Slow Food Australia has launched a public campaign supporting the right of Australian artisan cheese makers to produce raw milk cheese and Australian consumers the right to eat it.
GEA TDS GmbH has secured the order for the development of a complete cheese plant for the German Naabtaler Milchwerke Dairy despite hard times in the European diary industry.
Using the new DVS cultures, dairies now have the opportunity to produce traditional white brined cheese with improved texture, while at the same time benefiting from the advantages of direct-to-the-vat production. Ulrik Raabjerg Soendergaard writes.
After taste testing their way through almost 1000 products entered in the 2009 Sydney Royal Cheese and Dairy Produce Show, the judges presented awards to a mixture of large and small operators from a variety of dairy sectors. Lena Zak writes.
After taste testing their way through almost 1000 products entered in the 2009 Sydney Royal Cheese and Dairy Produce Show, the judges presented awards to a mixture of large and small operators from a variety of dairy sectors.
Investigations into high pressure processing (HPP) technology could help open new export opportunities for manufacturers of fresh cheeses, which make up more than 20% of Australia's annual cheese production.
Using the new DVS cultures, dairies now have the opportunity to produce traditional white brined cheese with improved texture, while at the same time benefiting from the advantages of direct-to-the-vat production.
Australia made its mark on the world stage when competing for the very first time in the prestigious International Caseus Awards, held in Lyon, France in January.
Two of the country’s most respected and passionate cheese experts have been brought together to represent Australia on the world stage for the very first time at the prestigious International Caseus Awards in Lyon, France on 23 and 24 January.
December marks South Australian Company, La Casa Del Formaggio’s 20th Anniversary.