#10: Jo Barrett, Co-Executive Chef, Oakridge Winery (Yarra Valley, Vic)

This month we shine an even bigger spot light on Aussie Artisan, what that means and what it  truly takes. For the entire month of August (and beyond for that matter), we’re encourage you all to seek these ‘legendairy’ producers in your own local area. Today, we’ll hear from Erica Dibben from Tilba Real Dairy which is located on the beautiful south coast in NSW. It’s a region that has been through a lot in the past 18 months (in particular) facing down the devastating bushfires of late 2019 / 2020 and then of course, right into a global pandemic. Lets not sugar coat it. It’s been tough. Nic and Erica have been in the dairy industry for over 20 years and despite the challenges, remain incredibly passionate about it, especially when it comes to providing outstanding products for their local community and beyond. At its core the Tilba Real Dairy’s story is one of strength, community, authenticity and, the word that is heard a lot around here, resilience. Here, Erica talks candidly about what it means to live that and of the vital importance of providing for those around them and what it means to them. Plus, how food security and quality go hand in hand and the challenges the dairy, and more broader farming industry, currently faces I really enjoyed this very open and honest chat with Erica and we know you’re going to enjoy hearing more about Tilba Real Dairy. Let's get in to it

7 Elo 202139min

Blessed may be the cheesemakers but let's not forget the cheese mongers who play an important role in advocating the artisan cheese community. Today we catch up with the magnificent Penny Lawson, a self confessed avid cheese lover and owner of Potts Point’s favourite fromagerie, Penny’s Cheese Shop. Penny has become a staple in the Australian cheese landscape having been in the industry for over 20 years. She also works as a cheese judge with the Australian Specialty Cheesemakers' Association and for those of you who’ve joined us at the Festivals, you would have seen her smiling facce behind many a stand helping out and spreading the good cheese word. We finally got a chance to sit down and chat all things especially about the evolution of the Australian cheese, judging cheese, the important and vital role of the cheesemonger plays, as a provider, educator and advocate to cheese lovers, and what we can all do to support our growing cheese industry. I should say as well, that for the entire month of August, we’re shining an even bigger spotlight on Aussie Artisans to celebrate #aussieartisanweek which is puled together by our mates at Pepe Saya. That week is August 16-22, 2021. Supporting local artisans is paramount right now especially as NSW continues its difficult lockdown and Victoria and South Australia just come out of theirs. Where you spend your food dollars really does make a difference. Let’s get into it.

31 Heinä 202131min

On a small goat farm on the Bellarine Peninsula, Corinne Blackett makes a wonderful, if small range, of delicious goat's cheese. A pharmacist by trade, Corinne fell in love with goats when she had purchased a six to keep the grass under control on the property. What else do you do with these natural lawn mowers? Well, make cheese of course and it was after realising the pleasure of the cheese making process in her kitchen, no doubt thanks to the incredible freshness of milk at hand, Drysdale Cheese was born. Now with a herd of just 30 milking goats on a small, 5 acre property, Corinne makes a small range of award winning cheese that you, if you’re lucky enough, can find in local shops and restaurants in the greater Geelong and Bellarine region I’ve been wanting to chat to Corinne since we started this humble podcast and I’m sure you’ll agree, it was well worth the wait. As with all conversations, this just starts to scratch the surface of the Drysdale Cheese story and there is so much more we could discuss but for now, get settled so, let’s get into it. --- Be sure to follow her at @drysdale_cheeses

