Maleny Cheese News
Farmers Market for 2010
Jenn, Sam, Sue or Gillian take our two purpose-built market vehicles to Rocklea, Big Pineapple and Noosa Farmers Market every weekend. Special orders can be catered for by just phoning or email by Thursday 5pm the week you want your pick-up from the market. We love to have your feedback too so please come and speak to us if you are at the market one day.
Big Pineapple and Rocklea every Saturday
Noosa Farmers every Sunday
Swiss and Aussie blend scores yoghurt honour - Australian Grand Dairy Award 2009
A Swiss-Australian yogurt maker has claimed honours in country’s top dairy foods awards.
Maleny Gourmet Yoghurt*- Passionfruit scored the champion flavoured yogurt title at the 2009 Australian Grand Dairy Awards – the nation’s best-of-the-best dairy foods competition.
Two families run the business which combines Swiss dairy know-how, from the Bucher family, with Australian dairy farming talent from the Simpson family. A chance meeting at a local agricultural show brought the two families together and the company has since grown to employ 30 people.
Dairy products from across the country were recognised at an awards ceremony in Melbourne on February 18.
The ceremony marked a decade of the awards presented by Dairy Australia to promote quality, excellence and innovation in Australian dairy foods.
“All entrants were gold medal winners in numerous qualifying competitions staged across Australia during 2008,” said Richard Lange, Dairy Australia‘s head of marketing and communications.
“These prestigious awards provide independent endorsement for the winners and help consumers identify the best-of-the-best. “
The Australian Grand Dairy Awards are awarded to 18 products selected from more than 330 entries in cheese, milk, yogurt, ice cream and other dairy categories, representing 85 Australian dairy manufacturers.
Highly qualified technical experts, cheesemakers, providores, food media and chefs helped Mr Willman select the award-winning products.
International judge Professor Sebastien Roustel, from the premier cheese and dairy education facility in France ENILBIO, was impressed by the high standard of quality among this year’s entrants.
”Australian dairy farmers’ focus on quality milk enables them to produce world-class dairy produce,” said Professor Roustel.
February 18, 2009
Boutique Buffalo Bounty
Margaret Thompson and Markus Bucher
with some of the buffalo products which
include a feta, marinated feta,
yoghurt and quark.
PIONEERING Maleny dairy farmers Mal and Margaret Thompson have teamed up with innovative businessman Markus Bucher to produce a range of buffalo products.
Markus, owner of Maleny Cheese and award winning master cheese maker is thrilled with the first range of products from the partnership. "Buffalo milk is richer than cow's milk", Markus said. "With double the fat and protein content it produces a rich, flavoursome product."
Maleny Cheese has produced a feta, marinated feta, yoghurt and quark from the Thompson's buffalo milk. "We're a couple of weeks away from releasing our Buffalo Brie", Markus said, "which promises to be a beautiful cheese".
Mal and Margaret are also happy with the result. "We like to be a little different and not to follow what everyone else is doing".
It's this pioneering spirit that first brought Margaret's grandparents, Alfred and Ada Cooke to Maleny in 1903. "I remember yoking a bullock team under the silky oak over there." Margaret smiles and points to the large tree that remains a prominent feature on the family's property.
The couple will celebrate their 50th wedding anniversary this year. It's a time when most people are considering their retirement options, but instead of taking it easy, the couple continue to find new ways to farm. It was a conversation with one of their nine children that convinced Mal to fly to Darwin to look over some buffalo.
He recalls, "Maleny's too wet for sheep and we'd considered goats for milking, then we came up with the idea of Buffalo." Margaret well remembers the trip. "It cost us a couple of hundred to get Mal up there and more than a few thousand to get him back." she laughs. "It was off-season for transporting animals so it took them weeks and many diversions along the way before they arrived."
Taking up residence at the Witta property, the beasts have well and truly settled in, having already multiplied. Mal explains, "They're highly intelligent and like most other animals there's a definite hierarchy." Mal & Margaret quickly established who was the 'head mistress', a buxom belle named 'Sausage'. "Once we had her figured out and she us, we got along fine."
Margaret is quick to point out, "Of course it's different with the bull. He's the boss outright, so we always give him respect." One look at his horns and that solid head, it's not hard to see why.
The Thompson's three milking buffalo will be joined by another six in March. One of only three buffalo milking dairies in Australia, the other two in Victoria and Millaa Millaa in North Queensland, Mal and Margaret are pleased with their decision.
Buffalo produce less milk, an average of 5 litres a day compared to 18 to 25 litres a day from the Thompson's guernsey cows. But Markus Bucher is quick to point out "The yield may be small, but due to the growing market in these boutique products, we can afford to pay more per litre."
It's this niche market that Margaret refers to when she says, "People who have travelled in India, where the buffalo dairy industry is much larger than cows, recall the taste of buffalo milk with fondness. There's something special about it that sets it apart from cow's or even goat's milk."
