Where to sample more than 100 weird and wonderful varieties of cheese in Sydney
The Mould festival is back with some rare and one-off Australian-made cheeses (plus, free samples).
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Cheese enthusiasts, it’s time to prepare your cooler bags and pop a Lacteeze: there will be upwards of 100 varieties of Australian made cheese to sample when cheese festival Mould arrives in Sydney on Friday, June 30.
Rare and one-off varieties such as raw milk Monforte (aged for 36 months by Adelaide Hills cheesemaker Section 28); semi-hard sheep’s milk cheese with native Australian gin botanicals (produced by Grandvewe in Tasmania); and semi-hard cheese washed in Four Pillars gin (from the Stone & Crow micro dairy in the Yarra Valley) will be available on the day.
“We’re unapologetically all about Australian cheese as the quality of that now being produced is truly world-class,” says Olivia Sutton, chief cheese wrangler (yes, that’s her official title) for festival organiser REVEL.
“[The festival] is about celebrating the wide diversity of styles we make here and how unique they are to the land we call home.”
And while there’ll be plenty of free samples and budget-friendly options, there’ll also be indulgent, high-end alternatives like the aged blue from Milawa Cheese Co., which sells for a cool $120 per kilogram.
“Mould isn’t about showcasing expensive cheese, [but] it is about paying a proper price for the hard work these artisans do,” Sutton explains.
“Milk prices are high, and dairy farmers work incredibly hard.”
More than 3000 Sydneysiders are expected to pack into the two-day festival at Carriageworks, with the morning Saturday session already sold out.
