Cheeses Loves You | Dairy farm

Cheeses Loves You

Phone: +61 404 812 011

Add/Update information

Reviews

Tags

• Shopping & retail
• Businesses
• Farm
• Agriculture
• Farmers market
• Dairy farm

25.01.2022 The Berg. Jarlsberg has a propionic bacteria added to the milk during the making of the cheese. The curd is slightly stirred then I take off 30% of the whey and add hot water. This brings the heat of the curd up, also called a cooked curd, and reduces the acidity. The propionic bacteria creates a yeasty flavour and also opens any tiny holes in the cheese as its ageing so they expand. It has a spongy texture and is delicious especially in a toasty with pickles. Now pay att...ention people - the Berg is aged at 18C for at least 6 weeks. Don't panic if your cheese isn't cold all the time. It will be just fine. @byronfarmers @mullumfarmersmkt @kingscliffmarket @bottleandhoop @harvestdeli See more

24.01.2022 Today is International Rural Woman's Day to recognise the important role they play in feeding the country. Its a bloody hard slog and we wade through drought, floods, good times and bad times. Keep smiling and get the job done! Here's to all the other farmer gals in my life and those I don't know. X This was my birthday 2018! Jim knows how to give a gal a good time! #womenareawesome #ruralwomenareawesome

23.01.2022 We have been a bit short of milk over the last few weeks as the paddocks are locked up until the newly planted rye grass grows. I have asked Norco to stop the tanker once a week so I can take the whole 4 milkings in one go and boy is that hard work. Big days making cheese like a crazy cheesie woman! Thankfully the rye grass is growing and the cows are producing more milk! The good news is Lola the Cambozola (top photo) is back this week!! I tweaked the recipe in the last a...vailable batch and Oh My Cheesie Goddess, so good I sold the whole batch in two weeks. Tilsit (bottom left) is looking spectacular and a young batch means beautiful burnt butter flavours with a softer texture. The Velvet Chausette are softening and will be ready next week. So excited with this batch, no blue mould growing!! See you at the @mullumfarmersmkt @byronfarmers and all my wonderful retailers. Xx See more

22.01.2022 Buy local and the money goes around. Xx

19.01.2022 We sell most of our milk to Norco and I take about 1200 litres a week to make my cheese. This advert was filmed in our second year of production 2 years ago and we were so honoured to be chosen. It's a marvellous reminder of why we get up every day and produce this quality product with these amazing animals. Jersey girls rock! Buy local = buy Norco! Support local farmers!

19.01.2022 Here we go! Cheesie will be at Kingscliff Markets! 8am -1pm 2nd and 4th Saturday of every month. Jack Bayliss Park, Marine Parade Kingscliff.

18.01.2022 Sorry folks but Kingscliff Market isn't on tomorrow! Its a 2nd and 4th of the month thing. I have just dropped a heap of cheese at @burringbarqualitymeats, Uki Supermarket and @tyalgumgeneralstore plus @baygrocer . My timing was out for Farm & Co and arrived after they had finished for the day. They will be stocked up on Wednesday now. Have a great weekend!

16.01.2022 Home delivery is about to get cheesy !!

16.01.2022 Hard cheese is the best thing to make but takes the longest time to see whether you have stuffed up! I make a big range of hard cheese because I get bored easily. Photo 1. Romano, Pepper Romano (using an Australian cracked pepper) Jarlsberg and Ophir Glen (a farmhouse cheese suitable for all the family) are all vacuum sealed so I can see what's going on and a fast, clean way to age the cheese. The Berg can be eaten at 6 weeks but all the others are over 12 months old. I mad...e a stack last year but can't relax as they sell fast. Photo 2. Charlie's Mount is a raw milk, high temp cooked curd Alpine style cheese and ecoli tested all the way through the aging process until it reaches < 10 and officially safe to be sold. This batch is 18 months old and the flavour is slightly caramel with little crystals scattered through the cheese. It's a bugger to cut but I was chuffed with all the slices lined up before they were packaged ready for the market. Photo 3. My darling Tilsit. Once again rind developed (regularly scrubbed with a salt brine to thicken the rind and allow the cheese inside to stay moistish) but semi hard and a salty burnt butter flavour. So so delicious and can be ready for sale in 6 weeks. Photo 4. This is a Romano that didn't seal properly and had some whey in the bag to produce an amazing slightly fruity soft texture that is almost like a delicious mild blue. This doesn't happen too often and only 8 pieces for sale! My dad gets a piece because he is my biggest fan! @byronfarmers @mullumfarmersmkt @kingscliffmarket #jerseymilkisthebest See more