Mal adds, "The meat is also popular. We supply Maudy's Restaurant at Witta with buffalo steaks when we can and they're gone almost as soon as they hit the menu!" Maleny Supa IGA, ever supportive of local products, stocks a selection of the buffalo range and products are available to sample or buy at Maleny Cheese.
As for Mal and Margaret, who knows what they'll try next. "We're happy to keep experimenting with the buffalo." Mal said. "And Margaret loves their gentle nature, so I think they'll be around for a while."
The Range News, January 18 2007, by Arcadia Love
A new cheese maker comes to town.
Maleny Cheese has a new Cheese Maker on board. Direct from Switzerland, Richard is keen to expand his knowledge and experience, both of cheese making and our Australian ways. The Montville Times caught up with the qualified Dairy Technologist and new comer to the region, asking him about his passions, experiences and expectations of Australia.......
What opportunities do you expect to find in Australia?
“It is a great opportunity for me to do what I love as well as see an interesting part of the world. I have only been here for two weeks and it will no doubt take a while to settle in. I have already faced a few challenges - finding accommodation and a car. Cars here seem very expensive, particularly the second had ones, compared to Switzerland.”
What opportunities do you see for yourself at Maleny Cheese?
“Dairy products and the variety of foods that can be produced via different treatments has always fascinated me. A boutique cheesery like Maleny Cheese will give me hands on experience in many areas and, an opportunity to learn first hand. My previous job in Switzerland was with a big company. It was far more automated and probably not as stimulating. A small businesses like this has ‘passion’ and will be enjoyable and rewarding.
Where is your home town and is it very different to the hinterland?
“I come from a town called Berne, in Switzerland. There is snow in the winter and 25 degrees is normal for a summers day. I have already noticed a lot more wildlife here and things you have to be careful of. At home the main sports are football(soccer) and ice hockey. I’m looking forward to seeing a live rugby game. I have also noticed not many people ride bicycles here. In Switzerland a lot more people use bikes to travel around.”
As a cheese maker, what is your favourite cheese?
Cheese making is of course part of the Swiss culture and I would have to say Emmental or ‘Swiss’ cheese is my current favourite. There is a very different culture in Australia in regard to cheese. People don’t seem to eat as much of it or appreciate the many different types. I definitely think Australians should eat more cheese and I am looking forward to my role here in creating some of the finest.
Maleny Cheese are open from 9-5, 7 days a week. Phone 5494 2207.
February 2007
Two Gold Medals for Maleny Cheese
at 2006 Sydney Specialist Cheese Show
Last weekend, at the Sydney Specialist Cheese Show 2006, Maleny Cheese was judged in a field of over 300 entries of cheese in 10 award categories and won two Gold medals with Raclette and Le Blochon in the class of ‘Semi-hard cooked cheese” and “Washed rind”. The Sydney Specialist Cheese Show is an annual “showcase” event that attracts the finest Australian cheeses from around the country. The cheeses are judged on the Saturday morning and winners are announced at an exclusive five course degustation event that evening. The show day is then conducted on the Sunday in the luxurious and indulgent atmosphere of the Four Seasons Hotel Ball Room.
Specialist cheese making is a young and vibrant industry in Australia with pioneering cheese makers striving for exceptional, unique and interesting flavours. Maleny Cheese was the only Queensland competitors at this year’s event and plan to attend the Melbourne ASCA Show in August 2006 as well as the inaugural Brisbane Show in late June. For more details see http://www.australiancheese.org/
Maleny Raclette is in the style of traditional Swiss Raclette and has a creamy interior and rich flavour. The cheese is used in platters and baked dishes, but comes into its own when served melted over steamy hot potatoes in a dish that the Swiss claim to have invented by the same name, Raclette. By contrast, the sumptuous tasting Le Blochon is a soft, smear ripened cheese with a buttery texture and a distinctive smell.
Maleny Raclette and Le Blochon are two of five rising stars of the Maleny Cheese’s new ‘Gourmet Range’, which also includes Maleny Tilsit, Triple Cream Brie and Tomme de Chevre. These award-winning cheeses are only found in good delicatessens, cafes and restaurants.
The secret behind Maleny Cheese’s success is that they have Swiss Master Cheese Maker, Markus Bucher and Simon Guggisberg (also Swiss trained). They also have good supply milk from 3rd generation dairying family, the Simpson’s. It is a slow and strenuous process these cheese makers apply to make and mature these European style cheeses as they require up to 5 months of attention before they can be released from the ripening cellars. Each cheese is washed and turned every 2 to 3 days with attention to detail that just the right level of moisture and temperature are maintained.
Visitors are welcome daily to the purpose built cheesery on the Sunshine Coast Hinterland. You can source Maleny Raclette and Le Blochon from Maleny Cheese’s “Cheese Stop Café”, Colin James Fine Foods (main street of Maleny) and Maleny Supa IGA as well as a growing number of good delicatessens and shops. The cheesery is open 7 days from 9am to 5pm and offers light meals and good coffee at 1 Clifford St, Maleny (near Tree Frog Gallery). For all enquiries, contact Maleny Cheese on 07 5494 2207 or visit our website.
25/5/2006
