Melbourne’s food scene is one of the best in the world, so it’s rare that we find ourselves envious of Sydney’s. But when chef Colin Wood (ex-Cumulus Inc, ex-Poly) started selling grilled Jersey milk cheese, which he produces under the company name Goldstreet Dairy, at Sydney’s Carriageworks Farmers Market every Saturday, we considered jumping on a plane.
The Jersey cheese, with its golden crust and stretchy white centre, started appearing on our Instagram feeds months ago. Now it’s finally appearing in Melbourne at Maker & Monger at the Prahran Market, Meatsmith in Fitzroy and Grana in East Brunswick.
The halloumi-like cheese is made using fresh milk that goes from paddock to cheese basket in just 18 hours. Wood sources his milk from Camden Valley Farm in New South Wales. “Their Jersey herd is pasture-fed on grass, which is the best for milking. I go out on a truck once a week to pick up an evening’s milk. It goes in a vat and gets refrigerated overnight. In the morning, I make cheese,” Wood told Broadsheet when we first reported on the cheese in September.
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As local cheesemonger Anthony Femia of Maker & Monger says of the cheese, “It’s the flavour that’s next level – so sweet and lactic without feeling rich and heavy.”
Femia says people have been calling up to pre-order the cheese and the reaction has been unprecedented. “[I’ve] never had a cheese have that effect,” he told Broadsheet.
Additional reporting by Pilar Mitchell