


The Basics of Cheese-Making
The Basics of Cheese-Making
Shhh! We want to let you in on a secret: Cheese is easy to make.
In fact, people around the world have been making cheese since ancient times. This is why we now enjoy a wide variety of cheeses with different…

Getting Started
Before embarking on your cheese-making venture, check to ensure you have all the equipment and ingredients at hand and always ensure everything is clean and sanitised before starting.
Basic equipment
Apart from a few specialist items, you…

Yoghurt & Sour Cream
Yoghurt & Sour Cream
Yoghurt and Sour Cream are both produced using a bacterial fermentation process that reacts with the lactose (natural milk sugars) to produce lactic acid.
There are many examples of ancient civilisations…

Washed Rind Cheese
Washed Rind Cheese
The original washed rind cheeses were made by monks in Northern France and derive their name from the process of regularly washing the cheese in brine (salt and water mix), wine, beer or other bacteria producing agents.
It’s…

Blue Vein Cheeses
Blue Vein Cheeses
Blue Vein is a general term used to describe cheeses made from the Penicillium Roqueforti bacterium which is a blue mould that grows on either the surface or inside the cheese.
Britain’s Stilton, France’s…

Havarti
Havarti
Havarti is a relatively new type of cheese dating from the middle of the 19th Century when it was first created by Danish cheese maker Hanne Nielsen.
Like Swiss cheese, Havarti contains small ‘eyes’ or holes and is…

Quarg
Quarg
Also known as Quark, this cheese is soft and spreadable and sometimes described as a cross between yoghurt and cottage cheese.
It originates from Eastern Europe and German-speaking countries and is made from warmed, soured…

Sainte Maure
Sainte Maure
This goat’s cheese is based on the traditional French cheese Sainte-Maure-de-Touraine which is solely produced around the Loire River area of France.
Sainte Maure is formed into a small log no more than 17cm long.…

Mozzarella
Mozzarella
Traditionally made from water buffalo milk, most Mozzarella cheeses today are based on cow’s milk.
Mozzarella originally heralds from the southern areas of Italy from around the 13th Century. It’s named after the…

Chèvre
Chèvre
Chèvre is literally French for goat’s cheese which has been made by farmers for hundreds of years particularly in the regions south of the Loire River.
While we tend to consider Chèvre a soft cheese, there are versions…

Feta
Feta
Traditionally made from sheep’s milk or a mixture of sheep and goat’s milk, most Feta sold around the world today is partly or wholly made from cow’s milk.
It’s not known exactly when Feta was first produced but…

Brie/Camembert
Brie/Camembert
Brie and Camembert are among the best-known French cheeses.
Brie, named after the French region of Brie, is also known as the ‘Queen of Cheeses’. It has a soft, creamy texture and its taste will depend on the…

Edam
Edam
The Dutch port town of Edam gives its name to this semi-hard cheese that was once the most popular cheese in the world.
Due to its ability to mature well and become very old, Edam was the cheese of choice during the 14th…

Pepato
Pepato
Sometimes known as Pecorino Pepato, this sheep’s milk cheese originates from the province of Ragusa on the Italian island of Sicily.
It’s similar to Romano cheese but is made distinct by the addition of whole black…

Sweet Swiss
Sweet Swiss
Sweet Swiss is a milder form of the traditional Swiss Emmental cheese and is good for melting.
The distinctive holes in the cheese are created when the added bacteria reacts with the other ingredients to release carbon…

Gouda
Gouda
Named after the Dutch city of Gouda, it’s often referred to as a sweet curd cheese because of the type of starter used.
The first references to Gouda cheese appeared in the 12th Century and it was traditionally made from…

Romano
Romano
A popular Italian cheese, Romano dates back to the first century BC.
Traditionally, there are three main types of Romano:
Pecorino - made from sheep’s milk
Vaccino – made from cow’s milk
Caprino – made…

Parmesan
Parmesan
Parmesan is the English name given to the traditional Italian cheese Parmigiano Reggiano which first appeared in the valley of the River Po in the 12th Century.
For a cheese to be truly called Parmesan, the milk should…

Cheddar
Sometimes described as the most eaten cheese in the world, cheddar first appeared in the UK county of Somerset in the 12th Century. Its name comes from the caves in the town of Cheddar which were used to store the cheese.
The term cheddaring…
About us
We pride ourselves on our abilty to process orders swiftly so our customers can get down to the business of making great cheese and yoghurt!
As a family business we are able to provide a level of personal service that we believe is unparalleled in the dairy industry.
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Contact Details
UNIT 1/148-150 McClelland Avenue
Lara, Victoria 3212
Australia
Phone: (03) 5282 1984
Fax: (03) 5282 2439