The increasing profile of Australian artisan cheese will be one topic taking centre stage at the Slow Food Australia National Conference in Ulladulla next month.
One of Australia’s foremost Artisan Cheesemakers, Kris Lloyd, will join fellow guest speakers in discussing the Slow Food philosophy of good, clean and fair food. Cheese will be celebrated as a moment to bring together the pleasure of good food with an awareness and responsibility towards related issues such as raw milk, animal welfare and sustainable management of landscapes.
Currently the Director of CheeseFest, Australia’s largest celebration of cheese (held annually in South Australia), Kris is also a CommitteeMember of the Australian Specialist Cheesemakers’ Association and Chair of the Artisan Cheese Making Academy Australia.
“It never ceases to amaze me how one food – cheese – can be so many things to so many people,” commented Kris.
As Woodside Cheese Wrights’ Head cheesemaker, Kris has pioneered a range of cheeses to take advantage of seasonal variations in milk supply. This award-winning specialist goat, cow and buffalo cheese producer travels the world to help benchmark her products and learn new techniques.
As part of Friday’s “Slow Cheese” Session, chaired by Rosie Cupitt, Leader Slow Food Shoalhaven, Kris will share her expertise on ‘Discovering, Experiencing and Growing the pleasures of raw milk cheeses for Australia’.
“It is an honour to have been given the opportunity to discuss cheese, and in particular raw milk cheese making, at the Slow Food Conference in Ulladulla,” said Kris.
Kris will be joined by Alison Lansley, a non-executive director of various not-for-profit and government companies who now devotes much of her time working to support and promote Australia’s artisan cheesemakers. Alison brings to her work a broad range of business, governance and legal skills. Her many diverse roles currently include Secretary of the Australian Specialist Cheesemakers’ Association and a director of the National Broadband Network Corporation. Passionate about the quality end of the food industry, in particular cheese, and the agriculture and business activities that support it, Alison believes that far greater educational, financial, expertise and promotional support is needed for Australia’s artisan cheese industry to thrive. Her discussion will also cover developments in the raw milk cheese debate in Australia, with which she has been closely involved for the last few years.
The already sold-out Conference commences on Thursday 20th August with Food Tours of Northern and Southern Shoalhaven producers, including a Bush Tucker Forage and dairy, smoked fish, winery, piggery, cheeses and boutique beer tours. The Conference will then continue over Friday 21st August to Sunday 23rd August.
Activities also include a Welcome function at St Isidore’s, a Slow Fish Dinner at Bannisters Mollymook on Friday 21st and a Nose to Tail – Slow Meat – Long Table Dinner at Cupitts Winery on Saturday 22nd August.
For further information: www.slowfoodshoalhaven.com.au