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The French are great cheese makers as they’ve been crafting it since time began! What makes their cheese so fabulous? It’s a combination of factors. The skill of the cheese maker. The quality of the milk. The pasture the cows grazed on and the climate.
So why is Australia only now just starting to be noticed on the world cheese map?
We’ve met one person who is a pioneer, working hard on our very own ‘doorstep’ just 90 minutes drive from Perth. Philip Hall, a dairy farmer from Harvey has been continuing on the tradition of working the family property stocked with black and white Holstein Fresians for general milk production. He’s also been working on his ‘other herd’.
For the past 20 years, Philip and his wife Suzanne have been breeding French heritage Normandy cows. With their small herd, the Halls Family Dairy makes the most amazing cheese, in fact it’s so good last year they won the delicious. magazine Produce Award for Western Australia.
Similar to Camembert, with complex flavours developing as it ripens. ‘Halls Suzette’ is a wonder to behold created in a large square which is a talking point in itself. It’s made with much integrity in the style of one of the oldest Normandy made cheese, Pont L’Eveque and is a soft ripened, washed rind cheese. Quite frankly it’s outstanding!
Philip and Suzanne are our special guests in 2019 February’s monthly The Cooks Table Demo + Dine cooking class series.
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