. I wanted a very simple, manually operated set-up (most are very automated, programmable, ‘set-and-forget’ types, but I want to do it manually). I like being more involved, monitoring closely, opening and closing valves by hand. We also use a closed loop system for the water in our jacketed vat. </span></div><div class="MsoNormal"><br />
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<div class="MsoNormal"><u><span style="color: black; font-family: Monaco; font-size: 9pt;"><b>How much more milk will you be able to process with the new pasteuriser?</b> </span></u></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">The previous pasteuriser was 150 ltr capacity, the new one is 900 ltr. We used to do 3 or 4 runs a week with the old one (averaging 500 ltrs per week). We now deal with about double the quantity of milk, but all in one day of cheese-making!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">This has meant some serious changes to the way we do things, for example, we now make 8-10 cheese types all at the time, instead of maybe 2 or 3 at a time. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">This is a challenge with timing things right and keeping on top of what stage each cheese is at during the making process.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">It does however make things more efficient, as we can concentrate on one aspect of the business at a time – we used to be making cheese, washing Nashuas, turning cheese, cutting and wrapping cheese all at the same time. We now can just concentrate solely on making cheese on our cheese-making day. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">We also obviously have the capacity to add more days of making if and when we want/need to. Don’t be fooled into thinking I have more time off!! Even with just one ‘make day’ a week, it’s still a 6-7 day week for me – there is a lot more to do when you perform every aspect from collecting the milk, making, maturing, wrapping, packing, delivering and selling at the market and all the bookwork – and that doesn’t even include the cheese-making classes and workshops I conduct! </span></div><div class="MsoNormal"><br />
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<div class="MsoNormal"><u><b><span style="color: black; font-family: Monaco; font-size: 9pt;">How do you pasteurise? (High temp short time, or low temp longer time/batch</span></b></u></div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;"><u><b>pasteurise?)</b></u> </span></div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;"></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">Batch pasteurise at the lowest temperature I’m legally allowed – 63 degrees C and hold for 30 minutes. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;"><u><b>Why?</b></u> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">There are lots of different perspectives/opinions on this, but for me it is critical to treat the milk as gently as possible. I want to maintain the natural integrity of the milk as much as I can, and there are 2 main areas of focus in this regard. One is pasteurising – the higher the temperate, then more naturally present flora, enzymes, vitamins and minerals are destroyed, as well as denaturing the milk. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">Two is handling – the more rough the handling, the more the milk becomes denatured. Milk for cheese-making is best unhomogenised, and any unnecessary agitation will break up fat globules, effectively homogenising. The less denatured the milk, the better the textures and flavours of the cheese. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">We try and maintain the natural character of the milk as much as possible. We collect the milk straight from the cows while it is still warm, rather than collecting milk that has been cooled to less than 5 degrees. We avoid excessive pumping – the only time the milk is pumped is at the dairy – everything else is done by hand or gravity.</span></div><br />
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<div class="MsoNormal"><u><b><span style="color: black; font-family: Monaco; font-size: 9pt;">How long did it take to install? Were there any problems / issues? </span></b></u></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">I expected it to take about a week to install – so we allowed 2 weeks. Unfortunately it blew out to 5 weeks! We literally ran out of cheese (and we had even made extra for cover us for the 2 weeks). It was always going to be a challenge to get the 900 ltr vat up the hill – the factory is perched on a hill, accessed by a very pot-holed gravel road, followed by a ‘drive-way’ on the property that is just a dodgy dirt track. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">With our very high rainfall, dirt track becomes slippery mud, lovely creek becomes flooded torrent! The truck that delivered the vat was a semi-trailer that couldn’t get in, so our expensive new equipment was dumped in the paddock! This was thankfully quite easily overcome by a second, more sensible truck with a crane. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">The biggest problems were incorrect equipment being freighted. After everything was finally ready for the plumber to start installing, he arrives as we find that the gas hot water boiler is ‘Natural Gas’ when we needed and ordered ‘LGP Gas’. ARGHH!! Everything stops until we can get a replacement sent from Sydney. It arrives the following week, we wait for the plumber to be available, he does his bit and says he now needs the sparky to connect the pump. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">When the electrician arrives, we discover that the pump is 3 Phase Power, which we don’t have – we ordered Single Phase, but they sent the wrong one. ARGHH AGAIN! It all stops while we wait again. I won’t bore you with further detail, but this same pattern continues, with incorrect items delivered from 4 different suppliers. Is it obvious I am a little bitter? No – I am over it now – steep learning curve, and stressful…if we aren’t making cheese, we have no income, but still all the bills.</span> </div><div class="MsoNormal"><style>
