MOULD RAW: Nick Haddow, Bruny Island Cheese (Tasmania)

Welcome to the first of many conversations about Australian RAW milk cheese we’ll be sharing throughout the month of October. What you’re about to hear is the audio from our first Instagram LIVE chat where Nick Haddow (from Bruny Island Cheese) and we had to kick off RAW MONTH here at MOULD. Something we’ll be doing every Thursday at 5.30pm AEDT throughout the month. Yep, this podcast is indeed one for the curd nerds as Nick deep dives into not just what RAW MILK cheese is, but why he’s so damn passionate about it. But what’s discussed here is relevant to all so we encourage you to come with us on this journey. Coming up this month, we’ll also be chatting to the teams at Prom Country Cheese in South Gippsland, Pecora Dairy in Robertson New South Wales and Section 28 in the Adelaide Hills in South Australia. There is much to unpack and discover this month and an opportunity to not just learn more, but ask any questions you may have direct so we do encourage you to join us live, or, send us your questions on the socials at @mouldcheese, or via email at [email protected]