Jindi Cheese Pty Ltd is situated near the small town of Jindivik in Gippsland South Eastern Victoria. Victoria is Australia's most southerly mainland state. Gippsland is famed for its lush green pastures and rolling hills. Ideal country for Jindi's Jersey dairy herd to graze. Can't you just hear the gentle lowing of contented cows? Jindi uses the creamy milk of its own and surrounding farms Jersey's to carefully craft the creamiest white mould cheese you will ever taste. And that's no exaggeration as Jindi has won the USA based title of 'The World's Best Soft Cheese' three times since 1996 from very strong international competition. And Jindi cheese is suitable for vegetarians as non animal rennet is used in their products.
Jindi produces some of the best bries, camembert and triple cream cheese in the world. And they also produce fantastic flavoured cheeses including chive and garlic and a fabulous chili brie.
The Milawa Cheese Company The Milawa Cheese Company is a small but highly regarded specialty cheese factory
located in North East Victoria’s famed wine region. All cheeses are handmade at the historic Milawa Butter Factory using traditional methods, without preservatives and using non-animal rennet. David and Anne Brown started with a vision in 1988 to produce Australian farmhouse cheeses using traditional European methods.
For Anne and David Brown bring their enjoyment and pleasure of fine handmade cheeses to a wider public is their passion. "The whole thing about specialist cheese is flavor, you can get cheese that feeds you, but to develop maximum flavor, you have to have
consistency, you have to make it by hand, and you make it with care. It makes labor costs extraordinarily high but it's a niche we want to be in."
Cheese Characteristics
Traditional and natural farmhouse cheeses are different to the typically manufactured, mass produced cheeses. Farmhouse cheeses, like wine, will be different with every vintage, as the milk and making conditions vary constantly eg: seasonal changes,
drought.
Unlike wine though, cheese 'vintages' are not annual, they're daily. Our cheeses are handmade, the shapes and sizes vary, as do the natural moulds on the exteriors - sometines moulds are more prevalent on the cheeses (eg: blue spots on camembert) or
they can creep in where they aren't invited!
This is the beauty of handmade cheeses, so enjoy their individuality. Remember too, that
the flavour and texture of cheese changes as it matures, so please do ask us about the
cheese and taste and compare it before you buy.
The product range has developed into award winning goat milk cheeses!
Blue Mould Cheese
From soft and subtle to spicy and robust, the uninitiated and the connoisseur can be
indulged.
Fresh Curd Cheese
Just that! Once opened, eat them quickly (2 to 3 days) in order to enjoy their fresh, clean
lactic flavours.
Semi Soft and Hard Cheese
Depending on maturity the textures can range between soft and luscious, supple and springy to firm, crumbly or gratable. The flavours offered can be described as yeasty, tangy, bitey and sharp.
Washed Rind Cheese
Individual hand washing encourages the growth of a red bacterial rind which ripens and flavours the cheese - ranging from a `little on the nose' to outrageously piquant in taste and aroma.
Redgum is the sole Singapore agent for two fabulous Australian world beating cheeses. First is King Island Cheese from Tasmania and second is Jindi Cheese from Gippsland in Victoria, both southern states of Australia with ideal climate and rich pastures for dairy cows.
King Island Dairy
King Island is situated at the Western end of Bass Strait which runs between Australia and its southern most state of Tasmania. The Island is at 40 degrees South latitude, the start of the 'Roaring Forties' famous for its gales and the purity of the air and sea which makes for the purest of rain. The Island is extremely fertile and with its 'moderate' (by Tasmanian standards) temperatures and year round rainfall it is ideal for the 9,000 cow dairy herd. Grazing on some of the cleanest and greenest grass in the world King Island's cows produce the most pure and sweetest milk available – ideal for cheese making.
World Beating Cheese
King Island Dairy is more than 100 years old and during that time has become Australia's premium specialty cheese maker. They produce wonderful hand crafted cheeses including: rich, creamy bries, earthy washed rinds, feisty blues and sharp biting aged cheddars.
King Island Dairy produces cheese of world class standard. Below are just some of the awards for 2006.
Gold 2006: Australian Specialist Cheesemakers' Association Show
For: King Island Dairy Endeavour Blue
Champion 2006: 78th Annual British Empire Cheese Show 2006 (Ontario- Canada)
For: King Island Dairy Roaring Forties Blue
Champion 2006: Australian Grand Dairy Awards
For: King Island Dairy Stormy Washed Rind
Grand Champion 2006:Australian Grand Dairy Awards
For: King Island Dairy Black Label Double Brie
Champion 2006: Australian Specialist Cheesemakers' Association Show
For: King Island Dairy Black Label Double brie.
Milawa Cheese
White Mould Cheese
Not the usual stiff and tasteless supermarket cheese - traditionally made so when the
white mould gets to work they will be transformed into soft oozing cheeses with complex
flavours.
Their goat cheeses include:
Mt Buffalo Blue
Available seasonally, aged for 3 - 6 months. Its distinctive blue green moulds and white
creamy texture add character to your cheese board. This fabulous cheese is not to be
missed.
Milawa Chevre
Champion Cheese 1996 Melbourne Show
A fresh, sharp acidic cheese with a subtle goat flavour.
Marinated Chevre
Soft, white goat curd marinated in grape seed oil, with flavours of garlic, chilli and herbs.
Gold medal 006 ASCA Show Melbourne.
Milawa Cajun Pepper Chevre
The name says it all! A fresh chevre lightly dusted with a stimulating mixture of spices
to liven up your palate and brighten up your cheese platter.
Milawa Ashed Chevre
A fresh chevre protected with a fine coating of grapevine ash. The traditional way of
preserving fresh chevre, it extends the life of the cheese and allows more complex
flavours to develop.
Milawa Native Pepper Chevre
A light dusting of crushed native leaves and berries gives a uniquely Australian mild
pepper - eucalypt bite.
Tomme
Sydney Royal Show 2003 Silver Medal
Small round cheese with a semi-firm texture. Rind is dry, grey-brown crust covered with
white moulds.
Milawa Capra / Capricornia
ASCA 2002 Gold Medal, Gold Medal Sydney Royal Show 2003, Grand Champion
Australian Grand Dairy Awards 2003. Gold Medal Melbourne Royal Show 2005
A hard goats cheese with a mild nutty bite when aged. Enjoy grated on pasta, or slivered
in salads or as a firm table cheese.
Milawa Washed Rind Goat Cheese (available seasonal)
A firm textured cheese, mild when young it matures to a nutty flavour. It has long lasting
qualities. A style inspired by the French tradition of cheesemaking rather than the firmer,
hard goat cheeses of Italy and Greece.
Milawa Goats Camembert
Runner Up Grand Dairy Awards 2002, Sydney Royal Easter Show Silver 2002, ASCA
2004 Gold Medal
For the mild white mould fancier - available seasonally.
Milawa Ceridwen (ker-id-wen)
Fresh chevre with vine ash and white mould, typical of Loire vally styles. Named for the
executive cheesemaker's daughter. Silver medal Sydney Royal Show 2006, Gold Medal
2006 ASCA Show Melbourne.
Milawa Affine
ASCA 2001 Gold Medal, Royal Melbourne Show Silver 2003
A delicate pyramid of ashed goat milk curd with a snowy white mould surface. A fine
textured cheese, exhibiting a delicate goat flavour.
The Milawa Cheese Company is a small but highly regarded specialty cheese factory 
