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Artisan Cheese Hampers 

hamper

Now available to the general public.

Up until now, our couriered Artisan Cheese hampers have been a special service offered exclusively to our corporate clients for their key clients, valued staff and boardroom meetings. Our hampers will showcase the best of the best artisan cheeses that are in season and are tasting impressive.

Workplace Gifting made easy —

Say THANK YOU or Congratulations with a fantastic box of artisan cheese. Gift your key clients and valued staff- discounts for orders of 20+ units to same address. Cheese for the weekend delivered to your desk!

$160

 

What’s included:

Approx. 1.8kg artisan cheese, packaging, rye crackers and next day delivery.

Please note, the cheese brands and types may vary according to season and availability and may differ from cheese photographed in photo.

An example of a hamper selection as photographed:

  • 1 Camembert Le Fin Normand (Gilot) 250g
  • 1 Epoisse Berthaut AOP 250g
  • 1 Pont L’Eveque AOP 330g
  • 1 Brillat Savarin affine 500g
  • 1 Tomette pur Brebis 550g

Order Now: mcintoshandbowman.com/purchase

Market fresh box of cheese & crackers for NEXT DAY DELIVERY*

 

*Terms & Conditions for Delivery:

Place your orders before 8pm and receive next day delivery. 

Delivery time: Hampers are packaged and delivered between 7am to 7pm Monday to Friday. Deliveries can happen anytime in that time frame, address or any address where we can deliver all day at any time

Delivery area: As per the provided Google Image, inside the red boundary line indicates all the areas that we deliver to; We deliver South of the Harbour Bridge, every Eastern suburb, City, Inner West until Balmain, Leichardt, Petersham, Marrickville, South until Mascot, Botany, La Perouse. 

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23 Nov 2016 | Comments Off on Artisan Cheese Hampers  | Filed under: Products

Cheese Making Kits 

Pre-order your Christmas Holiday Cheese Making Kits: $39

$39 CHÈVRE CHEESEMAKING KIT GOURMET GOAT CHEESE
$39 MOZZARELLA CHEESEMAKING KIT

FUN FOR EVERYONE! Awesome (and delicious) holiday activity — fun for the whole family.

We fell IN LOVE with these awesome DIY Cheese Kits when visiting Cheese shops in NYC April 2016. It’s taken a lot to work out how we could get them to Australia and coordinate the importation and distribution of this excellent product. We are thrilled to have exclusivity in importing them to Australia in time for Christmas gifting.

First delivery is on it’s ‘whey’ to Australia — so don’t delay in pre-ordering your Christmas Holiday Cheese Making Kits: $45. We will be in touch with you as soon as they land in Australia and will have dispatched Express Post in 1-2 business days in time for Christmas Gifting 2016.


 

Mozzarella Cheesemaking Kit:

 

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If you’ve ever had freshly-made mozzarella, whether it’s in a summer caprese salad or just tossed with crisp basil and olive oil, you know it’s a flavour that can’t be matched. Now you can have that warm & savoury treat anytime — in under an hour.

The Mozzarella Cheesemaking Kit includes everything you need to make over four pounds (1.8kgs) of mozzarella, one pound at a time.

  • an instruction manual
  • dairy thermometer
  • gloves
  • vegetarian rennet
  • citric acid
  • and salt

Just buy fresh milk and you’re set!

(PLEASE NOTE: Measurements on the package of this product and on instruction manual  are in US standard units: pounds and gallons; however these measuring units are easily converted using any online unit converter calculator: 1 pound = 1.8kgs // 1 gallon = 3785.41ml)


Chèvre Cheesemaking Kit:

Kit includes everything you need to make eight batches of Chèvre, one batch at a time.

  • instruction manual
  • cheese cloth
  • authentic French cheese mould
  • vegetarian rennet
  • citric acid
  • cheese salt
  • herbs de provence

Just buy fresh goat’s milk and you’re all set!

 

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23 Nov 2016 | Comments Off on Cheese Making Kits  | Filed under: Cheese Making , Products

Interview with a dairy hero: Meet Neha Sen

neha-hero

Here at McIntosh & Bowman, we see the next big food trend in Australia as being Indian Inspired. Indian cheeses, Indian yoghurt… Even Indian inspired ice-cream.

In celebration of this, we interviewed an Indian-Australian woman of great inspiration Neha Sen of Neha’s Ice Creams, Perhaps best known for her success as a Masterchef contestant.

Nehas ice creams are not only impressive in flavour they are Australian made products of great integrity using the highest quality Australian Ingredients.

