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"People are starting to get a hand on the hard cheeses.
They're really starting to appreciate the flavour and the bite.
Soft cheeses have generally been more popular in the past."
wrap their Friesette (a light, moussey, French-style
cheese) in the must so it absorbs the wine flavour.
"We don t like to get stuck in the same routine,
making the same cheese," says Jane. "And because
we re a small company we can try different things
and have fun in the factory."
"Jane also does this Greek-style yoghurt," adds
Bruce. "Just milk and cultures -- that s it. No emul-
sifiers, additives, nothing. And it s beautiful. The
way yoghurt should be."
The family typically makes about 200 hard
cheeses a year, with some blocks in storage for up
to two and a half years. The number of soft cheeses
would be somewhere in the thousands.
"People are starting to get a hand on the hard
cheeses," Jane says. "They re really starting to appreci-
ate the flavour and the bite. Soft cheeses have gener-
ally been more popular in the past but this year we ve
had a much greater request for hard varieties."
"We find a lot of Australians still aren t overly
open to consuming sheep s milk," adds Emma.
"They don t like to break habits. They get used
to cows for dairy and sheep for wool and meat.
It s been a difficult market to crack, but they re
slowly catching on. A lot of it s about educating."
To spread the word about sheep cheese s glory
(and I don t use that word lightly -- it s really
something else), Cambray has regular stalls
at the markets in Subiaco, Kalamunda and
above): Tom with
one of his Dutch
gives the finishing
touch to one of
their soft cheese
time; an award
won by the dairy;
Tom pressing the
hard cheese in
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