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Eat off Slate

Introducing our dramatic new range of slate platters… stunning, hardy and most importantly, easy to clean!

As specialists in artisan and farmhouse cheese experiences, our new range of slate platters perfectly compliment our cheese events and services.

But our Slate Platters aren’t limited to cheese!! …………
They are most accommodating of sushi, canapes, charcuterie and desserts.

Our Slate Platters make excellent gifts for any cheese lover, foodie friend or family member and are extremely well priced!!

Our unbeatable price point will make you want to order your Slate TOADY!!

 

100 x 350 $15
200 x 350 $25
300 x 300 $25

We source our slate from Wales where it is cut from a 300yr old quarry, located near the village of Besthesda in Gywnedd county. I will be visiting this quarry next week whilst in the UK for the 2011 World Cheese Awards in Birmingham, UK.
An absolute highlight of this trip will be a tour of the National Slate Museum.

I have become ridiculously passionate about slate.
I have developed this rather consuming interest in how it has formed, what uses it has, how different it can be depending on where in the world it has been sourced.

I love how dramatic food looks a top
as a busy mother of two…. I love how easy it is to maintain
I love the way it evokes comments from people
I love that it is a natural, organic product….
And I have been LOVING a change from all my wooden boards…… I just love Slate!


Slate- did you know?

Welsh Slate is proven to be the toughest natural slate product known to man.
People have been quarrying slate in north Wales for over 1,800 years. Slates were used to build parts of the Roman fort in Segontium in Caernarfon, and in Edward I’s castle at Conwy.
But it was with the dawn of the Industrial Revolution in the 18th century that the slate industry really took off.
As small villages such as Manchester exploded into large towns and then cities with the coming of mills and factories, there was an enormous demand for slates to roof the long terraces of houses built as homes for the workers – as well as the foundries and factories themselves.

View our Slate Photo Album on Facebook

Our slate products are cut to size, cleaned, treated, polished and assembled in Potts Point!

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. Simply wipe off chalk, cheese, crumbs etc with a damp tea towel or wash under running water.
We do not recommend dishwashing or 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.

 

Our Slate Platters come with;
a protective burlap satchel
and protective sticker pads for base to prevent board sitting flat on surfaces

 

Buy our Slate from the Online Store of our Website

 

 

16 Nov 2011 | 30 Comments | Filed under: Archive

McIntosh & Bowman Cheesemongers Slate Cheese Boards

Slate Cheese Platter

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

7 Oct 2011 | 2 Comments | Filed under: Archive

Pack your bags, its an EXPRESS UK cheese tour!

rivercottage

The privilege of judging on the Supreme Panel of International Judges at this years World Cheese Awards 2013 is a blessing which hath again been bestowed upon me, and as the line up of ridiculously fantastic foodie experiences is simply too excellent not to share…. we have turned it into a tour with 3 tickets already sold!

24th November 2013 – 2nd December 2013

Just 6 days on the ground in the UK (there and back in 8) means that this tour is perfectly manageable for hectic work schedules or parenting responsibilities.

Please be warned, this tour is not for the faint of heart or palate challenged…

We believe we have put together an action packed, interactive, express tour of a lifetime with some of the hottest names in the UK food scene for an unbeatable and unique itinerary that will include:

This experience retails for $6,267 and includes:

  • return flights
  • 6 nights accommodation
  • transportation
  • all activities
  • 5 breakfasts, 4 lunches

The cost of rtn airfares are currently included in the cost at $6,267 however deposits must be paid to secure flight bookings at current rates before Friday 18th October 2013.

After which the cost of the experience will escalate relative to the expense of the flights.

Register your interest now to receive more information.

Bookings for this trip are extremely limited and with 4 now already sold, this tour will book out! Bookings with their deposits received first will be given priority.

View some images from our experience judging at the 2011 World Cheese Awards UK via Facebook album.

4 Oct 2013 | Leave a comment | Filed under: Archive

Tasmanian Cheese Tour 2013

Snap shots of Tasmania

Experience the best of Tasmania!!

Back by popular demand, we are again offering our Southern Tasmanian Cheese Tour.

We have been working 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.

17th January 2014 – 19th January 2014

An express 3 day tour ensures that this experience is perfectly manageable for hectic work schedules or parenting responsibilities.