In an era where most local and imported Icecream manufacturers are using milk powder, of Asian or American origin, Neha is instead choosing the far less cost-effective choice of supporting Australian Dairy Farmers with the purchase of fresh milk for her ice cream, from South Australian Dairy producers.

Neha took a moment to answer 4 quick questions for our newsletter readers:

M&B:
4 words that sum up your experience on Masterchef
Neha:
Gap year on steroids!

M&B:
Why ice cream?
Neha:
I have grown up eating a street dessert in India called – Kulfi ( a cardamom ice cream). The Kulfi was part of my audition dish for MasterChef 2013 and I was told if I wanted a career in food I should do something with it. I came out of the show, worked on the other 5 flavours and launched an Indian Inspired range of ice creams using beautiful Australian ingredients but introducing exotic Indian flavours in them.

M&B:
How do you stay positive and motivated whilst navigating the challenges and bureaucracy of a commercial food manufacturing start-up?
Neha:
Someone once said that only a fortunate few get to make a profession out of their passion. I remind myself that I am one of the lucky few to be able to do that! The other thing that keeps me going is the acknowledgement I have received from my customers- emails, social media posts- I read them over and over again on a bad day to get back up on my feet!

M&B:
Why are you so passionate about Fresh Milk from Victorian dairy farms for your ice creams?
Neva: I come from a country where we don’t get very high quality dairy. When I came to Australia- I was amazed by the quality of milk and milk products and the ingredients you get in Australia and felt privileged to be in a nation that I could afford and experience such food. I am passionate about quality and I think thats what Australian dairy farmers do well- maintaining high quality.Eating sub standard food is a waste of calories in my books! I always tell everyone – if I won’t buy it – I won’t sell it. I believe in buying the best ingredients to deliver in making the best ice cream- an ice cream that I would buy myself and stand behind, extremely proud!

Try Neha’s Ice cream! Available at Harris Farm Supermarkets.
Visit: nehas.com.au

13 May 2015 | Comments Off on Interview with a dairy hero: Meet Neha Sen | Filed under: Popular

Cheese Etiquette

“How do I cut the cheese? (no seriously…)”

Lonely Planet

We get asked MANY cheese questions here at McIntosh & Bowman HQ!!

Time and time again it’s a ‘cheese etiquette’ question from both camps; the disgruntled host or the nervous guest “how best to cut cheeses of various shapes and sizes?”.

Above are images of uncut cheese and then a simple demonstration of what the professionals or ‘uber considerate cheese appreciators’ do when approaching cheese at a function. Take it as a suggestion…..

Basically, you don’t want to be seen as the hog that takes all the ‘pate’ (the best bit) for yourself – leaving only the rind for others. It can be perceived as being a bit selfish or  inconsiderate…. some people even take offence to it! Let me tell you….. some cheese hosts take their cheese etiquette ‘whey’ too seriously!

The idea of SHARING cheese, is to approach any given piece of cheese with respect, both for the cheese itself and for those who will be enjoying it with you. We do this by ensuring that we equally distribute the amount of rind that each cheese portion has. Sounds ridiculous?….. actually easy enough to do- see above right hand side pic. You can see that there is method to the cheese madness of sizing up the cheese’s shape (scuse the pun) and cutting in a particular fashion that will allow everyone to experience the cheese in its most complimentary expression….. as opposed to just leaving the rind.

Now, armed with the suggestions above, you can approach that cheese selection at your next Christmas function with great confidence and gusto! (pfffffffffff!)

Would love to hear your thoughts or stories about this particular cheese etiquette issue.

Comment below!

 

12 Feb 2015 | Comments Off on Cheese Etiquette | Filed under: Popular

Cheese Rind Appreciator or Avoider?

“Can I eat the rind?”

This would have to be one of the most frequently asked of all the cheese questions we receive here at M&B HQ!

This answer is also featured on our “50 Most Frequently Asked Cheese Questions” on our  ‘Ask The Cheesemonger’ iPhone & Android App for $2.99 – SEE Q.35 in the FAQ section.

Technically you can eat the rind of all cheeses- with the exception of two;
  1. the cloth on traditional english styles of cloth bound cheddars
  2. waxed rinded cheese- whilst waxed used in cheese making are food grade safe, they are not recommended for consumption.

But whether you do or don’t comes down to personal preference.

The more experience with cheese you have, the more you will  appreciate that different styles of cheese with different rind types will be more or less edible at various stages of their life cycle e.g the rind of a young brie or camembert will be more mushroomy and palatable then when really mature and presenting aggressive and overwhelming characteristics.

With harder cheeses the rind is just a dehydrated part of the cheese.

For instance, whilst the rind of an aged Gruyere or Parmesan is in fact totally edible, many people would not find this pleasurable to eat unless grated on pasta or melted down in soup or stock.