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</div><div class="MsoNormal"><u><b><span style="color: black; font-family: Monaco; font-size: 9pt;">With the increased capacity, do you have plans for any new cheeses?</span></b></u></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">Yes! Lucky local farmer market shoppers have been the guinea pigs for my ongoing ‘recipe development’. I have been working on a couple of hard cheeses over the course of the last 3 years – with hard cheese it takes a long time if you are developing our own cheese. The period between making the cheese and then tasting is longer, so tweaking and adjusting your recipe or method is a longer process. One new cheese is our ‘Newrybar’ semi-hard – a natural rind, loosely based on some of the swiss styles. It has a creamy texture and a slightly nutty, sour character. For a different spin, we are also trialling cumin seeds added to this cheese. The other new one we are making is our ‘St Helena Italo’. Again with a natural rind, this cheese is great for both the table and grating, and has a character reminiscent of the Romano-style. We also have a peppercorn Italo and Chilli Italo.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">You may notice I refer to ‘styles’. One of my biggest challenges is overcoming the hurdle of consumers comparing to recognised styles. We are trying to develop our own cheeses that ‘break the mould’ so to speak (yes, a ‘cheesey pun). Whilst we may use a ‘style’ as a starting point, we develop out own recipes and methods of making and maturing. We don’t want to make a ‘Stilton’ or an ‘Emmenthal’ – we want to make our own, not copy others. The difficult part is that consumers want to liken it to something they know or recognise. </span></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;"><u><b>Is this your first (or rather second) step in conquering the world of cheese?</b></u> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">YES, DEFINITELY! </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">No…I don’t really need to conquer, I just want to be on the battleground. It is amazing to be doing what I love and still be in business after 3 years. It’s even more amazing to have achieved such recognition for what we do – to receive 2 Championship Awards at the Sydney Royal this year for our Nashua washed rind is just huge!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">I also love that Australia is at an interesting time in cheese. We have some very talented cheese-makers out there, some potential regulatory movement, and it seems some growth in the number of boutique cheese-makers. When we started 3 years ago, we were the first and only ones in the Northern Rivers – now there are 3 of us! Also, annual cheese consumption is rising slowly but surely. Food in general is higher on the agenda with an increase in consumer awareness and a desire to know more about it – where it comes from, how it is produced, and the story behind it. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: black; font-family: Monaco; font-size: 9pt;">Hopefully out of this, consumers will soon start to value Australian artisanal products more – I’m amazed at the price buyers will happily pay for industrial imported cheese at the exclusion of boutique Australian cheese. There are some great Australian cheeses out there that are as good as, if not better than some of the imports. Whilst we have some allies (or Ali’s!), cheese-makers alone cannot change this – we need help from restaurants, retailers and distributors as well!</span></div><div class="MsoNormal"><br />
</div>Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com0tag:blogger.com,1999:blog-1894082970002943903.post-15188131414804630092010-11-14T08:14:00.001+11:002010-11-14T08:16:41.331+11:00'Whey-cation' to Marrook Farm, NSWHi all – to make up for my recent lack of posts here is a REALLY LONG one covering my visit to Manning Valley cheeseries. <br />
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Last week I popped up to Coffs Harbour for a couple of days to help a friend open her new gourmet deli (I believe the first of its kind in Coffs). If you are heading up that way check it out – Pansabella Providores on cnr of Park Ave and Little St opposite Woolworths.<br />
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On my way back to Sydney town I took a few days to visit some local cheese-makers. First off, a quick stop by Comboyne Culture. I have never tasted their cheeses before, although some of my customers have mentioned them cheese to me. Ron the cheese-maker took a bit of time out of his day to take me through his cheeses and give me a quick tasting. He makes 4 soft cheeses and one hard blue which was quite interesting – Thone River Blue (I bought some and will let you know all about it in a future post when I crack it open – plus more on Ron and his cheeses). In the meantime, their website is <a href="http://www.comboyneculture.com/" style="color: blue;">www.comboyneculture.com</a> if you are interested.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ron Lindsay at Comboyne Culture</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Comboyne Culture Cheeses: clockwise from left: washed rind, bluembert, camembert, Thone River Blue, Lindsay Blue.</td></tr>
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Then it was off to Marrook Farm, where I was going to make cheese, milk cows and stay overnight to remind myself about what incredibly hard work it is to be a farmhouse cheese maker. David and Heidi (yes, she is Swiss) run Marrook Farm – an organic and bio-dynamic farm with about 50 Ayrshire cattle. It’s what I call the ‘quadruple whammy’ even though David and Heidi wouldn’t have it any other way:<br />
1. Cheese making = hard work in itself<br />
2. Farming = exceptionally hard work<br />
3. Organic = extra layer of complexity (or simplicity I guess, depending on how you look at it)<br />
