Curds & Whey eNews
Autumn March 2010
WELCOME … from Rebekah
It has been a simply glorious
start to the year, and such a buzz with all the events and festivals in
South Australia. Around the Mt Jagged district the weather in autumn is
usually dry, warm and balmy during the daytime, and temperate in the
start of the evening. We can really feel the cool chill starting to
venture through the valley in the Upper Currency Creek catchment.
Luckily, we have even had a sprinkle of rain at the start of March. Not
the official break, we are waiting (fingers crossed) for that later on
in April. This rain of course, will kick start our lush green clover
pastures straight into the long winter ahead! Plenty of green for the
jersey herd to eat here at Alexandrina.
A heifer named Nigella!
Two years ago, I was lucky enough to purchase a pedigree
jersey calf from a neighbour, and she was quickly named, Nigella. She
was such a cute calf! Please see the photograph above as Nigella, is
now a full grown heifer 24 mths. At present, she is waiting patiently
to have her first calf…any day now! I will be sure to update you with
photographs, once she calves in the next few weeks. Jerseys are
particularly renowned for their easy-calving, and we are sure to keep a
close eye on her at all times. Once she calves she will enter the dairy
as a new milking cow – and she will hopefully give 15-20 litres of full
cream jersey milk. The new calf will be reared here on the farm,
drinking two bottles of warm milk twice per day, and in two successive
years, she will go into the herd as a milking cow. Hence, the natural
cycle of the dairy farm continues.
Name a Jersey!
In the next few weeks - we will need a name for Nigella’s
calf, so the bets are on here at the farm to whether it will be Maggie
or Delia, or if you have a good idea for a suitable name, please email,
Also - you will now conveniently see the new column “In
the Season … Autumn”. The quick links include, Product
of the season, Stockist of the season, Regional Stockist of the season, New stockists … It is so hard to narrow this
down, see the full Stockists List. We
always love to share our favourite divine dairy cook up with a Recipe of the season. If you have any suggestions
or you would like to email any information, please do this by emailing
Enjoy autumn leaves, crisp apples, fresh jersey
ricotta and orange sunsets,
With a cheesey grin,
Fiddles on the Farm – Sunday March 21 2010
(Download flyer PDF 2.9 MB)
Fiddles on the Farm
third Sunday of each month in 2010)
This year, we have enthusiastically launched our
exciting regular Fiddles on the Farm concert series for 2010. Please
feel free to join us for live music at the next concert on SUNDAY 21
March 2010, the last two concerts have been flaming good musical fun!
This weekend we are featuring folk musicians “The Ryebuck Sheilas” who
pull together five talented Fleurieu Peninsula based folk artists to
play a sweep of traditional folk songs, music to start after noon. Join
us for a lazy Sunday afternoon, partake in a ploughman’s lunch, and
enjoy a glass of local wine or sip on a bottle of Premium South
Australian Ozzie Cider. A great day out, FREE entry, please book a
table T 8554 9666.
Please keep April 18th 2010 in your diary for the
next Fiddles on the Farm, third Sunday of the month! We are taking
bookings well ahead of schedule including Sunday May 16th 2010, Sunday
June 20th 2010 and Sunday July 18th 2010 – be sure to come along and
dance the jig!
Cow Egg-Hunt – Sunday April 4 2010
(Download flyer PDF 180 MB)
Easter is just around the corner and this year we want
to see lots of our favourite families stomping around “The Cheesery”
garden from our annual Bluebell Cow Egg Hunt. Be sure to head down to
Alexandrina Cheese on Sunday 4th April 2010, around 2pm. Make a quick
note that we are open every day over the Easter break, except Good
Easter hampers to tempt the cheese and chocolate lover!
hampers to tempt
the cheese and chocolate lover!
