McIntosh & Bowman Cheesemongers Slate Cheese Boards
Cleaning and Care Instructions
Our slate boards are not chemically treated or sealed in order to sustain the organic and rustic nature of a magnificent product derived from the famed Cambrian period formed 590 millions years ago.
Our slate products are easily cleaned with soapy warm to hot water.
Whilst we use our slate so often that we have become comfortable just whacking it in the dishwasher, we don’t really recommend using harsh detergent and cleaning chemicals.
Our slate products are easily refreshed. In order to maintain a wet, slightly polished aesthetic, wipe slate with a natural fruit oil such as an almond, walnut or olive oil prior to service.
Each McIntosh & Bowman Slate Cheese Board is accompanied by;
- A Protective burlap satchel
- Protective sticker pads for base to prevent board sitting flat on surfaces
To order your own Slate Cheese Board please contact us
The future of raw milk in Australia NEEDS YOU!
McIntosh & Bowman are passionate about Raw Milk cheeses.
We are also passionate about freedom of choice.
We are firmly of the belief that, like America and Europe and Great Britain, Australia should be able to produce and import cheeses that are produced (of course sensibly with a HACCP based, ‘best practise’ in cheesemaking approach) with raw milk.
Despite scientific and technical evidence and public demand, FSANZ seem determined to ensure Australian consumers are denied a choice of cheese made from raw milk.
FSANZ have released its ‘Second Assessment Report for Proposal P1007-Primary Production & Processing Requirements for Raw Milk Products.
What this actually means is that there will be NO fundamental changes to the current regulations!!
Realistically, only political or economic pressure is likely to change this mindset.
McIntosh & Bowman need your help to make a difference.
If you believe that we should have a choice, please contact your local Member of Parliament and FSANZ at submissions@foodstandards.gov.au before the comment period ends on the 14th of October 2011.
You can support our bid for a more interesting, more authentic cheese manufacturing future for Australia, by visiting the government website and following the prompts. (http://www.foodstandards.gov.au/foodstandards/proposals/proposalp1007primary3953.cfm )
McIntosh & Bowman representing Australia at the Cheesemonger Invitational 2011 in NYC
Claudia Bowman of Australia’s McIntosh & Bowman will be representing Australia at the Cheesemonger Invitational 2011 held in New York City.
To find out more information about the event and to vote for Claudia please click here.
Claudia will be posting regularly on Twitter over the course of the event so Follow her Twitter account here.
The Magic of Cheese-making with McIntosh & Bowman Cheesemongers
“Claudia McIntosh, of McIntosh & Bowman, Sydney’s specialist in cheese education and appreciation, imparted her passion and fascination of molds. McIntosh’s first words to the class were ‘This course may change your life’. Indeed, while I previously considered myself a lover of cheese, I never fully appreciated the process of cheese-making and the intense satisfaction of creating something so desirable with my own hands.”
How to make your own mozzarella and camembert
“We were all crackers about cheese, a group of 18 cheese lovers assembled for the Cheese Making Workshop by McIntosh and Bowman as part of the Sydney International Food Festival.”
For slow foodies and curd nerds
“I have a glass of warm whisky mash in my hand on a Friday morning. Porridge for alcoholics, the mash is whisky in its earliest form. Taken from a vat of hot Tasmanian spring water with locally grown barley swimming in it, the mash has an intense sweetness.
I’ve arrived in Hobart on a morning flight with other “curd nerds”, led by Sydney cheesemonger Claudia McIntosh, and the mash is our breakfast. It is soon chased with a “breakfast whisky” at Larks Distillery at Mount Pleasant served by a whisky expert, Mark Nicholson.”
All About Cheese: A Wine & Cheese Tasting on Fort Denison
“RedBalloon were kind enough to offer Mr NQN and I a spot in the McIntosh Bowman cheese and wine tasting workshops on picturesque Fort Denison. Within the space of two hours we would be taught all sorts of fascinating things about cheese and wine and be introduced or reacquainted with twelve of Australia’s best farmhouse cheeses.”
Review and photos via notquitenigella.com. Read the full review here…
Southern Tasmanian Cheese Tour
A few years ago McIntosh & Bowman we worked alongside some of the hottest names in the Australian food scene to come up with an unbeatable and unique itinerary for a quick trip to the southern most tip of Australia.
This is how the 3 days were planned:
Day 1
- Fly into Hobart
- Farm visit to Australias only Organic Sheep Cheesery, Grandvewe Cheeses for a ‘meet the maker’ and cheese and wine tasting and farm tour
- Then off to a seriously amazing lunch at Meadowbank Winery/restaurant with more wine tasting
- After lunch we head to Larks distillery at Mount Pleasant to see artisian whisky being produced on a tour of the distillery and a whisky and cheese experience
- Richmond- A tour of Australia’s best preserved Georgian village
- Checking into 4 star accommodation in Hobart city near wharf
- Then onto the Davey Street Whisky bar for an evening of live music, whisky and cheese at the waterfront bar with upwards of 100 Scotch including a “whisky archive”
Day 2
- A walk through the Salamanca Market for our morning coffee, croissant and shopping
- Before being transported to The Agrarian Kitchen with Rodney Dun former editor of Gourmet Traveller…..Rodney and his wife Sevrine now run an amazing cooking school in the counrtyside
- What could be better than an Cheese and Ale Tasting after lunch with the brewer of the 2m tall brewing company
- Then on to meet Hans Stutz and Esther Haeusermann and visit their Goat Cheese Dairy in the Huon Valley for a cheese tasting and farm tour.
Day 3
- The day starts with an award winning Eco Cruise with Robert Penicott on his power boat around Bruny Island
- Before being dropped off to Bruny Island Cheese Company for lunch, a Cheese Making Workshop and cheese and wine tasting with Nick Haddow.
- Fly back to Sydney
Mac & Bowy
There has been a lot of interest in our ‘wedding present goats’ Mac & Bowy and whilst its not as one might have hoped or originally planned its not all bad…
As every conversation I attempted to raise regarding the idea of moving to the country and starting a cheese making venture failed with my new husband, I soon realised that for the marriage itself to work, I was going to need to curb my cheese and farming enthusiasm and focus a little more on my husband than the goats and cheese.