So largely, this choice of eating the rind is a matter of taste and personal preference.
Food Wine Sleep App

10 Jan 2015 | Comments Off on Cheese Rind Appreciator or Avoider? | Filed under: Popular

Fruit & Nut Accompaniments

cheese-nuts

 

Nuts about cheese?

Choosing the right accompaniments to suit your cheese platter can be a consuming and untimely dilemma whilst standing at the deli counter.

Here are some tips to help you get it right:

1. Ditch the crackers and use nuts!

Using nuts or dehydrated mango slices to dip into your cheese or to spread the cheese directly onto, is a fantastic and healthy alternative to bread and crackers.

(if you think that sentence was way too wordy you are correct- but my first draft of ‘simply spread the cheese on your nuts and enjoy’ was sent back to me for editing)

2. When less is not more

The old saying ‘less is more’ never applies to entertaining with cheese. Dont risk the platter looking barren.

If you are being conservative with the amount of cheese on offer, over compensate with options for your guests to pick and choose from.

Walnuts, Dried Figs, Dates, Brazil nuts…

Its an exciting experience to mix and match whats on offer and sample different cheese & accompaniment choices instead of the tiresome ‘quince paste’ or muscatel’s option. yawn.

3. Textural Contrast

Wether it be taste or textural, contrast in cheese and accompaniment pairings are an individual preference. Accompaniments will complement or contrast different characteristics in the cheese.

Personal preference will play a large part in how each combination will be received by the individual. Nuts are crunchy and exude an earthy almost sweetness that contrast well with creamy, savoury cheese. Take the walnut as an example; when toasted and served with gorgonzola, the walnut becomes a taste sensation. drizzle of honey optional.

Nuts and dehydrated fruits that work well with cheese:

  • Almonds- hard aged cheeses
  • Brazil Nuts- smoked cheese
  • Walnuts- blue vein cheese
  • Macadamia Nuts- fresh or soft goat and or sheep milk cheese
  • Dehydrated Mango Slices- soft goat milk cheese or a creamy blue vein
  • Dates- a double or triple cream cheese or blue vein
  • Figs- soft goat milk cheese or blue vein
  • Apricots- pungent washed rind cheeses, blue vein or soft goat milk cheese

walnut-logThe Patilla Nash

Chances are you are already familiar with the Pastilla Nash used at all of our events over the last almost 7 years. We adore this cheese accompaniment.

Read the The Pastilla Nash Story here: www.pastillanash.com

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8 Oct 2014 | Comments Off on Fruit & Nut Accompaniments | Filed under: Popular

Australia’s best on a plate!

Australian Cheeses


This festive season, entertain with Australian Artisan Cheese!
Here I have selected 10 of the best with a detailed account of what makes them so terrific!


Skyla

1. Skyla

Holy Goat Sutton Grange Organic Farm – Castlemaine, Victoria

What is it?
Pasteurised, Bloomy, Organic Goat Milk Cheese made with Vegetarian Rennet

Why you need to know about it:
Skyla is produced by cheese makers Carla Meurs and Ann-Marie Monda of the Holy Goat Cheese Company on their 200 acre Sutton Grange Organic Farm. Their bio-dynamic farming principals, ethical animal husbandry style, cheese making skills and respect for the natural environment are all reflected in their unique and successful cheeses. Widely considered to be Australia’s greatest, most unique goat milk cheeses, and possibly the most awarded, Holy Goat’s cheeses are the closest thing Australia is producing to the traditional style of Goat Milk cheese from a significant French region such as the Loire Valley. The production techniques for their cheeses are based on the traditional French slow lactic acid fermentation of the curd.

What it taste like:
Skyla has a luxuriously creamy, full-bodied velvety texture, delicate, earthy aroma, a citrusy tangy mouthfeel and rustic, nutty, savoury, well balanced flavour.


C2

2. C2

Bruny Island Cheese Co. – Great Bay, Bruny Island, Tasmania

 

What is it?
Raw Milk, Hard-Pressed, Organic Cow’s Milk Cheese made with Vegetarian Rennet

Why you need to know about it:
C2 follows the techniques used by the classic, raw milk, alpine cheeses of France. Cheesemaker Nick Haddow combines local Tasmanian resources, his culinary experience, world travels, respect for traditional cheese making skills and constant pursuit of integrity and flavour in cheesemaking to create one of Australia’s most experimental and exciting cheeses……. and that is without even mentioning its un-pasteurised status!! This was my cheese of choice to represent Australia at The 2011 Cheesemonger Invitation NYC; for the sheer joy of supporting a progressive, daring, inspired cheese making talent

What it taste like:
C2 has a delicate, sweet aroma, rich nutty taste and a moist, earthy flavour similar to that of a well matured cheddar. C2 has a well balanced, long lasting mouthfeel.