Easter Hamper Flyer (PDF
Easter Hamper Details (PDF
Order Form (PDF 67 KB)
Autumn, we love to find our kitchen full of autumn cheeses and dairy products to cook up a storm for family and friends who visit over the long weekend, and during the April School holidays. This Easter we have designed a new set of Easter hampers to tempt the cheese and chocolate lover!
Cheese lovers - simply click on the Cheese Hamper pdfs above to find more information.
Chocolate lovers - if you are interested in adding chocolate to your cheese hamper. Chocolate additions include; Kennedy & Wilson Easter eggs (milk, dark and white) individually priced per egg. We also have Lindt Chocolates in stock (these are great with coffee!), Dark chocolate and Mint chocolate high quality Lindor balls are individually priced per ball (50c each) or 8 balls for $3. Please ask for more information about the addition of chocolate in your cheese hamper.
are stocking Kennedy & Wilson
Are you looking for Easter eggs? Go no further for the
perfect family gifts, find dark, milk and white chocolate gifts at
Alexandrina Cheese Company.
This Easter, we are stocking Kennedy & Wilson range
of premium handmade couveture chocolate. We are stocking K&W
because their range is beautiful to the eye and the month. Available
for the month of March and April.
- unique -australia's only handmade couveture chocolate
- satiny smooth - ingredients conched (ground and
blended) for at least 72 hours
- rich flavour - chocolate that tastes of chocolate,
not just of sugar
- simple elegant packaging - perfect for gifts or the
- high cocoa content - even the milk chocolate is 48%
- selective - exclusively available through our
premium store (not big supermarkets)
SA Special Easter Tasting at David Jones, next week
If you work in Adelaide, be sure to pop into David
Jones next Wednesday and Thursday (12noon-2pm) for a taste of some of
our cheeses. On Wednesday 31st March 2010 and
Thursday 1st April 2010 you have the chance to taste the difference!
The range stocked at David Jones includes our Crème Fraiche, Encounter
Bay Edam, Mt Magnificent Gouda, spiced, Mt Magnificent Gouda, Mt Jagged
Red Wax Cheddar and Black Wax Cheddar. See you at the cheese counter!
Cheese Appreciation –
Saturday May 29 2010
Upcoming events include our Annual Whisky & Cheese
Appreciation – again James Buntin will present the Luxury of Time on
Saturday 29th May 2010, at 6pm sharp. Bookings for this event will be
available by email firstname.lastname@example.org
or phoning T 85549666. There is a limit to 30 participants.
skims the cream in Queensland
I have just been lucky enough to visit south west
Queensland, on a Young Farmers trip with seven other young dairy
farmers from South Australia. We attended an absolutely fantastic
conference titled “Skimming the Cream - Climate Change Forum”. This was
held in Brisbane along with 90 other young farmers from Queensland. The
South Australian participants were split into groups among the many
young banana benders!
It was such an honour to be chosen. This was a truly
fantastic experience to be surrounded by both such an amazing group of
proactive young farmers. Furthermore it was great to listen to a
qualified panel of industry speakers who offered their experience and
expertise. Some of the questions raised included, what will the next 20
years bring? How will our farms change? What effect will climate change
have on the dairy industry and our businesses? As a collective, we have
realized that there are no simple answers to these complex questions.
The forum, was led by high energy and innovative
facilitator, Mr David Stanfield (David supports only half a beard, he
claims it saves him half the time to shave in the morning!), and gave
each of us an opportunity to find out about all the stuff we didn’t
know on climate change and the implications for our business and the
industry. We participated in high impact discussions and presentations
on topics including water resource management, business profitability,
and how climate change policy may change the face of dairying over the
next 20 years.
The most enjoyable part for me was meeting with
Strategic Futurist, Mr Marcus Barber, challenged our thinking and
stimulated discussion on how dairying will be in the future. Marcus was
one of many industry experts who helped us explore the issues to
identify the challenges, embrace the opportunities that we will
ultimately face over the next 12mths to 20 years? The forum culminated
with a delicious dinner, and speakers Paul Rodderick and Paul Judge.
