We need your help!

It's a good thing we have a cheese factory - the owners of the small hands can't keep their mitts off the cheese!

It's been a great start to the season. But as you can probably tell, we've been so busy with cheese making, farming, raising our young children, involvement in community organisations and then off-farm income work, we haven't had much time for blog posts! But what we have been thinking about and doing some research into, is packaging our cheese so that we can send them to you, via the post, after on online order.

So, what we want to know from you - do you want to buy direct from the farmer, wherever you are in Australia (ie you can't make it to our Hobart retailers, the farm gate or the Farmers Market), or would you prefer to buy your product from a local retailer? And for those of you who want to pursue the retail option - who do you go to for quality cheese?

Either way, we need you to help us - please let us know what you want, because we want you to have the access you desire to our product, which frankly, we're pretty chuffed with at the moment! Please leave us a comment here, or on Instagram or Facebook.

The potential Postal Range.

MOULD - the Cheese Festival

It's "the day after", and we're writing this from rainy Melbourne (as we know we won't have a chance when we get home) as we recover from the inaugural MOULD Cheese Festival and wait with our empty eskies to board the boat back to Tasmania. Yesterday was a huge day. Nick Haddow from Bruny Island Cheese partnered with Bottle Shop Concepts to bring an Australian Artisan Cheese Festival, at the old Meat Market in North Melbourne. It was a ticketed event, that sold out so quickly, many of Melbourne's cheese lovers missed out. And what a festival it was.... In addition to oodles of cheese, there was beer, wine, cider, whisky, vodka, gin, sake and fabulous food.

Briefing the cheese makers before the event.

But enough about the extras, lets talk cheese. The patrons were fantastic - there were 17 cheese makers, 10 of whom also produce their own milk on farm (including us and Bruny Island Cheese). Each cheese stall had up to 6 cheeses available for tasting and sale. We were so busy, we barely had time to talk to our lovely neighbours (Tolpuddle Cheese - Victorian goat dairy and cheese makers), let alone get around to the other cheese makers to connect. We did manage to meet gorgeous Thea from Shaw River Buffalo and Michael from Pecora Dairy (who makes a fantastic Sheep's milk Blue called Jumberoo), as well as catching up with old friends from Grandvewe and Bruny Island Cheese.

Iain explains stuff about cheese.

Most of all, though, we had a fantastic time talking to the people who make our entire operation possible: the eaters of cheese. Without customers, none of us would be able to do what we love to do - make fantastic product (and there was so much fantastic product) and look after our animals the way we want to (and we know that you want us to). So from Tongola Cheese, thank you all so much for engaging with us, listening to our story, and most of all, sharing our passion for great cheese.