Today’s episode is one for the curd nerds as here I talk with Cameron Rowan, executive cheese maker at Milawa Cheese about all things cheesemaking.
We all know how to eat cheese but the process behind the product is as diverse, complex and frankly captivating as the people who make it.
We sat down with Cam out our Sydney Festival in May, to talk us through how milk, cultures, rennet, flocculation, forming, fermentation and a hell of a lot of patience can create great Australia cheese.
An artisan in the true sense of the word, it was a pleasure to get down to the nitty gritty of what goes into making Milawa’s King River Gold (which is a real favourite of mine).
And I have to say, Cam’s cheese journey is a truly fascinating one and we’re going to get him on here soon.
But until then, let's get into it.
