top of page

Fût de vieillissement du fromage et du vin

Cheese table.jpg

Découvrez avec
Jeanette, fromagère

De quoi s'agit-il?

J'aime le fait que, même si j'ai déjà appris sur le fromage, il y a encore tellement plus de connaissances à révéler.

Ces enchaînements sur le fromage sont un moyen de partager et de transmettre ce que j'apprends, ainsi qu'un moyen d'échanger des réflexions sur le fromage avec d'autres passionnés du caillé.

Entrer en contact

Aucun post publié dans cette langue actuellement

Dès que de nouveaux posts seront publiés, vous les verrez ici.

Éléments essentiels

The people you meet in Melbourne - Jack Holman, Stone & Crow Cheese Company

My first encounter with Jack was at the Mould Cheese Festival in 2021. He was giving a masterclass discussion moderated by Dan Sims, (the big cheese behind the Mould Cheese Festival) where they delved into Jack's journey into cheese making, a trip which took a pivotal turn during a sojourn in India around 2000. There, he met two third-generation French cheesemakers, sparking his burgeoning interest in the craft. This chance meeting led him to their farm in Southern France, where he was introduced to the art of cheese making. Tasting handmade artisan cheese that told the story of the land and its animals was a transformative experience for Jack, igniting a passion that would eventually lead him to work at Yarra Valley Dairy and later establish Stone & Crow Cheese Company.
Comment for link to continue reading

The people you meet in Melbourne - Jack Holman, Stone & Crow Cheese Company

My first encounter with Jack was at the Mould Cheese Festival in 2021. He was giving a masterclass discussion moderated by Dan Sims, (the big cheese behind the Mould Cheese Festival) where they delved into Jack's journey into cheese making, a trip which took a pivotal turn during a sojourn in India around 2000. There, he met two third-generation French cheesemakers, sparking his burgeoning interest in the craft. This chance meeting led him to their farm in Southern France, where he was introduced to the art of cheese making. Tasting handmade artisan cheese that told the story of the land and its animals was a transformative experience for Jack, igniting a passion that would eventually lead him to work at Yarra Valley Dairy and later establish Stone & Crow Cheese Company.
Comment for link to continue reading

Ciao cheese lovers! 🧀
Ever wondered about the royal rumble between Parmigiano-Reggiano, Grana Padano, and those imposters calling themselves "Parmesan"? Get ready for a cheesy showdown that'll make your taste buds do the tarantella!
From the strict rules of Parmigiano-Reggiano (milk must arrive at the cheesery faster than a Ferrari!) to the more relaxed vibes of Grana Padano, and the wild west of generic "Parmesan," we're diving into the world of Italy's most famous hard cheeses.
Discover why Parmigiano-Reggiano is the king of cheese, how Grana Padano holds its own, and why that pre-grated stuff in the green can might make your nonna cry.
It's not just about taste - it's about tradition, terroir, and a dash of Italian stubbornness. So grab a glass of vino and join us for a journey through the cheesy heart of Italy! Comment to read my article!
#CheeseWars #ItalianCheese #ParmesanVsTheWorld

Ciao cheese lovers! 🧀
Ever wondered about the royal rumble between Parmigiano-Reggiano, Grana Padano, and those imposters calling themselves "Parmesan"? Get ready for a cheesy showdown that'll make your taste buds do the tarantella!
From the strict rules of Parmigiano-Reggiano (milk must arrive at the cheesery faster than a Ferrari!) to the more relaxed vibes of Grana Padano, and the wild west of generic "Parmesan," we're diving into the world of Italy's most famous hard cheeses.
Discover why Parmigiano-Reggiano is the king of cheese, how Grana Padano holds its own, and why that pre-grated stuff in the green can might make your nonna cry.
It's not just about taste - it's about tradition, terroir, and a dash of Italian stubbornness. So grab a glass of vino and join us for a journey through the cheesy heart of Italy! Comment to read my article!
#CheeseWars #ItalianCheese #ParmesanVsTheWorld

It’s truffle season in Melbourne. Trüffelperle is a creamy Swiss cheese made with full fat milk and infused with black Italian truffles, giving it a distinct truffle flavor that balances perfectly with the cheese’s creaminess. It’s a delicacy for truffle lovers.