16.01.2022 I am often asked which is my favourite cheese to make and I have to admit the washed rind Velvet Chausette is the trickiest and most satisfying. It is a Reblochon style cheese but my French customers will only be confident to buy it when it is very ripe. The rind is carefully wiped with a salt brine inoculated with specifically designed Brevi bacterial linens every few days for a month. The rind also picks up the fragrance of the aging room. If you close your eyes and tak...e a bite you can imagine walking into my fabulous cheesie room, 11C and 85% humidity full to the brim of white mould cheese and hard cheese. Then the buttery, Jersey milk flavours fill your mouth with unbelievable joy. Don't be afraid my lovely local customers Michael Mosley, leading gut specialist, encourages regular consumption of scary cheese rind to improve gut health!! His podcast with Richard Fidler on the ABC conversation hour is not to be missed. I'll be selling this beauty in @burringbarqualitymeats @jujus_2484 @mullumfarmersmkt @byronfarmers #getsomestinkycheeseinya See more

15.01.2022 Lots of cultured butter is being made every week and that means lots of cultured buttermilk. Now if you have ever purchased buttermilk from a supermarket sadly it is milk with a culture added. Mine is the real deal in fact little bits of butter float at the top making it extra scrumptious! Now I always have 2 litres of buttermilk in my fridge all the time. I use it in curries, casseroles, soups and throw it into marinated ribs, slow cooked in the oven... oh my delicious goodness! Buttermilk has live enzymes that break the meat down faster while cooking. It makes the best scones, muffins and of course pancakes. I also have weetbix in the cheese factory and flood them with buttermilk as a beautiful tangy buttery treat. Available at @byronfarmers @mullumfarmersmkt @kingscliffmarket @baygrocer Uki Supermarket

14.01.2022 When your daughter is a pastry chef and moves back home one immediately buys a new oven and mix master! She is constantly raiding the cool room for cheese ingredients for desserts and I must say this one is No1 A-OK! Thanks @audreyallard_x for the recipe! Basque cheesecake. 500g Quark (cream cheese) 500g Cottage cheese 350g Sugar - beat till smooth... 7 eggs - add slowly to ^ 36g plain flour 2 cups creme fraiche- combine all ^ Bake 220 40 mins *I added some lime juice and zest the strained it out at the end. #basquecheesecake #ohyeah #cheesieingredients See more

13.01.2022 Very excited to find this batch in the back of my aging room!!

12.01.2022 I need your help! I want to give my Tilsit a proper name so let me know which one you like... Jersey Girl Jersey Gold St Allards Camilla (after Camilla Parker Bowles our head Jersey girl)

11.01.2022 The upshot of this story is the pole wasn't a private pole after all! I am now an expert on electricity poles! Be warned though, get a second opinion in case you are contacted by Essential Energy as they are not quite sure themselves...

11.01.2022 You might have all guessed but I don't go out much. Jim isn't a fan of meals that are explained as they are put on the table although I do it at home occasionally just to annoy him. When Audrey says let's go to Raes on Wategos @raesonwategos I made the booking! @jasonmsaxby is the man running the show and boy are his staff a credit to him. Such attention to detail, fun little stories and I do enjoy a description of the meal! Bubbles greeted us as we sat down to soak in t...hat incredible view. Lunch is definitely the right time to go although I was still in my Byron Farmers Market Tshirt. The ingredients are sourced locally with the use of my Stracchino and Lola plus @piconeexotics @boonluckfarmorganics to name a few. Jason was on a well earned holiday but couldn't help sending me a text to see how I was enjoying the meal. Thank you team Raes for making me feel like I had a mini break xx Thank you to Audrey @holysugar__ for the photos as I continued eating!! She is driving back to her new beloved home, Melbourne, to get back to work. See more