 


St Johns Brook

3. St Johns Brook

Cambray Sheep Cheese – Nannup, Western Australia

 

What is it?
Raw, Hard, Sheep Milk Cheese made with Animal Rennet

Why you need to know about it:
St Johns Brook is considered to be one of the most matured Australian sheep cheeses on the local market, matured for a minimum of 12 months. Cambray Sheep Cheese is one of only 12 or so sheep dairies in Australia and the only sheep cheesemakers known to us in Western Australia. The Wilde family are a true family business with Mother Jane as head cheese maker, Father Bruce sheep farming and son Tom and partner Emma assisting in the dairy.

What it taste like:
St Johns Brook has a fruity, complex flavour with hints of pineapple. St Johns Brook has a long lingering, lanolin, fatty, rich mouthfeel and is slightly sweet in flavour with crunchy calcium deposits.


4. Figaro

Woodside Cheese – Wrights Woodside, South Australia

What is it?
Smear Ripened, Semi-Hard, Vine Wrapped and pasteurised Goat Milk cheese made with Vegetarian rennet

Why you need to know about it:
Figaro was developed by head cheesemaker and Telstra Business Woman award winner of 2012, Kris Lloyd, as a more robust flavour to her portfolio of cheeses and to cater for the growing Australian demand for more complex and challenging flavours. Figaro is a ‘smear’ ripened goat cheese. The yoghurt starter culture that is used to make the milk more acidic in the early stages of the cheese production, are thought to be responsible for the unique character and complexity of this cheese.

What it taste like:
Figaro has complex, robust, savoury, meaty flavours with a floral and delicate goat milk aroma when young and becomes more pungent and farmy smelling with maturity.


5. Fromart Devil’s Foot

FROMART – Sunshine Coast, Queensland

 

What is it?
Pasteurised, Semi-Hard, Jersey Cow’s Milk Cheese made with Vegetarian Rennet

Why you need to know about it:
Devil’s Foot is made according to a Swiss Alpine cheese recipe and is produced using only fresh summer milk. Cheese maker and founder of Fromart cheese company, Christian Nobel, moved to Australia from Switerland in 2006 with the desire to satisfy the increasing market demand for genuine handcrafted swiss style cheese. His acquired artisan cheesemaking skills have been well received by both the growing population of Swiss-Australian immigrants and locals alike.

What it taste like:
Fromart Devil’s Foot has a sweet and complex aroma, dense, silky, moist but firm texture and meaty, nutty, savoury, pasteur driven flavour profile.


6. Pyengana Cloth Matured Cheddar

Pyengana Dairy Company – Pyengana, Tasmania

 

What is it?
Pasteurised, Hard-Pressed, Cow’s Milk Cheese made with Animal Rennet

Why you need to know about it:
Pyengana Cheddar is considered one of Australia’s oldest specialist cheeses, produced by 4th generation cheesemaker, John Healey. Healy values the traditional English style of Cheddar making, cloth binding and maturation techniques that were established by his great grandfather at the turn of the century. The name ‘Pyengana’ comes from the Aboriginal language, meaning “meeting place of rivers”. Pyengana Cheddar is at its best when cellared to twelve months or more.

What it taste like:
Pyengana Cheddar has rich, earthy, cellar floor, musky flavours and aroma with more butter scotchy and caramelised flavours when aged. Pyengana becomes more crumbly in texture with a grainy, crystalline, crunchy flecks when matured.


7. Strezlecki Goat Blue

Tarago River Cheese Company – Gippsland, Victoria

What is it?
Pasteurised, Blue Vein, Goat Milk Cheese made with Animal Rennet

Why you need to know about it:
Strezlecki Goat Blue is named after the Strzelecki Ranges that overlook the farm, south of the Gippsland region of Victoria. This Goat Blue is considered one of Australia’s greatest blues and is at its best at around ten weeks of maturation. Head cheesemaker and co-founder of the Tarago River Cheese Company, Laurie Jensen, has been producing cheese for over 30 years using both the fresh milk of his herd of 400 cow’s and Goat milk sourced locally. Jensen is credited as being amongst the first Australian farmhouse cheesemakers and the very first producer of an Australian farmhouse Blue cheese.

What it taste like:
Strezlecki Goat Blue has a moist, soft, sensuous texture with clean, subtle goat flavours, and a full aromatic, goaty bouquet.