It’s truffle season in Melbourne. Trüffelperle is a creamy Swiss cheese made with full fat milk and infused with black Italian truffles, giving it a distinct truffle flavor that balances perfectly with the cheese’s creaminess. It’s a delicacy for truffle lovers.

A Cheesemonger's Delectable Journey
Jeanette Young's life has been a delightfully cheesy adventure, one where passion and expertise intertwine like the perfect wine and cheese pairing. With over 36 years immersed in the hospitality world, this Melbourne cheesemonger has carved out a reputation as a true fromage aficionado.

Her love affair with cheese began as an apprentice chef in French fine dining, where she fell head-over-heels for the art of transforming simple ingredients into gastronomic masterpieces. But it was the humble cheese course that truly stole her heart, igniting a lifelong obsession with the magical world of curds and cultures.
continue reading on website - link in bio
Check out my blog post
#newblogpost
Embark on your own delectable journey like Jeanette Young 🧀 Let your passions intertwine like wine and cheese! 🍷 #CheeseLovers #InspiredByCheese #TasteTheAdventure
Experience the cheesy adventure of a lifetime with Jeanette Young 🌟 Discover the joy of expertise and passion coming together in perfect harmony! 🧀 #CheeseJourney #GourmetLife #SayCheese

A Cheesemonger's Delectable Journey
Jeanette Young's life has been a delightfully cheesy adventure, one where passion and expertise intertwine like the perfect wine and cheese pairing. With over 36 years immersed in the hospitality world, this Melbourne cheesemonger has carved out a reputation as a true fromage aficionado.

Her love affair with cheese began as an apprentice chef in French fine dining, where she fell head-over-heels for the art of transforming simple ingredients into gastronomic masterpieces. But it was the humble cheese course that truly stole her heart, igniting a lifelong obsession with the magical world of curds and cultures.
continue reading on website - link in bio
Check out my blog post
#newblogpost
Embark on your own delectable journey like Jeanette Young 🧀 Let your passions intertwine like wine and cheese! 🍷 #CheeseLovers #InspiredByCheese #TasteTheAdventure
Experience the cheesy adventure of a lifetime with Jeanette Young 🌟 Discover the joy of expertise and passion coming together in perfect harmony! 🧀 #CheeseJourney #GourmetLife #SayCheese

📖Comment to continue reading 📖 The people you meet in Paris

My Paris trip was an amazing adventure, not exclusively because of all the cheeses I logged into my palate memory (mostly raw milk cheeses unavailable in Australia), not even because it was my first time in my spiritual homeland of gastronomy, but mostly because of the people it was my good fortune to meet. Sue Sturman’s Makers and Mongers Paris program truly over delivering on putting this Melbourne cheesemonger in the presence of cheese industry greats. Enchanté !

📖Comment to continue reading 📖 The people you meet in Paris

My Paris trip was an amazing adventure, not exclusively because of all the cheeses I logged into my palate memory (mostly raw milk cheeses unavailable in Australia), not even because it was my first time in my spiritual homeland of gastronomy, but mostly because of the people it was my good fortune to meet. Sue Sturman’s Makers and Mongers Paris program truly over delivering on putting this Melbourne cheesemonger in the presence of cheese industry greats. Enchanté !

Farewell Holy Goat!
Most well known for La Luna, a geotricum wunder cheese, Ann-Marie Monda and Carla Maura @holy.goat.cheese founders are going into a new phase of living.
Their Sutton Grange Organic Farm will still have goats as part of the continuing re:wilding of the property, a lass, no goats cheese on a commercial scale.

Anyone who has been lucky enough to taste their cheese knows that, the flavour and texture comes from love of their small scale goat herd, love of the land and love and passion for making superb cheeses.

Whilst I’m saddened that we will no longer have their amazing “taste of terroir” cheeses, I’m filled with joy that Ann-Marie and Carla dared to live by their convictions and generously share their vast cheese knowledge so freely with others.
The reverence with which the ladies approach each element of producing cheese makes me a believer that they truly are Holy Goats.