10.01.2022 Great local products if you are looking for a home delivery option!

10.01.2022 Ok let's talk about packaging. I hate it, we all hate it but at the moment due to the C word I have to package everything. I decided to semi seal Bluey so it keeps its shape and doesn't have the life sucked out of it. Don't be put off by my semi sealed cheese. I have such a fast turn over that the main goal is to safely get the product home and you probably eat it within a few weeks, or days, or hours! The cheese will be perfect ok and even more delicious. Now let's talk ...about Bluey! I add Penicillium Roquefortii to the milk with bacterial cultures and once the curd is in the hoops it usually takes 7 days to develop the beautiful blue mould and 5 weeks until ready to eat. My current batch has a slightly stronger pungency due to the change of hay in the girls diet. The new batch will be smoother. According to gut specialist Dr Michael Mosley blue mould cheese is very good for you. It is also very addictive! See more

09.01.2022 Orders orders and more orders!! I was a guest on my very first live instagram story with Kylie from @travellingsenorita and @destinationtweed today, you can still catch it for the next 24 hours... I was asked about the differences I have noticed in my business for the last few months and it made me stop packing orders and tell you all about who is selling or delivering my cheesie goodies! Here we go, I hope I don't miss anyone... Delivering in farm boxes @the.farmers.store.byron @tableunderatree @farmtoyou_northernrivers and @bluegingerpicnics Selling my cheese @burringbarqualitymeats @baygrocer @jujus_2484 (delivery tomoz!) Uki Supermarket and new starting today @tyalgumgeneralstore , opening Saturday and stocking a lot of cheese is @harvestdeli Thank you, thank you, thank you for taking a chance on me !

09.01.2022 Have I told you how amazing this jersey milk kefir is?? High in B vitamins, folic acid, magnesium, calcium, live yeast (good yeast to fight bad yeast) and live enzymes. If you have gut issues then a few tablespoons of this kefir will replenish the gut flora bacteria and then the healing starts. Once your gut is working then everything else falls into place. I have had so many good news stories about the benefits but you have to see for yourself. The best information co...mes from Michael Mosley (gut specialist) taking to Richard Fidler on the ABC radio conversation hour. Google it. How do I make it... Firstly I heat the fresh milk to 88C then quickly cool it to room temp. This step kills most of the milk bacteria, now listen carefully all you people out there making kefir with a scoby, the milk is just the host as the only bacteria you want to grow is the kefir culture. I don't care if you want to use raw milk or shop purchased milk you need to heat treat it to kill the milk bacteria! I add the most amazing Polish kefir culture every batch. If you want to research the culture I use its called Christian Hansen DT Kefir bacteria. I bottle it and keep it at room temperature for 24 hours or until the pH is 4.5 or under. This makes it a consistent and food safe product. It will have set but not as thick as yoghurt because it's a low temperature culture and yoghurt is a high temperature culture. Mine is pretty thick though because we have such good quality milk. Don't use out of date milk for any cheese making, you are just making off cheese. Fresh is best. One more bit of information, since we started drizzling kefir in the milk the calves drink every morning and we have never had a sick calf. That was almost 2 years ago. @byronfarmers @mullumfarmersmkt @kingscliffmarket Uki Supermarket @burringbarqualitymeats @baygrocer See more

08.01.2022 This week there is an abundance of fresh ricotta!! There will be so many happy faces as I usually run out early. I make the ricotta in the hot whey from the haloumi and I add extra jersey milk as it is climbing in temperature. Some white vinegar is added when steam is rising and the smell of the room becomes sweet. Stacy usually notices first and we always comment how lovely the smell is. Well we scooped and scooped, ladle after ladle of hot ricotta. No preservatives, no salt added for extra shelf life, just a beautiful fresh flavour of milk curd. Lots of bags dropped off at @burringbarqualitymeats and at the markets tomorrow @byronfarmers and Friday @mullumfarmersmkt

07.01.2022 How good is my afternoon tea! A Lola sandwich with the best crackers in the new, fantastic looking packaging (so jealous) @byronbaycrackers ! Lola is a super star of a cheese. I have tweeked the recipe so she is softer, stinkier and tastier than ever. I now make a batch a week to keep up with demand. She is a Camembert x Gorgonzola = Lola the Cambozola. Find these little beauties at @baygrocer @harvestdeli... @byronfarmers @mullumfarmersmkt @kingscliffmarket Jersey milk rocks! See more

07.01.2022 My goal is to have lunch at Raes before the end of the year. Jason and his staff are so supportive of me and he is addicted to Stracchino and is growing to love Lola!

