How could any Fete be called International without a little bit of Fromage to nibble on through the afternoon, and this is not just any cheese. Matthieu Megard, is a French native, third generation cheese maker and father to twin boys at Caulfield Junior College.
Matthieu is bringing the taste of the French Alps to the Otways foothills and for one day to Caulfield. Matthieu has set up shop at the Mouse Trap Café on the farm of the Schulz family, who formerly operated Timboon Cheese. When Matthieu heard National Foods was closing down their operation on the Schulz family's biodynamic dairy farm he jumped at the opportunity to lease the cheese factory and cafe, and founded L'Artisan Cheese.
He is making four cheeses which all have strong connections with traditional cheese making in his alpine homeland. They include Reblochon - a soft washed-rind cheese, Triple Cream - a cross between a brie and a fresh curd cheese; Coulomniers - which tastes between a Brie and Camembert; and Fresh Fromage Blanc, which is similar to yoghurt and made from separating the whey and curd.
Yes I know, all too delicious.... do you really have to wait another 40 days to try it! So whether you prefer your cheese before the meal, or savour it for after, French style, there will certainly be a queue at the L'Artisan marquee, let your nose guide you there.
Mouse Trap Cafe, 23 Ford & Fells Road, Timboon, VIC.
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