@billsfarmmelb we will proudly stock Holy Goat until we can’t get anymore.
(Words by @cheesemonger_jeanette )
(Pictures from Holy Goat website)

Farewell Holy Goat!
Most well known for La Luna, a geotricum wunder cheese, Ann-Marie Monda and Carla Maura @holy.goat.cheese founders are going into a new phase of living.
Their Sutton Grange Organic Farm will still have goats as part of the continuing re:wilding of the property, a lass, no goats cheese on a commercial scale.

Anyone who has been lucky enough to taste their cheese knows that, the flavour and texture comes from love of their small scale goat herd, love of the land and love and passion for making superb cheeses.

Whilst I’m saddened that we will no longer have their amazing “taste of terroir” cheeses, I’m filled with joy that Ann-Marie and Carla dared to live by their convictions and generously share their vast cheese knowledge so freely with others.
The reverence with which the ladies approach each element of producing cheese makes me a believer that they truly are Holy Goats.

@billsfarmmelb we will proudly stock Holy Goat until we can’t get anymore.
(Words by @cheesemonger_jeanette )
(Pictures from Holy Goat website)

Check out my blog post

Check out my blog post

What is Cheese?
Read my latest blog post, link in bio.

What is Cheese?
Read my latest blog post, link in bio.

Wax on wax off! Let’s talk about cheddar 🧀

The most simple function of waxed cheese is to retain moisture and keep unwanted bacteria out.

The brilliance of a well aged cheese is in controlling the environmental influences.

Cloth bound/ muslin wrapped cheddars are able to “breath”. Aged with care, it will have flavour uniqueness from the bacteria, mould and yeasts, that are particularly to their environment. Turned every other week for even aging.
The cheese inside will develop a crumbly texture, closer to the rind the flavour will be big, earthy, possibly with horseradish or pepper notes.

Cloth bound then rubbed with lard is the best of both worlds, the cheese will retain moisture and be a creamier texture with umami depth and nuanced layers of pastoral grasses, buttery and tangy flavour.

Cloth bound ash dusted will suppress mould and bacteria growth, resulting in a “cleaner”flavoured cheese.

Wax on wax off! Let’s talk about cheddar 🧀

The most simple function of waxed cheese is to retain moisture and keep unwanted bacteria out.

The brilliance of a well aged cheese is in controlling the environmental influences.

Cloth bound/ muslin wrapped cheddars are able to “breath”. Aged with care, it will have flavour uniqueness from the bacteria, mould and yeasts, that are particularly to their environment. Turned every other week for even aging.
The cheese inside will develop a crumbly texture, closer to the rind the flavour will be big, earthy, possibly with horseradish or pepper notes.

Cloth bound then rubbed with lard is the best of both worlds, the cheese will retain moisture and be a creamier texture with umami depth and nuanced layers of pastoral grasses, buttery and tangy flavour.

Cloth bound ash dusted will suppress mould and bacteria growth, resulting in a “cleaner”flavoured cheese.

Who says “never meet your heroes” not me! As I fan girl over #nickhaddow @mouldcheese. I’ve been to @brunyislandcheese, ate the cheese, drank the beer, got the free jumper, bought the book! Now this little #curdnerd and #beerboffin has met the man 😊
#todaywasagoodday

Who says “never meet your heroes” not me! As I fan girl over #nickhaddow @mouldcheese. I’ve been to @brunyislandcheese, ate the cheese, drank the beer, got the free jumper, bought the book! Now this little #curdnerd and #beerboffin has met the man 😊
#todaywasagoodday

Pyengana Cheddar has been at the top of my favourite cheddars for a very long time, slipping briefly as ownership transitioned, but credit to the new owners for realising that traditions are traditions for a reason.
It’s all about lush pastures where the chilled out cows graze, the automated milking process that’s done at the cow’s leisure, the vats that have been in use for decades, a production method thats centuries old, curds worked by hand, the “cave��” where the slow process of maturing takes place, the cheese that make the grade residing the longest, moving in depth of flavour as it ages.