4. Bio-dynamic = see notes for 3.<br />
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David and Heidi make amazingly delicious yogurt and 2 swiss-style cheeses – a Tilsit called ‘Brinawa’ and a gruyere style called ‘Bulga’ – both named after local regions. David had kindly invited me to stay with them on the farm overnight.<br />
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I arrived about 11 am to find David in the make room finishing pasteurisation in preparation for a small batch of Brinawa. He would normally start a bit earlier, but the recent heavy rains had washed out the road between the dairy and the cheese factory, so he had to repair that before he could transport the milk across. <br />
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As he tested the milk and added cultures and rennet, David explained he had recently taken a bit of a break from cheese-making as he had found it difficult to secure wholesale customers for his cheese. Buoyed by some non-confirmed orders, he had made a lot of cheeses, then got stuck with them when the orders fell through. I could tell he was a bit pissed off, and understandably so - when you run a farm, you have to milk the cows every day and then find ways to sell this milk. The last thing you want is big cheeses sitting around, slowing becoming over-ripe. Even thought I don’t work for the shop in question, I felt partially responsible seeing as I was the only cheese retailer in the room…<br />
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When the cheese sales fell through, he and Heidi focussed their efforts on their successful yogurt business. But he is back in the ‘cheese-saddle’ now because he loves to make cheese – but he is just making small batches at the moment (cautiously).<br />
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As the curd was washed and stirred, David took out a little bit for a cheese experiment – a small, smear ripened cheese with caraway seeds. I tasted one of the previous experimental batches, and even though David wasn’t happy with it, I thought it was damn delicious – reckon it has serious potential.<br />
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The curd was put into the large tilsit moulds from Switzerland, and then of course the masses and masses of washing up and cleaning began (David reckons cheese making is 90% washing up, and I am inclined to agree with him). We turned the cheeses a few times throughout the early afternoon, then left them in peace (it was at this point that David also generously shared his small lunch with me, as I hadn’t bought any provisions of my own).<br />
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<div class="separator" style="clear: both; text-align: center;"></div> Then back to the house for an impromptu tasting of David’s cheese and some discussion around how he should approach wholesalers/retailers considering he has absolutely no marketing experience what-so-ever. Due to his cheese-making hiatus, we only had some ‘reject cheeses’ to taste – David wasn’t particularly proud of them, but I still think they would have taken out a medal at the Royal Sydney. The 'reject' Brinawa was a bit oversalted, but still hints of rich cream and grassy pastures shone through. The Bulga was AMAZING – a true mountain cheese, and I personally thought it was a damn side better than most of the imported Swiss Gruyeres I have tasted lately. Both had obviously been very well cared for during maturation - regularly rubbed with brine and turned, creating a lovely rind.<br />
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Following some reflection of the difficulties of cheese wholesaling when you are a lone farmer, we headed out to the pastures to set up a temporary fenced area for the cows that night, David charging up and down hills with me puffing along behind him in Wellies and trying to carry the fencing poles. As we walked David explained some of the pastures to me and we munched each one – chicory, clover and rye grass – they were all pretty tasty. The pastures reminded me of the super-lush ones I saw in France, it really is ‘cow heaven’ (David’s term for the rich organic and bio-dynamic pastures he carefully cultivates). Words can’t describe how beautiful the pastures were, and I was kicking myself I didn’t bring my camera. Anyways, fencing duties completed it was time to check on the afternoon milking (undertaken by David’s son and another worker), a quick inspection of the recently repaired bridge, and then back to the house for dinner – a big thanks to Heidi for cooking a delicious pasta even though she was seriously under the weather.<br />
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About 7:30 pm we headed back to the cheesery to turn the cheeses again and put them to bed for the night safely tucked up in their moulds. We returned to the house, and I collapsed into bed, exhausted.<br />
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The next morning David was up early grinding grain for the milking, then at about 5:30 we were both off to the milking shed in the pouring rain, me in my old clothes seeing as I ‘was probably going to get shit all over me’ as David so eloquently put it. Lucky, thanks to David’s watchful gaze, I managed to avoid most of the shit (but not all) as I struggled attaching and detaching the milking cups from the cows. As I fumbled about I think the cows realised I was a novice and started to kick and sway around a bit – not an easy job! David was very patient with me and even managed to capture me 'in action' with my camera.<br />
