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Farm house cheese | AG0829 |
Farm Diversification Information Service, Bendigo
February, 1999 |  |
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This Agricultural Note provides information on producing Farmhouse cheese.
Product
Cheese has been made in Australia for the past 200 years since the first white settlers arrived with domesticated sheep and cattle which could be milked. The first co-ops were formed in the late 1800's. They produced cheddar cheeses, using the techniques of English cheese makers. Factories were mainly concentrated on the east coast from the Darling Downs in Queensland to Gippsland and western Victoria. Cheddar has always been the dominant cheese on the Australian market. Willman (1998) states in a paper presented to Cheese Science 98, that in 1964 non-cheddar varieties accounted for about 7% of the cheese market and this had grown to over 40% by 1997 (including processed cheese). Non-Cheddar accounts for over 55% of the natural cheese market. In the 1960s Willman states that there were only about 20 varieties of cheese made in Australia and this has grown to well over 200 today.
Victoria has 37 cheese plants making it the biggest cheese producing state. 90% of the State’s production is made in five large Cheddar plants. There are also more than 30 small to medium plants in Victoria as well. These use cow’s milk and an increasing number have started goat and sheep milk cheese plants. Victoria has about 10 Italian family based cheese plants who specialise in products such as Mozzarella, Provolone, Pecorino, Romano and Ricotta. The boom in the pizza and fast food sector has largely been met by the large manufacturers who produce large quantities at prices that the smaller producers could not compete with. There are nine farmhouse cheese makers in Victoria, and they compete for the higher value end of the market. Timboon and Tarago River Cheese both started out as small farmhouse factories and they have expanded and thrived. The high value mould and surface ripened cheeses (particularly white mould varieties) have seen sales decline slightly in the past few years although this has been offset by displacing some imports. Unless domestic consumption improves any increase in production would need to be exported, or prices may be forced to fall from the current levels of $25-$45/Kg to compete with cheaper imports which may become attractive again to consumers.
Most cheese is still made from cows milk, but there has been at lot of interest in sheep and goat cheese production in the last ten years. There are 20 companies producing non-bovine cheese in Australia.
Physical Requirements
When sheep dairies were first established in Victoria, they were not covered by existing dairy legislation and it was possible to produce cheese from unpasteurised milk. Despite extensive lobbying by the cheese makers on the grounds that many of the world’s premier cheeses are made from unpasteurised milk, all milk must now be pasteurised irrespective of species. Until 1993 Tasmanian dairy laws allowed farmhouse cheese makers producing less than 30 tonnes per year to produce cheese from raw milk, but this has also changed now and another six cheese makers have since started since the introduction of compulsory pasteurisation.
The requirements to start a small farmhouse factory are the same as for a large factory. This can make set up costs very expensive as a new pasteuriser alone can cost more than $100,000.
A Hazard and Critical Control Path (HACCP) program must be implemented from the outset - this relates to every aspect of manufacture from the construction of a suitable building to the manufacturing processes and procedures to ensure the highest health and quality standards are maintained. Local building, planning and health standards must also be met.
In Victoria the farm and factory requirements for sheep and goat production and processing have now come into line with that of cow's milk, so all factories must meet the same requirements.
Production
Cheese production in Australia has been increasing for the past 35 years. It has risen from 55 thousand tonnes per year in the 1960s to 290,000 tonnes by 1997 (Willman 1998). Both domestic consumption and exports have increased, and Australian made product has been displacing imported product.
Low production levels from sheep have hampered the expansion of sheep dairying but the introduction of more productive breeds such as the East Friesian, Finn and Awassi have been met with enthusiasm. Italian milking buffalo were imported by a farmer near Camperdown in 1996, and buffalo cheese is now being produced. The main variety, a soft bocconcini has been well received and sells for around $40/Kg.
Need for training
Before you can begin making cheese you should undergo some technical training and obtain an appropriate qualification before you pasteurise the milk and make the cheese.
Until 1983 all cheese making education was for Cheddar cheese makers. Gilbert Chandler College at Werribee saw the need for training courses in all major cheese types and today the majority of students are from non cheddar plants.
It would be wise to do this well in advance and before the completion of the factory. Training courses are only held 2 - 3 times per year and you may have to wait up to six months for the next course, and there is no guarantee you will succeed at the first examination. So, depending on the time of applying it may take between two and eight months to become qualified. The cost of training is about $1,000 – $2,000.
Available courses at Gilbert Chandler College on Farmhouse Cheese making
Farmhouse Cheese making, is it for you?
This 1 day course is specifically designed for people considering the commencement of a farmhouse cheese making enterprise. The course will introduce you to the world of cheese making. This course will provide many of the answers for those people considering this path but didn't know where to start.
Once committed to going ahead with the venture courses available are:
Cheese making 1
(Cheddar, Italian & Eye Cheeses)
This five day course concentrates on the general principles of cheese making with a focus on Cheddar, Italian and Eye cheeses. Both theoretical and practical aspects of cheese making are included. Lectures and class discussions are supported by laboratory and practical sessions
Cheese making 2
(Fresh, Mould & Washed Cheeses)
This five day course concentrates on the general principles of cheese making with a focus on Blue and White Mould cheeses, Washed Rind cheeses, Fetta, Cottage, Cream and Neufchatel cheeses. Both theoretical and practical aspects of cheese making are included. Lectures and class discussions are supported by laboratory and practical sessions.
Marketing
It is necessary to clearly define your market before commencing production. What is the need in your area, and what is the competition? Will you use a distributor and if you do can you get one? If the factory and dairy are to be incorporated into a farm tourism business, is your location suitable and will you be able to entice tourist charter buses to include you on their itinerary?
Financial Aspects
Set up costs for farmhouse dairies can run into hundreds of thousands of dollars, or some innovative farmers have been able to keep costs to a minimum. In the case of specialist dairies such as sheep milking, the setup cost of milking plant and a milking parlor also need to be included. The cheese market is becoming increasingly competitive so it is necessary to have an exact knowledge of your costs of production and marketing.
Organisations and Contacts
Courses are available from -
The University of Melbourne,
Institute of Land and Food Resources,,
Gilbert Chandler College,
Sneydes Rd, Werribee 3030
Ph. 9741 8033, Fax 9741 9396
References
Willman Neil (1998), The Development of the Australian Specialty Cheese Industry. Australian Journal of Dairy Technology.
Acknowledgments
Neil Willman
The University of Melbourne,
Gilbert Chandler College,
Institute of Land and Food Resources,
Sneydes Rd, Werribee Vic 3030.
The advice provided in this publication is intended as a source of information only. Always read the label before using any of the products mentioned. The State of Victoria and its employees do not guarantee that the publication is without flaw of any kind or is wholly appropriate for your particular purposes and therefore disclaims all liability for any error, loss or other consequence which may arise from you relying on any information in this publication.
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