Fancy Food Show New York 2008

Hello there cheese enthusiasts, a post card from NYC where I am attending the 54th annual Fancy Food Festival. This, fellow cheese enthusiasts, is bigger than Ben Hur!

The Fancy Food Festival is a 3 day international trade show held over the next few days at The Javits Centre NYC.

The event is sponsored by The 'Speciality Food Magazine' a foodie mag that is big here in the States.

This trade show offers an unparalleled variety of appetising cuisine from every corner of the globe and there's no doubt about it..... The American's certainly don't do things in halves.

The gastronomic greatness of this event is so overwhelming I have twice been reduced to tears.

Surely this is where good gourmands get to go when they die....... and the bad ones are the poor people staffing the entire event or perhaps the exhibitors.

As I wondered around 3 levels of food and beverage I couldn't help thinking that if aliens visited earth today and happened upon the Javits Centre, with its 2,400 companies exhibiting over 345,000 square meters and the 25,000 buyers who will come through over then next few days, that these aliens would surely be impressed with all that we have achieved in the specialty food industry on earth

They probably, like me, would be rather disappointed with Australia's efforts however; out of 77 countries exhibiting here, I am one of a handful of Australians independently showcasing an Australian product- (Australia is not represented here neither is NZ?? Austrade wake up!!)

The product I have is The Pastilla Nash Prune & Walnut Log. (or sugar-plum & walnut as they say over here) Those of you who have experienced anything we do will be familiar with this product; our number one cheese accompaniment.

This event is rowing.... or rather growing and I am one of 250 first time exhibitors along with Egypt and Dubai. Can you believe that there are over 140,000 foods and beverages to be sampled here...... someone's got to do it!

This event kind of reminds me of the Italian Slow Food Festival I went to in Bra 'Cheese' but much more diverse. You know what these American's are like.... they take a concept and do it bigger and better than anyone else........ i really can't emphasise to you all just how completely huge this is. MASSIVE

Cheese is a huge industry here and growing exponentially as there legislation has been relaxed somewhat on raw milk importation and product experimentation here in the US. this has led to more creativity and interest in the cheese industry..... ( take note Australia)

In fact, the specialty food industry over here in the states took in US$47.9 billion in retail sales last year, a 23% increase from 2005.... that's how fast it is growing! apparently that figure makes for 12.5% of all retail food sales last year! obviously they are expecting that figure to have increased again by the end of this year!! amazing. (that is a huge amount of mulla- good if you are in the industry... Matt perhaps we need think about relocating to the busiest city in the world??)

This event is not just exhibitors, it is also workshops/seminars on everything food from cooking classes to business lessons to food industry tips and governmental import/export advise regarding the food industry.

The 25,00 that are expected through (based on last years attendance) are buyers all with food businesses around the world that are looking for the latest and greatest products to purchase.

Some of the countries exhibiting include;

Poland, Peru, India, Africa, Sth Africa, Morocco, Taiwan, Serbia, Lebanon, Bulgaria, Jordan, Korea, Tunisia, Costa Rica, Pakistan, Malaysia, China, Belgium, Brazil, Panama, Mexico, Caribbean, Germany, Great Britain, Chile, Turkey, Argentina, Greece, Austria, Thailand

Spain, Egypt, France, Canada

I will be sure to keep up updated with news from this international event and will post pictures at my earliest convenience.

Claudia x.

Charles Sturt University Cheese Factory

Dear Mr Ian Goulter

I write to you in relation to the retention of the Cheese Factory at CSU.

I am aware that there has been some uncertainty as to whether the factory and therefore production of the university’s cheeses will continue into the future. This matter compels me to contact you and to state from my point of view, why there needs to be further consideration of the significance of the factory to CSU.

There are numerous benefits of retaining the facilities and most importantly the spirit of the factory: cheese authority and master cheese maker Barry Lillywhite.

Having judged at international cheese awards, having travelled internationally and locally with cheese related events, having retailed cheese, made cheese, in running a cheese business as well as having recently attended a CSU cheese making workshop run by Mr Lillywhite and Mr Samson Agboola; I feel that I am in an excellent position to relate to you as an expert on the topic of cheese education & appreciation and the importance of retaining the CSU cheese factory.

I truly believe that the facility and activities of the CSU Cheese factory are an important and significant aspect in growing the Australian cheese industry.

In a time where drought is affecting the productivity and sustainability of dairy farms supplying fresh milk and as the demand and awareness of the speciality cheese industry is heightened, offering another avenue to dairy farmers; it is the perfect climate for encouraging cheese production, especially that of a boutique production such as that at CSU.

To think of cutting the support and funding of the university’s state of the art factory facilities and expertise of cheese maker Mr Lillywhite would be nothing short of an absolute waste of resources and opportunity; the very though to be discouraged.

At a time where the demand for transferral of skill and knowledge in a growing boutique industry is at its peak, surely as an educational institution, with the facilities and resources available, it is the responsible thing to do, to continue on growing the Australian cheese industry.

Mr Lillywhite is one of the three greatest names in Australian cheese; as an authority on cheese Mr Lillywhite is the perfect person to continue the CSU cheese factory production and educational courses. The class I participated in was of much higher standard than others courses I have experienced in Australia and has been an event my company has continued to promote to all our clients.

I encourage further consideration into the marketing of the CSU cheese and Cheese making courses and feel that any time and money invested into this aspect of the business will have great impact in the demand, sales and profit of the factory. Without a doubt, this is a time to be investing more into this facility, not less.

I strongly recommend that the facilities be retained and passion nurtured and funding continued, for the benefit of your students, the Australian cheese industry and promotion of both the science and art of speciality cheese.

I look forward to hearing back from you on this matter.

Regards,

Claudia McIntosh Bowman

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.