MOULD - A Cheese Festival
May 24, 2019
One does not need to have French heritage to harbour a thorough appreciation for cheese – be it aged, soft, hard, blue, white or even vegan variants.
MOULD is the mecca for anyone related in cheese and its related products as it serves as a comprehensive forum for artisan producers to showcase what Australia has to offer.
Organised by REVEL, the industrious entity of people that we have shed light on as part of our coverage of the fantastic wine festivals, most prominently Pinot Palooza, the MOULD extravaganza becomes more than a mere tasting event as it is framed in an engaging program that is comprised of curated masterclasses, food to cater to each palate and more.
The Fermentary Class with Nick Haddow from the much fabled about Bruny Island Beer and Cheese Company and fermenter Sharron Flynn was both an entertaining and delectable exercise. We have covered Bruny Island Cheese’s excellent raw milk emissions before and specifically the oozy Saint variety with its firm middle part was a winner with its flavour nuances.
It was fantastic to taste Grandvewe’s Cheeses, specifically the seasonal Sapphire Blue cheese and the Gin Herbalist, of which Hartshorn Distillery uses the whey for their gins, which we recently covered, and which were offered as well. A barrel-aged one was proffered to your humble narrator and I cannot wait to sample more when they incarnate as Dark Mofo’s Feast next month.
Other than cheeses of all couleur, Newtown’s BLOODWOOD offered sustenance in burrito form, which I enjoyed a vegetarian variant offer and downed it with a fermented kimchi juice. Delicious!
Black Market Sake and their emissions went perfectly well with they Gruyere cheeses on offer and I would be hard pressed to find any sort of culinary experience that would not be crowned with a dram of Melbourne’s Starward Whisky Distillery, which offered their fantastic and affordable drops, i.e. Nova, Solera as well as what has been nominated as the Australian whisky of the year 2018.
A fun event that has established itself firmly on my event calendar for more reasons than merely cheese appreciation.
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