The thing about living in Sweden (2011–2014) is that you learn to love a lot of things: clean lines, crisp air that wakes you up like a slap, and the kind of winter light that makes everything feel a little bit cinematic, oh and how to be a little less Bambi on ice like! Cheese, though? Sweden isn’t exactly out here seducing you with it. So when November 2013 rolled around, I did what any sensible person with a quietly aching dairy-shaped hole in their heart would do: I ducke

Once you've tasted fresh, handmade feta, the plastic-wrapped supermarket version just doesn't compare. Here's what makes homemade feta so special — and why it's worth making yourself.

Wondering what a cheesemaking workshop actually looks like? From morning tea to your first stretch of haloumi, here's a behind-the-scenes peek at a typical day at our cellar door in the Barossa.

Not all milk is created equal. After 20+ years of cheesemaking, I can tell you that unhomogenised milk produces better texture, richer flavour, and higher yields. Here's why it matters and what to look for at the shops.

here's nothing quite like perfectly grilled halloumi — golden and crispy on the outside, soft and squeaky on the inside. But getting it right isn't always as simple as it looks. Whether you've ended up with a rubbery result or cheese stuck to the pan, you're not alone! In this post, we're sharing 5 tips to help you nail it every single time.