BY JAMIE KRONBORG
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.”