Phone: 02 6629 1888
Bangalow Cheese Company was set up in 2007 by Justin Telfer, who moved to the Northern Rivers area from Melbourne in 2006. He first took an interest in cheese in 2001 after becoming disillusioned with his 13 year career in Casinos. He left his job to undertake cheesemaking courses at the Gilbert Chandler campus of Melbourne University, where he eventually became assistant to the lecturer.
In less than 3 years, Justin has become one of the leading regional cheese makers in Australia, developing a range of 10 products, many of which have been recipients of several prestigious awards. Our favourites were the Tintenbar triple cream and the Nashua washed rind. The triple cream was buttery with a lovely mushroom character and a velvety texture. The washed rind was soft and oozing with flavours of chicory and nettle. It had good complexity and length without being too overpowering. The other standout product was the cultured butter that would rival any French example. Justin was full of interesting facts but we were fascinated to hear that the process of culturing butter actually lowers the cholesterol level.
here is a little more of their story.............................
Bangalow Cheese Co produces fine hand made cheese in farmhouse styles. The team at Bangalow Cheese also hand make one of Australia’s finest Cultured Butters and Creme Fraiche. They claim their secret is in creating a natural product, free from stabilisers, preservatives and standardisation of the milk. The aim is to create cheeses with real flavour – seasonal variations are encouraged, as are subtle variations from batch to batch!
Justin Telfer Bangalow's Cheese maker, has always loved food, and particularly cheese. His “cheesemaker epiphany” occurred in the most unlikely of circumstances 9 years ago whilst in Melbourne. Working in the casino industry as a manager in the ‘high roller’ room, Justin found himself depressed by the soullessness of looking after premium players who would literally be gambling millions of dollars. When a waitress walked past bearing an incredible array of fantastic cheeses a light went on! Hunting down courses of study led to his training under renowned cheese educator, Neil Willman at Melbourne University Gilbert Chandler Campus, which was closely followed by employment as Willman’s assistant. Justin has also performed the role of cheese Judge.
Moving to the Northern Rivers of NSW in 2006 was the first step towards setting up his own cheesemaking business. Having holidayed in the area whilst growing up in Brisbane, Justin always hoped to one day live in the Byron Bay hinterland and to his amazement and delight there were no cheesemakers in operation there when he was finally ready to make the move. And a good move it was! Having started Bangalow Cheese Co. in December 2007, Justin has already been awarded prizes at national cheese shows for his Byron Bay Blue, Federal Fetta, Nashua Washed Rind, Tintenbar Triple Cream, Brooklet Brie, Coorabell Fresh Curd and Bangalow Cultured Butter. Justin is passionate about creating cheeses with real flavour and embracing seasonality and variation.
Justin enjoys imparting his cheese knowledge to others and regularly conducts Home Cheesemaking workshops and Cheese Masterclasses. Justin is also a consultant for the National Centre for Dairy Education Australia in Melbourne where he trains cheesemakers and budding cheesemakers in the art of specialty cheesemaking.