Congratulations go out to two of our favourite Australian Cheesemakers this week as we celebrate their achievements at the 2018 delicious. Produce Awards.
Carla Meurs, Ann-Marie Monda and their team at Holy Goat took home the Producer of the Year Award and to their Nectar Tomme for topping the class in the From The Dairy Category.
To quote Shaw River Buffalo Cheese - 'Carla & Anne Marie have been producing beautiful cheeses for many years and are champions of Australian Artisan Cheese. You are an inspiration to me and no doubt many other women in the agriculture and food industry'.
Holy Goat Nectar Tomme was also the Trophy Winner in the From the Dairy Category - a winter washed rind cheese made 25% goat and 75% cows milk. The interior of the cheese is smooth and dense with complex nutty flavours that reflect the goats & cows access to pastures which include a wide variety of native grasses, herbs and shrubs.
Gold Medal winners Shaw River Buffalo Cheese Annie Baxter Special Reserve - the result of a truly collaborative process - from the dedicated Buffalo milkers and cheese making team at the dairy in Yambuk to the maturation cellars of Jack Holman in the Yarra Valley.
Carla Meurs, Ann-Marie Monda and their team at Holy Goat took home the Producer of the Year Award and to their Nectar Tomme for topping the class in the From The Dairy Category.
To quote Shaw River Buffalo Cheese - 'Carla & Anne Marie have been producing beautiful cheeses for many years and are champions of Australian Artisan Cheese. You are an inspiration to me and no doubt many other women in the agriculture and food industry'.
Holy Goat Nectar Tomme was also the Trophy Winner in the From the Dairy Category - a winter washed rind cheese made 25% goat and 75% cows milk. The interior of the cheese is smooth and dense with complex nutty flavours that reflect the goats & cows access to pastures which include a wide variety of native grasses, herbs and shrubs.
Gold Medal winners Shaw River Buffalo Cheese Annie Baxter Special Reserve - the result of a truly collaborative process - from the dedicated Buffalo milkers and cheese making team at the dairy in Yambuk to the maturation cellars of Jack Holman in the Yarra Valley.
