If there’s one thing we love at One Hour Out more than anything else, it’s cheese. Parmesan, dofenoir, manchego… whatever the shape, style or make, we are here for it. And the good news is, the folks at ‘Long Paddock Cheese’ are here for us, too.
Popping up this week at The Mill in Castlemaine, ‘Long Paddock Cheese’ is offering fresh, artisan cows-milk cheese for all the cheese tragics out there. Oh and milk, yogurt and cream will be added to the menu soon, making it your one-stop-shop for all things dairy.
Lovingly crafted by French cheesemakers Ivan and Julie Larcher, each block, wedge and wheel has been perfected after months of practice at their soon-to-launch “cheese university”. Meaning not only are they honing their skills for our cheesy indulgence, but also for our cheesy education.
In what will be a world first, the crew are set to open a privately funded artisan cheesemaking school, aptly titled ‘The Cheese School’ come January. Under the guidance of the Larcher’s, regular folks and professionals alike can learn the practical and theoretical aspects of cheesemaking. Students will leave with a newfound appreciation for the dairy delights, as well as (you guessed it) their very own cheese.
The team, headed up by director Alison Lansley, hope to tackle the mass-produced cheddar monopoly currently at play in the Australian market and bring back the love of locally crafted fromage. Certainly, sharing the knowledge of good cheese can only be a good thing for both the industry and our taste buds.
Course guidelines and timetables are set to be released very soon, but for now you can do your research over at the Long Paddock Cheese shop. Buy a couple of blocks, taste a couple more, and you’ll be floating off to cheesy heaven. We’ll see you there.
WHAT: Long Paddock Cheese opening
WHERE: The Mill, Castlemaine – 1/9 Walker Street
MORE INFO: The Cheese School