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Jannei girls have been awarded Gold again

The exciting news is that Jannei goat dairy has won two more Gold Awards at the Sydney Royal Easter Show. The Judges have given Jannei a gold award for our unpasteurised packaged milk and our Bent Back fresh matured white mould cheese.

Our Buche Noir also won silver and our Jannei Cheddar style achieved a Bronze.

The Milk gained its first gold after winning silver last year and the Bent Back now has won 14 gold awards.

This means our freshest product, Milk! to the other end of the scale, our matured Bent Back Chѐvre has won gold. This shows that throughout the Jannei range of cheeses. Quality is maintained. The BBC was also awarded a champion of an Australian Specialty Cheesemakers show in 2004.

The Buche Noir and Buche Blanc continue to be lovely cheese, creamy and excellent for a cheese platter.  The Buche Noir, indeed both, always are a great standby as they keep well and stay the same. Keep bellow 5C in your fridge for when you want to use them to impress friends. It was a Champion at the Grand Dairy Awards 2008 and has also attained 14 Gold Awards.

Tasting the fresh goodness and the healthy quality of Jannei cheese is a major aim in our products. No chemicals and clean milk with approved quality control systems and of course our beautiful Dairy Does have all contributed to achieving this result.

Our aged cheddar which received bronze, was a lovely parmesan style wheel. Slightly harder. Dryer than normal, about twelve months matured. It had tasty and sweat characteristics on the palette. We entered it named as Old Goat just for fun. We will be offering special batches like this on the Web. Jannei Cheddar is a dairy destination cheese.

The other products we entered this year where the vacuum sealed fresh fetta, natural yoghurt and marinated medallions of fresh pressed curd. The marinated medallions are only available at the farm cellar door shop and we also make a popular chilli marinated fetta. All our entries achieved results above 75points to above 90points for the Gold.

So it’s been a great way to see the summer out. Thanks everyone for your support.

Jan

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Goat cheese wedding cake

Last December the wedding bells where ring, the reception hall was set and our cheese stood in place of the normal wedding cake. I had spent a small amount over the last two weeks molding a Prairie Cream ( Camembert style cheese) and Buche Blanc. Than added them together with an Aged Jannei Cheddar.

Forming the first Jannei goat cheese wedding cake! The big day final arrived and Bronwyn Webb had this to say about he day.

“It was all really tasty and so popular, there is not much left!! The cream was beautiful– it was all just right!…They had a bit of a job cutting it which was amusing as well! It was a gorgeous day and the “cake” played a grand part in it all- thank you so much!”

Cheddar and Prairie Cream and Buche Blanc 7th December2013

 

If you ever have a special cheese cake request please contact us and well see how we can help!

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Open day picnic review

The Farm Picnic day went well.

The day was blustery and cool so we think that deterred people but the experience was still fun for those that came. We had lots of complements on the cheese being delicious.

Everyone enjoyed holding the baby Kids. The girls helped here and where great. The Boys helped on the farm trail and everyone helped get the farm ready so Wow! Spring cleaning all done!

The farm looks great even the wisteria is in flower, usually eaten by now by Crimson Rosella’s! It was a great trial run and we hope to develop the idea so more families know about it. Anyway check out the photos below on it when you get time and give us any suggestions or feed back.

If you have a group that wants to visit the farm please contact us via email or phone and organise a time. We would love to have you. You might be travelling past please drop in, call or email if you want make sure we don’t miss you!

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French guest at the farm, Ivan Larcher

Ivan Larcher and Neil Watson goat cheeseApril was a busy month for us. We had a French guest at the farm Ivan Larcher . Invited to Australia by the Australian Specialty Cheesemaker’s Association.

We jumped at the chance and invited him to Jannei when the option was offered . He was a great source of information for us and he helped us review what we are doing. We have lots of ideas to run by him. He helped us sort our ideas out because he could come from the outside and give us a fresh and experienced view point as he has seen many cheese makers in France and all over the world .

He described himself as a Cheese Tourist. We had Len from the Lithgow Mercury out to take this photo and he wrote a great article in our local rag. It was an informative time too we went to his lectures in Sydney. We have wanted to go to France to check out goat cheese -maybe one day we will, but in Ivan France came to us!

 

 

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Curd it first here…

Curd it first here… is the title of a post Sophie Hansen wrote after a visit to our farm.

In her blog post you see some amazing photos of  the food she has created using our cheese. She includes two great recipes that you could use in your cooking at home. Especially the cheese fritters for cold winter weekend days!

Check out the article on Sophies great blog ‘local-lovely’

We would love to hear how you use or have used our cheese!

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Jannei goes to Melbourne!!!

After much preparation and arrangements getting cheese shipped out for delivery to the Australian Specialty Cheese Awards judging at Werribee for Friday the 24th of August and to the Cheese Show public tasting at Ormond Hall near Prahran Melbourne for the 25th August Neil and I (Janette) headed off to Melbourne for a three day stint !

