New cheese varieties to try.

EXCITING CURDS AND WAVES (pun intended!) are being made in the local artisan cheese industry, with the opening of The Cheese School in Castlemaine, Victoria. Set up by French cheesemakers Julie and Ivan Larcher from Long Paddock Cheese, and Alison Lansley from the Australian Specialist Cheesemakers’ Association, the school runs classes for both professionals and curious enthusiasts.

We took part in a week-long course at The Cheese School in May, where we learnt to make a selection of cheese in the state-of-the-art facilities and attended daily lectures. The school also benefits from the input and support of industry legends Carla Meurs and Ann-Marie Monda from Holy Goat Cheese. On a farm tour, Ann-Marie told the class, “we want to support you to make fabulous, unique Australian cheese,” renewing our optimism on the belief that with passion, innovation and education, we can create an exciting future for Australian specialty cheese.

AUSSIE CHEESY-MITE SCROLL

MAKES 12

10g dried yeast

2 tsp caster sugar

3 cups (450g) plain flour, sifted

4 egg yolks, beaten, room temperature 200g unsalted butter, chopped into 2cm

pieces, softened

2-3 tbs Vegemite, mixed with 2 tsp water

to loosen

2 cups Long Paddock Banksia cheese (or other hard or semi-hard cheese), coarsely grated

Place yeast and sugar in a bowl with 200ml lukewarm water. Stir to combine and set aside for 5-8 minutes until frothy.

Place flour and 1 tsp salt in the bowl of a stand mixer with the dough hook. Make a well in the centre of the flour, add the egg yolks and yeast mixture, and stir to combine. Knead on medium speed for 2-3 minutes until a dough forms. With the motor running, add butter, 1 piece at a time, until fully incorporated. Knead for a further 2-3 minutes until smooth. Transfer dough to a greased bowl, cover with a damp tea towel and set aside for 1 hour 30 minutes or until doubled in size.

Meanwhile, preheat oven to 170°C. Grease a 20cm x 30cm baking dish and line with baking paper.

Knock back dough to release any air pockets, then turn out onto a well-floured surface and dust with extra flour. Roll out dough until 30cm x 40cm and 2cm thick.

Spread Vegemite over the dough (the amount is up to you!) and scatter over 11/2 cups cheese, then roll dough from the long edge to form a log. Using a serrated knife, cut into 12 equal pieces and place each scroll spiral-side up in the prepared dish. Cover and prove for a further 20 minutes until slightly risen.

Sprinkle remaining 1/2 cup cheese on top of the scrolls and bake for 30 minutes or until puffed and golden brown.