Truly a cheese to obsess about 🧀🤤

Pyengana Cheddar has been at the top of my favourite cheddars for a very long time, slipping briefly as ownership transitioned, but credit to the new owners for realising that traditions are traditions for a reason.
It’s all about lush pastures where the chilled out cows graze, the automated milking process that’s done at the cow’s leisure, the vats that have been in use for decades, a production method thats centuries old, curds worked by hand, the “cave” where the slow process of maturing takes place, the cheese that make the grade residing the longest, moving in depth of flavour as it ages.

Truly a cheese to obsess about 🧀🤤

This week I’m obsessing over Rouzaire Fougerus.
#fougerus refers to the sprig of fern placed on the surface of the cheese, originally it was placed there to cover up a blemish on the surface mould, it’s is still purely decorative. The cheese it’s self has a straw yellow interior that will be oozie and smooth as it matures with earthy, mushroom, vegatel notes on the palate. 🧀

This week I’m obsessing over Rouzaire Fougerus.
#fougerus refers to the sprig of fern placed on the surface of the cheese, originally it was placed there to cover up a blemish on the surface mould, it’s is still purely decorative. The cheese it’s self has a straw yellow interior that will be oozie and smooth as it matures with earthy, mushroom, vegatel notes on the palate. 🧀

I’m loving @willstudd’s La Dauphin double cream, made using carefully selected traditional surface moulds and milk from cows that graze on the lush pastures surrounding the Rhône Valley. The wooden box plays a bigger roll than just good looking packaging, it creates a micro-environment that is vital for the maturation into a silky smooth, soft, decadently creamy cheese. It goes without saying… no dolphins were harmed in the making of this cheese, the name pays homage to heir apparent to the French throne. Come see me @billsfarmmelb where it’s my cheese pick for the week.

I’m loving @willstudd’s La Dauphin double cream, made using carefully selected traditional surface moulds and milk from cows that graze on the lush pastures surrounding the Rhône Valley. The wooden box plays a bigger roll than just good looking packaging, it creates a micro-environment that is vital for the maturation into a silky smooth, soft, decadently creamy cheese. It goes without saying… no dolphins were harmed in the making of this cheese, the name pays homage to heir apparent to the French throne. Come see me @billsfarmmelb where it’s my cheese pick for the week.

Spectacular time @mouldcheese festival, highlights listening to Dan Sims and the very talented Jack Holman @stoneandcrowcheese talking about inspiration for naming cheese (can’t wait for denim jeans aka stonewashed) and Sarah @dreaming_goat_dairy talking about the switch from city slicker to Goats, the universe and everything (see her website to go down that rabbit hole)

Spectacular time @mouldcheese festival, highlights listening to Dan Sims and the very talented Jack Holman @stoneandcrowcheese talking about inspiration for naming cheese (can’t wait for denim jeans aka stonewashed) and Sarah @dreaming_goat_dairy talking about the switch from city slicker to Goats, the universe and everything (see her website to go down that rabbit hole)

@cropwellbishopcreamery #shropshireblue

Distinctive deep orange colour comes from the addition annatto, initial nuttiness gives way to blue spiciness which running through the cheese like cracks of lightning, creamy velvet mouth feel and rich rounded finish. Delicious 🤤

@cropwellbishopcreamery #shropshireblue

Distinctive deep orange colour comes from the addition annatto, initial nuttiness gives way to blue spiciness which running through the cheese like cracks of lightning, creamy velvet mouth feel and rich rounded finish. Delicious 🤤

Hay!!!
What happens when you age cheese in an oak barrel and pack it in with hay? #ventodestate delicious bold flavoured herbaceous cheese! Pair it with #antagonistgin made with #hardcut hand harvested #kikuyugrass, then double down on the juniper 🤤

Hay!!!
What happens when you age cheese in an oak barrel and pack it in with hay? #ventodestate delicious bold flavoured herbaceous cheese! Pair it with #antagonistgin made with #hardcut hand harvested #kikuyugrass, then double down on the juniper 🤤

.pro-gallery-wix-wrapper {display: block !important;} .pro-gallery-wix-wrapper .gallery-item-container {opacity: 1 !important; display: block !important;}

Follow us on Instagram

@cheesemonger_jeanette

Connectons-nous

bottom of page