06.01.2022 Well my Little Aud has flown the nest again back to chilly Melbourne and although Jim and I are going to miss her terribly we are glad she is continuing to pursue her true love... baking! The Covid outbreak has turned us all upside down and inside out. But it has made a lot of small businesses rework our business plans. For some of us we are tired, achingly tired due to massive hours worked to keep going, keep strong, chin up and adjusting to new rules to keep everyone sa...fe. My business is stronger than ever and to everyone supporting me we thank you from the bottom of our hearts. I am so grateful. Audrey probably realised cheese making was not a new love but she completely fell back in love with home cooking. We all benefited from those perfect delights being pulled from the new oven. She also took great pleasure in taking photos of my cheese. I forget the cheese making process is pretty amazing! Thank you @audreyallard_x for having dinner cooked, washing done, dishwasher unpacked and cleaning out my fridge when I walk into the house after another 14 hour stint in the cheese factory. Xx #alwaysgrateful See more

04.01.2022 If you're looking for a house cow then this would be the best option.

03.01.2022 As we all know not everything turns out as planned. Welcome to 2021. I always love working 1st of the 1st, it's quiet and peaceful and I have my thoughts and the ABC radio to keep me company. I am also listening to a Welsh TV series so now my thoughts have a Welsh accent... The farmers markets have been so well supported and I thank you all, except the lady who perused my grand selection of cheese and then asked if I had any ordinary cheese... NO!!! I DONT!! I have been ...selling the Bleu de Claude for a few weeks now and they have been very well received so they will be at the @tweedfarmersmarket tomorrow 8am - 12pm. Shannon has completed the border pass and there will be lots of cheese but I did have a few hours off this week and a few things will be missing. Go buy my cheese and support your local farmers because you can't eat a housing development! New puppy is a delight, Ted Allard the second is providing lots of amusement and is fitting in nicely. The beautiful Queens of the paddock are my heros. #happynewwhateverthisis See more

03.01.2022 They twisted my arm, promised me cocktails in each hand and someone to peel my grapes! Masterclass cheesie brain pick. All the things you wanted to know about cheese and the big Cheesie herself. Might bring Farmer Jim too! (Someone needs to drive me home!!) @harvestnewrybar If no one turns up will I still get those peeled grapes Blair...??? @harvest_regen

03.01.2022 It's going to be wet tomorrow, we need the rain to keep the rye grass growing but it also means I am at the Kingscliff Market on the Beachside hoping to see customers!! 8am - 1pm Lots of things to buy: brie, a buttery and goey washed rind, Lola the Cambozola, Bluey, a nice range of aged hard cheese, creme franchise and marscapone, butter milk, yoghurt and delicious kefir, cottage cheese, quark, feta and a little bit of haloumi, cultured butter, ricotta and freshly made soft mozzarella. Pop on your wet weather gear and meet the cheese maker!

03.01.2022 This sounds like such a great opportunity! Little Auds will be handed over to Christine Manfield Wednesday morning so she can be there instead of busy old me!! Check out Destination Tweed's other fun activities for Tweed's Foodie week of weeks!

02.01.2022 I am so happy to say a new market has opened up and we will be there! Thank you Shannon for giving me the opportunity to do this market and running the stall. Well done Tony for getting this up and running and talking me into making more cheese!

02.01.2022 ABC North Coast using my marscapone in the recipe. Thanks David Lovett and Ang Catterns, I laughed when I heard you say good morning! I was making creme fraiche and marscapone when you mentioned it!

01.01.2022 Yippee! Its the funkiest market I have ever been too. Such great produce, such great atmosphere!