Boosey Creek Cheese will be Heathmont Farmers Market, at Great Ryrie Primary School on the first Sunday of every month. The market is open from 8am to 1pm, but I would strongly recommend arriving before midday, as many stall holders start to run low on their best sellers during the pre-lunch rush. We have been known to sell out of Katamatite Crumble by eleven!
Bruce and Melissa will be looking after the stand at this market for the next few months. Bruce is the cook in our house, so feel free to ask him about how he uses each of the cheeses in his own recipes.
This is a friendly little market run by Regional Farmers Markets. The lovely men and women from the local Lions group look after the gate and make an awesome bacon-and-egg sandwhich for breakfast if you are around that early... but they are just as scrumptious at lunchtime.
For a link to the map, click on the Heatmont link in the Google Calender below.
Naomi is part of the extended Cameron family. She has been helping wrap and label cheeses and keep the cheese-making equipment squeaky clean for Ken, our chief-cheese-maker, during the last few months. It has been a very busy time, with all hands on deck. If you have been out to Boosey Creek for a visit, you may have met Naomi, but you were just as likely to have met Julie, Amy or Lisa.
Croydon Farmers' Market is coming up this weekend, and Naomi has taken a little break from farm jobs to come to Melbourne for this market. Come and see us both at Croydon Park on Hewish Road this Saturday, 9th May. Yes... that is the day before Mothers' Day, and we will have extra jars of Katamatite Crumble, our marinated feta, especially for gift giving. The market is open from 8am to 1pm. For a detailed map, click on Croydon RFM in the Google Calendar below.
December was a busy month with extra markets for Christmas, and January was just as busy as we added new markets to our schedule. With so many markets, Don and Ada have been sharing the load with the rest of the family. You may have met Ken and Margi, Matt, Naomi, Melissa or Grace. Remember to keep your eyes peeled for our distinctive green logo.
This Google calendar will show you where to find us in February and March. If you can't make it to a market, remember we are open for farm gate sales on Friday, Saturday and Sunday from 10am to 5pm.
We will be open for Farm Gate Sales throughout the Victorian school holidays.
We are located at 734 Grinter Road, Boosey. Just off the Yarrawonga to Katamatite road. Check out this map. Our opening hours are 10am to 5pm every day of the holidays.
Try these great recipe ideas using Boosey Creek Cheese.
Grated Burramine Blue Cheese on steak.
Cook your favorite steak until just cooked as you like it. Wrap the steak in foil, sealing the sides and edges.Turn your grill on. Let the meat relax for 5 minutes and then unwrap and sprinkle with grated Burramine Blue Cheese and place under the grill.Be ready to serve as soon as the cheese has melted.Enjoy!!
Grated Burramine Blue Cheese on pizza.
Replace about half of your final covering of cheese with Grated Burramine Blue Cheese to the top of any home made pizza, the other half usually being a Mozzarella.
Try this delicious homemade gourmet recipe:
I x large pizza base
3 x tablespoons of tomato paste
1 x teaspoon of garlic
1 x half teaspoon oregano
1 x cup mozzarella cheese
1 x teaspoon chilli powder (optional)
1 x half cup Boosey Creek Grated Burramine Blue Cheese
Sliced salami
Kabana
Sun dried Tomatoes
Sliced capsicum
Thinly sliced onions
Pitted black olives (sliced or whole)
Combine the Tomato paste, garlic, oregano and chilli together and let it sit for a few minutes and then spread over the pizza base.
Layer the base with the onion, then your favorite salami, then sliced Kabana, the capsicum, sundried tomatoes and finally the olives. Combine the Mozzarella cheese and the grated Burramine Blue cheese and sprinkle over the top. Bake in a moderately hot oven for 15-20 mins or until the cheese has melted and slightly browned on top. Perfecto!
Soups
Try sprinkling Grated Burramine Blue Cheese on the top of your Pea and Ham, Minestrone or Tomato soup.In fact try it on any type of soup!!
Salads
Add Grated Burramine Blue Cheese to the top of a warm chicken Caesar salad. Gorgeous!
Add Grated Burramine Blue Cheese to any green salad. Best Ever!
Pasta
As a tasty change to Parmesan and tasty cheese, sprinkle grated Burramine Blue Cheese over ANY Pasta dish. Superb!
More great steak ideas!
Steak and Boosey Creek Soft (Camembert Style)
A couple of minutes before your favorite steak is cooked to your liking, add sliced Camembert style Boosey Soft cheese with the rind removed (only for the look, I actually leave in on – tastes great) to the top of the steak.Turn the heat to very low or off and cover the pan/skillet until the cheese is melted. Wrap the steak in foil, sealing it around the edges, peaking at the top to avoid sticking to the cheese and let it relax for a few minutes and then serve.Melt in your Mouth!!
Steak/Chicken ‘Parmaboosey’ using Tungamah Tasty
Method 1.
Warm Bologaise MeatSauce
Thinly sliced capsicum
Boosey Creek Tungamah Tasty Cheese
1 x teaspoon Minced Garlic
Paprika
Cook steak or chicken fillet to your liking.Top with a thin layer of the Bologaise sauce. Combine the capsicum and garlic and spread on top of the bolognaise sauce. Place under the grill for a minute and then top with sliced Tungamah Tasty cheese and a sprinkle of Paprika. Return to Grill until the cheese is melted and serve. Mmmmm!
Method 2. (Only for heat lovers)
1 x onion slice
1 xteaspoon Tabasco sauce
1 x teaspoon chilli flakes
1 x teaspoon garlic
I x sliced green capsicum
1 x half sliced red capsicum
Hot salami cut into strips
1 x cup of grated Tungamah Tasty Cheese.
Place all ingredients into a saucepan except cheese, with a tablespoon of oil and cook until soft. Cook steak or chicken fillet to your liking and then remove. If using steak, wrap and seal in foil for a few minutes to relax. Top the steak/chicken with the combined onion,capsicum etc mix and then spinkle with Boosey Creek Tungamah Tasty Cheese.Place under the crill until the cheese is melted and golden on top.
We have just returned from Sydney, following our participation in Restaurant 2008, where we were part of the contingency from Regional Development Victoria. This event showcased a range of food producers from Regional Victoria.
We met lots of people and received plenty of positive feed-back from restaurateurs, chefs, students and food lovers. Our Boosey Blue was very popular and the Warby Red took a few people by surprise. Oma's Favourite was everybodies favourite!
If you visited our stand and are ready to place an order you can email us at info@booseycreekcheese.com.au or phone us on 0357484374.
We will be at the Australian Specialist Cheese Show at Palladium Room, Crown Towers Hotel, Crown Entertainment Complex on Sunday. You can meet our son Ken, our chief cheesemaker, and his wife, Margi. Visit us at the stand for tastings.
Parking: Designated St Heliers Street carpark is a $2 donation to assist with upgrade and maintenance.
NEW LINE
Grated Burramine Blue.
The great flavour of our dry aged blue cheese, but grated. Your crackers might not like it, but it'll be fantastic in blue cheese sauce or on top of bruschetta.
Next week they will be at two Melbourne Markets: Bundoora Park on Saturday 2nd August and Heathmont on Sunday 3rd August.