Day 1

  • Fly into Hobart
  • Then off to a seriously amazing whisky tour and tasting at Larks distillery at Mount Pleasant to see award winning, artisan whisky being produced
  • MONA (Museum of Old and New Art) tour that includes Lunch as well as Cellar Door tasting and tour experience at both winery and brewery
  • Checking into 4 star accommodation in Hobart city near wharf
  • Beer & Cheese Experience and Dinner at ‘The Farm Bar’ with the awesome Ashley Huntington, brewer and owner of the 2mt Tall Brewery 

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 run a breathtakingly amazing cooking school in the countryside

Day 3

  • The day starts with a farm visit to Grandvewe Organic Cheese Co and Winery for a ‘meet the maker’ and cheese and wine tasting and farm tour
  • Before being dropped off to Bruny Island Cheese Company for lunch, a Cheese Making Workshop and cheese and wine tasting with Nick Haddow.
  • Then on to Bruny Island for the award winning Eco Cruise with Robert Penicott on his power boat around Bruny Island
  • Then on to meet Hans Stutz and Esther Haeusermann and visit their Goat Cheese Dairy market stand at the Cygnet Market for a cheese tasting and meet the maker experience
  • Fly back to Sydney

 

This Experience retails for $2,500 and includes flights, accommodation, transfers, tastings, classes and most meals

The cost of rtn airfares are currently included in the cost at $2,500 however deposits must be paid to secure flight bookings at current rates before November 11th 2013.

After which the cost of the experience will escalate relative to the expense of the flights.

Email info@mcintoshandbowman to register your interest now and to receive more information.

McIntosh & Bowman specialise in the education and appreciation of Artisan and Farmhouse Cheeses produced by the very best cheese makers from Australia and around the world.

Tasting Experiences • Cheese Making Workshops • Local and International Gourmet Food Tours

16 Oct 2013 | Leave a comment | Filed under: Archive

Download Now!

It’s here!! Our Educational Cheese iPhone App

I am thrilled to announce that apple have approved my cheese app and that it can be downloaded from the apple store effective immediately!

We have already had over 40,000 downloads!! NOW just $2.99 in-app purchase.

Ask The Cheesemonger…. what can i say…….it’s all you could ever want to know about cheese at the click of your thumbs!

Ask The Cheesemonger is the ultimate cheese application for both industry professionals and cheese enthusiasts alike.

This educational application profiles hundreds of cheese from around the world and comprehensively answers the most frequently asked cheese questions. It also suggests beverage matching options, allows users to search hundreds of cheese by milk type, cheese style, country of origin, and rennet type and features a cheese challenge that tests the enthusiasts knowledge of cheese, with scores that can be posted to Facebook, twitter.


I am excited that I can continually update this app with all the new cheeses from ever corner of the world as I keep discovering them. We have also held back a lot of content so that we can upload more cheese each month. This application has only just begun.

I collaborated with the skilled and creative developers Protein One, the brains behind the #1 Lifestyle App,  ‘Ask The Butcher’, to bring the most comprehensive cheese app to iTunes.


As we receive a H.U.G.E. amount of cheese questions to our website every day; from everything from how do you get the holes in swiss cheese? why are some cheeses orange? what’s the difference between brie and camembert? it was important that a primary function of this cheese app was to be educational and answer these FAQ in the most comprehensive way we could to allow cheese enthusiasts better access to the information they are craving.
It is after all the information age, and as everyone wants to be an expert, here we have the perfect cheese guide.

Ask The Cheesemonger has been designed to simplify and demystify the often confusing subject of cheese and in doing so provides enthusiasts with the product confidence that will enhance future cheese experiences.

Impress your friends and colleagues at your next dinner party with your knowledge of the wonderful world of cheese!!

Download Now

 

20 Dec 2011 | Leave a comment | Filed under: Archive

Worlds Best Cheese

Well it’s official!

Ossau Iraty; a French, raw, sheep milk cheese has been crowned World Champion at the 2011 World Cheese Awards; – the world’s largest international cheese competition.

It was a tremendous experience for me to have been a part of this decision making process as one of judges on the The Supreme Panel, made up of 19 experts from 12 countries to finally crown the World Champion Cheese of 2011.

This cheese also took out a second award for the day; ‘Best raw milk cheese’ of 2011.

