Farmhouse cheese and Raw milk

Until recently, Australian raw milk cheese was virtually unheard of, but changes made late last year to Australia’s Food Standards Code mean that Australian artisan cheesemakers should soon be able to make a greater range of raw milk cheeses, able to compete with imported products. In the meantime, some farmhouse cheesemakers have been experimenting with using cultures made from the microbes in the raw milk produced on their farms, to see if some of the qualities of that milk can be imparted to cheeses made with pasteurised milk. Participate in a tasting of cheeses made with these raw milk cultures, and join in a discussion with Carla Meurs of Holy Goat (Castlemaine, VIC), exploring the personality, sense of place, and enjoyment found in such cheeses





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