8. Brinawa

Marook Farm – Hastings Valley, near Taree, NSW

 

What is it?
Pasteurised, Hard, Washed Rind, Cow’s Milk Cheese made with Vegetarian Rennet

Why you need to know about it:
Brinawa is made by cheese makers David Marks and his Swiss born wife Heidi Fallding on their 400 acre, bio-dynamic dairy farm. ‘Marrook Farm’ is hidden away in Elands, in the idyllic, hinterland on the Mid-Northern coast of New South Wales. David and Heidi use milk from their own herd of 60 red & white Ayrshire cattle to produce this 3kg round of Raceltte or Tilsit style, semi-hard, washed rind cheese. Unfortunately due to market demand they are better known for their award winning, bottle fermented, probiotic natural yoghurt then they are their world class cheese.

What it tastes like:
Brinawa has buttery, complex, robust, rich flavour with herbaceous, pasteur driven, grassy aromas and a long lasting, well balanced mouth feel.


Jannei Buche Noir

9. Jannei Buche Noir

Jannei Goat Dairy – Lidsdale, NSW

What is it?
Pasteurised, Fresh, Ash Rolled Goat Milk cheese made with Vegetarian rennet.

Why you need to know about it?
Jannei Buche Noir or Jannei ‘Black Log’ is both a reference to the black, ash coated rind as well as ‘Jannei’ being a combination of the cheese makers, Jannet and Neil Watson’s, names. Janet and Neil have ben producing award winning cheeses that are made with the fresh milk of their herd of approximatey 100-mostly Saanen, dairy goats, since 1996. Jannei Buch Noir is rolled in vegetable ash and is inspired by traditional preservation techniques where lack of refrigeration and packaging meant that fresh delicate curds required protecting with a faux rind or coating of vegetable ash.

What it taste like?
Jannei Buche Noir has a delicate, clean, citric mouth feel, an elegant long lasting fresh flavour and mild, delicate, fresh aroma.


Annie Baxter Cheese

10. Annie Baxter

Shaw River Buffalo Cheese Company – Yambuk, VIC

 

What is it?
Cooked curd, Semi-hard, Romano style cheese made with Buffalo milk, Microbial rennet and aged for a minimum of 12 months made with Microbial Rennet

Why you need to know about it?
The Shaw River Buffalo Cheese Co. are the pioneers of water buffalo milking in Australia. In 1995 Rodger Haldane, wife Sue and brother Clyde, chartered a plane from Italy and Bulgaria and imported Australia’s first herd of Buffalo and by 2000 Rodger’s son-in law was producing buffalo milk cheeses under the Shaw River label. The award winning dairy is located on the banks of the Shaw River, Yambuk, VIC.

What it tastes like?
Annie Baxter Buffalo Milk cheese is a well balanced, mild cheese with a delicate flavour profile and lingering, savoury taste.

28 Nov 2011 | Leave a comment | Filed under: Popular

The Great Aussie Cheese Trail

C’MON AUSTRALIA!
START PLANNING YOUR WINTER HOLIDAYS…

Get off the couch, get in the car, and get visiting some of
Australia’s
best dairy regions to taste some great Aussie cheese!

MB-NSW-Trail

NT and QLD Cheese Tour

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A. Witches Chase Cheese Co, North Tamborine

B. Barambah Organics, Oxley

C. Olympus Cheese, Coorparoo

D. Fromart, Ilkley

E. Gallo Dairyland, Atherton tablelands

F. Beatrice Buffalo, Humpty Doo (Northern Territory)

View and use our mapped NT & QLD Cheese Tour via Google Maps

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16 Oct 2013 | Comments Off on The Great Aussie Cheese Trail | Filed under: Popular , The Great Aussie Cheese Trail

The WA Cheese Tour

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A. Kytren Goats Cheese, Gidgegannup

B. Ha Ve Harvey Cheese, Wokalup

C. Cambray Sheep Cheese, Nannup

D. Over The Moon Organics, Albany

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View and use our mapped WA Cheese Tour via Google Maps

16 Oct 2013 | Comments Off on The WA Cheese Tour | Filed under: Popular , The Great Aussie Cheese Trail

The SA Cheese Tour

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A. Barossa Valley Cheese Co. Barossa Valley

B. Woodside Cheese Wrights, Woodside

C. Divine Dairy, Lobethal

D. Udder Delights, Adelaide Hills

E. B.-d Farm Paris Creek, Paris Creek

F. Alexandrina Cheese, Fleurieu Peninsula

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View and use our mapped SA Cheese Tour via Google Maps

16 Oct 2013 | Comments Off on The SA Cheese Tour | Filed under: Popular , The Great Aussie Cheese Trail