At Pocket City Farms we’ve found ourselves in a community of like-minded humans who want to hear more in-depth discussion about food in Australia, and what better place to hold this than our urban farm in Camperdown? Enter Farm Chats! We believe that real-life interaction, conversations and local Australian stories will allow us to take discussion and action to the next level. So get on board, come to a farm chat to be well watered and filled with ideas.
To start our conversations for 2020, we’re talking about CHEESE. From the crumbly to the gooey, the stinky to the sweet, the young to the old, the goat to the cow to the sheep, we are talking cheese, glorious cheese. We’ll be hearing from local cheesemakers about their craft and the interplay between animal husbandry and regenerative agriculture, as well as the specific local dynamics and demands of Sydney’s cheese market.
When: Wednesday February 5th, at 6pm. Panel will finish by 8pm and beers & chats are welcome to continue.
Cost: $30
Provided: Your first beer thanks to our brewing mates Young Henrys, kombucha by Ballsy Brewing, and bread by Brickfields
Bring: Coins for beer donations. All donations go directly to our school education program.
THE PANEL
Penny of Penny’s Cheese Shop
Penny is a self-diagnosed curd nerd, with 20 years experience in the food industry. She has been at the forefront of the specialty cheese sector as a retailer and commentator and is a passionate supporter and promoter of Australian producers. She was Executive Officer of the Australian Specialty Cheesemakers' Association for five years, and currently serves as a cheese judge both here and interstate.
Kel Grey of The Pines
Kel Grey is a 6th generation Dairy Farmer who transitioned his family farm away from commercial dairying - focusing instead on diversification and the long term sustainability of regenerative farming. Although relatively new to cheesemaking, his passion and endless fascination for the art of turning healthy milk into quality cheese has seen him step to the fore of the Australian Cheese making scene over the last 2 years.
Fiona Walmsley of Buena Vista Farm
Fiona runs Buena Vista Farm with her husband Adam. Buena Vista is a small regenerative farm on the South Coast that's been in Fiona's family for 170 years. It was always a dairy farm, and has recently returned to dairying - but instead of cows Fiona runs dairy goats, and has refitted the old cow dairy and built a new cheeseroom. Dairy goats and cheesemaking sit alongside a cooking school business and busy farm running beef cows, bees, market garden, meat chickens, laying hens and a commercial kitchen producing ferments such as water kefir, sauerkraut and kimchi. Cheesemaking is Fiona's long-term plan, and she is building up her herd of milkers slowly, learning along the way.
Michael of Pecora Dairy
Michael and wife Cresida's overarching philosophy is a gentleness on the land, towards their ewes, and in the production their cheese. This light handed approach intertwines throughout all aspects of their farming and cheesemaking, resulting in benchmark, ewe's milk cheeses with provenance of a single time and place and are expression of their farms entire ecosystem.
IN CONVERSATION WITH Kristen Allen
Kristen Allan is an artisan cheesemaker who makes small batch, fresh cheeses and yoghurt. Learning from producers using traditional techniques, she has a passion for preserving artisan methods and making cheese with a truly hands-on approach. Kristen has worked on farms in Australia and Europe, learning the full process, from animal husbandry and hand milking, to the cheesemaking process itself and onto the art of affinage. A passionate advocate for all things cheese, Kristen has been making cheese for the last 12 years and teaching workshops for 5 years at the Cornersmith Picklery and for various councils around Sydney as part of their Treading Lightly programme. She is a founding member of Full Circle, a regular presenter for Sydney Living Museum’s 'Eat your History', and has presented masterclasses at Rootstock, the Sustainable and Artisan Wine and Food festival.
OUR SPONSORS
Young Henrys is an eclectic group of passionate brewers, distillers, musicians and artists, united for the love of good beer and fine gin.
Brickfields baking heavenly pastry, cakes and crusty sourdough and serving up delicious treats at their corner bakery in Chippendale.
Ballsy Brewing Organic, precision brewed, and handcrafted Kombucha.