We left frost and ice bitten Lidsdale ,Tim to care for the kidding goats and the Factory dormant awaiting our return . I had spent time preparing flyers and business cards and had used the” Wow” word as a prominent theme for the flyer . It was ironic because after the three days it was a WOW time we had…(and I will up date the flyer with more Wows ha!)

We had wow fun as we learnt to navigate the Tram, Bus and Train System with our Myki Cards sooo… exiting , and on a cheese level with another achievement for the Buche Noir which made for such a moral boost and excitement at the wards dinner in Fitzroy!

We stayed in a lovely apartment , had some date dinners together , did some valuable marketing talking to retail outlets, attended the Awards Dinner and had some well timed help from close family at a massively packed cheese show in which we where able to clear out most of the stock we took.

Gracing our stall apart from our super new pull up sign designed by Nick, our web site manager ,was our most recent trophy of the night before! We entered 7 cheese styles of which two achieved Gold awards in the soft curd section, the fresh curd and the Noir. The judges take the top 6 or so cheese in each category and give them a point score . This means the majority of cheese entered don’t know how they went at all unless they get a high score and even then it’s only if you get gold or win the section that you find out how you went.
As very small cheese makers we always find this difficult because we need to know how we are grading to be able to improve .

Luck has had it though that we do very well with our soft cheese. We had others in the hard cooked section, the marinated section, the textured section and the white mould section. People tasting on the Saturday loved our cheddar , agreed the fetta was a solid lower salt healthy cheese, devoured all the white moulds and approved of the exquisite curd and so on!
We pulled out cheese from sale stock to go down as we had no surplus at this time, to take, as it’s the end of winter and goats are only just kidding,, but it was well worth it!

We learnt a lot on the public cheese tasting day and while travelling around Melbourne . Its a great place because the small deli is still in demand and there we found lots of cheese and checked out what everyone else in our small industry of -farm made cheeses was doing . Our new slogan at the show on our sign was; “Quality from our farm to your home”! Which we hope you will agree it is. We spoke to business owners who where very keen to take on our cheese so I have lots of follow up to get on with! We found that Jannei still had what it takes and its given us that power boost we need, as being so small it often feels like you are up against too much competition.

Hope you enjoy the pictures , our news update and our cheese..
Cheers from Janette at Jannei Goat Dairy.

To read the full report click here and download the pdf!

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RAW Goat Milk Availability

Jannei has a range of ways you can get RAW Goat Milk

For more information about us and our milk head over to our raw goat milk page.

To get a minimum of 6 litres home delivered head over to our shop and see if it comes to your area.

For retail shops head to the where I can get cheese page.

Thanks for checking us out!

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The Cheese Cake

Jannei - cheese cakeNeil recently turned 60 and to celebrate I made a cheese cake for him.

I have to say that not all of it is Jannei Cheese but most of it is… If you even fancy a cheese cake  for your event please give us a call and we might be able to fix you up.

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Spring? In the air?

Well here are the first photos as promised! The girls are kidding and they think its spring, even if the humans are seriously still shuddering when the sun goes under a cloud! But we guess they know best.
Jannei goat dairy - goats
These photos of a doe and her kids, was the third doe to  kid , the two kids on their own came the day before and at the stage of the photos we had six kids in total but since the sleuth photographer was freezing her butt capturing this doe just after kidding, there have been over a dozen mothers dropping  two a piece!.

The doe in the picture was busy licking away for 30minutes and didn’t allow one kid to suckle until both where ready, it was very interesting to watch. By the end of this afternoon Neil and I brought in six babies to the top pens. Two more does had kidded that meant Ten! Kids are brought in  to keep them out of the way of foxes and the cold night air. If you don’t bring them in the does could loose one to a fox as they don’t seem to be able to protect both kids at once!
Jannei - Australian goat cheese producers
The farm hand , Tim,  is busy every morning  now bringing in kids and taking does up to the bales ready to learn the routine. Kids and mums have to camp near the milking bales so that they can be monitored. Udders need checking and milking out and after 10 days or so the does are let out with the main herd During the day kids are kept safe in pens until the does come back  in the afternoon when they are penned and fed.

There are probably 30kids now!

Jannei Goat Dairy will soon be open for Spring Sales. Milk supplies will improve next week and whole sale orders will begin filling again. In September the Dairy opens for three days a week instead of the one day Monday through winter.

Jannei will be open for 8 months for  Friday’s, Saturday’s and Monday’s at this stage we are starting slow and as we go hope to get staff and structure in place for farm direct sales! We try to have the kids available for children to see and feed grass to and get a photo with during September to February.

Anyways…..
Watch this space for more photos and updates of the kids they look so cute!