Cheesy Success For Local Producers

Image source: Contributed

Matt Golinski shares the stories behind some of his favourite local producers. Dip into the cheesy success of Woombye Cheese.

Graeme and Karen Paynter started Woombye Cheese in 2013 with a vision to produce high quality handmade French-style cheeses using local milk delivered directly from the dairy. Sadly, in 2015 Graeme passed away, but Karen with her sister and brother-in-law, Sandra and Barry Cadby, continue to supply restaurants, delis and specialist local supermarkets all over Australia with their mouth-watering Triple Cream Brie, Camembert, Blackall Gold Washed Rind, Woombye Ash Brie, Vintage Cheddar, and the flagship Truffle Triple Cream Brie. Together, they have accrued an incredible 21 awards, including the delicious Produce Award.

Want to harness the cheesy goodness? Check out Matt Golinski’s recipe for a delicious smoked ham, leek and truffled brie quiche.

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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