Tongola Cheese | Businesses

Tongola Cheese

Phone: +61 427 355 879

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25.01.2022 Now sold out! Looking forward to catching up with all our guests for a feast on Sunday.

25.01.2022 I really have to thank Iain Field from Tongola Cheese for taking the time to show me how to make cheese today. A wonderful experience with a fascinating and pa...ssionate producer who is very generous with his insight and time. This is what is great about living in Tassie, it’s all on our front door step if you can be bothered trying!! See more

24.01.2022 The @leapfarm Long Table Lunch was a wonderful, muddy success, with only one uninvited guest! (Swipe to see who). @chefmassimomele did the most superb job in the face a very trying kitchen conditions (gumboots, mud, and no water on tap) and the @feldsfarm worked so hard to get food to the table. Lauren and I nearly lost our gumboots on more than one occasion! Our guests were fabulous, they brought gumboots, warm clothes and senses of humour with them, and all had a fantastic... time. So much gratitude to everyone, particularly Erin @mylifeasagoat who kept the usual farm work ticking along in the background (including sorting out the 3 or 4 girls who kidded during the lunch). So much gratitude to everyone. Thank you so much! #goatcheese #tongolacheese #deliciousproduce #knowyourproducer #localfood #weeatlocal #editas #hobarteats #madeintasmania #supportlocal #shoplocal #eatseasonally #ethicaldairy #goatygoodness #leapfarm #farmlife #regenag #regenerativeagriculture #sustainableag #familyfarm #beefcattle #pasturedbeef #dairygoats #pasturedgoat #meatgoats #longtablelunch

19.01.2022 Cheese Season is well and truly here! These beauties are heading off to Port Arthur, but if you would like Zoé, Pippi’s, Curdy, Capris or very young Bloom, come and see Iain at Farm Gate Market this Sunday

16.01.2022 Here’s a pic of Coriander with one of her triplets, just hanging out having a cuddle. One of the reasons our cheese is so good is that we have happy goats and healthy udders. We milk the girls in the morning, then immediately after milking they are reunited with their kids (whether it’s 1, 2 or 3!). After the chaos of finding each other has settled and the first feed of the day is done, the herd is let loose on the farm. The kids continue to suckle during the day while the d...oes feast on thistle heads and blackberry leaves. They return home each evening with fat tummies, and are drafted into separate sleeping quarters. The girls get an extra ration of grain just before bed. I think if it as their G&T at the end of a day wrangling kids. We love our system, unusual though it is. It works for us, and allows us to keep every kid and give them a life on farm. We think it’s one way to farm dairy animals ethically (recognizing that there are many other ways to farm dairy ethically too). For more about our farm and our ladies and babies, head to Leap Farm

15.01.2022 Look at those ears!!! Reminds me of Donkey out of Shrek If you’re keen to get your hands on some new season’s Tongola Cheese - Iain will be at Farm Gate Mark...et (Hobart) on Sunday morning with all our fresh cheeses. Kate will be back at the farm, milking and putting today’s cheese in the brine: Big B!!! Only 3 months to go! Curdy Capris Zoé Bloom (although you’ll need to mature this one in your fridge for another 6 weeks).

15.01.2022 What a fabulous day. The Leap Farm Long Table Lunch was a roaring success. We had an absolute blast and enjoyed it so much. The food by Massimo Mele was superb, featuring our goat near, beef and cheese along with ethically produced pork from FORK it FARM as well as bread and the most crunchy greens from Felds Farm. Not to mention the wine from Bream Crewk Vineyard. The Soarkling Rosé is just so good!

14.01.2022 Saffire Freycinet are combining Curdy with new season’s peas and Fennel Oil. I’ll just have to imagine how delicious this would be!

07.01.2022 What an inspiring Sprout Tasmania Cross Pollinate conference this year. There was a great diversity of attendees - farmers, chefs, others who work in agricultur...e, foodies, not-for-profits and more, who were able to come together in a room that felt supportive and safe so that tough questions could be asked, frank feedback could be received and idea-seeds watered that have sprouted. All voices were heard thanks to great leadership in the room and in the small groups - with so much diversity of opinion and thought this conference has shown a degree of maturity that is rarely replicated. We are so thankful to have been a part of this and are so excited to see what comes forth. And so excited to have developed relationships and invested in connections which will make all of us Grow Stronger. So many people to thank, but special mention to Jen Robinson, the GM of Sprout. Outstanding leadership.

06.01.2022 Zoe for days!! All packed and ready to hop in the box and head to Farm Gate Market on Sunday morning. At this stage of the season, the fat content of the milk has started to drop off a little, resulting in a lighter curd. I know I struggled to eat much of the first batch of this cheese because of the richness! But I think these now have the right balance and just perfect. But then that’s just my humble opinion. I’m sure there are many of you who just love the rich ones at the start and end of our cheese making period. That’s the thing about artisan cheese - it changes with the seasons. It’s one of the difficulties but also the delights of being a crafter and eater of artisan cheese. You never quite know if this is the most perfect cheese, or whether it will be next week....

06.01.2022 The little hut is open, the sky is blue and the sun is shining. Iain has all the cheese at Farm Gate Market this morning - until 12.30 or it’s sold out. Curdy Capris Bloom Zoé

02.01.2022 Take a peek under here! Iain’s been hard at work cheesing, so that we’ll have all the fresh cheeses at the Bream Creek Farmers Market this Sunday. Curdy Capris Bloom... Zoé Big B batches on the way - we doubled production of this cheese last season and want to do even more this year! It’s just such a delicious cheese. But it requires 3 months at least to mature, so not available until early 2021. Argh... the anticipation....!!!

02.01.2022 This Friday @freycinetlodge are hosting a fabulous looking dinner featuring our cheese, @springvalewines and @yumbah abalone. As a lovely opportunity, all the producers (us too!) will be at the dinner so you can meet us, quiz us and find out more about how we do the things we do, and why. Tickets available from Freycinet Lodge: freycinetlodge.com.au/event/spring-vale-wine-dinner.html #goatcheese #tongolacheese #deliciousproduce #knowyourproducer #localfood #weeatlocal #editas #tassieeats #madeintasmania #supportlocal #eatseasonally #ethicaldairy #goatygoodness #eastcoasttasmania #tasmania #australia