#34: MOULD RAW: Burke Brandon, Prom Country Cheese (Gippsland, Victoria)

WELCOME TO RAW MILK CHEESE MONTH at the Podcast where we speak to the makers, growers, farmers, and families who are making the best RAW milk cheese in the Australia (and beyond!). To kick things off, we talk with Burke Brandon from Prom Country Cheese in South Gippsland Victoria. Last year, they released the Moyarra Reserve which was the first RAW milk cheese in Victoria for over 80 years. It’s been a wild 12 months since for sure, so we thought this a great chance to check in and see how things are... a year after release. It is in this month's cheese box, after-all. Challenging year aside, Burke along with his wonderful wife Bron, took some time to reflect and fine tune not only their own processes, build on the connection with their customers (crucial to any business) and probably most importantly, build confidence in their production method. For us, we’re grateful for it as the proof of this is in the cheese. it’s down right delicious. Burke also offers some great insights into the barriers to Raw milk production in Australia and we get into the nitty gritty about ph, Acidity, cultures and the potential (well, hopeful) chance of making a raw milk blue cheese in the country. Or maybe that’s just us projecting our own wants. Look, this one is great for those true curd nerds! So let's get into it. ----- Follow @prom_ cheese Follow @mouldcheese