GoodFoodWeek

A collection of recipes, an assortment of motherhood tales and a mixture of memories.

  • Home
  • Recipe Index
  • About
  • Work with me
  • FAQs
  • Contact
  • Disclosure

Life: Loving local – Maureen from The Cheese Project

October 18, 2015 by Shari 2 Comments

The lovely Maureen used to work in the public service {as so many of us in Canberra do}, but she knew she wanted to do something else. I’m so glad that she moved into the cheese making business, because her product is outstanding and truly makes the most of what Canberra has to offer. I’ve whipped up a few wonderful things with her cheese – but all you need to do is simply pop it in your mouth and it is delicious!

What is your food story?

I grew up in an Italian family on a farm in WA where simple homemade produce, including cheese and butter were part of everyday life.  My earliest experience of cheese was as a pre-schooler eating fresh curd out of what passed for a vat (a drum over a fire in the old wash house) where my aunty would make mountain style cheeses in the winter. My sisters and I learnt to cook and to appreciate good quality food.

I was also lucky enough to spend a year in Italy with my husband Jol. The food was fantastic and access to super fresh cheese was a given, even in the middle of huge cities like Naples and Rome.

After 20 years in the public service, I decided to make a change and set up an artisan fresh cheese making venture here in the ACT. I believe that Canberra is a big enough market place to support a specialist cheese business and that enough Canberrans might appreciate the opportunity to experience really fresh cheese (that is a day or two old). This is only possible if it is made very close by.

I am also keen to use whatever Canberra has to offer and to work within the constraints of my resources.  With the help of friends and family, I have a custom built cheese making room within a warehouse space in Hume and I source my milk and cream from Canberra Milk and Country Valley.

I sell my cheeses at some of the farmers markets in the region. I am also fortunate to have support from some of Canberra’s cafes and restaurants who use my product and sometimes feature it on their menus.

Delicious fresh curd from The Cheese Project

Why are you passionate about Canberra’s local produce?

Because it is fresh and just tastes better and you get to talk to the producer/grower who can help you with tips to use it properly and to appreciate it fully.

Why is it important that we understand where our food comes from?

So we can make choices about what we eat and can understand what impact our food production has on our environment.

What differentiates your produce from those found in the supermarket? 

It is really fresh, it is handmade and contains no preservatives. Some of my range or even things that are similar are just not available there – it is unique.

The Cheese Project - Fetta

Have you tried anything from The Cheese Project? Is there a local Canberra food story that you would like me to cover? If you would like to share your local food story I would love for you to get in contact with me!

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: life Tagged With: Canberra, canberra foodie, farmers market, food story, life, local produce, the cheese project

« Life: Come check out my Southside Farmers Market meal on HerCanberra
Recipe: Monday meal ideas – toddler friendly »

Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

Follow

Social

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Instagram

goodfoodweek

Family meals for my tribe of 6
Get in my belly… I’ve been reading a lot abou Get in my belly…

I’ve been reading a lot about self love of late. I feel like there is so much self sacrifice when you’re a mother, and yet I am starting to realise that I need to love myself first to be a better mum and partner.

So here is to starting with something small for me. These @byronbaycookies are the business!!
Self love sometimes looks like just surging up lef Self love sometimes looks like just surging up leftovers and taking yourself to bed with a good book.
Living my best loft, devouring the end of the smok Living my best loft, devouring the end of the smoked trout…

And the toasted bagel thins I made using @thebagelco_australia which I order through @delishdeliveries (why isn’t there a chef’s kiss emoji??)
Still eating hot crossed buns - making the most of Still eating hot crossed buns - making the most of lazy mornings and short work weeks…

However, I still seem to feel that mum guilt. I mean, I think I need to do a little more than just follow @drsophiebrock (@smallbusinessgrowthclub has so many good things to say about Sophie)… am I doing enough? Are they happy? Am I creating good memories for them? Am I giving them good life skills and coping tactics? Am I creating enough one on one time with each of them?

I know I’m a people pleaser, a perfectionist (and some … scrap that… most people I know say I am also an over achiever). How do I flip my thinking to focus more on the positive and not be so critical of myself? As I don’t want to pass on this trait to my kids.
When you go to serve the dessert and find that @ph When you go to serve the dessert and find that @phillipujdur has no delayed gratification 🤦🏼‍♀️
Korean beef bowls - minimal effort, maximum flavou Korean beef bowls - minimal effort, maximum flavour. 

Again @delishdeliveries did the majority of the work in preparing the Bulgogi beef.

Boil the rice. Stir fry the beef. Toss some gem lettuce with black sesame seeds and sushi seasoning. Top it all off with kimchi.

Mine was store bought. @staceyclare_healthcoach have you ever made your own kimchi? Have you got a good recipe?
Load More... Follow on Instagram

Categories

Work with Me…

I’ve been working with brands and writing sponsored content since 2010.
Some of the brands that I have worked with include; Foxtel, Tommee Tippee, Murray Valley Pork, Mater Mothers, Redbelly Citrus, Home Hello, Majestic Mushrooms, and Littlebean Organics.
If you’re interested in working with me, I’d love for you to get in contact. Find out more.

Plan your school lunches


PlayWithFood

Shari from GoodFoodWeek

GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

Find me on Facebook

Find me on Facebook

Also contributing to…

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...