Today we chat to our first international guests on the podcast; Gabrielle Kervella and Alan Cockman from Kervella cheese who are one of the three producers in New Zealand making Raw Milk cheese. With both sharing impressive cheese making resumes in Australia, France, South Africa and now New Zealand, these veterans have a great story to tell with an incredible 80 years of combined experience. We discuss Kervella's journey from a small goat farm in Western Australia, to learning how to make goat cheese in France on family holidays … trying to apply European techniques to Australian conditions ..read more

WELCOME TO RAW MILK CHEESE MONTH at the Podcast where we speak to the makers, growers, farmers, and families who are making the best RAW milk cheese in the Australia (and beyond!). To kick things off, we talk with Burke Brandon from Prom Country Cheese in South Gippsland Victoria. Last year, they released the Moyarra Reserve which was the first RAW milk cheese in Victoria for over 80 years. It’s been a wild 12 months since for sure, so we thought this a great chance to check in and see how things are... a year after release. It is in this month's cheese box, after-all. Challenging year aside ..read more

This week episode we're flipping the format and thanks to our guest host, the wonderful Hilary McNevin, Dan Sims is put in the hot seat as he talks all things MOULD Cheese Collective, how it evolved, how it's been and where it's going. Add to that he dips into his sommelier roots and talks cheese, wine and drinks matching as well as his new project, GOOD TIME WINES which is all about wine in fun, 150ml cans made by awesome winemakers.  Pivot may be the word of the pandemic, so here is the inside word on how and why the primarily festival focused business of REVEL, has learned to adapt and ..read more

Debuting with us at our Sydney Festival earlier this year Coolamon Cheese is one of the newest additions to our cheese community and we are stoked to have them with us. Located in the heart of the Riverina, in NSW, there is a real sense of community, creativity and curiosity at the heart of Coolamon cheese. Here I chat with cheesemaker, Jennifer Nestor who with many years of experience, and clearly a truly creative flair, she somehow manages to balance this with a traditional hands-on approach to cheese making. One cheese we discuss in particular is the Merlot Flour brie which is in the Septe ..read more

Today we chat to the team Long Paddock Cheese, Alison Lansley and Ivan Larcher. Located in Castlemaine, Victoria, it is not only home to the production side of Long Paddock cheese but it is here that they have developed one of Australia’s first Cheese Schools ; Dedicated to offering a range of small-scale business-related education, as well as training for cheesemongers, regulators, home cheese makers and cheese lovers. Alison, is a long time supporter of the Australian cheese industry and Secretary of the Australian Specialist Cheesemakers' Association (ASCA) and is the key driver behind the ..read more

To wrap up our month of this month long celebration of Aussie Artisans, today I talk with amazing Rachel Needoba from the Butterfly Factory in Yarragon, West Gippsland. Rachel’s story is a truly fascinating one filled with incredible anecdotes all wrapped in a love for all things gastronomy. From the cheese side of things, you could say it escalated during her time in France, in particular Burgundy, where she met her husband, winemaker William Downie, which then brought her to create a home in Gippsland, and finally to establish her own brand, the micro dairy the Butterfly Factory, at the star ..read more

Continuing with our month-long focus on Aussie artisans, today we speak with Sallie Jones from Gippsland Jersey from the heart of Victoria’s Dairy country in, you guessed it, Gippsland. There is so much to love about the Gippsland Jersey story but it’s hard to summarise it better than the three core principals Sallie adheres to; Paying a proper price to farmers, a commitment to rural mental health and finally, kindness. Those three core value principals truly are the foundation and key to the brands growth, success and dare I say almost cult like following in their local community and beyond ..read more

Continuing on with our month-long celebration of Aussie artisans, here i get to speak with the wonderful Kris Lloyd AM, one of the true greats of Australian Cheese. After waking up one day and deciding to have a go at this whole ‘making cheese business’, Kris’s impact cannot be underestimated. Handcrafting cheese in the picturesque Adelaide Hills, with a variety of milks from local dairies, this is all about making cheese that is uniquely Australian and down right delicious. Numerous cheese awards aside, Kris herself was recognised last year in the Queens Birthday honours for her dedication to ..read more

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. N ..read more

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 m ..read more