The first-ever cheese made from a combination of milk from camels, goats, sheep, and jersey cows has been launched in Australia today.
Dubbed EWE3+, the hybrid milk cheese is made from the collaboration of Scenic Rim farms, including Towri Sheep Cheeses, Tommerup’s Dairy Farm, Summer Land Camels, and Naughty Little Kids, inspired by floods that devastated many farms in the area earlier this year.
“The floods caused absolute devastation to our business, livestock and family farm, including the collapse of our main water supply,” said Dallas Davidson, owner and co-founder of Towri.
Davidson recalled that due to floods and road closures, milk production went down 100 per cent, and the farm could not deliver to its clients.
“Then, it hit us; we simply ask our friends – two and four-legged!” she continued.
Towri teamed up with Tommerup to create Mooe & Ewe, a Jersey and Sheep Milk range, with this idea.
“We thought – let’s take this further,” added Davidson.
The two dairy companies then sought partnerships with other farms, including Summer Land and Naughty Little Kids, to create a “collaboration cheese”.
“To our knowledge, this is an Australian first and could very well be a world first,” said Davidson.
Because of the complexity of the different kinds of milk, the collaborative says that EWE+3 is rich in flavour, with earthy, buttery and pear undertones with a touch of sharpness from the sheep’s milk.
Several Queensland restaurants, including The Paddock at Hazelwood Estate, Essa and Elska in Brisbane, Blume Restaurant in Boonah and Mason Wines, are the first to carry the hybrid cheese.
EWE3+ is also available at Towri’s on September 18 at Farmer’s Markets and its monthly Open Farm Days.
