What is the Best Type of Milk for Cheesemaking?
When it comes to crafting the perfect cheese, the choice of milk is paramount. The type of milk you use can significantly impact the flavour, texture, and overall quality of…
Milk Pasteurisation: Effect on Cheesemaking (Good, Bad & Ugly)
Milk pasteurisation is a process that involves heating milk to a specific temperature for a certain period of time to destroy potentially harmful microorganisms. This process has become a standard…
12 British Raw Milk Cheeses Available in Australia
July 2022 was a milestone month for raw milk cheese in Australia. After some intensive lobbying from Neal’s Yard Dairy and Australian advocates like Will Studd, 12 British raw milk…
Will Studd: The Battle for Roquefort
The history of artisanal cheese in Australia is still in its infancy but it has already become indelibly linked to one pioneering turophile, Will Studd. And his influence on the…
Victoria’s First Raw Milk Cheese
If you’ve been following our journey for a while, you’ll know how passionate we are about raw milk cheese. In this article, we want to share with you the origin…
What Happened To Raw Milk Stilton?
Undoubtedly, Stilton is one of the most famous and loved blue cheeses from anywhere in the world. But did you know that the Stilton we enjoy today is actually quite…
Raw Milk Cheese: Tradition & Identity
If you take any interest in artisanal cheese, you’ve no doubt heard a cheese monger or fellow cheese wanker harp on about how raw milk cheese is the best. But,…