We were lucky enough to visit Main Ridge Dairy on the Mornington Peninsula this week, and were instantly drawn to the kids (the four-legged kind) lounging happily in the field. We were treated to a tasting platter of 11 cheeses including a light Cashmere curd which was yoghurty in taste and texture, a Cilia camembert-style cheese with a touch of truffle on the nose, a nutty Romano-style Caprinella which would have been wonderful grated over a pasta dish, and my personal favourite, a beautifully subtle-tasting halloumi. After getting through this range, it was easy to see why the delicate flavours associated with goats is becoming such a big deal in the foodie world.
At the farm, we met "the goat whisperer" Bess Noxon who came out to chat to us about her beloved goats. As soon as she was there we realised why she had her particular title, as all of the young goats came running towards her and followed her around the paddock, bleating their little hearts out. Surely that kind of happiness can only lead to a super tasty cheese?
The farm is open to visitors with daily tours which includes the all-important meet the animals, background on the dairy process and a taste of the outcomes of this holistic approach to cheese-making.
Website: Main Ridge Dairy