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<tr><td class="tr-caption" style="text-align: center;">Out into the dark, rainy morning we go.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">David rounding up the cows - they were reluctant to leave 'cow heaven'.</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cows heading up to dairy. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Milking stalls.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ZAmf5a6B93NK1SNe_UPfw-W9fUea0KYpN3Y8WPP9INVF-5zFOGddGOHqChvbqxEZXnv5bpq9P0NZA5VJCJAAkvZzhzD7PR4R4L9yaHldjXvxWGCgm1BbLbzDLr-mm7b0QUVSkttJKvE/s1600/IMG_3567.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ZAmf5a6B93NK1SNe_UPfw-W9fUea0KYpN3Y8WPP9INVF-5zFOGddGOHqChvbqxEZXnv5bpq9P0NZA5VJCJAAkvZzhzD7PR4R4L9yaHldjXvxWGCgm1BbLbzDLr-mm7b0QUVSkttJKvE/s320/IMG_3567.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me trying to milk a cow. Sorry cows!</td></tr>
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These have got to be some of the most contented cows around, and David just loves them – calling each by their name and telling me about each one. For farmhouse cheese-makers, this connection to the land and their animals is central to their being. The thought of making cheese with milk from animals they didn’t know, or didn’t personally care for is pretty much out of the question. Basically, healthy land = healthy animals = top quality milk = excellent cheeses / yoghurts – and they are aware of every stage in the cycle. For me, this is the case study for raw milk cheese – single heard, organic, farmhouse cheese. (NB: Other examples of organic farmhouse cheeseries include Holy Goat and Grandvewe).<br />
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After the milking we chatted about the farming industry in general and David expressed his concern about the demise of small, local farms and the limited number of farmhouse cheese-makers in general. It is getting harder and harder for small farmers to survive – most of them keep going simply because they love it. And as David pointed out, it is really expensive for new/younger people to set up a small dairy farm, plus with an exhausting schedule of 365 days a year, where’s the incentive?<br />
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He is also very concerned about ‘who will feed his grandkids’ – which is a sentiment I think we can all identify with as we see an increasing number of imported foods, grocery monopolisation and declining ‘small farms’. <br />
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Pondering this, we drove the tractor back to the house for brekky – again prepared by Heidi despite her flu. Plus some more chats about the retail cheese scene in Sydney and the current review of raw milk cheese being undertaken by FSANZ – the craziness of not letting small farmhouse cheeseries have the choice to make raw milk cheese with the milk from their own animals seeming all the more illogical after I had observed the care taken with the morning milking. <br />
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I had to head off around midday, so that meant I could still spend a bit of time in the cheesery in the morning. We unmoulded the Brinawas and brined then. David also brushed the little smeared-ripened ‘experiments’ and gave me some samples. And of course more cleaning.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIz6_P0_hKxdHdOsNBSA2BrG9YciypHw9YH9WPLrDhRAWHbZf0SEgVnlxQIIkM81zVr-gqATCgoE6zlPsAGZCiWMBkpcFVTEllvN7Sto0mu1ijzobqvuZqz5-TS8zx7m1LYqy4gyUb7Jw/s1600/IMG_3582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIz6_P0_hKxdHdOsNBSA2BrG9YciypHw9YH9WPLrDhRAWHbZf0SEgVnlxQIIkM81zVr-gqATCgoE6zlPsAGZCiWMBkpcFVTEllvN7Sto0mu1ijzobqvuZqz5-TS8zx7m1LYqy4gyUb7Jw/s320/IMG_3582.JPG" width="240" /></a></div><br />
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Loaded up with cheese and yogurt, I headed back down the mountain and back onto Sydney, reflecting on my time there. For me – it was back to the shop, for David – the same daily cycle 7 days a week, 52 weeks a year.<br />
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The new baches of Brinawa will be available early next year – David said he will let me know when. Hopefully we will be able to get some into Formaggi Ocello and spread the word – I will keep you posted.<br />
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Everytime I visit a cheese-maker like David I am reminded of 3 things:<br />
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1. This is bloody hard work!<br />
2. Despite this – the cheese-makers are generally a happy bunch, smiling their way though the relentless daily farm duties, cheese making and cleaning<br />
3. All the cheese makers I have ever visited have been so generous with their time and so patient with me – I can’t believe they just let me jump straight in to the cheese making process.<br />
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CONCLUSION: We all need to support Aussie cheese-makers, and particularly farmhouse cheese-makers all year round – not just when the mood takes us! There are a lot of Aussie cheeseries now making bloody good cheese – so no excuses for not buying it. Yes - I acknowledge that there are still some average cheeses out there...but do what you can to support the good ones.<br />
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For more pics, visit my <a href="http://picasaweb.google.com/111035929636500219785/ManningValleyWheyCation?authkey=Gv1sRgCOrVtPukkrGUAw#" style="color: blue;">Manning Valley picasa album</a>. Unfortunately – during cheese-making and milking it is really difficult to stop and take a photo, but I did manage to snap off a few more. Also even though this blog is long, there are so many details I didn’t include – I just hope I did justice to Marrook Farm’s amazing set-up and products.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fnWix9qvnO9_kDmH2eVNQefQT-NIqcr4Bc43NfB3BHkVDFZBnfZf8EGgQv6cnUTN-mmjV806vy6481prfq74tjKSacxolRtAmKrb16fTObU32fg4ECcAXgNhyphenhyphen7kHX-skM72p0B1bpXg/s1600/IMG_3590.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7fnWix9qvnO9_kDmH2eVNQefQT-NIqcr4Bc43NfB3BHkVDFZBnfZf8EGgQv6cnUTN-mmjV806vy6481prfq74tjKSacxolRtAmKrb16fTObU32fg4ECcAXgNhyphenhyphen7kHX-skM72p0B1bpXg/s320/IMG_3590.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Marrook Farm yogurt - keep an eye out for it.</td></tr>
