June 9, 2017

Evolution is inevitable. Things change. It is not just children that grow up. Our ideas, concepts and creations also develop. Suddenly The Cheeseboard has come of age and is moving out of home.

The bloke is getting excited about getting the garage back. Understandingly,...

May 29, 2017

Cheese and beer as a couple back on the A list. It is not new to enjoy cheese with beer, we just got side-tracked with wine and cheese. The pairing has been around since the invention of both cheese and beer by Neolithic man in about 6000 BC. Ancient cheese and beer ma...

May 16, 2017

A common questions is “What type of cheese do you make?” I feel a bit of a fraud admitting that I don’t actually make the cheese. I mature it. Maturation is part of the cheese making process, but it is not where the alchemy happens. It is not turning liquid milk into c...

April 29, 2017

We hear it all the time.  Artisan beer, artisan salami, artisan bread and artisan cheese. But what does it really mean? Dictionaries define artisan as a noun to describe skilled craftspeople who use their hands to make things. Before the industrial revolution, almost e...

April 20, 2017

April 22nd is raw milk appreciation day.  Like odd sock day, gratitude day, ugly truck day or speak like a pirate day, it promotes a special interest.  But how can you not get excited about a day that celebrates thousands of years of cheesemaking tradition....

April 5, 2017

A revolution is brewing. You can see signs of it in dairy’s, at farmers markets, in restaurants, delis and cheese counters across Australia. It started so innocently. We became used to seeing gouda, jarlsberg and brie sitting next to the coon. Then the French arrived....

April 4, 2017

The art of making whey ricotta was mastered by the Sicilians sometime between the birth o
f Jesus and the Romans becoming Christian.  They discovered that heating whey, a by-product of cheesemaking, with a bit of acid, such as lemon juice, vinegar or soured milk, encou...

March 27, 2017

It is a good day in the cave when I get to crack open a wheel of Bay of Fires Cheddar.  Carefully cutting through the tough but thin layer of cheesecloth rubbed with lard and then slowly pulling it off is like peeling the first mango of the season. It has the same sens...

March 3, 2017

I enjoy the look on people’s faces when ‘I have a cheese cave in my garage’ casually pops up in conversation.  Sadly, it is not like the limestone caverns of Roquefort or a recommissioned train tunnel in the French countryside or an old lagering tunnel of a Brooklyn br...

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