Australians love their cheeses (says the press release in front of me). From cows, goats or sheep; stinky or mild, hard or soft. (Except, perhaps, those with a dairy intolerence, but they won't be interested in this anyway).
The point is, Melbourne will have a new cheese festival launching in September.
Mould: A Cheese Festival (the name needs a colon to make it read properly but doesn't currently have one), is presented by Bottle Shop Concepts in partnership with renowned cheese-maker and author of Milk Made, Nick Haddow of Bruny Island Cheese.
Haddow, the famous TV fella, is bringing to Melbourne one day of serious cheese eating and discovery with some of the country’s favourite blue, brie, washed-rind and fresh cheeses.
"Mould" has teamed up with producers from around the country – including Yarra Valley Dairy, South Australia’s Woodside Cheese Wrights, Pyengana Dairy Company from Tasmania and Victoria’s Holy Goat Cheese, who will be on deck at North Melbourne’s Meat Market on Saturday, September 2, for tastings, cooking demonstrations and masterclasses.
Alongside tastings of around 80 of the best Australian cheeses (hello Grandvewe, Pecora Dairy and Milawa Cheese), the festival will feature artisanal cheesemongers including Melbourne’s Maker & Monger with its grilled cheese sandwiches and ‘flaming Reubens’, and Harper & Blohm’s raclette.
Tivoli Road Bakery will also set up shop with breads and other baked goods, and for dessert, Pidapipó will serve cheese-flavoured gelato.
Festival-goers can wash down their cheese with wines from Patrick Sullivan (Gippsland, Victoria) and Pennyweight (Beechworth, Victoria) wines. Melbourne’s Starward whisky, Stone & Wood beer and Napoleone cider are also on board. As are Hartshorn Distillery with their sheep's whey vodka.
Tickets ($45) are on sale via www.
mouldcheesefestival.com/buy- tickets/. The price of admission includes one drink, a Plumm wine glass and tastings of some of the best Australian cheeses housed under one roof.