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The perfect gift!
The full day ‘hands on’ class includes instruction in basic cheese making and a range of cheese which students will take home and nurture as the cheese matures.
Students will learn to make delicious French style Brie and award winning ‘washed rind’ cheese, a range of lactic goat cheese including curd, marinated Persian feta and Provencal style goat cheese and a freshly made cows milk ricotta.
Also included is a gourmet lunch and cheese tasting.
Get both books!
“Bake Your Cake and Eat It too” as well as “Curd and Crust” … Artisan cheese and Bread Making.
Hugely successful and out of print since 2005, Tamara’s much loved cookbook is back – Bigger and Better!
Tamara shares her favourite cake recipes from around the world and shares her tips and tricks so that you succeed every time.
Lots of New recipes, new photos and the same easy to use style, this book is a ‘must’ for your collection and makes a gorgeous gift!
If you love to cook, cheese is the new frontier. Tamara shares her award winning recipes for making a huge range of cheese and shares her expertise so that you can go to novice to cheesemaker in a few easy steps!
Fabulous photos, step by step instructions, wonderful bread recipes and a section on cooking with the cheese make this book a fabulous addition to any collection.
Our luscious brie is made from rich, golden Jersey milk with a subtle and fine white mould rind and It is best when oozy at 4 weeks. Sometimes, we lightly ‘ash’ this cheese which gives it a dark grey rind which is striking against the golden interior of the cheese.
One of our most striking cheeses, this delightful cheese is hand-shaped and the rind features a wonderful wrinkled texture, dusted with French vine ash to give it its dramatic colour and appearance. The interior is fresh and light when young and becomes stronger and more robust (as well as oozy) as it ages.
This lovely blue cheese features Roquefort spores which create a sweet, nutty flavour in the cheese with a good salty hit to balance the sweetness. It has a crumbly texture which is fabulous for sprinkling over pumpkin risotto or salads but we love it with crunchy pears, walnuts and dessert wine.
This is our most awarded cheese – rich Jersey milk in a soft, brie like cheese that is ‘washed’ twice weekly with a local pale ale to develop a fragrant, oozy cheese with a robust flavour and slightly sticky rind – typical of ‘washed rind’ cheese.
This classic French style pure goat cheese is shaped into a cylindrical log and is often dusted with ash but can also be left in its natural pale state. It ages beautifully and becomes oozy and intense when a few weeks old but is also delicious when young.
This pressed, firm textured goat cheese has a wonderful, mild flavour and features a line of ash through the centre. The rind is subtle and mild flavoured and as it ages, this cheese oozes a little under the rind… my personal favourite!!
This ‘tomme’ style cheese is made of pure goat milk and has a natural rind which adds subtle flavours to the cheese. It has a dense texture and is perfect for slicing or grating. We love it with crunchy slices or apple or pear and is wonderful in grilled cheese sandwiches.
This was one of our first cheese varieties and is still one of the most popular. The lactic set goat cheese is very light and fresh in flavour with an almost fluffy interior. The cheese is coated in chives with a little garlic and finished with sun-roasted, dried capsicum.
Our award-winning goat feta is slowly set to enable the full flavour of the goat milk to come through, without being ‘goaty’ or gamey’. The texture of the cheese is smooth and spreadable with a fresh and light flavour. Marinated in robust Australian olive oil scented with French chives and garlic, this Persian feta is available in 300g jars or 1kg tubs for wholesale customers.
Fresh, light and so full of flavour, our spreadable goat curd won ‘Champion Cheese’ at the Queensland dairy awards in 2014 and has continued to find fans everywhere. Perfect with smoked salmon, roasted beetroot or just as a low fat spread.
This lovely mild brie is a great picnic choice as the cheese is stable in warm weather and retains its shape and delicious, nutty mild flavour. The white mould rind is mild in flavour and the pale interior has the wonderful mushroomy and woodsy aroma and flavour of a slow aged brie.