25 Heinä 202128min

The Meredith Dairy story is great one. Farmers from the very beginning, Julie and Sandy Cameron knew they needed to value add to their farm and innovate their way out of the pressures and downturn in wool pricing in the 90s. So, the Dairy was born and the rest, they say, is history for today Meredith Dairy is arguably one of the most recognised Australian cheese brands in the country. This conversation with son Angus, highlights the dedication many Australian farmers and cheese makers have for their craft. We chatted about how value and quality needs to happen at every level of farming. From the animals themselves, the farmers who nurture them, the land they graze and then of course, the cheese itself and the process that makes it happen. It is this full vertical integration that makes Meredith Dairy both unique and successful. We also talk about the future and ensuring the work being done now is sustained for generations to come. This is about sustainability on all fronts; not just environmentally but, socially and economically as well. This is a great insight into what dedication to quality looks like both long term and at scale. LINKS MENTIONED THROUGHOUT>> https://www.abc.net.au/landline/goat-goals:-goat-cheese-dairy-committed-to/12078242

18 Heinä 202140min

The Minoia family immigrated to Australia back in 1999 and brought with them a hard working ethos and craftsmanship that has made Vannella Cheese, a the third generation cheese making family, produce what we think, is some of the Australia’s (or dare we say the worlds) best Italian style stretch curd cheese. Here I got the chance to chat with Giuseppe to talk about not just the cheese making process for this style of cheese, but the effects of the seasonal variation and how the quality of Australian milk is outstanding. Family is at the core of Vannella Cheese and it was a so good to reminisce over food from the his motherland and the connections sharing a meal, can create. If you are interested in trying some of their cheese in this month's Mould Collective cheese box you’ll find some scamorza which is a smoked mozzarella. Otherwise you will also find them at the Carriageworks markets every Saturday in Sydney and the of course, check out their website for stockists near you. Let’s get into it …

11 Heinä 202132min

This episode, recorded LIVE at our Sydney Festival in May 2021, is with Michael Caines from Pecora Dairy. Tucked away in the Southern Highlands village of Robertson, in New South Wales, Michael and along with his wife Cressida, make incredible cheese and also hold the title of making the first commercially available, uncooked RAW milk cheese in Australia; the Yarrawa This is no small feat. You’d be hard pressed to find a more articulate conversationalist on RAW milk cheese than Michael. So here we deep dived into the topic of raw milk and how their full circle operation is the basis of their exceptional cheese. Yes, we went full curd nerd here and discuss the particulars of sheeps milk compared to cow’s goats and others, why raw milk is so special and touch on the regulatory challenges cheese makers face here in Australia to make cheese from it. Let get into it

4 Heinä 202130min

Today’s episode is one for the curd nerds as here I talk with Cameron Rowan, executive cheese maker at Milawa Cheese about all things cheesemaking. We all know how to eat cheese but the process behind the product is as diverse, complex and frankly captivating as the people who make it. We sat down with Cam out our Sydney Festival in May, to talk us through how milk, cultures, rennet, flocculation, forming, fermentation and a hell of a lot of patience can create great Australia cheese. An artisan in the true sense of the word, it was a pleasure to get down to the nitty gritty of what goes into making Milawa’s King River Gold (which is a real favourite of mine). And I have to say, Cam’s cheese journey is a truly fascinating one and we’re going to get him on here soon. But until then, let's get into it.

26 Kesä 202134min

In this episode, we speak with Mahlah Grey from The Pines, in Kiama. Sitting down and talking with Mahlah is just a delight and you can’t help but enamored and motivated by her wonderful connection and enthusiasms to the farm her family calls home. Everytime I chat with Mahalah, there is always something new and interesting to learn about the way they approach farming. It’s truly insightful and inspiring. With 6 generations of dairy farming history at The Pines, it's safe to say they have seen it all over the years. Droughts, Floods, fires and then a pandemic Mahlah talks to us about the joys of reconnecting with the land and the significant differences just a few small changes can make. She is a legend and if you want to learn more about what the team at The Pines Kiama is doing, Mahlah wrote a lovely piece in our First edition our Mould Digest which is available in all cheese boxes and at our Festivals. So make sure you grab a copy. Also, a shout out to Mahlah’s husband Kel. Mark our words mate, we can’t wait to see you at the Festival soon.

20 Kesä 202124min