The day was hosted at the BBC Good Food Show on 23rd November 2011 and started with 200 international judges tasting over 2,500 cheeses from 30 countries during the morning session. We then identified 55 ‘supergold’ award winning cheeses by mid-afternoon before the judges lunch.

Ossau Iraty AOC is made by a small family run business ‘Fromagerie Agour’, and is one of only two sheep milk cheeses with AOC status in France.

Incredibly, this is the second time the Ossau Iraty AOC has been crowned World Champion, having first won in 2006. This is unheard of in the 23 years that the World Cheese Awards have been running and confirms how outstanding the quality of the cheese is.

The winning cheese was submitted by Frédéric Gayral from the UK importer QST. When he called the father and son who make the cheese to tell them the good news he said “they started to cry on the phone, it was overwhelming.”

Cornish Blue (UK), which was crowned World Champion in 2010 came a very close second and Sartori Limited Edition Cognac (USA) came third.

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

Masterchef Live 2011 – The Official Cheese Partners

MasterChef Live 2011


We enjoyed a most successful experience as the Official Cheese Partners of this years ‘Masterchef Live’ event at The Horden Pavilion Oct 15th-17th.

 

We even had a photo with George!

I am told there was in excess of 30,000 foodies that came through and immersed them selves in all of George, Garry and Matt’s favourite things.

We had 6 shows on stage, partnered up with Hardy’s Wines and co-presenting alongside one of their wine makers; Charlie (Charles) Seppelt.

I was thrilled to have met Sir James and Lady Joan Hardy with whom I presented some of my hand crafted slate cheese boards to. Wonderful.

It was a pleasure of the highest order sharing our stand with the amazing Jan Nash and Christopher of Pastilla Nash– Our cheese accompaniments of choice!!

I felt like a princess having been styled and dressed by Sophie Rose, of Mr Rose

Many thanks also to RM WILLIAMS for my apparel.

Congratulations to the winner of our Masterchef Live ‘Artisan Cheese Box’ give away; ‘Ethan Biddle’. Ethan; we will make contact to organise delivery of your Luxury Cheese Hamper!

We used the Masterchef weekend and our 6 masterclasses on stage to showcase and market research our new slate products by serving all cheese on slate.

We subsequently sold out of slate before the end of the festival! A most wonderful reception for our new cheese affiliate.

Here are the cheese matches we discovered worked best over the weekend alongside the following wines from the Hardys new ‘Nottage Hill’ Brand;

1. CHARDONNAY
– Meredith ‘Ash’ Goat Milk Fresh Cheese from Meredith, Victoria

2. PINOT NOIR
– Yarra Valley Dairy ‘White Savourine’ Goat Milk Bloomy Rind Cheese from Yarra Valley Victoria

3. SPARKLING
– Holy Goat’s ‘Matured Skyla’ Bloomy Rind Cheese from Castlemaine, Victoria

4. SHIRAZ
– Pyengana Cloth Bound Cheddar Cow’s Milk Hard Cheese from Pyengana, Tasmania

5. SAUVIGNON BLANC
– Berry’s Creek ‘Tarwin Blue’ Cow’s Milk Blue Vein Cheese from Gippsland, Victoria

18 Nov 2011 | Leave a comment | Filed under: Archive

World Cheese Awards 2011- Birmingham UK

I am thrilled to have accepted a very fancy position on the Supreme Panel of International Judges at this years World Cheese Awards in Birmingham, UK.

A most wonderful achievement from my humble cheese beginnings of mass produced, industrial, commercial cheeses readily accessible from the supermarkets.

It is indeed true that, at even an early age I was able to distinguish the difference between Mainland, COON, Cracker Barrel and BEGA. My three siblings will testify.
Their similar yellow, waxy, continuous block like aesthetic did nothing to detract from the subtle (to some- but overwhelmingly overt to my sophisticated 3yr old palate) differences in aroma and flavour profile.

Who would have known, that this very skill and ability to assess and articulate characteristics of fermented milk products, would become my calling in life. So, it’s most certainly a great honour for me to have been called upon, and on such an international stage, to compare and contrast various aspects of aroma, texture, taste, mouthfeel and balance between different milk types and cheese styles.

Back to how brilliant this event is going to be; as the name would suggest, The World Cheese Awards is the largest and most diverse cheese competition in the world. Naturally.