Hopefully, this crucial strategic planning by the next generation means
will create some positive developments in our climate, our farms and
What’s more is I was able to drive the hire car with
three other young dairy farmers to the Darling Downs, retracing some of
Dad’s country – MacLagan near the Bunya Mountains, Ramsay near
Toowoomba and I saw the sign to Dalby! The trip was quick, and it
highlights how much of Australia there is left to see. To learn about
the McCaul Family History click on About us.
• WELCOME ... from Rebekah
• Fiddles on the Farm – Sunday March 21
• Bluebell Cow Egg-Hunt – Sunday April 4
• Easter hampers to tempt the cheese
and chocolate lover!
• We are stocking Kennedy &
• A special Easter Tasting at David
Jones, next week
• Annual Whisky & Cheese
Saturday May 29 2010
• In the Season…Autumn
• Product of the season - Crème
• Stockist of the season - Viva
• Stockist of the season -
Carousel’s Fruit Barn
• Regional stockist of the season -
• New stockists
• Recipe of the season - Divine Palak
• Rebekah skims the cream in
• Jazz with Janet and Jerseys a
In the Season … Autumn
Product of the Season
Crème Fraiche is an Alexandrina product that everyone
sits well on the top shelf in every fridge! The luxuriant texture and
delicate flavour of our Crème Fraiche lends itself beautifully to
savoury and sweet dishes alike. Try it, and remember it has a long best
before date – so it stores well in the refrigerator.
Crème fraiche - shhh… it is the new posh word for
delicate and delicious sour cream. Recently a few celebrity chefs’ on
television have referred to Crème Fraiche. But many of our customers
shout, what is this crème fraiche? We simply offer our customers to
taste the difference. “mmmm Crème fraiche….delicious, food for the
At the Alexandrina Cheese we often get customers asking
how is it made? Or how to use it? The product does sound like something
hard to find. It isn’t hard to find – find it here at “The Cheesery”,
or the farmers market or ask our other stockists in the Fleurieu
Peninsula or in metropolitan Adelaide.
You may be able to impress your friends next Saturday
night with a dollop on Roast Garlic and Pumpkin soup, or Sunday
afternoon serving it with a Caramelised Apple and Rhubarb Crumble with a
dash of icing sugar? Once you have tried Crème Fraiche it will be an
essential ingredient in your dairy section of the fridge. It is
suitable for making any food taste better in all seasons. In autumn or
winter time add it to a soup, goulash or stew. In summer, whip up an
easy salad dressing for potatoes or fresh green salad. It makes
anything savory taste creamy, but it is light and lemony at the same
time. It a fantastic locally made product, and it is delicious.
quick FACTS on crème fraiche
what is crème fraiche? - It is sour
cream, or cultured cream. It has a light and lemony taste, and goes
well with any food as a condiment. how is crème fraiche made? - At
Alexandrina Cheese Company it is made by adding a culture (special
bacteria) to our fresh Pure Jersey Cream. It is light and lemony. A
good traditional crème fraiche has a subtle tangy, slightly nutty
flavour and rich, velvety texture. It adds depth of flavour and
creaminess to food without being heavy or overwhelming.
history - it is believed that crème
fraiche was first produced in Normandy in France. Traditionally, cream
came from the surface of unhomgenised raw milk left in pans at room
temperature. It would have become lightly fermented and naturally
thickened with the help of lactic acid-producing bacteria present. The
resulting crème fraiche gas a distinctive, pleasant mildly acidic
flavour with good keeping qualities. Nowadays, with pasteurized milk,
the ferments (or special bacteria) are put back into cream to produce
crème fraiche vs. sour cream - to a
degree, crème fraiche and sour cream are interchangeable. However, sour
cream won’t give the same depth of flavour and has a harsher acidity,
and the dish will have a slightly different consistency. The advantages
of using crème fraiche in cooking are that it won’t curdle when heated
and it can be lightly whipped like cream and chilled.