</tbody></table>Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com1tag:blogger.com,1999:blog-1894082970002943903.post-30290969472785997992010-10-16T07:12:00.000+11:002010-10-16T07:12:03.021+11:00A Tale of Two (very different) CheesesAnyone who works behind a cheese counter will commonly be asked the following 2 questions: ‘What is your favourite cheese?’ and, ‘Are there any cheeses you don’t like?’<br />
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Of course I have many favourites – both local and international, and up until recently I would have said I like almost all cheeses (except some over-processed supermarket ones). Of late however, I am developing mixed feelings towards one of my flock – I can’t quite bring myself to say ‘I don’t like it’, but I am definitely feeling less favourably towards it. <br />
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The cheese in questions is the incredibly popular Fromager d’Affinois – a super-industrial, double-cream cheese with a mild (some may say bland), creamy flavour and soft, flowing interior. I say ‘super-industrial’ because it is churned out of factories at a rapid rate and is made using ‘ultra-filtration’ – a process whereby milk is passed through a series of membranes which act to concentrate the solids. <br />
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This means the finished cheese is always of very consistent quality (good for retailers), and it seems almost impossibly rich and creamy (good for customers). <br />
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But it has no charm, no story, and as far as I am concerned no soul – and in this age of ‘locavore eating’, Slow Food and Farmer’s Markets isn’t that what we are all looking for? <br />
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At the other end of the spectrum, we have Aussie cheesemaker Justin Telfer – who makes an award-winning range of handmade cheeses using milk from his own dairy cows up near Byron Bay. <a href="http://www.bangalowcheese.com.au%20/">www.bangalowcheese.com.au </a><br />
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Justin makes one of my favourite cheeses – ‘Nashua’, a pungent, creamy little washed rind number (all 3 of us pictured below).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNg8imQa9XEtHkCrnhbLApmJ7rcd7EzgLmlb5LE9o9QFdElkfWEguD-lccF4cBzAsMbl2F7sCD_IP_K1hm0HCh-QPlHq77cqrGKU05CJMHPvtwRgvRf8ap8_exdcDhP5YP8HFO12vHgY8/s1600/Justin+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNg8imQa9XEtHkCrnhbLApmJ7rcd7EzgLmlb5LE9o9QFdElkfWEguD-lccF4cBzAsMbl2F7sCD_IP_K1hm0HCh-QPlHq77cqrGKU05CJMHPvtwRgvRf8ap8_exdcDhP5YP8HFO12vHgY8/s320/Justin+pic.jpg" width="320" /></a></div><br />
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At this year’s Sydney Royal Cheese Show, a Gold Medal in washed rind class, Champion Fancy Cheese AND Champion Bovine cheese. Nashua wins over who-ever has the fortune to try it and ‘he’ is now a regular fixture on my ‘favourite cheese’ list. <br />
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In order to keep up with demand, Justin has recently had to buy a bigger pasteuriser! Hopefully this is a sign of things to come – growing popularity for well-made, Australian artisan cheeses. <br />
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Come on cheese lovers, let’s support our local cheeses!Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com1tag:blogger.com,1999:blog-1894082970002943903.post-20398453287345342602010-09-30T18:28:00.000+10:002010-09-30T18:28:22.251+10:00Guess the Cheese - AnswersI was so busy ranting about salt and cheese I forgot to post the answers to 'Guess the Cheese'. There is still time to play – resist looking at the answers below and click the link to the ‘Guess the Cheese’ post to your right. <br />
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Answers:<br />
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<br />
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a) “Sapphire Cheese” = Fromage d'Affinois. Apparently d’Affinois sounds like ‘Sapphire’ (?)<br />
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b) “Columbian Cheese” = Coulommiers – pronounced ‘cool-om-yay’, which sounds a bit like ‘Columbia’. Kind of…if you squint…<br />
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c) “The cheese name sounded like ‘ravioli’” = Robiola – a small, usually geo-rinded cow/goat and/or sheep cheese from Piedmont. Generally not available in Australia, so I recommended Brunet or La Tur<br />
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d) “The gorgonzola with mushrooms in it” = Cacio di Bosco – the truffle pecorino. This one stumped me for a while, but a few questions revealed that the customer had confused ‘Pecorino’ with ‘Gorgonzola’, and truffles with mushrooms<br />
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e) “That blue cheese from Darwin” = Tarwin Blue, from Berry’s Creek Cheesery. Sounds very much like ‘Darwin’<br />
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This just highlights the trouble people have with unusual names cheeses – I guess it can be pretty intimidating to come in and shop for things you can’t pronounce. Cheese buyers take note – just try your best, the person behind the counter should be able to work it out given enough clues!<br />
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Cheese retailers – feel free to submit your own challenges for the next round of ‘Guess that Cheese’.<br />
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Stay tuned next Post for 'A Tale of Two Cheeses'.Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com1tag:blogger.com,1999:blog-1894082970002943903.post-41810411622154613442010-09-30T18:09:00.001+10:002010-09-30T18:11:24.887+10:00The Savoury Details – Salt and CheeseNB: For the purpose of this blog, I refer mostly to ‘Sodium’, as opposed to ‘Salt’, as Sodium is the standard for nutritional information panels, but it is really important to note that Sodium does not equal Salt. Salt is a compound – Sodium + Choloride, so if you want to calculate the level of actual salt in your food, you need to multiply the Sodium number by 2.5. Sodium is the element that is bad for our health in large doses – that is why it features on nutrition panels (probably also because it is a lower number than ‘Salt’, making the product look healthier).<br />