This event is part of the biggest paid-for consumer food show in Europe; The BBC Good Food Show, a 20year seasoned event!

On Wednesday November 23 (next Wednesday) I will be placed in a judging team to work with other cheese professionals on a certain category or round before taking part again, later in the day as part of the ‘Super Jury’ where we will again be called upon to judge the top cheeses from each round, in the hope of arriving at a verdict on the World Champion 2011.

I couldn’t be more excited.

And to the 44 cheese enthusiasts who are booked into cheese events out on Fort Denison with me on the Saturday 26th and Sunday 27th; don’t worry… I will be back in time.
This will be the second whirl wind international ‘there and back in less then a week’ trip. All for the love of cheese.

Based on key visitor facts from 2010, they are expecting;

89,000 visitors
91% ABC1
Average household income £52k
£ 9.1m spent at the Show

Be sure to follow us on Facebook to keep up to date with all our Cheese Adventures at The World Cheese Awards 2011.

18 Nov 2011 | Leave a comment | Filed under: Archive

Ask the Cheesemonger Coming Soon!

20 Sep 2011 | Leave a comment | Filed under: Archive

NYC Cheese Monger Invitational 2011 Results

13 May 2015 | 32 Comments | Filed under: Archive

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 )

 

(more…)

28 Aug 2011 | 1 Comment | Filed under: Archive

Chessemonger International 2011 Results

Image courtesy of Rebecca Rozencwajg

Image courtesy of Rebecca Rozencwajg; Cheese visionary Adam Moskowitz and right, 2011 Winner Steve Jones from The Cheese Bar in Portland, Oregon

 

It was the evening of Friday, 8th of July 2011, in a warehouse in Queens NYC.

A meeting of 600 cheese mongers, makers, lovers and the slightly imbalanced- cheese obsessed, many of whom I follow and engage with on a regular basis via Twitter, various cheese blogs and other social media.

It was the Woodstock of cheese.

Once arriving at the site of the competition ‘Larkin Cold-Storage’; distributors of 150,000 pounds of cheese into and around the USA each week and home of cheese visionary Adam Moskowitz, I lined up to receive two official entry numbers that would be attached to my person and instantly identify me as an official competitor at the 2nd annual Cheese Monger Invitational 2011.

It was during this process, the formality of being registered and the attachment of my entry number, that it suddenly dawned on me that this was in fact a massive commitment I had made,  travelling over 22 hours, 15989 km for a total of 4 days in NYC….  just to participate in this particular world cheese event.

Whilst I had previously made jest at my participation, I suddenly felt overwhelmed by a desire to be somewhat more serious competitor then I had previously considered was an option.

I wondered…..was it in fact possible… in the land of opportunity……could I perhaps, be the monger that would rise from relative cheese obscurity to take the cup? Could it be me to put Australia on the map as a country that has many a passionate cheese aficionado?

As one of the 40 competitors from around the world, I was feeling the weight of my nation upon me as I put myself before my fellow international cheese comrades to test my skill and knowledge as a world class cheesemonger.

There could be only one winner. I would settle for any of the top places… anything to justify to my husband why he was left with two small children for 7 days whilst I ran away to indulge my cheese interests.

Like any large event where a crowd of interested and interesting people are gathered, there was a great energy in the warehouse.

The grass roots nature of the event was exemplified by a stage made from palate creates and a fuzzy projector on a side wall to facilitate viewing on the challenges by the masses.

For spectators and competitors alike, there were beers from Six Point Brewery to be enjoyed and a magnificent display of cheese, cheese accompaniments and fabulous food provided by Tia Keenan; the kind of foodie everyone wants as a close friend or relative.

Everyone had gathered around the stage area. It seemed like an eternity before the competition got under whey (ergh..)

The event was to feature three levels of competition with eliminations, before the deciding round of ten finalists.

The ringmaster, Adam Moskowitz, walked amongst the crowd and contestants, riling the crowd into a frenzy while the DJ provided the beats andelectronic soundtrack for the evening. Behind the stage, a huge screen was erected to allow viewing for the masses. —Aaron Estes

And then, just like that, It began.

ROUND 1: INTRODUCTION

Social interaction and stage presence was considered to be an important element of being a cheesemonger and thus every monger had no more than 30 seconds to state their name, cheese shop, where they came from and most importantly “What their favorite cheese was andwhy”. This Intro was worth up to 10 points.

