BY JAMIE KRON­BORG

Myrtleford Times - - What's On -

MYRTLE­FORD Farm­ers’ Mar­ket co-or­di­na­tor Franca Nor­ris will this Satur­day pro­mote cheese and condi­ments at the last of the win­ter sea­son’s monthly mar­kets.

She said the fo­cus would be on Tar­rawingee pro­ducer Tolpud­dle Cheese, made by Melissa and Dono­van Jacka from a herd of goats.

“I’ll be shar­ing cheese­mak­ing tips with peo­ple at the mar­ket and I’m look­ing to demon­strate some ba­sic recipes, such as how to make ri­cotta,” Franca said.

“Cheese and condi­ments are our he­roes.

“We’ll be match­ing cheeses with condi­ments such as Indigo Vine­yards’ shi­raz paste.

“It’s a jour­ney of dis­cov­ery to see what goes best with the many choices on of­fer at the mar­ket.

“The cook­ing demon­stra­tion will start slightly later in the Angli­can church hall at 11am.”

The Jacka fam­ily moved from Mel­bourne to Tar­rawingee in 2013 to set up a small goat dairy cheese fac­tory.

They con­verted an orig­i­nal 1850s stone build­ing on their prop­erty into a cheese man­u­fac­tur­ing and pack­ing space that STAR AT­TRAC­TION: Tolpud­dle Cheese pro­duced by the the Jacka fam­ily of Tar­rawingee (Macken­zie, Dono­van, Melissa and Har­vey pic­tured) will be one of the fea­tures at the next Myrtle­ford Farm­ers’ Mar­ket. in­cludes a cheese cave in the celcheese­mak­ing and the Jackas protheir own hands, and saw some­lar below. cess up to 300 litres of fresh goat thing that res­onated,” Melissa

The farm in­cludes an eight­milk per day into small batches said. stand dairy and a far­m­gate tast­ing of hand-made, spe­cial­ist cheeses. “I don’t think there is a more and sales counter is un­der­way. “We turned up at this prop­erty, no­ble pro­fes­sion than get­ting a

A herd of 50 Saa­nen dairy which was built at a time when prod­uct from an an­i­mal and mak­goats pro­duces the milk for labour­ers would craft things with ing it into some­thing beau­ti­ful.”

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