Bassine Specialty Cheeses https://bassinespecialtycheeses.com.au/blog News, cheese and farm life from Bassine Specialty Cheeses in Glen Forbes, South Gippsland. en-au Thu, 06 Aug 2026 19:30:00 +1000 Cheese Crimes: Are You Committing a Dairy Felony? https://bassinespecialtycheeses.com.au/blog/cheese-crimes https://bassinespecialtycheeses.com.au/blog/cheese-crimes Thu, 06 Aug 2026 19:30:00 +1000 Four years in France taught us the unwritten laws of cheese — usually by breaking them in company. Here's the rap sheet: the four most common crimes against artisan cheese, the science of why each one matters, and how to walk free (via the Bassine farm shop, naturally). cheese Winter milk: How Gippsland's richest milk shapes cheese https://bassinespecialtycheeses.com.au/blog/winter-milk-richest-cheese https://bassinespecialtycheeses.com.au/blog/winter-milk-richest-cheese Fri, 17 Jul 2026 08:06:00 +1000 Winter milk at Bassine is the year's richest — higher in fat and protein, with firmer curds that change how Bass River Gold, Aged Cheddar and Bassine Queen age. This piece explains why Gippsland's cold months and stored forage lift milk composition, how that firmer curd alters make-room technique and maturation, and what we do on-farm to keep the herd in good order through winter. Farm Life How Brie Is Made: Bassine Queen's 2-Week Production Method https://bassinespecialtycheeses.com.au/blog/how-brie-is-made https://bassinespecialtycheeses.com.au/blog/how-brie-is-made Sat, 04 Apr 2026 03:52:30 +1100 Exactly how Bassine Queen becomes brie: from unstandardised Holstein Friesian milk and a ladle‑led curd to hand‑rubbing salt, a Penicillium candidum rind and a strict two‑week ripening rhythm — a hands‑on explanation from Tone and the Bassine team. cheese Autumn milk: How Bassine Farm makes richer cheese — inside https://bassinespecialtycheeses.com.au/blog/autumn-milk https://bassinespecialtycheeses.com.au/blog/autumn-milk Sat, 04 Apr 2026 03:52:25 +1100 Cold, dew-dusted mornings and pasture that’s winding down change what our cows eat — and that makes autumn milk richer. Read a clear, practical explanation of how seasonal feed, calving timing and on-farm handling create the higher-fat, firmer-curd milk we use to make Bass River cheeses. Farm Life Single Herd Cheese: Why One Herd, One Milk Matters https://bassinespecialtycheeses.com.au/blog/one-herd-one-milk https://bassinespecialtycheeses.com.au/blog/one-herd-one-milk Sat, 04 Apr 2026 03:27:45 +1100 Most commercial cheese is made from blended, homogenised milk bought by the tanker. At Bassine we use milk from one herd on one farm — unhomogenised and unadjusted — so seasonal pasture, fat and prote Milk