ROUND 2: TASTE TEST

an elimination round

Competitors were provided withsix bite size pieces of cheese with rind. The objective was to determine milk type, country of origin, raw versus pasteurized, category (defined as fresh, bloomy rind, washed rind, semisoft, firm, hard, blue), age of cheese (defined in 2 month increments, ie 0-1, 2-3, 4-5, 6-7, and so on) andname of cheese. Each correct answer was worth1 point. Contestants were provided witha test sheet with all possible answers and had to circle the correct answer(s). We were given just 5 minutes to complete this test.

ROUND 3: CUT & WRAP

another elimination round

Competitors were provided approximately a quarter to half wheel of approx a 15 pound form, 2 standard sheets of cheese paper and 2 price labels. The objective was to cut two 1/4 pound piece’s and wrap individually in paper. We were not able to place cheese on scale prior to cutting. 10 points were awarded for an exact cut, which many cheese mongers achieved. 5 points were awarded for cuts 0.1 of a pound over/under down a sliding scale in which 1 point was awarded for being 0.5 of a pound over/under. After the cut, we had to weigh, wrap and write our name on label. Each contestant had 1 minute to complete the cut and wrap. The Wrap was worth up to 5 points per cheese and was judged on neatness and legibility of hand writing.

Unfortunately for me, this is where my time as a CMI 2011 competitor came to an end.

My name was not called out by Adam Moskowitzs as one of the top ten finalists that would continue on to the 4th round.

It was a stark and lonely reality, despite being amongst 4 other mongers who would not progress from the top 15 in round 3, to round 4.

As a representative of my country, at an international event and major competition, I was humble in defeat and graciously offered my congratulations to all those who made it to the final 10.

ROUND 4: PLATE THE SLATE

From the crowd I watched as participants were provided a 10×14 cheese slate and buffet (donated by the event sponsors) including cheese, pickles, honey, bread, crackers. The objective was to create a cheese plate of one ultimately profound cheese pairing within 15 minutes. All competitors of the event bought with them a bag of ‘tricks’ for pairing. This could have included chutney, nuts, vegetables, fruits, bread/cracker, etc.

In the hope of making this final round, I had taken to the event two of my favourite Australian cheese accompaniments; The handmade Pastilla Nash sugar plum and walnut log and a bottle of Larks Single malt from Tasmania.

This was now irrelevant and would prove to provide great comfort to me at a later stage of the evening.

The remaining 10 Mongers had to select only one cheese from the buffet to create a composed plate of 11 perfect bites for the judges to consume. Mongers were allowed to include 2 elements (ie. vegetable anda honey) from their bag of tricks on the plate along with the one selected cheese from buffet. Mongers had 30 seconds to explain their slate. 10 points for visual plating. 10 points for taste. 10 points for oral presentation.

After three levels of competition with eliminations, it came down to ten final warriors and the crucial plating round. Although they were all worthy, one plate reigned supreme. Steve Jones from The Cheese Bar in Portland, Oregon would not be denied.

He wooed the crowd withhis introduction, tasted the other competitors’ defeat in the blind tasting, cut and wrapped to near perfection (cutting wedges at .25 and .26 respectively),  he captured the flag with his brilliant plating involving Huban cheese (Austrian semi-soft) and his secret ingredient…bacon-caramel popcorn. Game, set, match.

—Aaron Estes is the cheese editor for the New York Cork Report and writes Cave-Aged Blog.

It was a fabulous, positive, inspiring, awakening experience for the soul and senses. A cheese lovers dream!

So I made the top 15… but not the top 10.

In a most humble and understated way, I guess I could be considered amongst the worlds 15 best cheese monger of 2011. 😉

x.

10 Jul 2011 | 1 Comment | Filed under: Archive

McIntosh & Bowman representing Australia at the Cheesemonger Invitational 2011 in NYC

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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.

2 Jul 2011 | Leave a comment | Filed under: Archive

The Magic of Cheese-making with McIntosh & Bowman Cheesemongers

Making cheese by hand

“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.”

Read the full review here…

7 Jun 2011 | 1 Comment | Filed under: Archive

How to make your own mozzarella and camembert

A class for making cheese

“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.”

Read the full review here…

7 Jun 2011 | 1 Comment | Filed under: Archive