A boutique outfit from South Gippsland has been named 'supreme artisan' on the international stage, cementing Australia's presence as a force to be reckoned with in the world of specialty cheese.
abc.net.au/news/berrys-creek-gourmet-supreme-artisan-international-cheese-awards/102739110A boutique outfit from South Gippsland has been named "supreme artisan" at the 2023 International Cheese and Dairy Awards, cementing Australia's presence as a force to be reckoned with in the world of specialty cheese.
General manager, owner-director, and master cheesemaker Barry Charlton said his team entered four blue cheeses in the show, and they all won gold medals.As a serial winner of numerous national and international cheese awards, Mr Charlton said Australian cheesemakers had benefited from advances in technology with milk cultures.
Its staff, comprised mostly of women, begin pasteurising refrigerated milk into vats that then cool down before cultures are added, forming bacteria to coagulate and set the milk.The solid milk mass is then "cut" with a wire slicer, before enduring a "healing" process that shrinks and separates curds from the whey.
The scene resembles a cheese nursery, of sorts, where a team of cheese nannies lovingly turn the sleeping cheese wheels every second day. The cheese wheels are still packaged and labelled by hand, before sitting in a cool room for another four weeks.The cheese is typically aged with controlled temperature, humidity, and airflow and distributed around eight to 10 weeks."I've always been a big believer that quality beats quantity, so we focus a lot on trying to maintain the premium quality product," Mr Charlton said.The company distributes to wholesalers Australia-wide, with Melbourne the strongest market.
Production manager Rocky Vega said the creamy, umami taste of the company's cheese was the result of Mr Charlton's expert knowledge, recipes and a more natural cheese-making process.
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