Cheese makerleads the whey
As he wiped freshly churned butter off his hands, Harvey Cheese owner and cheese maker Robert St Duke told the Harvey-Waroona Reporter how excited he was about WA Cheese Week, which began yesterday.
“WA Cheese Week is about helping people in WA recognise that there are very good cheese makers here and educating them on what to look for,” Mr St Duke said.
As the cheese enthusiast gears up for the annual celebration where he will visit six venues in seven days, he stressed the importance of buying and eating local.
“Harvey Cheese is part of the Buy West Eat Best organisation which means that 98 per cent of what makes up our product is local and that helps separate us from the Eastern States.
“Having that logo on our product does come with a price tag, but it means you are eating a local product that isn’t filled with artificial junk, and that is so important.”
Over the next week Mr St Duke will be busy hosting two cheese making courses, presenting at La Capannina in Scarborough and discussing all things cheese at the Fremantle Yacht Club.
From there he will join 12 producers at the Curds&WAy event at Midland Junction Arts Centre which will feature 24 cheeses, tastings, workshops, art and more.
WA Cheese Ambassador and former Bunbury chef Don Hancey said he was excited to help raise awareness of the important role of the dairy industry in Western Australia.
“Driven by passion, these hard working folk continue to create and develop their own unique flavours and brands, and continue to grow their markets both nationally and Internationally,” Mr Hancey said.
“Cheese Week is a celebration of our dairy industry which helps drive the economy and assists in showcasing WA’s unique food and wine.”
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