Goldstreet Dairy signature cheese, Jersey Cheese. A semi-hard, cooked curd cheese that is made to be grilled, but can be enjoyed fresh, breaded, shredded and almost any way.
Goldstreet Dairy is a micro cheesery situated inside Wildflower Brewing and Blending in Marrickville, NSW. It is a passion project of former chef, Colin Wood with friends, Topher Boehm, Chris Allen, and Susi Maylon from Wildflower.
Many years ago when Colin first started making cheese at home, it was in his small apartment kitchen on Gold St, Collingwood that the fromage bug blossomed and a passion for all things cheese and dairy was inoculated. Developing cheese programs in Melbourne and honing his skills in New York and Sydney has led to the foundation of Goldstreet Dairy.
The firm belief that high-quality, fresh as possible milk produced from cows on pasture enables good cheese to be made is what drives Goldstreet. Working very closely with a passionate dairy farming family, Luke and Jess Micallef at Camden Valley Farm we are committed to sourcing the best possible milk for our small-scale artisan cheesery. Luke and Jess bought the farm in 2011, when there wasn’t even a boundary fence, and this has allowed them to build the farm from the ground up over time, developing the soils, creating the pastures, and breeding the cow for the specific needs of the farm.
Camden Valley Farm, is a micro-dairy, milking 30-40 cows with such passion and care that subsequently was a perfect fit for Goldstreet and through an introduction in early 2022 from a passionate cheese advocate, a spark was ignited.
This batch – BB of 15/11/23
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Only available as a click+collect or same-day delivery. Any purchases made outside these shipping zones will be refunded automatically. Currently on pre-order. Will be available for collection on Saturday 26th August from 12pm.
