Boosey Creek Cheese is an artisanal farmhouse cheese producer located in Boosey, Victoria (just 30km from Cobram). Master Cheesemaker, Ken Cameron and his family create a large variety of cheeses, all on their property.
- Boosey Soft: White mould Camembert style
- Tungamah Tasty: Traditional handmade Cheddar, matured 8-12months
- Grampy’s Favourite: Vintage cloth bound cheddar, matured 2 years
- Oma’s Favourite: Gouda flavoured with cumin
- Opa’s Choice: Aged Gouda
- Warby Red: Washed rind cheese
- Burramine Blue: Firm, slightly dry, medium-flavoured blue
- Boosey Blue: Soft textured blue, matured in wax, a sharp bite with a sweet finish
- Yarrawonga White: Creamy Fetta
- Katamatite Crumble: Fetta marinated in an oil blend with a variety of herbs and spices.
As Boosey Creek Cheese say:
“Pasture to plate, the entire process happens at Boosey. From growing their own feed for their cattle and hand-feeding their calves, to making, hand packing and labeling their cheeses, the whole family is involved.”
Not only does Boosey Creek Cheese create everything onsite, the cheese is wonderful, being awarded top honours for their products in several competitions recently.
- The Warby Red washed rind cheese won a gold medal in both the Victorian (AMCOR Flexibles Trophy for the highest scoring smear ripened or washed rind cheese) and Australian (SILLIKER Award for the highest scoring camembert, brie or washed rind style cheese) 2014 Dairy Industry Association of Australia Dairy Product Awards.
- Silver Awards were won at Victorian and Australian competitions for Oma’s Favourite Spiced Gouda
- The Boosey Soft was awarded a silver medal at the Sydney Royal Cheese and Dairy Produce Awards and the Warby Red was awarded a silver medal.
When we visited there during January, we were able to taste all the cheeses (and meet the Fresian calves) and picked up a Warby Red and Boosey Blue (although all other the cheese were delicious).
Cheese, as you may know, is not always the most healthy thing if eaten in excess. It tends to be high in kilojoules, salt and saturated fat. Too much saturated fat can increase LDL cholesterol levels in your blood contributing to the build up of fatty material (known as plaque), on the inside of your blood vessels. This plaque is a major cause of heart disease. Despite this, cheese can still be enjoyed- I most definitely enjoy it! Choose to eat cheese in moderation: no more than 2-3 times a week*. A serve is cheese is 40g (roughly the size of a matchbox).
Visit: www.booseycreekcheese.com.au for more information about where to buy Boosey Creek Cheese and other special events.
*Of course, if you do have a family history of heart disease, high cholesterol or high blood pressure, make sure that you chat with your General Practitioner or an Accredited Practising Dietitian to make sure you have an eating plan tailored to your specific needs.