Event Report: ASCA Cheese, Wine & Talk Event, Melbourne

Event Report: ASCA Cheese, Wine & Talk Event, Melbourne

22 December 2016

ASCA members and guests enthusiastically embraced the opportunity to get together for our post-AGM end-of-year event at Brasserie Bread in Melbourne, on Wednesday 23 November 2016. Like all our ASCA Cheese, Wine & Talk Events, cheesemakers, distributors, retailers and cheese lovers met up to learn about what's happening in the world of Australian artisan cheese, as well as have a good time. 

This year it was an opportunity to hear about the next steps towards raw milk cheesemaking in Australia, in particular the 'soft launch' of an online predictive tool to help cheesemakers and regulators to work out acceptable parameters for Australian raw milk cheese. We were a tad worried that those attending might find it all a bit technical and dry, but the interest in this topic was palpable, and it was hard to stop the questions and discussion, and move on to the cheese and wine!


Or maybe the real drawcard was the opportunity to try the beautiful artisan cheeses made by several ASCA cheesemakers, including from Victoria: Prom Country Cheese, Milawa Cheese, Holy Goat Cheese; from Tasmania: Lion's Heidi Cheese; and from NSW: Pecora Cheese; as well as an alpine Raclette made by French/Australian cheesemaker, Christophe Prodanu, during his latest visit to France and Switzerland. They were accompanied by delicious sourdough bread baked by our kind sponsors, Brasserie Bread, with wines carefully chosen to accompany the range of cheeses.                                                                 


Many thanks to our wonderful sponsors, Brasserie Bread, who once again provided their fabulous space in South Melbourne, as well as the delectable bread to accompany the cheeses.

And lots of thanks also to Deon Mahoney with the rest of the Dairy Food Safety Victoria team and Dr Tom Ross from the University of Tasmania, who presented the new raw milk cheese tool and answered cheesemakers' questions on how it will work.

Finally, heaps of thanks to our wonderful cheesemakers who donated their amazing cheeses for the event - Prom Country Cheese, Milawa Cheese, Holy Goat Cheese, Heidi Farm Cheese, Pecora Dairy and Christophe Prodanu!

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