storage - always refrigerate crème
fraiche. Once opened, keep well covered in its original packaging and
use by the best before date.
quick tip: cooking with Crème Fraiche
Stew a pot of crisp apples, sprinkle cinnamon and sugar
on top of the apples, and plonk a dollop of crème fraiche on top! Serve
with a glass of local Muscat or sticky wine on the weekend. Simply
done, a beautiful end to the day.
of the Season
of the Season
T 8296 382
Stockist of the Season
T 8563 0550
Fruit And Veg, Newton
Tony And Mark's Fruit And Veg is a great fruit and veg shop. The business has recently finished renovating their brand new shop. We would recommend to all, they even have a great range of Italian biscuits and sweets, but go for the range of Alexandrina Cheese they happily stock on their shelves. Five stars for quality, Five stars for service and Five stars for value at Tony And Mark's Fruit And Veg! You can now also source Alexandrina Cheese products, including Crème Fraiche, Pepato, Mini Edam & Edam, Gouda, Fresh Cheddar Curd, Mt Jagged Mature Cheddar, Alexandrina Vintage Cheddar, Marinated Feta – chill, Marinated Feta – mustard seed are just some of our range stocked at Tony And Mark's Fruit And Veg.
For more information:
Shop 25 1 Jan St, Newton South Australia 5074
t (08) 8365 2264— open check.
Fine Foods, Mitcham
Lucia’s Fine Foods Mitcham continues to serve people
honest, delicious, simple Italian food. The wonderful cooking of Lucia
Rosella has spanned generations and today their customers are the
grandchildren of their first customers. Lucia’s Fine Foods and Lucia’s
Own products continue the tradition that started it all. Quality
seasonal ingredients cooked by traditional methods to the same
standards set so many years ago by their grandmother Lucia Rosella. It
is food made with love! You can now also source Alexandrina Cheese
products, including Pure Jersey Cream, Crème Fraiche, Gouda, Cheddar,
Fleurieu Feta are just some of our range stocked at Lucia’s Fine Foods
For more information:
Shop 25 Mitcham Square, 1119 Belair Road, Torrens Park South Australia
t (08) 8271 1522 — open Mon to Wed & Fri 9.00 am to 5.30 pm, Thurs
9.00 am to 9.00 pm
Sat 9.00 am to 5.00 pm, Sun 11.00 am to 5.00 pm.
of the Season
Our Recipe of the season features a recipe using our
Fresh Cheddar Curd from Leah Grace of South Coast Regional Arts Centre,
Goolwa. Not many people will be able to resist this Indian curry!
- 1 x bunch of fresh silverbeet or spinach, cleaned and
- 1 x inch piece of fresh ginger, chopped
- 1 x brown onion, chopped
- a few tablespoons of local olive oil
- 2 x teaspoons of powdered turmeric
- ½ x fresh chilli, chopped
- 1 x 250 gm bag of Alexandrina
fresh Cheddar Curd
- 1 x large tomato
- salt or vegetable stock powder
Rinse and cook spinach in small amount of water, cook
till leaves and stems have become very soft. In a fry pan with the
olive oil cook the onion for two minutes, add ginger and cooking until
the onion is soft and golden, (if using chilli add a half fresh chopped
one at this point) add turmeric and when that has become aromatic add
the chopped tomato. Add drained spinach, gently stir to combine
ingredients sprinkle with some salt or vegetable stock powder, cook on
medium heat for 10 minutes to give all the ingredients a chance to
settle in together. Turn heat to low and place pieces of curd (8-10)
with slight pressure on the spinach. Keep on low and cover with lid to
give the curd a chance to soften and warm. If using chilli the curd is
a great balance to the heat and bite. If not cheese and spinach are a
marriage made in heaven anyway.
Serve as a side dish with your favourite curry or with
rice and pappadums as a very satisfying vegetarian meal.
Jazz with Janet and
the Jerseys a success!
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