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I hear an increasing number of my customers complain that their doctor told them that they can’t eat any cheese now because they have to follow a low salt diet. While it is true that some cheeses are high in salt, there are definitely delicious, lower-salt cheese options out there.<br />
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Salt plays an integral role in cheese making by controlling microbial action and acting as a preservative and flavour enhancer. But the rules aren’t the same for all cheeses – some styles contain more salt than others – for example: Cheddar, some Blue cheeses and also Parmigiano – which spends 3 weeks bobbing around in a tank of brine before being matured. Some cheeses contain much lower levels of salt, such as fresh styles and some gruyeres.<br />
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AWASH (The Australian Division of World Action on Salt & Health <a href="http://www.awash.org.au/">http://www.awash.org.au</a>), suggests the following 3 categories for identifying low/high salt foods:<br />
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Less than 120mg Sodium per 100g = ‘low in salt’ (as per current FSANZ standards)<br />
120 to 600mg Sodium per 100g = ‘medium’<br />
More than 600mg Sodium per 100g = ‘high in salt’<br />
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The nerd in me has enjoyed creating this table of Sodium levels in popular cheeses available from most good cheese shops:<br />
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mg of Sodium per 100g of cheese:<br />
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<ul><li>Meredith Plain Chevre 300mg * </li>
<li>Comte 335mg **</li>
<li>Woodside Goat Fetta 336mg * </li>
<li>Berry's Creek Tarwin Blue 440mg *</li>
<li>Parmigiano Reggiano 650mg #</li>
<li>Barossa Valley Camembert 650mg *</li>
<li>Yarra Valley Persian Fetta 880mg *</li>
<li>Quickes Cheddar 750mg *</li>
<li>Cropwell Bishop Stilton 900mg **</li>
<li>Roquefort 1760mg **</li>
</ul>Sources: <br />
* product packaging <br />
** Information supplied by importer <br />
# Parmigiano Reggiano Consortium website<br />
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As you can see – some really tasty cheeses fit comfortably into the ‘medium’ category. The recommendation for Australians with high blood pressure or an existing cardiovascular disease is a daily Salt intake of 4 grams per day or less if possible, equivalent to 1600mg of Sodium (4g divided by 2.5).<br />
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So – if you were to have an individual cheese plate with 30g each of Meredith Chevre, Comté and Tarwin Blue, you would only be consuming around 320mg of Sodium, or 800mg of salt – only 20% of your ‘daily salt allowance’. <br />
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OK – so probably not something you would ‘splurge’ on everyday, but this definitely isn’t out of the question if you are watching your salt levels. <br />
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If you need some comic relief after reading this slightly dry post, you can check out some of my favourite cheese humour by Mitchell & Webb on YouTube (language warning): <a href="http://www.youtube.com/watch?v=vyyyh8_Afyw">http://www.youtube.com/watch?v=vyyyh8_Afyw</a><br />
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Thanks to Elizabeth from AWASH and Tania from Say Cheese Wholesale in Adelaide for helping me out with this post.Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com0tag:blogger.com,1999:blog-1894082970002943903.post-52870885554291524122010-09-17T08:23:00.002+10:002010-09-17T08:23:53.565+10:00'Guess the Cheese' - a game everyone can playOne of the most common games for people behind cheese-counters to play is ‘guess the cheese’. This involves our customer giving us some vague clues about a cheese they really liked, but forgot the name of – then we try to figure which cheese they are talking about.<br />
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Here are a couple of cryptic clues I have had from customers in the last few weeks. I thought I would share them with you so you could play along…the answers will be in my next blog, so stay tuned.<br />
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a) “Sapphire Cheese”<br />
b) “Columbian Cheese”<br />
c) “The cheese name sounded like ‘ravioli’”<br />
d) “The gorgonzola with mushrooms in it”<br />
e) “That blue cheese from Darwin”Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com0tag:blogger.com,1999:blog-1894082970002943903.post-6992358778348539162010-09-15T12:12:00.001+10:002010-09-17T08:22:52.940+10:00An IntroductionWelcome to ‘Close to the Wedge’ – a cheese blog that I hope will be interesting and useful for people who sell cheese, write about it and who just really enjoy every aspect of it. Rather than write a ‘cheese of the week’-style blog, I really wanted to write about the topics I spend time investigating in the course of my job, such as animal rennet vs non-animal rennet, cheese and wine matching, affinage, plus reports from my visits to cheese-makers around the traps. <br />
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When I tell people I am a fromager, I am usually met by a blank look and then the question: ‘a what?’ The role of a fromager is often over-simplified as one who sells cheese, but it encompasses much more than that – including an understanding of the origins of cheese and the cheese making process, the impact of the seasons, different styles of cheese made from different milk types (cow, goat, buffalo etc), how cheeses are matured, how to match cheeses with accompaniments and beverages, and how to best store and present cheese just to name a few aspects. <br />
