Newspaper article Sunshine Coast Daily (Maroochydore, Australia)

Christian's Best Foot Forward; Cheesemaker Gets Chance to Bedevil Brisbane Food Festival

Newspaper article Sunshine Coast Daily (Maroochydore, Australia)

Christian's Best Foot Forward; Cheesemaker Gets Chance to Bedevil Brisbane Food Festival

Article excerpt

Byline: CHRISTIE LENZ

IT'S a big deal for a small regional producer to be told to bring a truckload of goods to a metropolitan showcase.

Fromart Cheese owner Christian Noble will take this advice literally when his popular cheese varieties Tilsit and Devil's Foot feature at next weekend's

Regional Flavours Festival at South Bank in Brisbane.

Fromart will be among a handful of producers representing the Sunshine Coast growing region at the festival.

The festival this year focuses on how local produce comes together with various cultural influences to create a unique Queensland

cuisine.

A world way in Switzerland six years ago, while on a hike up a Swiss mountain, Christian and his wife Yvonne decided to spend the night in a hut enjoying a cheese platter with dried meat and white wine.

Christian said that having both come from a family of entrepreneurs, the couple had always flirted with the idea of starting their own business, but this experience was the catalyst that had turned the vision into reality.

aAt this cheesemaker's hut, we actually said, a[approximately]Let's realise this dream',a Christian said.

aThe hut was the ignition of the whole thing. Sometimes you just need a little bit of fire to start you up.a

Christian said Australia seemed to be the best place to realise their once-wild dream and the pair had been perfecting the cheesemaking art at Eudlo since 2006.

The two cheese varieties produced and featured at next weekend's festival are complete opposites in terms of flavour, structure and texture.

aIt is like comparing a strong red wine to a young, acidic fruity wine,a Christian said of the Tilsit and Devil's Foot.

The Tilsit cheese is typically matured for between two and four months, producing a milder

flavour, while the Devil's Foot is left to mature for 12 months or more, producing a stronger cheese with a real bite.

Christian said the Devil's Foot was for the cheese connoisseur who enjoyed a good drop of red wine, while the Tilsit was aeasy to eat because it has a nice creamy texturea.

He said a white wine such as a sauvignon blanc was the ideal match for a cheese such as Tilsit as the fat from the cheese was perfectly balanced by the fruity, acidic wine. …

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