For immediate release
French cheesemaker partners with entrepreneurial Aussie farmers to break
mould on organic cheese
A renowned third generation French cheesemaker is partnering with a group of
entrepreneurial Aussie farmers to create a new range of cheese rarely seen in Australia.
Matthieu Megard from L’Artisan Cheese Timboon, who was behind the re-opening of the
iconic Timboon Cheese Factory in West Victoria, says by partnering with
the Organic Dairy Farmers Australia Co-operative – which is owned entirely by organic
farmers across Victoria - he’ll be able to provide a quality organic cheese unlike anything
on the market.
The ODFA co-op, which was started by a small group of farmers who bucked traditional
methods to go organic a decade ago, now has some 22 members, who all firmly believe
in the long term sustainability of their farms, the well-being of their cows and how that
translates to remarkable, certified organic milk.
It’s that pure, untouched milk which has Matthieu excited.
The Frenchman, whose family has been in the cheese industry for a century, moved to
Australia five years ago with a desire to create quality local cheeses.
After re-opening the Timboon factory two years ago he achieved that and L’Artisan
Cheese was born.
Its products now range from fresh curd cheese to semi hard cheese and are available
across the country in gourmet delis; and used by some of the country’s best restaurants
including Vue de Monde, France Soir and Jacques Reymond.
Matthieu says he wants to go a step further and create a hand-crafted gourmet semihard mountain style French cheese – something he couldn’t achieve without untouched
organic milk.
“Our emphasis on using the best local products has naturally pushed us to source truly
pure, unique organic milk because it has such a significant impact on the cheese, from
its texture, taste and colour to its creaminess.
Matthieu believes so much in the impact organic milk has on cheese, that he is
converting his entire range.
Organic Dairy Farmers Co-op CEO Bruce Symons says it sees its role no different to a
winemaker.
“Just as the quality of grapes and the types of grapes can impact on a wine, we truly
believe that the quality of milk is no different, and by putting our milk in the hands of
someone like Matthieu, it can produce incredible products.”
He says the result is a win-win for everyone.
“For the consumer it means more choice and a gourmet product created using the best
organic milk available which is hand-crafted by a respected artisan cheese-maker, and
for our farmers it will showcase the truly unique aspects of their milk.”
So what’s the long term plans for this artisan French cheese-maker.
Matthieu says his ultimate dream is to create Australian raw milk hard cooked cheese,
which is far superior in taste and allows the true flavours of the milk to come to the fore.
But for now he says the focus is on creating something reflecting the taste of his hometown using unsurpassed milk products - “it’s what we call in France ‘Vraiment
remarquable’ – something truly remarkable.”
The new cheese range will be available from early 2013.
http://www.lartisancheese.com.au
http://www.organicdairyfarmers.com.au
For more information and high res images:
Kirstie Bedford
KDJM communications
T: 0437 455 001
E: [email protected]