Farmhouse CheesebyGrand Ridge CreameryWelcome to Grand Ridge Creamery Farmhouse Cheese, the dairy section of Amber Valley Farm. From humble beginnings, the creamery is being established to produce artisan, hand crafted as well as other dairy products from East Friesian Ewes, Dairy Goats and a limited supply from our Dexter cows. Artisan or Farmhouse Cheese is quite simply cheese manufactured by hand and not using mass production methods with lots of mechanised processes.
This cheese, like any in Australia must be made by law from pasteurised milk which is why we have a batch pasteuriser, probably the most complicated thing in the whole dairy process.
Mediterranean Styles Fetta - traditionally made from a blend of Ewe and Goat Milk Available either natural or marinated. With other styles available on occasion Mould Ripened Cheese This group of cheeses is fairly broad and includes varieties such as Brie or Camembert. Washed Rind Cheese This group as the name suggests include varieties that have their rind washed throughout the ripening process and includes varieties such as Taleggio, Raclette and Morbier. Semi Hard Cheese Typically this group is dominated by the Cheddars, but with so many Cheddars available and the mass produced versions dominating the cheese market, we're sticking to our favorite, Wensleydale.
Cheese from Sheep you ask? Ewes' milk along with Goat milk has been used for centuries in the production of cheese throughout Europe. Many people have already tried sheep cheese without even realising it. Unlike Goats milk, Ewe milk doesn't have any strong aftertaste or aroma.
Rich in content, Ewe milk has it's fat content evenly distributed, so it is much less likely to separate it's cream content like cow milk does, is high in protein and calcium and therefore produces a greater yield per litre of milk. The down side, is that unlike Goats and Cows, Ewe's will only really milk for around 5 months a year and can't really be 'tempted' to milk on without lambing.
Meet the first members of our dairy herd
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