#28: Kris Lloyd AM, Woodside Cheese Wrights & Kris Lloyd Artisan (Adelaide Hills, SA)

Moving house really does suck. So imagine for a moment, the challenges of not just moving your entire farm but an entire herd of 300 cows. As someone who has literally just moved house and office, the number of logistical challenges of such an undertaking … is mind blowing. But that is exactly what Andy and Matt Jackman did when they made the call to leave the drought stricken Northern Victoria to quite literally, the greener pastures of Olinda, in Northern Tasmania. And here is where the Red Cow Organics story begins. A new farm. A new home. AND … then, a new business. Focused on making incredible cheese with organics at its core. This is a story of making a call, and following it all the way through.

18 Aug 202021min

The inspiration to start a business, especially that of cheese, more often than not stems from a passion or a wonderful and memorable experience. But for Tamara Newing, from Boat Shed cheese in the Mornington Peninsula in Victoria, it was born as result of a horrible tragedy. I’m telling you this now as a heads up and ask you to hold on here as its this is story you really should hear. It’s a story of how cheese making created a process of purpose and inevitably, a legacy. The line ‘it’s just business, not personal’, is one I’ve always taken issue with and even more so now after speaking with so many amazing people on this podcast. It’s particularly true in todays episode. Small business, no matter what it is, comes from a personal investment of emotional energy that goes beyond dollars and cents. It’s the thing that drives people to do what they do and face any challenge that comes their way. I’d like to thank Tamara for being so open and willing to share her deeply personal story here and especially on the tenth anniversary, literally to the day, of when her cheese story begins.

4 Aug 202032min

Blessed, also, are the cheesemongers and today, I get to chat with one of the best; Olivia Sutton from the wonderful cheese shop, Harper and Blohm in Brunswick, Victoria. Today’s episode is a real treat as Olivia’s insights into not just how Australian cheese has evolved, in a relatively short period of time, but how we, the cheese lovers, palates have changed as well. Much like the role of a sommelier in a restaurant, the cheesemonger is there to help you navigate, guide and explore the wonderful world of cheese. Educate, yes, but also empower you in your discoveries. We’re all on cheese loving journey after all. Olivia has travelled the world exploring and tasting cheese from across the globe, and has been part of the MOULD CHEESE FESTIVAL from day one as anyone who indulged in her Raclette toasted sandwiches can attest. Like all she has had to adapt her business in the current climate but her long experience in selling cheese, especially online, goes back years. Yes, we loudly champion Australian cheesemakers but it would be remise not to acknowledged the time, effort and energy that gets into what Olivia does. I’m so grateful for her taking the time to chat to us. ——— Harper & Blohm https://harperandblohm.com/

1 Aug 202026min

Today, I talk to with Jo Barrett; co-executive chef at Oakridge Restaurant in the Yarra Valley in Victoria. A chef, baker, cheesemaker, Delicious food judge, publisher and all round brilliant human, there seems there is not much Jo can’t do. Perhaps frustratingly so for us mere mortals. Talking with Jo, you can’t help but get a sense of her burning curiosity of the culinary world around her and a drive to know more and more … and then too not only share her experience, but nurture and encourage you to do the same. And you know whether it’s growing produce, baking incredible bread, cooking and or of course, make cheese … knowing more truly amplifies your enjoyment of it. And that really is at the core of our conversation here. Radical curiosity mixed a romantic love of all that she does. And when I say encourage, I mean it as together with her brilliant photographer friend Jana Longhosrt, she’s created a magazine called the ‘have a go series’ to encourage you to exactly that. And yes, the first issue is about cheese. We’ll leave details of where to purchase this in the descriptions but I can tell you, that all new subscribers to the Mould Cheese Collective monthly cheese box, will have one included for all you curd nerds. It’s a wonderful publication which we can’t recommend enough. But for now, let’s get into it. ——— Have a Go Series You can purchase and find out more about Jo’s Magazine via the url below! https://www.haveagoseries.com/

29 Jul 202030min

Hope, a leap of faith and a strong sense of community are at the core of this interview as I talk with the wonderful humans who are Mahlah and Kel Grey from The Pines in Kiama, New South Wales. My name is Dan Sims and welcome back to the MOULD Cheese Collective podcast. This is where we speak to the makers, growers, farmers and families who just happen to make the best cheese in Australia. There is so much here in this conversation today and speaks so much about going with your gut, making that leap faith and drawing strength from the community around you. And of course, that word that is very much a theme here; resilience. And when we say community, that includes you, dear listener and Mould Festival champions, as you’re part of this as well. As you’ve played a significant role in giving Key & Mahlah confidence and assurance that they’re on the right path. Enjoy.

11 Jul 202035min

Today, we hand over the podcast reins to our good friend, writer, communicator and food champion, Hilary McNevin who interviews Michael Cains from Pecora Dairy in Roberston, New South Wales. Like most farmers, 2020 has throw up many challenges to Michael but again, the word 'resilience' comes to mind. Michael is making some incredible cheese and speaks beautifully about his farm, his animals and just how connected you must be to the land to create incredible, world class cheese. Especially his new raw milk cheese. This is a real insight into not just farming practices, but the how and why they do what they do. Yet another reminder to celebrate and champion great Australian cheese.

29 Jun 202024min

Today, we speak with Burke Brandon from Prom Country cheese from South Gippsland, in Victoria. An area very close to my heart not just for incredible cheese, but wine, beaches and more. What I loved about talking with Burke is that he is a farmer first and his connection to his land and animals, then to his cheese, is self-evident. And so is his humility. The phrase ‘humble farmer’ may at times be a throwaway line but I can’t think of a better way to describe him. There is a humble pride for the cheese he makes and I know you’ll hear what I mean as you listen on … especially for his new ‘secret project’ cheese. Burke and his wonderful wife Bronwyn, open their cheesery and country kitchen over the spring and summer months so if you find yourself that way, do pop in and say hi, and, if you’re lucky, you may get to try one of Bronwyn’s legendary sausage rolls. I can attest this personally but please don’t mention my name, as I’ll no doubt get in trouble as they are only ever in short supply. Just as well they have wonderful cheese and wine as back up. We’re big fans of Prom Country and we know you will too.

21 Jun 202018min

Today, we speak to Melissa and Donavan Jacka from Tolpuddle Cheese in Victoria’s high Country. To start, and with hand on heart, I have to say I owe a lot to these guys in the context of helping me undertand and … illustrate to me .. what it takes to make truly great Australia cheese. It came in the form of the best emails I’ve ever received … from anyone! As for its contents, I explain further into this podcast but I will tell you that it was immediate reminder that great quality, artisan cheese is a labour of absolute love. And something that is not in in-exhaustible supply. Like so many businesses in 2020, Tolpuddle had to adapt and fast, to not only the impact of the unprecedented Australia bushfires at the start of 2020, but again as COVID-19 hit. As hard as it was, they drew strength from those around them and it was that genuine , and powerful, sense of community, both local and social, that has seen them through. Ever heard of sponsoring a goat anyone??? We talk a lot about collaboration and not competition here on this podcast and today is no exception. I’m forever blown away by the resilience .. and good sense of humour, so many farmers and cheese makers have. Yes, it in indeed tough times but do not ask to save Melissa and Donavan … as thanks to their incredible hard work, and their collaborative spirit, they’ve got this. What we should do instead is champion and celebrate all in which they, and all Australian cheese makers, do. I’m sure you’ll be able to tell, I really enjoyed this chat and hope you do too

4 Jun 202034min