Anglo Nubian Goats- Wedding Present

Please meet the newest addition to our family- Mac and Bowy our two pedigree, organicly reared Anglo Nubian goats, just 6 months old.

Perhaps the most unusual and exciting of all our wedding presents.

These darlings are currently being baby sat by champion breeder and original owner Debra Campbell who will mind them for us until we are in a position to take care of them full time.

Our plan is to breed them and grow a small herd of which we can make cheese from.

We will keep you posted regarding their growth and development complete with pictures and vetinary reports. watch this space- this could be the start of a beautiful cheese making story!

McIntosh and Bowman Cheese Wedding

As cheese is a major part of our life, we wanted this reflected in our catering on our special day. Will Studd certainly made this possible; flying up to Sydney the majority of the 70kg's of cheese we had on display for our guests on the day.
The Wedding Cheese Cake featured a base of Parmigiano Reggiano from Italy, mounted on top a whole wheel of Brie de Meaux from France. A top of this was a Pastilla Nash Prune and Walnut cake handmade locally in Paddington by Jan Nash before half of a whole wheel of Colston Basset Stilton from England. The top two layers were a wheel of Munster from Alsace and to crown it off was a 2kg wedge of Comte Gruyere from the Franche-Comte region of France.
We had Ivy and fruit accompaniments all around the cheese.

Over The Moon Organic Cheese- Albany WA

Juliet Bateman & David Schober are the husband and wife team behind Over The Moon Organic Cheese. Their cheese is produced using organic milk straight from their herd of Swiss Brown Cows.

Denmark Farmhouse Cheese Co- Denmark WA

Denmark! People from the Margaret River will have you think that there is no reason to venture beyond Nannup or Pemberton! ha! Thanks to the invaluble advice of Kate McKenzie-
TradeStart Export Advisor for the WA Government, we came across a real gem! Denmark.

Denmark, described by the locals as 'Margaret River 10 years ago' is a gorgeous town in The Great South West and is located 40 minutes west of Albany. Here you will meet many unassuming foodies in a region that is growing exponentially. One of the most passionate would have to be Ross Lewis of Denmark Farmhouse Cheese!

I had the pleasure of meeting Ross and tasting a wide variety of his produce from cheese, ice cream, fudge, wine, oil, jams, mustards, chutneys and believe it or not, the list goes on. this family owned company is a powerhouse for home made products. More than just a retail outlet, this farmhouse property is worth a trip to for lunch on the vehrander and a chat to the people who make the cheese and run the shop! Now how rare is that?

We will feature Cheese from The Denmark Farmhouse Cheese Company in our upcoming 'Australian Cheese & Wine' class. See the website for more details and to register your interest.

Kytren Cheese- Gidgegannup WA

Meeting with Ken & Margaret Vinicombe; the award winning producers of the 'pure goat milk cheese' company known as 'Kytren' during our cheese reconnaisonce mission around WA was an absolute pleasure!

Ken and Margaret took time out from farming to show us around their imaculate dairy and to introduce us to their herd of goats. Possibly the healthiest goats I have ever seen, this herd enjoy the relaxed atmosphere of The Gidgegannup region and benefit from the Slow Food principals instilled by carers and cheesemakers, Ken & Margaret.

Having learnt their cheese making skills at the neighbouring goat farm owned by Gabriella Kervella, Margaret and Ken have gone on to enjoy a reputation for consitent, high quality products.

We will be featuring Kytren Cheese at our next 'Australian Cheese & Wine' course and will have Kytren Cheese featured in some of our 'What Cheese is That?' classes. See the Events page for more detail.

Wagga Wagga- Charles Sturt University

I am just back from a weekend 'Cheese Making Workshop' held at the Charles Sturt University campus in Wagga Wagga.

The course was run by Master Cheese Maker and Senior Lecturer Barry Lillywhite (far left) and Dr Samson Agboola (left); Senior Lecturer and Associate Head of School- School of Agricultural and Wine Sciences of Charles Sturt University.

This course offered an excellant perspective on both the science and the art of cheesemaking. I was so impressed with the personability, knowledge and depth of experience of this duo. The course is a stand out from similar cheese workshops offered around the country. It is with regret that we announce that the future of these workshops is under threat as the CSU looks to close the cheese factory.

Considered an authority on cheese and cheese related matters, Barry's 31 years of experience in the Australian industry has earnt him recognition as one of the 3 biggest names in Australian cheese.

We are delighted to announce that we will have the honour of working with Barry here in Sydney as we commision him to run master class workshops here in Sydney for McIntosh & Bowman Cheesemongers. For more information regarding course dates and times and to register your interest, please refer to the Events page of our website.

Welcome to our cheese diary

Hi all, this is the beginning of my new blog page. I'll keep you up-to-date with that's going on out there about cheese. There's nowhere I wouldn't go to try new and exciting cheeses. Join me on my adventure as try to find Australia's if not the world's greatest cheeses and cheese makers.