Goat’s milk kefir is a very popular health probiotic yoghurt drink, which can contain a huge number of probiotics with a variety of health benefits. We are wondering if you would be interested in a product like this in Australia.
Some of these health benefits are:
It’s a good source of Protein, Calcium, Phosphorus, Vitamin B12, Riboflavin B2, Magnesium, & Vitamin D
The actual grains contain about 30 strains of bacteria and yeasts, making it a very rich and diverse probiotic source
Probiotics such as kefir can help restore the balance of friendly bacteria in the gut
Here’s the link to where I found this information.
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.
Neil and I travelled to Brigalow dairy at Wauchope in January to pick up a new buck for our young goatlings. Here are some pictures of him settling into his new home at Jannei. He is pretty spoilt he has his own paddock in the day and is sheded at night. There’s also a snap of his harem of girls. 💝
His name is Leonardo there was some debate to whether this is after Da Vinci or DiCaprio…
What is the difference between say a handmade Miette and a Brie you buy in the supermarket?
White mould cheeses are better known by people in Australia as Brie or Camembert. Interestingly enough, a lot of the Bries and Camemberts are re-creations of a cheese that came out France from the town called Camembert. Camembert cheese was reputedly first made in 1791 by Marie Harel, a farmer, following advice from a priest who came from Brie, according to wikipedia of course!
Well, you might ask what’s the difference between the typical supermarket bought white mould cheese and a handmade one?
The main differences are:
Development of flavour
Quality boutique production
Unlike store bought cheese, fresh handmade white mould cheese continues to develop in flavour over a number weeks actually changing in consistency over its life time.
We’ve come up with a little chart that helps you track the flavour you might be after particularly in our cheese. Results of course will differ because of fridges and other factors outside our control, but this is our general rule of thumb to track your cheese as it develops.
Our shop reopens on the 11th of January sign up to the email list below to be get updated.
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!”
If you ever have a special cheese cake request please contact us and well see how we can help!
We had a great time at the Emirates meeting Damien Brabender Head Chef and displaying our cheeses to the guests and associates at this small event.
It was great meeting the people that make the Emirates what it is and we where very encouraged by the partnership our product has created with them. The Wolgan Valley is a beautiful place for bush walks, picnic’s and recently Emerites has setup an exclusive retreat out their where you can relax be pampered and escape that busy city life.
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!