Foster produce and craft market

This weekend Red Hill Cheese attended our first market at Foster, by Wilson's Prom. The Lad and I were very pleased to be able to offer our cheeses to the people of Foster, since not only does out creek share the same name, but our Certified Organic cow milk comes from the local area at Fish Creek - http://rubyhillsorganics.blogspot.com/. Orana, the Smiths and now Pauls are local legends. It seems everyone I speak to this side of the black stump have heard of their work.

We found the market to have a spacious, relaxed atmosphere, and it was great to see some of our Melbourne regulars, visiting Prom Country over the Melbourne Cup long weekend. We look forward to some lively markets over the forthcoming season. It's very satisfying to turn Gippsland milk into Gippsland cheese and then sell it in Gippsland.

Prom Picnic

Red Hill Cheese is releasing a new-season cheese this week;
Prom Picnic. This is a semi-hard sheep cheese with a fruity, fresh lactic flavor. It is a perfect addition to a picnic basket for a day out in Prom Country, matched with a loaf of Hope Farm bread, and a bottle of Koongunya Kopino.
http://redhilldairy.blogspot.com/p/prom-country-cheese.html 

Farmers market

Our products will be available in Gippsland for the first time tomorrow at the Coal Creek farmers market, as printed in the 'Sentinel Times' this week.

Faces of Moyarra - getting about the farm

Settling into a new dairy

The ewes have been very patient, adapting to many changes in their facilities over the years as the dairy has grown. Now they have one final hurdle to overcome, but are starting to get used to their new home and 12-bail dairy, which should make life easier over the years for all concerned. After much demolition, construction and refinements the dairy is now operational, while still having some final installments.
We are having a very wet winter and there have been some challenges running sheep on a property that has grazed only cattle for the last 50 years. However the water runs away quickly into the Foster creek, and the quality of the feed is outstanding, expected to show its full colors in spring / summer.
The girls have new friends in 2 alpacas that have joined the herd for the first time. They have taken on their task well as protectors of the flock, worrying when the sheep are disturbed.
We are 2 weeks into lambing so the milk is starting to trickle in. While we are finishing off the last of the pecorino and feta from the previous season, fresh Black Wool and yoghurt will be available soon. Red Hill Cheese will soon be found at our local Gippsland farmers markets, starting with Coal Creek at Korumburra.

sheep milking in Italy

I am getting some extra experience at the moment at an 'agritourismo' property in Tuscany, Italy. Here they milk 400 Sadinian sheep, make and sell their cheeses in addition to chianti wines, olive oil, villa farm stay accommodation and hot-air ballooning. The cheeses made here are true to traditional Toscano fromaggio, as well as new and unique creations of there own. There is no better suited place to learn how our processes can be improved in Australia to make the best sheep milk products possible.