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While there isn’t really a ‘Fromager Degree’, there are a lot of training options for anyone keen to enter the industry. Over the years I have completed a Cheese Sensory Analysis Course, (which permits me to judge at the Sydney Royal Cheese Show each year), I have spent time visiting and working with Aussie cheesemakers, I have done some training and work experience in France (see post below), and also completed the UK Cheese Guild Cheese Diploma. Plus of course, hours and hours of selling cheese in various shops around Sydney (currently at the beautiful Formaggi Ocello in Surry Hills). <br />
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Luckily for me, I LOVE my job, so any ‘study’ never really feels like work, just fun. So, on that note, I hope you will enjoy reading my blog as much I love researching and writing it. Please feel free to leave comments or questions for me.Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com0tag:blogger.com,1999:blog-1894082970002943903.post-29375847516008882012010-09-15T11:25:00.001+10:002010-09-15T21:06:50.482+10:00Cheesey times in Italy and France<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Almost exactly one year ago, I travelled to Italy to visit the Cheese festival in Bra, and then continued on into France to work with renowned affineur and fromager Hervé Mons, where I learned the finer points of affinage (maturing cheese) and cheese retailing. While working for Mons was absolutely backbreaking and exhausting, it was a 'cheese dream come true' experience - Hervé is amazing, like a cheese-whisperer. People are always asking me about the trip, and to see some pics – so here are my highlights in a series of photos:<br />
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<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC3nzNZXDcVWfA99BK-C2JMDNb9vftE2DiGkAZbMZCrhiXf36ajqyxnspRuhHQoGyDVH9qVr28ZoaI9SaJ47917NElpqEwvEL6zF7sb82ktDJRJ0yk0eMrvhS_jNqdNtt18uIcIoaWOU/s320/IMG_2412.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tasting plate at Obika Mozzarell Bar in Turin</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDC3nzNZXDcVWfA99BK-C2JMDNb9vftE2DiGkAZbMZCrhiXf36ajqyxnspRuhHQoGyDVH9qVr28ZoaI9SaJ47917NElpqEwvEL6zF7sb82ktDJRJ0yk0eMrvhS_jNqdNtt18uIcIoaWOU/s1600/IMG_2412.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiylX_FZ72fNDtSmf5F9Mzu4pQuzu8B7evfyA-2tZCGFoCHXIvkiujJ-nnzcG2k0qHjEadNd_sroF68aD7tIsuW-qAxeqNDUo1PMnNC6TMY2laKWknHlU1E_nRFL5LE3kbwaL6YD6au0/s320/IMG_2464.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bra. Children dressed as cheeses for a play</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiylX_FZ72fNDtSmf5F9Mzu4pQuzu8B7evfyA-2tZCGFoCHXIvkiujJ-nnzcG2k0qHjEadNd_sroF68aD7tIsuW-qAxeqNDUo1PMnNC6TMY2laKWknHlU1E_nRFL5LE3kbwaL6YD6au0/s1600/IMG_2464.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Bra. Children dressed as cheese for a play.</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUA5E9t7zsb7fBFmHCCVR070hJs-OkIMRr0f-nk-3ce7vOehM21F5iF5usANdTEu8wiKGmGxDwsqrELaCQ2yN8VIuGeKk9rb9t-5jioZNYOAV8rw6cRVzobAfSM-zii2Rq4HZocaIVXe4/s1600/IMG_2471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFon2eRUp0W9GsPl9ouZf80qFEFG53cO9yZ0GyJOvDWFPInxEJ7oFnNCPQkvn2do9tMMPsBCLPlKvqmS2jl95ZyE7lhPojdNpJvqZaE64ueNd4fDZuiQ-AOspmvyUWmFr7GuuF5yQij70/s320/IMG_2487.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bra. Cheese display in the Market, no refrigeration here folks.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFon2eRUp0W9GsPl9ouZf80qFEFG53cO9yZ0GyJOvDWFPInxEJ7oFnNCPQkvn2do9tMMPsBCLPlKvqmS2jl95ZyE7lhPojdNpJvqZaE64ueNd4fDZuiQ-AOspmvyUWmFr7GuuF5yQij70/s1600/IMG_2487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Bra. Cheese display at Market. A Customs nightmare - ferns and hay everywhere!</td></tr>
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<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkdfQFLgKKcT-DN3Ee11QhXNUVtnAa8MJ4fh-fuV2GD33rMD9Wi58A9hRq5DJYjub_vhn1YKtWCH2-jhz78M0ax2d_6qRp2Y-O8p0_jM_KQ8y68g3PFVM81ErVwZ2WXTxRHhcp74XN5o/s320/IMG_2495.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bitto 'from the Valley' - a cheese with amazing maturing potential.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkdfQFLgKKcT-DN3Ee11QhXNUVtnAa8MJ4fh-fuV2GD33rMD9Wi58A9hRq5DJYjub_vhn1YKtWCH2-jhz78M0ax2d_6qRp2Y-O8p0_jM_KQ8y68g3PFVM81ErVwZ2WXTxRHhcp74XN5o/s1600/IMG_2495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oq2O32FL3vSSuA4oIGBgkteBCxkitbvfw_Opjm8s8_NwHg-7sy98tDko_rTQCaqgGgUMPiy1ZaYfauKJxfcqeeigwNlyUYIFVFyNRsKFmLfakHez1IGBcJRTC5eTAbZq7ecF-1Eyq8w/s320/IMG_2542.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bra. Display of cheese hoop and cheese cloth.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oq2O32FL3vSSuA4oIGBgkteBCxkitbvfw_Opjm8s8_NwHg-7sy98tDko_rTQCaqgGgUMPiy1ZaYfauKJxfcqeeigwNlyUYIFVFyNRsKFmLfakHez1IGBcJRTC5eTAbZq7ecF-1Eyq8w/s1600/IMG_2542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZO6rcvMed8uTCyUewL9S3-MmPheuIbFmX3myw-PCvlL0ShPs5v8Jtf6CKqgcSzqOMcy20YxHfO1cZ7z_WWa8WhoC_OdmxmDeMDixRPg4dxUKSuvjOVSGPfpoBf_QiPg7yrokqhwYkkE/s320/IMG_2559.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bra. Some really dry cheeses from Southern France that looked a bit like lumps of dirt. I bought one and ate it - it was very dry, and quite tangy. The rind was almost inedible.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZO6rcvMed8uTCyUewL9S3-MmPheuIbFmX3myw-PCvlL0ShPs5v8Jtf6CKqgcSzqOMcy20YxHfO1cZ7z_WWa8WhoC_OdmxmDeMDixRPg4dxUKSuvjOVSGPfpoBf_QiPg7yrokqhwYkkE/s1600/IMG_2559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYMxvX_BIpaTDF1sMpNjSRAQG55zzdkfi7Cll7trZGqo1dtT3R0hjcf8X7Wt2fh0VOLXG_KN6Qu9Pqdm_6YQ_5uXCKN4gyK1W4mCmliZ4vhQpxGEh1m5fYBt2q9BjXIxawc6OA0Npw8k/s320/IMG_2562.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mary Quicke posing with her eponymous cheddar. The Quicke family have been working their farm for over 450 years - what a tradition!