A Cheesie Christmas

Are you making Edible Christmas Gifts this year? While most of us are relieved once the plum pudding and Christmas cake are made, cheese-maker Debra Allard has set herself a much bigger challenge. She’s made a Reblochon cheese which requires almost as much care as looking after a baby.

“I have to turn it every two days and wash the rind with brine,” she says. “I’m hoping it will be just perfect by Christmas day: soft and creamy with a nutty after-taste and strong aroma.” “The mould is whitish yellow but will become orange with blue flecks due to the cross-over moulds present in my wine fridge with a neighbouring blue cheese,” she says. She’s also made a Tilsit, light yellow semi-hard washed rind cheese with irregular holes which also needs regular attention. Debra runs a business called Cheeses Loves You, and was one of the cheese-makers/owner at Tweed Valley Whey Farmhouse Cheeses, northern NSW, over the past four years. “We parted ways in April because they wanted to go in a different direction,” she says.  “I was at a loss and scared I’d have to go back to an office job.” She noticed that a lot of locals were interested in learning how to make cheese and when the local hall at Burringbar was fitted out with a commercial kitchen, she decided to start her own classes (as well as organise other local chefs to teach their artisan trades). “I’ ve been overwhelmed by the response to the Burringbar Hall October Cooking Classes,” she says.  “Due to their success, we’ve scheduled more.” Cheeses which will be ready for a very cheesie Christmas include cow’s milk brie, goat fetta and goat crottin (November 24^th & 25^th classes) plus a 30-minute mozzarella class & cheese appreciation class on December 1^st as part of the Tweedie Food Festwhich is running over four days from Thursday, November 29 to Sunday, December 2nd. She also runs beginners’ classes which include easier things such as yoghurt, haloumi and whey ricotta.  More advanced classes include brie, goats fetta and castle blue, a velvety blue-veined cheese. “I also show people how to make butter.  Buy pure cream, put it into a jar with a tight lid and shake, shake, shake.  It’s ready when the solid butter separates from the liquid buttermik. That’s it!  Most people can’t believe how easy it is. Use the buttermilk in your baking and spread the leftover solid butter on your bread.  You can rinse the butter in water before using it to preserve it or just make sure you use it butter within 4 – 5 days.” Foodie friends will be delighted by such edible gifts. The Tweedie Food Fest will also run cooking classes at various venues throughout the Tweed Valley on Saturday and Sunday, starring local chefs and providores who will cover everything from cheese and sausage making to Vietnamese specialties, Malaysian laksa, French high teas and Italian-style coffees. The main event will be held on Friday, November 30 when the rustic Murwillumbah showgrounds are transformed into an alfresco dining venue for Foodie Friday. Special tasting plates will be served up by more than 20 local producers, providores, restaurants and chefs; guest chefs will stage cooking demonstrations; and live entertainment will be provided by some of the region’s top musicians and singers, including Lil’ Fi.