CONGRATULATIONS to Western Australia’s Ringwould Dairy. At the presentation of Dairy Industry Association of Australia awards on 29 May 2010, Ringwould’s goat cheese cendre and its goat milk were awarded gold medals. The cendre was also named champion cheese in the non-bovine section of the awards. Ringwould, owned and managed by Augusta, Jim, John and Toni-Louise Saunders on the family farm at Redmond, near Albany, has also become a finalist in the ABC’s Delicious magazine produce awards ‘From the dairy’ section. The Saunders bought Gabrielle Kervella’s goat herd from her property at Gidgegannup in 2008 when Gabrielle moved to New Zealand. Augusta and Jim are Slow Food Perth members and supporters.
SLOW Food in Australia has launched a public campaign to give Australian artisan cheesemakers the right to produce and consumers to eat Australian raw milk cheese. “We have an opportunity to encourage food diversity, build skills and knowledge and return opportunity to Australia’s rural heartland” said Michael Croft, the public campaign organizeer. Croft said Food Standards Australia New Zealand – the authority responsible for Australian food regulation – is to decide early in j2010 if food standards are to be changed to enable the making and sale of Australian cheese from raw milk. “We would not want to jeopardize our enviable reputation as a ‘clean food’ nation” he said. “But we already allow raw milk hard-curd cheeses from France and Italy to be imported. Why should our artisan cheesemakers be denied the right to make and market Australian cheese from our own raw milk?
Here is the link the online petition
and to a multiple signature petition.
NEW world and old world cheeses / Sat 27 Jun 2009 / Slow Food Perth taste workshop / a comparative tasting of cheeses from Australia and Europe with Nick Bath at Blue Cow in Belmont. Fee: members $30, friends $35. Limited tickets remain. Please email to ascertain availability before completing our booking form .
CHRISTMAS Eve 2008 was a memorable date for a new beginning. The sale of Ringwould Goats Cheese from their new dairy was approved by the City of Albany health inspector.
In January a few of us were privileged to taste the new goats cheese products of Ringwould Farm – the frais, cendre, blanc and herbe, which is now available at Fresh Provisions Mount Lawley, Scuttis in South Perth, the Re Store and, I hear, soon to be at the Boatshed, the Albany Farmers’ Market and shops in Denmark and Albany. The cheeses are beautifully made and have all the qualities of their Kervella ancestry.
Farmers from Jerramungup, Augusta and Jim Saunders wanted a slower life style so after selling half of their broad acre mixed cereal, sheep & cattle property five years ago bought a 600 acre run down farm at Redmond North West of Albany. Bringing some of their sheep and horse stud with them they found that even with the greener pastures and double the rainfall their animals were not thriving. A soil analysis revealed the soil was depleted in minerals and the phosphate levels were just about toxic. This has been rectified by adding minerals and using biodynamic farming practices and the animals now thrive, but carrying on with their prime lamb production was not working. The story of healthy soil healthy animals led them all into a discovery journey about biodynamic farming, so their son John and his wife Toni visited farms here and in the eastern states while also looking at the possibility of diversifying using sheep for milk production.
By sheer chance a year ago they read Gabrielle Kervella’s advertisement in the paper about the sale of her goats and went to meet her at her Gidgegannup farm. The goats were bought and 70 does, 25 kids and three bucks made the journey to their new pastures down south. The farm has an ideal balance for feed for the goats as the 245 hectares includes 82ha of already-planted bluegums, about 41ha of bush and the pasture which is fenced into 22 paddocks for the sheep, cattle and the Australian stock horse breeding stud. The goats love eating everything, especially the roses in the garden, banksias in the bush, all grasses rough or green, reeds of all kinds from the creek that runs through the property and after many adventures the goats have really made themselves at home.
WESTERN Australian producers and makers offer to the market biodynamic, organic and conventionally-farmed foods. This list of producers and makers is not exclusive. It ranges from those whose foods are produced to Slow Food’s good, clean and fair principles and those selected to participate in Terra Madre: World Meeting of Food Communities in Turin, Italy, in October 2006, 2008 and 2010, to producers farming or harvesting conventionally but in a sustainable way. Slow Food Perth encourages members and consumers to seek out these foods from farmers’ markets and retailers.
If you know of producers and makers who should be listed, please email us. To be considered for inclusion, farmers and makers’ foods must taste good; their production methods must be clean, respecting animals, the environment and people’s health; and all participants producing the food must enjoy fair reward for their work.