</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYMxvX_BIpaTDF1sMpNjSRAQG55zzdkfi7Cll7trZGqo1dtT3R0hjcf8X7Wt2fh0VOLXG_KN6Qu9Pqdm_6YQ_5uXCKN4gyK1W4mCmliZ4vhQpxGEh1m5fYBt2q9BjXIxawc6OA0Npw8k/s1600/IMG_2562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKSJ3gpPsyju0dM_ug7tu5Fe6jhUZ6zxVpTf7QGyjUjspSyfrbhgBGxpVpZd85cHYIz1S2ceJHpzQcUq8twYaZ92-6EXzxfCS8VnXOw9eCPUHZ9_ZLizsfeTz8W3nWLRGkLtYEh_TS1A/s320/IMG_2615.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bra. Hard at work during a Comte and Champagne masterclass (class translated into English on headphones).</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKSJ3gpPsyju0dM_ug7tu5Fe6jhUZ6zxVpTf7QGyjUjspSyfrbhgBGxpVpZd85cHYIz1S2ceJHpzQcUq8twYaZ92-6EXzxfCS8VnXOw9eCPUHZ9_ZLizsfeTz8W3nWLRGkLtYEh_TS1A/s1600/IMG_2615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjSPyniYUUhyphenhyphenEsfkUWkIJElwDTBmCGkbW_bG0ffka5utm-dENmYRhQD22G_Md8WyfGVOpRLdovY7NphvRjU_AInKKZioO5XvqKkdbDQLqFrywvxYk23bpW_8tOomG45TL05ka-4pL5Zs/s320/IMG_2601.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With Beppino Occelli - the maker of Testun Al Barolo cheese, the one covered with grapes. My good cheesey friend, Sonia Cousins in the red.</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjSPyniYUUhyphenhyphenEsfkUWkIJElwDTBmCGkbW_bG0ffka5utm-dENmYRhQD22G_Md8WyfGVOpRLdovY7NphvRjU_AInKKZioO5XvqKkdbDQLqFrywvxYk23bpW_8tOomG45TL05ka-4pL5Zs/s1600/IMG_2601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5QqP_HoJacpAno2C4ehAO8Agz39jxdExDaTrInMca4tZWPOWK31sGB4NSBGlS-1iGHMtmNyL677ELSXkPZIZ8Bwa5Zk7yzvGCbvYmt7A6T2JX4qVu1DUjxLpatYQq9tLh19fpOcUwuE/s320/IMG_2646.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">France. The entry to Herve's famous affinage tunnel. An old railway tunnel under a hill converted to a cheese maturation facility. Over 100 metres long with tonnes of cheese inside.</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5QqP_HoJacpAno2C4ehAO8Agz39jxdExDaTrInMca4tZWPOWK31sGB4NSBGlS-1iGHMtmNyL677ELSXkPZIZ8Bwa5Zk7yzvGCbvYmt7A6T2JX4qVu1DUjxLpatYQq9tLh19fpOcUwuE/s1600/IMG_2646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zf5IIfzFss8Eekl_3Y0i5eXWmy8EkNTjd3-j3cpyAv9dfEB2BFy9yWWTG-RRpI63J9kkXKOag9RfOiOGBobkLWA4DZwLRlHT3mzmDEDF5oHebwLSiLxsRGYr1ZSbpsanAIqrPG8Aj4Q/s320/IMG_2815.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me working in the tunnel on some tomme cheeses. So exhausted by end of day.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zf5IIfzFss8Eekl_3Y0i5eXWmy8EkNTjd3-j3cpyAv9dfEB2BFy9yWWTG-RRpI63J9kkXKOag9RfOiOGBobkLWA4DZwLRlHT3mzmDEDF5oHebwLSiLxsRGYr1ZSbpsanAIqrPG8Aj4Q/s1600/IMG_2815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSU-IauITySv3SLmDXK0OeHKD8nJJVA7cjvp7oJhllJ8VeOb_RFvpokwtVLx7TolcAi8Agc59ocZDazgi4wGqOvxMO6JC64bVRtAyBP0o-QzjJtj6HsDZmpVs0ocgT33a9WwbzDa_p2g/s320/IMG_2835.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Having a rest on my 'Comte Gruyere' seat.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSU-IauITySv3SLmDXK0OeHKD8nJJVA7cjvp7oJhllJ8VeOb_RFvpokwtVLx7TolcAi8Agc59ocZDazgi4wGqOvxMO6JC64bVRtAyBP0o-QzjJtj6HsDZmpVs0ocgT33a9WwbzDa_p2g/s1600/IMG_2835.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStPfgOGO1JXVhQJ38nXqC-V7bVaZBy7TDKT1D5ud2b8CNrcylO56yzAdmhZ63JmAUEBBLWOWYofpuJ3PDRuPJvAbnwzM_VW8IK7o1cIU6MJqBrEReUSLGzbN3VXDeqDhleXv9Hu3TFJE/s320/IMG_2864.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Working with the raw-milk, cave-matured St Nectaire. It is matured on beds of straw.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStPfgOGO1JXVhQJ38nXqC-V7bVaZBy7TDKT1D5ud2b8CNrcylO56yzAdmhZ63JmAUEBBLWOWYofpuJ3PDRuPJvAbnwzM_VW8IK7o1cIU6MJqBrEReUSLGzbN3VXDeqDhleXv9Hu3TFJE/s1600/IMG_2864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gKVsbfWAkOtvIwo8J2f8UwnYn-4jF0vULAk2dMlR7D9snxzXgrrUhgNiIBdI4ivKf_ZAfcMFIK9bjrjiWdynhuycYHTvtKeUUcT0mB-tQYhTzaPs0C5emLvnSuxAioN1sg-5lzQtI_8/s320/IMG_2756.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Working hard in the Mons retail store selling raw-milk Morbier. (yes, I know what you are saying - I escape my daily job of working in a cheese shop, only to go on holidays and work in another cheese shop - can't help doing what you love!)</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3gKVsbfWAkOtvIwo8J2f8UwnYn-4jF0vULAk2dMlR7D9snxzXgrrUhgNiIBdI4ivKf_ZAfcMFIK9bjrjiWdynhuycYHTvtKeUUcT0mB-tQYhTzaPs0C5emLvnSuxAioN1sg-5lzQtI_8/s1600/IMG_2756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWFXXs6fhSP3MXSkjQbBt8egc-LFJI6Yb7em7F5ObNf7gTC5bvRIyqYIXtQXsBeSQHeF7ycEfI7ermx03n0MGcgPf3HcmEvopaiAOaNbiQYlIM76kD_nFG8zGP1kPKqETO7CRMV0zmko/s320/IMG_2862.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With the famous M. Mons himself - striking a pose next to 'his heart' (ie, favourite cheese), Salers. A very ancient cheese produced in the moutains of Auvergne region.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWFXXs6fhSP3MXSkjQbBt8egc-LFJI6Yb7em7F5ObNf7gTC5bvRIyqYIXtQXsBeSQHeF7ycEfI7ermx03n0MGcgPf3HcmEvopaiAOaNbiQYlIM76kD_nFG8zGP1kPKqETO7CRMV0zmko/s1600/IMG_2862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TkQzzPcaQlPRsF7JGjpYYC-h2am4nx8UOzXX5iyOIOl4CaCFwsZbdCBySXpMduaibsAMjAlZnJOLnam2IQj8cJvHkD_T1hSkarKKd29uA6UzZ4u5jrW2DXV1Y9c628XNh9prM2qaCq4/s320/IMG_2699.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salers cows being milked to make Salers cheese on a small Auvergne farm. The milking and cheesemaking process is very involved and labour-intensive.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9TkQzzPcaQlPRsF7JGjpYYC-h2am4nx8UOzXX5iyOIOl4CaCFwsZbdCBySXpMduaibsAMjAlZnJOLnam2IQj8cJvHkD_T1hSkarKKd29uA6UzZ4u5jrW2DXV1Y9c628XNh9prM2qaCq4/s1600/IMG_2699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZlsP3p3Rlp8si3877ym_xxjJ62vhn5zhZIYSlASkEW8rzRcGxv0aM-4gwX7zzbJRhdzKwuIPl9ZG5pXO8UXyHnbYKblx4dAKgP1-RGKLgB8dZOt9IyGGCW5UhdMK8gMZ43TqNkpvKEc/s320/IMG_3282.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">UK. Checking out the Neal's Yard Dairy maturation facility.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCZlsP3p3Rlp8si3877ym_xxjJ62vhn5zhZIYSlASkEW8rzRcGxv0aM-4gwX7zzbJRhdzKwuIPl9ZG5pXO8UXyHnbYKblx4dAKgP1-RGKLgB8dZOt9IyGGCW5UhdMK8gMZ43TqNkpvKEc/s1600/IMG_3282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Alison Brienhttp://www.blogger.com/profile/15112029446029750793noreply@blogger.com0